Delicious Australia – (12)December 2018

ROASTED BONE MARROW
WITH PARSLEY SALAD
SERVES 4

8 pieces of whole bone with marrow,
cut laterally into 6-7cm pieces
(ask your butcher to do this)
8 thin slices sourdough
1 garlic clove, halved
1 cup coarsely chopped flat-leaf
parsley
1 large eschalot, thinly sliced
1 tbs drained baby capers in brine
Finely grated zest and juice of 1 lemon
2 tbs extra virgin olive oil

Preheat the oven to 220°C (fan-forced)
and put the marrow bones, cut-side up,
in an ovenproof frying pan. Roast for
15-20 minutes until marrow begins to
shrink away from the bones. Keep an
eye on the marrow as, if it cooks too
much, it will become liquid in the pan.
When the bone marrow is almost
ready, chargrill or toast the bread. Rub
with the cut side of garlic and keep warm.
Combine parsley, eschalot, capers and
lemon zest in a bowl, add lemon juice
and olive oil, and season. Toss and serve
the salad alongside the roasted marrow
bones and sourdough toast.

LIVER PARFAIT

SERVES 6-8

350gchickenliversorducklivers

150g butter, chopped

2 eschalots, thinly sliced

1garlicclove,finelychopped

70ml port or tawny

2thymesprigs,leavespicked

1pinchgroundallspice

1 tsp red wine vinegar

100ml pouring (pure) cream

Sourdough crostini, cornichons and

bitter salad leaves, to serve

Separatetheliversintolobesandtrim,

removing any blood vessels and sinew.

Melt20gbutterinalargefryingpan

over medium-high heat until foaming. Add

eschalotandsautefor3-4minutesuntil

tender.Addgarlicinthefinalminuteof
cooking, then transfer to a food processor.
Wipe pan and add another 20g butter.
When butter foams, add livers and sear,
turning once, for 2-3 minutes until browned
(becareful;theliverswillspitalittle).Don’t
overcook the livers. Transfer to the food
processor with the eschalot mixture.
Addporttopan,bringtotheboiland
scrapebrownedbitsfrombase.Cookfor
1-2 minutes to reduce by half. Add to liver
mixturewiththymeandallspice.Cool.
Add vinegar and remaining 110g butter
to the food processor, season and process
until smooth. Add cream, process to
combine, then pass through a sieve.
Tr an s fer to a 2^1 / 2 -cup (625ml) serving dish
andrefrigeratefor2hoursuntilsetand
chilled.Servewithcrostini,cornichons
Roasted bone marrow with parsley salad and bitter salad leaves alongside.

EXTRACT.