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
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. |