Knochenmark auf Toast
Bone marrow makes a great appetizer, a “poor man’s foie gras.” Just spread on crispy bread or toast. Or up your game with this recipe for bone marrow on toast with onion confit and blue cheese cream.
Servings 4
Ingredients
Blue Cheese Cream
- 1/2 onion chopped
- 1 tbsp butter
- 2 bay leaves
- 4 sprigs thyme
- 1 cup cream
- 5-1/2 oz Simonzola a South African Italian style blue cheese, 150g
Onion Confit
- 1-1/2 oz butter 40g
- 5-1/2 oz whole baby onion skins removed, 100g
- 1 sprig rosemary
- 1/2 ounce spring onion sliced thickly, 10g
- 1 head garlic top removed
- 1.5 tbsp balsamic vinegar 20 ml
- 1 bay leaf
Bone Marrow
- 2-1/4 lbs beef marrow bones good quality free-range grass-fed ,40g
- olive oil
- salt and pepper
Instructions
Prepare the Blue Cheese Cream:
- Sweat the onion, bay leaf, and thyme in butter.
- Add the cream, bring to boil and allow to thicken.
- Add the cheese once thick, and stir in until the cheese is melted.
- Allow to cool. The blue cheese cream can be kept in the fridge for up to 1 week.
- Serve with Onion Confit, or on a hot steak sandwich.
Prepare the Onion Confit:
- Heat oven to 350 degrees F, 180 degrees C.
- Place all ingredients in a small oven dish and cover & seal wih foil.
- Bake in oven for 20 mintues until baby onions are tender.
Cook the Bone Marrow:
- Heat oven to 350 degrees F, 180 degrees C.
- Place marrow bones in an ovenproof dish, coat in a little olive oil and season with salt and pepper.
- Bake for about 20 minutes until bone marrow has browned.
To serve:
- Toast a slice of sourdough or dark rye bread.
- Smear with a thick layer of Blue Cheese Cream.
- Top with bone marrow and onion confit – and little of the confit onion juice.
