Marrowbone crumble and curly kale
This dish, which can be served as a starter or side, is very easy to do and is a good introduction to bone marrow. You need a good, reputable butcher to keep the marrowbone for you. Get your butcher to halve them for you. Soak the marrowbones in cold water first to loosen them up.
- 4 marrowbones, halved lengthways – ask your butcher
- 500g brioche crumbs or panko breadcrumbs
- 2 tablespoons Dijon mustard or whole cream
- 50g green peppercorns
- 50g grated fresh horseradish
- 1 tablespoon cream or olive oil
- 2 tablespoon chopped parsley
- 1 tablespoon lemon zest
For the curly kale
- 1 head curly kale
- 1 lemon, saved from zesting
- Sea salt
- Extra virgin olive oil
The marrowbone crumble can be made a day in advance.
- Remove the marrow from the bones and finely dice. Retain the bones.
- Leaving the bones aside, mix all the other ingredients together in a bowl and store in the fridge.
- Place the bones in boiling water for 15/20 minutes. Then remove and scrub clean and leave ready for serving.
- With a spoon, place eight mounds of salt on a baking tray, evenly spaced. Now add your marrowbone mix to the clean bones, don’t be afraid to overload slightly. Place each bone on a mound of salt so that it does not topple over while baking. Place in a moderate to hot oven and bake for eight to 10 minutes.
- To prepare the kale, pick the kale from the large stalks and place in a large bowl. Add the juice of one lemon and add the salt. With your fingers, massage the salt and lemon into the kale until it looks wilted. Sprinkle with extra virgin olive oil and serve under each bone on a board or a nice serving dish.
Recipe Series: Beef it up
We Irish sure do like our beef, which is why we teamed up with executive head chef Ryan Stringer of Ely to share some of their most-loved beef recipes covering everything from the ‘perfect’ steak to a slow-cooked pie or a sophisticated Carpaccio
Recipes in this series: