ROAST BONE MARROW AND PARSLEY SALAD

ROAST BONE MARROW AND PARSLEY SALAD

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  • Serves 4
  • Medium

Ingredients

  • Dressing

Directions

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This is the one dish that does not change on the menu at St. John. The marrowbone comes from a calf’s leg; ask your butcher to keep some for you. You will need teaspoons or long thin implements to scrape your marrow out of the bone.

  • Do you recall eating Sultana Bran for breakfast? The sultana to bran-flake ratio was always a huge anxiety, to a point, sometimes, that one was tempted to add extra sultanas, which inevitably resulted in too many sultanas, and one lost that pleasure of discovering the occasional sweet chewiness in contrast to the branny crunch. With administering such things as capers it is good to remember Sultana Bran.

 

  1. Put the bone marrow in an ovenproof frying pan and place in a hot oven. The roasting process should take about 20 minutes depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will do if left too long (traditionally the ends would be covered to prevent any seepage, but I like the colouring and the crispness at the end).
  2. Meanwhile lightly chop your parsley, just enough to discipline it, mix it with the shallots and capers, and at the last moment, dress.
  • Here is a dish that should not be completely seasoned before leaving the kitchen rendering a last-minute seasoning unnecessary by the actual eater; this, especially in the case of coarse sea salt, gives texture and uplift at the moment of eating. My approach is to scrape the marrow from the bone onto the toast and season with coarse sea salt. Then a pinch of parsley salad on top of this and eat. Of course once you have your pile of bones, salad, toast, and salt it is ‘liberty hall’.

Fergus Henderson

Fergus Henderson was born in London in 1963. He attended King Alfred School and went on to train as an architect. It was during this period that he started cooking seriously. Whilst studying at the Architectural Association, he took a job at Smith’s Restaurant in Covent Garden and thus began his career as a chef.

Fergus received an MBE in 2005 for his services to gastronomy and was awarded his first Michelin Star in 2009 for his restaurant St. JOHN in Smithfield. As well as running both St. JOHN Bar and Restaurant and St. JOHN Bread and Wine in Spitalfields, in April 2011 he opened the doors to his first hotel, the St. JOHN Hotel in London’s Chinatown.

Kitchens:

2011 – The opening of St. JOHN Hotel.

2003 – The opening of St. JOHN’s offspring, St. JOHN Bread and Wine.

2001 – Fergus and Trevor set up HG Wines.

1994 – The opening of St. JOHN Bar and Restaurant, with Jon Spiteri and Trevor Gulliver.

1990 – The French House Dining Room, with Margot Henderson and Jon Spiteri.

1988 – The Globe in Notting Hill.

1987 – Smith’s Restaurant in Covent Garden.

1986 – 17 Mercer Street in Covent Garden.

 

Books:

2007 – “Beyond Nose to Tail: A Kind of British Cooking Part II” published by Bloomsbury. To buy this book click the “Books” link below.

2006 – “How I learnt to cook” published by Bloomsbury.

2004 – “The Whole Beast”, the American re-issue of “Nose to Tail Eating”.

2004 – “Nose to Tail Eating: A Kind of British Cooking” re-published by Bloomsbury in the UK with a new introduction by Anthony Bourdain, in line with St. JOHN’s 10th Anniversary. To buy this book click the “Books” link below.

2004 – “Don’t try this at Home” published by Bloomsbury.

1999 – “Nose to Tail Eating: A Kind of British Cooking”, published by McMillan. To buy this book click the “Books” link below.

 

Awards:

2009 – Outstanding Achievement Award by The Observer Food Monthly.

2009 – Global Gastronomy Award by the Sweden-based White Guide.

2005 – Fergus received an MBE.

1999 – Andre Simon Award.

 

Photo of Fergus by Patricia Niven

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