PROPOSE A TOAST
BONE MARROW ON TOAST
“Buttery, roasted bone marrow is one of my favourite foods. The flavour works beautifully with crispy capers, lemon and garlic.”
Serves 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes
large beef marrow bones 6
water 1 cup
sunflower oil, for frying
capers 24
baguette 1
extra virgin olive oil, for brushing
parsley 30 g, chopped
garlic 1 clove, crushed
lemon 1, juiced
Preheat the oven to 180°C. Place the marrow bones and water in an ovenproof dish and cover with foil. Roast for 30 minutes until soft and cooked through. Increase the oven’s temperature to 200°C and remove the foil. Roast for a further 15 minutes until the marrow and bones are dark brown on top. Heat the sunflower oil in a pan. Drain the capers, open them Thinly slice the baguette lengthways, brush with olive oil and bake until golden brown. Mix the parsley and garlic, then add a little lemon juice and the fried capers. To serve, spread some bone marrow onto each piece of toast and sprinkle with the parsley-and-caper mixture.
