Breakfast is my favourite meal of the day and definitely something that I look forward every weekend. Having a nice breakfast or brunch is such a luxury these days. Going to work every morning is a rush. There is hardly any proper sit down time and usually breakfast consists of a bowl of cereal or a peanut butter and honey sandwich. I don’t mind it but who doesn’t love a good sit down breakfast?
I was very excited about this week’s challenge and wanted to make something very simple but an uncommon dish for breakfast. It has to be an indulgence. Pure indulgence that screams food orgasm. Most likely not to everyone. But this is about us!
So what makes bone marrow so special? There is something very primal about sucking on a bone to get the marrow out. The jelly, gelatinous goodness. If I was back in Singapore, I will introduce everyone to tulang. It is an Indian dish. Bone marrow cooked in spicy tomato sauce. It looks like blood and they serve it with a straw. Heavenly! I can definitely relate and understand why Anthony Bourdain have chosen the roasted bone marrow with parsley salad as his last meal.
Recipe adapted from My Last Supper and Rotis.
- 1kg of bone marrows
- 100g of chive butter, softened at room temperature
- 2 shallots, finely chopped
- 4 stalks of chives, finely chopped
- 1/2 bunch of parsley, finely chopped
- 15ml of lemon juice
- 1tsp of capers
- 1 shallot, finely diced
- Toasted baguette
- Olive oil
- Salt & pepper
- Place bone marrows into a pre-heated oven of 180C and leave it there for roughly 20mins
- Combine butter, chives and shallots well. Season well with salt and pepper. Set aside
- To make the parsley salad, throw parsley, capers and shallots into a bowl. Mix in the lemon juice. Once marrows are ready, add the olive oil and season
- Serve the bone marrows hot with the parsley salad and chive butter separately. Also serve with good quality salt flakes (I used pink Murray salt flakes)
I made chives butter from cookbook, Rotis. It was something additional. The butter can be kept for other meat dishes and even oily fishes. Both were delicious and different. The chives butter made it richer and heavier. The parsley salad worked better as the acidity definitely helped in cutting the richness. And it brings freshness to the dish.
This may not be your kind of breakfast but this is definitely ours.
So what will your last meal be and where?