Quick, nutritious, delicious: These are three words every host loves to hear, and Cookbook Author, Presenter, Journalist and Meteorologist, Magdalena (Mags) Roze's divine roasted bone marrow dish achieves all three, and then some.
Whether you're after a quick dinner or are planning ahead for the (fast approaching) Easter and ANZAC Day long weekends, this recipe is definitely worth a try, but don't take our word for it, read on as Mags shares her inspiration behind the dish, along with some handy serving and devouring tips.
Why bone marrow?
It has got to be one of my favourite foods ever. Not only is it incredibly tasty but also one of the most restorative and nourishing foods you can eat.
It's extremely high in vitamins, minerals, gelatin and good fats, making it incredibly beneficial for skin, hair, nails and digestion, to name a few.
Because it's so good, I'd always thought it was the stuff of restaurants and chefs. Then one day I decided to make them at home and discovered that they're not only super cheap but probably the easiest dinner I've ever made!
It's all in the accompaniments
If you're entertaining, they make a great starter and 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 spongy bread to soak up every last morsel!
Ingredients (Serves 4)
The roasted bone marrow
4 marrow bones, cut lengthways
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon parsley, chopped finely
1 tablespoon lemon zest
Sea salt and pepper
4 slices toasted sourdough
The simple salad
Handful mixed salad leaves
1/2 cup chopped parsley
1 tablespoon capers
1 shallot, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
"It's [bone marrow] extremely high in vitamins, minerals, gelatin and good fats, making it incredibly beneficial for skin, hair, nails and digestion, to name a few."
Method
Preheat the oven to 220 degrees and place the bone marrow on a baking tray with foil.
Mix the olive oil, garlic and parsley in a small bowl and brush straight onto marrow and top with lemon zest, salt and pepper. Don't be afraid to be generous with the flavour!
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 shallot 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.
Comments