marrow w leek sauce & sourdough toast
pan roasted marrow w/ leek garlic & herb sauce topped w/ thyme & hazelnuts served w/ buttered sourdough toast
IngredientsMakes: 980g (2)
| 430g | pan roasted marrow | (recipe below) | |
| 400g | creamy smooth leek soup | (recipe below) | |
| 10g | parmesan | ||
| 8g | hazelnuts | ||
| 2g | picked thyme | ||
| 130g | sourdough loaf | ||
| 30g | butter |
Method
| Cut the marrow into battons and place flat side down onto oil glazed pancake skillet w/ lid. |
| Cook on low turning occasionally to get even colour. |
| Make leek soup while they cook. |
| Cut a couple of generous slices of sourdough loaf and once toasted & spread w/ good quality butter. |
| Place the marrow on the serving plate / bowl cover w/ leek sauce & dress w/ thyme, hazelnuts & parmesan. |
| I think I'd us a shallow bowl rather than a plate next time, the leek sauce was over flowing - oops!!! |
| We had this w/ flax seed coated smoked basa . . . flax seed for omega 3 boost! |
pan roasted marrow
marrow battons slow cooked w/ butter, salt & black pepper under a cloche
IngredientsMakes: 430g (2)
| 500g | marrow flesh | ||
| 100g | butter | ||
| 6g | black pepper | ||
| 2g | salt |
Method
| Slice a 3 inch segment of marrow from the vegetable, remove the seeds & the cured outer skin. |
| Place the cylinder on the cutting board and cut along it's length creating battons about 1.5cm / half inch wide. |
| Cut the butter into thirds and melt the first third in a large flat pan the all the batton will fit in. |
| Add the battons to the melted butter flat side down and leave on a low heat w/ the lid on. |
| Turn them occasionally adding te rest of the butter as you go to make sure they're all coated. |
| Season w/ salt and generous amounts of black pepper as you. |
| They're done whn they give little resistance to the point of a knif and ar golden brown in colour. |
creamy smooth leek soup
smooth & creamy leek sauce w/ rosemary, thyme, cumin & garlic & herb roule - great for mac n cheese, moussaka, lasagna . . .
IngredientsMakes: 900g
| 20g | olive oil | ||
| 10g | (3) | cloves garlic | |
| 160g | (2) | small onions | |
| 3g | dried thyme | ||
| 3g | dried rosemary | ||
| 2g | cumin powder | ||
| 3g | salt | ||
| 400g | leeks | ||
| 10g | (1) | chicken stock cubes | |
| 400g | boiling water | ||
| 60g | roule | ||
| 15g | cornflour | ||
| 50g | water | ||
| 5g | soy sauce | ||
| 5g | green tabasco |
Method
| Peel and chop the garlic & onions. |
| Put the oil & garlic in a large sauce pan cook until it sizzles then add the chopped onions & a teaspoon of each of the herbs & spices & salt, and cook until the onions are soft & have started to colour. |
| In the mean time clean & dice the leeks then add them too and cook until they're also soft & translucent. |
| Add the chicken stock cubes and boiling water and bring to the boil, then set to simmer for 20mins. |
| Take off the heat & use a stick blender to make the sauce smooth. Add the roule at this stage. |
| Make a slurry of the cornflour and water. |
| Return the saucepan to the heat and add cornflour and water mix. |
| Keep whisking until a minute after the sauce stopped thickening. |
sourdough loaf hm
home made sourdough ring and boule. this recipe makes enough dough for one of each type of loaf
leave a comment if you'd like this recipe
sourdough starter
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |
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