ROASTED BONE MARROW WITH PARSLEY SALAD
SERVES 4
8 pieces of whole bone with marrow, cut laterally into 6-7cm pieces (ask your butcher to do this) 8 thin slices sourdough 1 garlic clove, halved 1 cup coarsely chopped flat-leaf
parsley 1 large eschalot, thinly sliced 1 tbs drained baby capers in brine Finely grated zest and juice of 1 lemon 2 tbs extra virgin olive oil
Preheat the oven to 220°C (fan-forced) and put the marrow bones, cut-side up, in an ovenproof frying pan. Roast for 15-20 minutes until marrow begins to shrink away from the bones. Keep an eye on the marrow as, if it cooks too much, it will become liquid in the pan.
When the bone marrow is almost ready, chargrill or toast the bread. Rub with the cut side of garlic and keep warm.
Combine parsley, eschalot, capers and lemon zest in a bowl, add lemon juice and olive oil, and season. Toss and serve the salad alongside the roasted marrow bones and sourdough toast.