Chef's Recipes

Smalls Bar's radishes with bone-marrow rouille

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

Apr 17, 2016 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 8
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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.

Notes

Beetroot powder is avaliable from Herbie's Spices. Order marrow bones from a butcher.

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