AT A GLANCE
You'll need to begin this recipe a day ahead.
|01||Place marrow bones cut-side up in a single layer in an oven tray, scatter salt over, cover and refrigerate for 20 hours.|
|02||Meanwhile, for caramelised onion, heat a large frying pan over medium-high heat. Add oil then onion, stir occasionally until onion starts to become translucent (4-5 minutes), reduce heat to low-medium, stir occasionally until deeply caramelised (25-30 minutes), season to taste and keep warm.|
|03||Meanwhile, for chimichurri, pound garlic and jalapeño in a mortar and pestle to a smooth paste, transfer to a bowl, combine with remaining ingredients, season to taste with sea salt and set aside.|
|04||Preheat oven to 220C. Rinse marrow bones under cold running water, pat dry with absorbent paper, place cut-side up on an oven tray and roast until cooked through (4-6 minutes). Butter both sides of bread slices. Heat a large frying pan over medium heat, add bread and cook, turning once, until toasted (1-2 minutes each side), then halve diagonally and keep warm. Transfer to plates with marrow bones, top with chimichurri and caramelised onion and serve hot.|
Note Ask your butcher to halve the marrow bones for you.
A LUSTROUS, ROUNDED CHENIN BLANC, SUCH AS A 2006 SAVENNIÈRES. , suggested by HELEN JOHANNESEN