Matthew Fort
from
Market Kitchen
Matthew Fort cooks St John Restaurant’s to-die-for recipe for its famous bone marrow dish
Matthew Fort cooks St John Restaurant’s to-die-for recipe for its famous bone marrow dish
St John’s roasted bone marrow on toast with parsley salad
Method
2. Put the marrow bones into an ovenproof frying pan or roasting dish. Roast the bones for 20 minutes, until the marrow is loose and giving, but not melting away.
3. Combine the parsley, shallots and capers in a small bowl.
4. In a separate bowl, whisk together the lemon juice and olive oil to make a dressing.
5. To serve, toss the parsley mixture with the dressing and season to taste with salt and freshly ground black pepper. Scrape the marrow from the bones onto the toast and season with a little coarse sea salt. Top with a small spoonful of parsley salad.
Prep:
10 min
Cook: 20 min
Cook: 20 min
Ingredients
12 x 7-8 cm pieces middle veal marrow bones1 bunch flat-leaf parsley, leaves only, chopped
2 Shallots, very thinly sliced
1 small handful extra-fine capers
1 lemon, juice only
6 tbsp extra virgin olive oil
freshly ground salt and black pepper
toast, to serve
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