delicious - - EXTRACT -


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.

Roasted bone marrow with pars­ley salad

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