“Smalls bar’s radish with bone marrow is delicious. I’d love to get my hands on the recipe.”
Frank Blatchford
Auckland, New Zealand
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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
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