This recipe is part of the One BIG Recipe: Surf and Turf Dinner [1]
MARROW BONES
Ingredients:
Parsley Salad:
- 1 bunch flat leaf parsley
- 1 red Thai chili
- 2 shallots
- 1 tablespoon (15 ml) of the chopped garlic
- 1 large lemon, zest and juice
- 2 tablespoons (30 ml) olive oil
Marrow Toast:
- Short French loaf
- 6 large par-cooked marrow bones, cleaned
- Olive oil, to drizzle
- Salt and pepper
- Vegetable oil, for brushing
Special equipment:
- Broiler, grill, narrow spoons
Method:
For the Parsley Salad:
Pick the leaves from 1 bunch flat leaf parsley, some tender stems are ok,
Stack the leaves on top of each other, roll them, and cut through with a sharp knife to create small strips, add the cut parsley to a small bowl.
Deseed and finely chop a red Thai chili, add to the bowl.
Peel shallots and dice very fine (1/8-inch/3 mm) and add to the bowl.
Add 1 tablespoon (15 ml) chopped garlic.
Use a rasp to add the zest of 1 large lemon to the bowl.
Toss to combine.
Before serving, squeeze in the lemon juice and add the olive oil, stir to combine.
For the Marrow Toast:
Pre-heat a broiler to high heat. Preheat a grill to high heat.
Use a sharp serrated knife to slice a short French loaf into thin slices (1/4-inch/6 mm thick).
Season the marrow bones with salt and pepper, drizzle with olive oil, and transfer to the broiler, set a timer for 2 minutes.
Brush the sliced bread with vegetable oil and season with salt and pepper. Grill – 30-40 seconds per side until just charred.
To Serve:
Lay out 6 plates, adding one warm marrow bone to each plate.
Place a mound of Parsley Salad beside each marrow bone. Lean one slice of grilled toast against the bone.
Place a narrow spoon alongside.
Serve immediately.