“Smalls bar’s radish with bone marrow is delicious. I’d love to get my hands on the recipe.”
Frank Blatchford
Auckland, New Zealand
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Bone-marrow rouille
Method
Main
1.For bone marrow rouille, cook egg in a saucepan of
simmering salted water over medium heat for 8 minutes (just
under hard-boiled), place in cold water to cool, then peel and set
aside. Meanwhile, boil potato in a separate saucepan until tender
(10-14 minutes). Drain and set aside. Heat a frying pan over
medium-high heat, add butter and fry marrow until browned
at the edges (1-2 minutes). Transfer to a blender along with chilli
flakes, egg and potato and blend until smooth (2-3 minutes).
2.Arrange radishes and spoonfuls of bone-marrow rouille
on plates, drizzle with extra-virgin olive oil, dust with beetroot
powder and serve.
Beetroot powder is avaliable from Herbie’s Spices. Order marrow bones from a butcher.
Notes
