Fergus Henderson, a well-known English chef, championed the Nose to Tail sustainable eating philosophy. This recipe is Fergus’s signature dish from his restaurant, ‘St John’, in London.
8 x 6-8cm Beef marrow bones, washed
1 Cup fresh flat-leaf parsley, roughly chopped
2 Small shallots, thinly sliced (approx. ⅓ cup)
2 Tablespoons extra virgin olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon capers, drained
Salt flakes and freshly ground black pepper
4 x 2cm Slices sourdough, (thick slices) toasted
- Preheat oven to 230 degrees Celsius. Place the drained and dried marrow bones in a roasting pan, cut side up roast bones until the marrow has puffed slightly and is warm in the centre, but before it begins to melt, approx. 15-20 mins, depending on thickness of the bone. Watch carefully as once the marrow is hot, the dish must be served; otherwise, the marrow will continue to melt away.
- Toss parsley, shallots, oil, lemon juice and capers in a medium sized bowl Season salad to taste with salt flakes and freshly ground black pepper Divide marrow bones and salad among plates. Serve with toast and salt flakes.
Using a spoon, scoop beef marrow onto the toast, top with salad and garnish with a pinch or two of salt flakes.