Roasted Bone Marrow and Green Salad
Bone marrow has got to be one of my favourite foods ever. It’s incredibly tasty and also one of the most restorative and nourishing foods you can eat. I’d always thought it was the stuff of restaurants and chefs, but it’s actually super easy and one of the cheapest dinners you can make. If you’re entertaining, they make a great starter and are a definite crowd pleaser.
Bone marrow is best served simply, with toasted sourdough or focaccia and a small serving of simple salad on the side. Just scoop the gooey marrow out with a knife and spread over crusty sourdough. Use your spongey bread to soak up every last morsel! My kids love this.
INGREDIENTS:
4 marrow bones, cut lengthways
2 Tbs olive oil
2 garlic cloves, crushed
1 Tbs parsley, chopped finely
1 Tbs lemon zest
sea salt and freshly ground pepper
4 slices sourdough, toasted
Simple Salad
Handful mixed salad leaves
1/2 cup chopped parsley
1 Tbs capers
1 shallot, sliced
2 tablespoons olive oil
1 Tbs lemon juice
sea salt and freshly ground pepper
METHOD:
Preheat the oven to 220 degrees and line a tray with baking paper.
Mix together the olive oil, garlic and parsley in a small bowl. Arrange the bones on the tray and brush the marrow generously with the olive oil mixture and top with lemon zest, salt and pepper.
Place in the oven and roast for about 20 minutes until the marrow is gooey but not melting.
Meanwhile, to make the simple salad combine the salad leaves, parsley, capers and spring onion in a bowl and dress with olive oil, lemon juice, salt and pepper.
When the bone marrow is cooked, pour any juices on the foil onto the toasted bread and enjoy immediately.
Notes:
The best place to get your bone marrow is your local butcher, most will have it, especially if you call ahead. They will happily cut it lengthways for you too.