An effective way to start out a meal: decadent, wealthy marrow bone on crispy bruschetta served with a refreshing parsley salsa.
SERVES 4
- 4 marrow bones, reduce lengthwise
- 2 hotdog rolls, sliced diagonally, about 15mm thick
- 5ml (1 tsp) olive oil
- 125ml flatleaf parsley, chopped
- 30ml contemporary chives, chopped
- 15ml (1 Tbsp) lemon zest
- 15ml (1 Tbsp) contemporary lemon juice
- Position the grid at the braai about 15cm above the coals.
- Position the marrow bones with the flesh aspect down at the grid and braai for round 4 mins over the recent coals.
- Flip the marrow bones (flesh aspect going through upwards) and proceed to cook dinner till the marrow begins to bubble and moderately pull clear of the bone.
- Take away from the hearth and season with salt and pepper to style.
- Drizzle the slices of bread with olive oil and in short toast over the hearth.
- Toss the entire elements for the parsley salsa in combination.
- Serve the decadent marrow bone on bruschetta and garnish with the refreshing parsley salsa. Experience!
- Marrow bones may also be roasted within the oven! Preheat your oven to 220°C.
- Line a baking tray with baking paper. Position the marrow bones at the baking tray with the flesh aspect going through upwards.
- Roast for 20 mins till the marrow begins to bubble and moderately pull clear of the bone.
- Season with salt and pepper to style.