Smalls Bar's radishes with bone-marrow rouille

Name: Smalls Bar's radishes with bone-marrow rouille
Total time: 30 min
Yield: Serves 8
Ingredients: 16 mixed radishes, trimmed, scrubbed, halved lengthways or quartered; Extra-virgin olive oil and beetroot powder to serve; 1 egg, at room temperature; 80 gm peeled, diced sebago potato; 40 gm bone marrow, from about 1kg split marrow bones; ¼ tsp butter; ¼ tsp dried chilli flakes

Radishes with bone-marrow rouille from Smalls Bar in South Melbourne is the ultimate autumn snack.

Apr 17, 2016 2:00pm

Serves 8
15 mins preparation
15 mins cooking

Radishes with bone-marrow rouille

"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

16 mixed radishes, trimmed, scrubbed, halved lengthways or quartered
Extra-virgin olive oil and beetroot powder to serve

Bone-marrow rouille

1 egg, at room temperature
80 gm peeled, diced sebago potato
40 gm bone marrow, from about 1kg split marrow bones
¼ tsp butter
¼ tsp dried chilli flakes

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.