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A selection of recipes for using marjoram in the kitchen.
marjoram Welcome to our marjoram recipe page.

Including marinara pizza, slow-cooked pork in milk, and baked eggplant (aubergine).
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Marinara Pizza
You can make this seafood pizza with your own homemade pizza dough and tomato sauce or you can buy a pizza base and prepared sauce from the supermarket, which will save time.

Ingredients
  • 1 pizza base
  • basic tomato sauce for pizzas
  • 7 oz (200 g) of mixed seafood (shrimp, mussels, squid rings, crab)
  • 2 oz (55 g) of grated Mozzarella cheese
  • ½ oz (15 g) of grated Parmesan cheese
  • 12 black olives
  • 1 chopped yellow pepper
  • 1 tbsp of capers
  • 1 tbsp of freshly chopped marjoram
  • 1 tsp of dried oregano
  • olive oil
  • salt and pepper
Method
  1. Preheat the oven to 400°F (200°C).
  2. Place the pizza base onto a lightly greased baking tray.
  3. Spread the tomato sauce evenly all over the pizza base, leaving a small gap around the edges.
  4. Arrange the mixed seafood, pepper and capers evenly over the tomato sauce.
  5. Sprinkle the Mozzarella and Parmesan on top of the seafood mixture.
  6. Sprinkle with the marjoram and dried oregano.
  7. Arrange the olives on top.
  8. Drizzle with a little olive oil and season with salt and pepper.
  9. Place into the preheated oven and bake for 15 - 20 minutes or until the pizza crust is golden brown and crispy.
  10. Remove from the oven and divide into portions. Serve immediately.

Slow-cooked Pork in Milk
This boned leg of pork is cooked slowly until tender in a mixture of milk, peppercorns and herbs.

Ingredients
  • 1 lb 12 oz (800 g) of boned leg of pork
  • 2 pints (1.1 l) of milk
  • 2¾ oz (80 g) of diced pancetta
  • 1 oz (30 g) of butter
  • 1 chopped onion
  • 2 finely chopped cloves of garlic
  • 2 fresh bay leaves
  • 2 tbsp of freshly chopped marjoram
  • 2 tbsp of chopped thyme (remove leaves from stem)
  • 1 tbsp of crushed green peppercorns
  • 1 tbsp of olive oil
Method
  1. Remove any excess fat from the boned pork with a sharp knife. Shape the meat into a neat form or roll and secure with a piece of string.
  2. Melt the butter and heat with the olive oil in a large saucepan. Add the chopped onion, garlic and pancetta and fry over a moderate heat for 3 minutes.
  3. Add the pork meat to the pan and cook until browned all over.
  4. Pour the milk into the pan and reduce the heat.
  5. Add the bay leaves, marjoram, thyme and crushed peppercorns and cook for 1 - 1½ hours or until the meat is soft. Towards the end of the cooking time, you will need to keep an eye on the liquid, as it may reduce too quickly and burn. If necessary add more milk and continue to cook for longer.
  6. Once the meat is done, remove from the pan and transfer to a carving dish. Keep the cooking liquid.
  7. Cut the pork into slices and serve onto warmed plates.
  8. Pour the reserved milk liquid over the meat as a sauce and serve with vegetables and potatoes.

Baked Eggplant (Aubergine)
This is a delicious Italian recipe for baked eggplant (aubergine) that contains lots of fresh and healthy ingredients. It is much tastier if you make the béchamel and tomato sauces from scratch.

Ingredients
  • 4 eggplants (aubergines)
  • 10 oz (285 g) of Mozzarella, thinly sliced
  • 10 fl oz (300 ml) of bechamel sauce
  • 4 slices of chopped Parma ham
  • 1 oz (30 g) of grated Parmesan
  • 3 tbsp of olive oil
  • 1 tbsp of freshly chopped marjoram
  • 1 tbsp of freshly torn basil
  • salt and pepper
  • For the tomato sauce
  • 1 lb (455 g) of fresh tomatoes, peeled and chopped
  • 14 oz (400 g) tin of chopped tomatoes
  • 20 fl oz (600 ml) of vegetable stock
  • 5 fl oz (150 ml) of dry white wine
  • 1 sliced onion
  • 4 crushed cloves of garlic
  • 4 tbsp of olive oil
  • 4 tbsp of freshly chopped parsley
  • 2 tbsp of lemon juice
  • 1 tbsp of sugar
  • salt and pepper
Method
  1. First of all, prepare the tomato sauce. Heat the olive oil over a medium heat in a large saucepan.
  2. Add the chopped onion and garlic and fry for 4 - 5 minutes, stirring frequently.
  3. Add the fresh and tinned tomatoes, vegetable stock, parsley, lemon juice and sugar and stir all of the ingredients together.
  4. Cover the pan with the lid and cook on a gentle simmer for 15 minutes, stirring occasionally.
  5. Pour in the wine, taste and season with salt and pepper.
  6. Preheat the oven to 375°F (190°C).
  7. Cut the eggplant into fairly thin slices lengthways.
  8. Bring a large saucepan of water to the boil and add the eggplant slices. Boil for 5 minutes.
  9. Drain the eggplant and dry with kitchen paper.
  10. Pour some of the tomato sauce into the bottom of a large ovenproof dish.
  11. Add slices of eggplant on top and drizzle with a little olive oil.
  12. Cover the eggplant with some Mozzarella and Parma ham and sprinkle with a little of the chopped marjoram and basil.
  13. Season with salt and pepper.
  14. Repeat the layers as above until all the ingredients have been used.
  15. Pour over the béchamel sauce and top with the Parmesan cheese.
  16. Place into the oven and bake for 35 - 40 minutes or until the top is golden brown.
  17. Remove from the oven and serve hot.
  





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