Friday 15th April 2011
I made this on Sunday as an afternoon snack. To be honest I made this for myself, but my selfishness came from a good place.
I have very fond memories of eating toast & dripping at my nan’s house on a Sunday afternoon after she and my grandad had had their traditional Sunday roast. I used to sit on a red & white leather pouffe and balance my plate on my lap. It was quite a squash with all 7 of us in my nan’s tiny front room but the hot toast & dripping made up for the lack of space.
It’s basically the fat that comes out of a meat roast that once cooled can be spread on bread or in my case, toast. It’s like a salty, meat-tasting butter. The roasted marrow from the bones is very similar.
Offal cooking is very popular in Spain. (Excuse the pun.) And as a result I’ve become something of an offal aficionado.
I first time I ate this dish was at an offal restaurant in London, England a few years ago. They specialise in nose to tail cooking. Once roasted the marrow becomes soft and gelatinous and easy to spread. The sharp, acidic tasting parsley, onion & caper salad contrasts well with the salty marrow.
My idea was to give my son, Zephy, the same Sunday evening experience I had at my nan’s house 30-something years ago.
I loaded up a slice to toast with warm marrow & salad and handed it over to Zeph. He silently checked out what I had given him and once he had deemed it visually good enough to eat, he took a bite.
“That…Is…Gross! I don’t like it.” He exclaimed, handing back the offending piece of toast.
Well, at least he tried it and we were all sitting in my front room with his grandma on a Sunday afternoon.