This side dish can be cooked in a cast-iron pan right on the grill plate over the fire. The fat from the bone marrow adds lots of flavour to the potatoes as it melts and is absorbed – a bit like cooking potatoes in duck fat, but with marrow instead. Delicious.
Ingredients
Method
Main
1.Heat half the marrow and all the marrow bones in a large cast-iron frying pan over medium-high heat, add potato and stir occasionally until potatoes are almost tender and starting to turn golden (15-20 minutes). Add remaining marrow, rosemary, shallot, lemon rind and garlic, season to taste, stir occasionally until golden and tender (5-10 minutes), and serve hot.
Ask your butcher to cut the bone marrow for you.
This recipe is from the January 2012 issue of
.
Drink Suggestion: A pint of hoppy India pale ale. Drink suggestion by Max Allen
Notes
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