Bone Marrow Toast
Makes 6 toasts
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 18 minutes
- 3 x veal or beef marrow bones, sliced in half horizontally*
- 1/3 cup finely chopped chives
- 1/4 cup chopped parsley
- 1 teaspoon baby capers, rinsed
- 2 tablespoons lemon juice
- Micro sorrel to decorate
- 10cm/4inch section of rye or wholemeal sourdough loaf, trimmed of the crusts
- Salt and pepper to season
Bone marrow bones usually have to be ordered ahead of time. Get the butcher to slice them in half lengthways. You can also get them cut across to make little towers but I find it easier to get the marrow out when they're cut lengthways. The bones were $6 each and yield a small amount of marrow so they're not a cheap cut but they are delicious. Veal bones are milder in flavour than beef bones and are what they serve at St John.
Step 1 - Preheat oven to 230C/450F and line a baking tray with parchment. Place the 6 marrow bones cut side up and roast for 18 minutes.
Step 2 - Meanwhile slice up the bread into 2cm/3/4inch batons and toast lightly under a grill.
Step 3 - Mix the chives, parsley, capers and lemon juice in a small bowl. When the marrow has finished cooking, divide the herb mixture among the six bones on top. Decorate with sorrel leaves and serve with the toast fingers with small spoons. One split marrow bone should provide enough topping for one toast finger.