Smalls Bar's radishes with bone-marrow rouille

AT A GLANCE

  • Serves 8 people

"Smalls bar's radish with bone marrow is delicious. I'd love to get my hands on the recipe."

Frank Blatchford

Auckland, New Zealand

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  • 16 mixed radishes, trimmed, scrubbed, halved lengthways or quartered
  • Extra-virgin olive oil and beetroot powder to serve
  •  
  • Bone-marrow rouille
  • 1 egg, at room temperature
  • 80 gm peeled, diced sebago potato
  • 40 gm bone marrow, from about 1kg split marrow bones
  • ¼ tsp butter
  • ¼ tsp dried chilli flakes
01   For bone marrow rouille, cook egg in a saucepan of simmering salted water over medium heat for 8 minutes (just under hard-boiled), place in cold water to cool, then peel and set aside. Meanwhile, boil potato in a separate saucepan until tender (10-14 minutes). Drain and set aside. Heat a frying pan over medium-high heat, add butter and fry marrow until browned at the edges (1-2 minutes). Transfer to a blender along with chilli flakes, egg and potato and blend until smooth (2-3 minutes).
02   Arrange radishes and spoonfuls of bone-marrow rouille on plates, drizzle with extra-virgin olive oil, dust with beetroot powder and serve.

Beetroot powder is avaliable from Herbie's Spices. Order marrow bones from a butcher.

Topics:

MODERN AUSTRALIAN, FARE EXCHANGE, ENTREE, AUTUMN

Recipe:

SMALLS BAR, SOUTH MELBOURNE, VIC

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

FEATURED IN

April 2016

April 2016

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