Roasted Bone Marrow with Parsley Salad.

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.

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http://www.stjohnrestaurant.com/

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4 Responses to Roasted Bone Marrow with Parsley Salad.

  1. roger edwards says:

    if ys didn’t like it i’ll have it

  2. Stef says:

    Oh, poor guy! (Both you and him.) But, at least you both tried. šŸ™‚

  3. Gourmet Dad says:

    Bone marrow is so good. I love that you gave it to your son to try. Never hurts to push the limits of young children’s food landscape.

    I made bone marrow and riccotta cheese ravioli, and that was an easier sell to the family.

    Nice job!

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