{"id":2912,"date":"2011-10-28T07:01:08","date_gmt":"2011-10-28T07:01:08","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2912"},"modified":"2011-10-28T07:01:08","modified_gmt":"2011-10-28T07:01:08","slug":"recipe-roast-bone-marrow","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/10\/28\/recipe-roast-bone-marrow\/","title":{"rendered":"Recipe | Roast bone marrow"},"content":{"rendered":"

\"\"<\/a>I couldn’t begin to claim any originality w-hats-oever with this here recipe, being something of a rip-off of the signature dish at St. John in Smithfield. But it’s a dish that you don’t really hear of people cooking at home and I’d like that to change. As affordable luxury goes I can think of few things that surpass this. Your butcher will practically give you veal bones (though I think the specimen on the left was rather more mature), and all you need is some decent bread and a few salad leaves to go with the marrow. Which, by the way, is just one of the most delicious things that will e’er pass your lips. So be not shy nor squeamish, and get yourself some of dem bones.<\/p>\n

You will need
\n<\/span>Veal bones, ideally the dainty centre bits but really anything with marrow in
\nSalt, or better, smoked salt
\nSourdough
\nParsley
\nShallot
\nOlive oil
\nRed wine vinegar
\nPepper<\/p>\n

***<\/p>\n

– \u00a0Preheat the oven to 200C and sit the bones upright in a roasting tray or skillet. Season the marrow with a pinch of salt and roast for 20-25 minutes.<\/p>\n

– Finely slice a shallot or two and mix with parsley leaves or salad leaves. I wouldn’t be too fussy about which leaves, but I would say the shallot is vital.<\/p>\n

– When the marrow is just about ready, toss a little vinegar and a glug of olive oil through the salad along with salt and pepper. Toast a few slices of sourdough.<\/p>\n

– Serve with something long and spiky with which to assault the marrow, and devour with gusto.<\/p>\n","protected":false},"excerpt":{"rendered":"

I couldn’t begin to claim any originality w-hats-oever with this here recipe, being something of a rip-off of the signature dish at St. John in Smithfield. But it’s a dish that you don’t really hear of people cooking at home and I’d like that to change. As affordable luxury goes I can think of few […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[1048,1049,559,1047,1051,1050],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-KY","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2912"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2912"}],"version-history":[{"count":1,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2912\/revisions"}],"predecessor-version":[{"id":2914,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2912\/revisions\/2914"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}