Baby Marrow Poutine
| Recipe By: | Claire Winstanley |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 cup Leftover Heat & Pour Roast Chicken Gravy
- 400 g Free Range Chipotle Chilli Chicken Sausage
- 1/4 cup fresh parsley,finely chopped
- 125 g mozzarella, grated
- salt and pepper
- 140 g flour
- 2 eggs
- 100 g Grated hard cheese
- 1 cup Asian Panko Breadcrumbs
- 1 kg Baby marrows,cut into quarters lengthways
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Mix the hard cheese and panko breadcrumbs and season. Dip the marrow pieces into the flour, then the mixed egg and finally the panko crumbs. Place the marrow onto an oven rack and continue dredging the rest of the marrows. Place the marrows in the oven and bake until golden, roughly 20-30 minutes.
- While the marrow bakes prepare the sausage by removing the meat from the casing. Fry the sausage meat until golden and cooked through. Set aside.
- Heat the gravy according to packet instructions.
- Toss the marrow fries and chicken sausage with the mozzarella cheese in an oven-proof dish or skillet. Pour your desired amount of gravy on top and pop back in the oven for a minute or two to melt the cheese. Sprinkle with parsley and serve immediately.
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