Bone marrow is one of the simplest and most instantly rewarding ingredients to cook. Roasting is our favourite method. As it roasts, the fat will start to render while the layer exposed to the heat will caramelise nicely. Femurs bones, cut lengthwise, provide the best ratio of Maillard area per unit volume.
To balance the intense beefy notes of bone marrow and its richness, we think that serving it on toasted rye bread provides an adequate nutty sharpness. A sweet contrast can be obtained with figs or dates. In this case we chose a fig jam.
Roast bone marrow
Course: StarterDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesIngredients
- Roast bone marrow and fig spread
2 bones, cut lengthwise
Sea salt flakes
100g dried figs
120g water
60g honey
- Assembly
A couple of fresh figs, cut finely
Fig spread
Rye bread
Directions
- Roast bone marrow and fig spread
- Preheat the oven to 180C fan.
- Arrange the bones on a baking tray lined with an aluminium foil. Season with the sea salt.
- Place the bones in the oven and roast for 15min.
- Meanwhile, cut off the stalks of the figs. Place the figs in a small saucepan and add the water. Set the saucepan on medium heat and bring to the boil.
- Reduce the heat to minimum and slowly simmer until the liquid is reduced to ¼. Take off the heat, add the honey and blend.
- Assembly
- Cut finely a few slices of the bread and toast them until they are very crispy. Spread some of the fig paste and add 2 slices of fresh figs. Top with a very generous amount of the roast bone marrow, sprinkle with the sea salt and enjoy!
