So, anyway, I went to the Ginger Pig and bought some really nice looking veal marrow bones and followed one of the simplest recipes ever for one of the most delicious things ever. This is so rich and filling that I wouldn't recommend eating too much of it but it's a great autumnal treat. The only change I'd include (for personal taste) is the addition of sumac to the parsley salad to give it an even bigger zing and cutting through more of the fat. Oh and I used sel gris! Good salt is a must.
To make this dish follow the recipe here. :-)
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2 comments:
I would love to try this. It may have to be a solo venture as I'm not so sure Mr. B would be okay with marrow, but I imagine the flavor is incredible!
You could try and fool him by spreading it on toast before serving it. My sister is one of the pickiest eaters I know so I've learnt to not be completely honest about what she's eating. She literally stopped eating the venison I made a while back (she thought it was beef) because I told her mid-meal what it was. It's not as if it was Bambi's mum!
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