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Roast Bone Marrow on No Knead Bread Toast
It’s pure flavour and when you spread the marrow onto some homemade bread and serve with a tart pickle salad, it just takes things to the next level.
- Serves: 3-4 |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 2:10 hours
Ingredients
No Knead Bread
1 kg Eureka Mills brown bread flour
925 ml water
10 g instant yeast
30 g sea salt
The Pickle Salad
½ C (125 ml) red wine vinegar
2 Tbsp (30 ml) sugar
1 small red onion, sliced
2 Tbsp (30 ml) capers
1 Tbsp (15 ml) chives, chopped
1-2 small red chillies, chopped
The Marrow Bones
2 full marrow bones sliced lengthwise into 4 pieces (ask your butcher)
Method
No Knead Bread
Toast the sesame seeds in a dry pan over a medium high heat until they are brown and fragrant. Ensure you move them around during the toasting process to avoid burning. Let the seeds cool before using.
In a large mixing bowl, add the flour, water and yeast and mix until there is no dry flour left. Cover and leave for 15 minutes. After 15 minutes, add the salt and sesame seeds and mix well to combine. Cover the bowl with cling film or a lid and place the dough in the fridge and leave overnight to rise. In the morning, remove the dough from the fridge and allow to come to room temperature.
Set the oven to 230 °C and place a Dutch oven pot with the lid on in the oven to preheat.
Line a large bowl with baking paper and scoop the dough into the bowl. Do not worry about kneading or shaping as the dough will be very wet. The bowl will provide structure and the baking paper will enable you to transfer the dough to the pot. Dust the dough with a little flour and score with a knife.
When the oven reaches temperature, remove the heated Dutch oven very carefully. Remove the lid and carefully transfer the dough to the Dutch oven by pinching the corners of the baking paper and lifting the dough out of the bowl and placing it into the pot. Replace the lid and put the Dutch oven back into the oven. Bake for 40 minutes with the lid on and then turn the oven down to 200 °C and bake for a further 30 minutes. Carefully lift the bread out of the pot and let it cool on a wire rack for at least 1 hour before cutting.
The Pickle Salad
Mix the red wine vinegar with the salt and sugar and stir to dissolve. Add the red onion and leave to pickle, it will be ready in about 10-15 mins but will be fine if you leave for longer. When ready to serve the marrow bones, drain the pickling liquid from the onions and mix in the capers, chilli and chives.
The Marrow Bones
Preheat the oven to 220 °C.
Place the bone marrows onto a roasting tray bone side down and roast for 20-25 minutes until the centre of the bone marrow is bubbling.
To Serve
While the marrow bones are roasting, slice and toast the bread.
Remove the bone marrow from the oven and season with salt and pepper. Scoop out generous dollops of bone marrow onto the toast and top with the pickled salad.
