Roasted Bone Marrow with Parsley and Sorrel Salad

Roasted Bone Marrow with Parsley and Sorrel Salad is not only decadently delicious but bone marrow is packed with nutrition so you are also being good to yourself whilst indulging.

Roasted Bone Marrow with Parsley and Sorrel Salad

My food tastes are ever evolving. I remember the first time we went to Fergus Henderson’s St John restaurant years ago and being intrigued by his Roast Bone Marrow and Parsley Salad which was his signature dish and is still on the menu today. At the time I was not adventurous enough to try it. This seems surprising to me to look back on this, as very little food these days intimidates me and the thought of eating bone marrow doesn’t seem outlandish as it once did.

Roasted Bone Marrow with Parsley and Sorrel Salad

The inclusion of bone marrow on a menu is no longer shocking, most recently I was served a magnificent portion at Oslo in Hackney where they presented six deliciously huge shafts with hunks of bread for scooping out the unctuous melting marrow on a giant wooden board. It has also become very accessible to buy and there was a bit of a fuss when Waitrose started stocking it last year as part of their forgotten cuts range.

Roasted Bone Marrow with Parsley and Sorrel Salad

Roasted Bone Marrow with Parsley and Sorrel Salad

At home, we regularly devote Sunday afternoons to creating wonderful Osso Bucco Milanese which has become one of our favourite family dishes. It is now so prevalent as part of our everyday ingredients that my husband I randomly bought bone marrow from separate vendors over the weekend for our meals this week, so our kitchen this week is bursting with this under appreciated cut of meat.

Roasted Bone Marrow with Parsley and Sorrel Salad

It’s encouraging to think that I, along with the rest of the British nation, are becoming more open minded about the food we eat, it’s not all shepherds pie, spaghetti bolognaise and roast dinners anymore. Although I do make a mean version of all three. The current food revolution in this country has been long overdue and seems to be picking up more steam year on year as we are embracing, not only our own discarded food heritage, but also launching headlong into discovering the best bits from other countries too. It is like we have been starved for decades living on our continued food rationing, not realising that the world has moved on. Well, in the past 15 years so have we and we’re throwing ourselves into every fad with gusto, hence the popularity for food trucks and street food. Let’s see which trends stick.

Roasted Bone Marrow with Parsley and Sorrel Salad

I opted yesterday to roast the bone marrow simply with a parsley salad, the way Fergus Henderson does it, adding citrusy sorrel to the proceedings to freshen it up. The marrow bones only take 15 minutes in the oven so they were quick to prepare for such a joyous treat. Plenty of fat dripped into the roasting dish which I promptly drained into a jar for roast potatoes at a later date. I also prepared more bone marrow than I needed which meant I could scrape out the marrow that I didn’t immediately want to put it in the fridge for an instant flavour injection for future meals. The marrow is wonderful for adding to sauces and stews, contributing a unique umami flavour and meaty depth, like the best stock cube you could imagine. I then put the leftover roasted bone shafts in a huge casserole dish with leeks, onions, carrots, bay, thyme and seasoning, filled it with water and simmered for hours to create an unparalleled beef broth.

Bone Marrow is also crazily good for you, nutrient dense and high in protein and the best kind of fats, so although it feels luxurious to eat, you can feel extremely saintly. And if you are still not convinced, it is excellent value. I bought 2kg for £6 which I will reap the benefits from for many meals to come over the next few weeks.

Roasted Bone Marrow with Parsley and Sorrel Salad

Roasted Bone Marrow with Parsley and Sorrel Salad is not only decadently delicious but bone marrow is packed with nutrition so you are also being good to yourself whilst indulging.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 people
Author: Georgina Hartley

Ingredients

  • 4 Bone Marrow Shafts
  • 2 garlic cloves crushed
  • 50 g sorrel
  • 40 g parsley leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 30 ml extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Pre-heat the oven to 200°C.
  • Place the bone marrow shafts, bone side down into a large baking dish. Sprinkle the crushed garlic and some seasoning along the shaft then place in the oven and roast for about 15 minutes. The bone should just be turning gold at the edges and the marrow glistening. Remove from the oven
  • Whisk together the Dijon mustard, lemon juice and seasoning and then pour in the olive oil in a slow steady stream, whisking it in until fully emulsified.
  • Toss the parsley and sorrel together then drizzle the dressing over and serve with the hot bone marrow.

Roasted Aubergine and Courgette with Sumac and Herbs

Roasted Aubergine and Courgette with Sumac and Herbs

Today I was very excited to make a silky warming butternut squash soup.  It was exactly what I was hankering for.  I took the stock out of the freezer last night, leered over the butternut in eager anticipation and fished out the chipotle from the very back of the cupboard.  I used a ladder and everything.  It was all systems go.  And then I smashed my kitchenaid blender.  I still don’t understand how as the glass on those things is about an inch thick.  But it briefly kissed the surface of my ceramic sink and shattered like the fragile heart of a tween.

So, basically, you are not getting soup and I’m getting a new blender.

courgette and aubergine3So stepping up to the plate is one of my absolute faves.  It’s probably the one I make the most often of a weekday.  So easy to throw together in the roasting tray straight after work.  Whack it in the oven, have a sit down with a glass of sparkling water, as it’s January, then serve with anything you like.  I have it the most with grilled lamb chops.  It might also be even better the next day taken out of the fridge and brought up to room temperature to have at your desk for lunch, I would never bother re-heating this.  I have eaten it with leftovers, with roast chicken, with garlicky yoghurt drizzled generously over and taken it to picnics.
courgette and aubergineDue to the amount of oil that the aubergine soaks up it’s very rich and so you don’t need a great deal, not that I usually let that stop me.

Oh, and the best thing about this dish… it doesn’t require a blender.

Roasted aubergine and courgette2Roasted Aubergine and Courgette with Sumac and Herbs

2 aubergines
2 courgettes
60ml olive oil
¾ tsp sumac
10g mint leaves, roughly chopped
10g coriander leaves, roughly chopped
10g parsley leaves, roughly chopped
Wedge of lemon

  1. Top and tail the aubergine and courgette and then cut each one in half widthways. Halve each again lengthways and then cut into 16 wedges in total.
  2. Toss the wedges in the olive oil, sumac and plenty of seasoning and place in an oven pre-heated to 180°C. Roast for 30-40 mins, checking halfway through to give a good mix around.
  3. Once the aubergine and courgette are soft, lightly browned and slightly crispy at the corners then remove from the oven. Mix together with the herbs, squeeze the lemon wedge over and serve.