Got some beef marrow bones for a bargain price from a lovely butcher. Thought I'd have a go at deep frying the marrow in breadcrumbs, like I've seen someone do on t'telly. Got the marrow out (and made lovely stock with the bones - see beef wellington entry), then soaked in in salty water for about 48 hours, rinsing and changing the water regularly. Boiled them up briefly then popped them in the freezer to firm up.
When ready to go, I did the usual flour, egg and breadcrumb coating, and deep fried them for about five minutes. I definitely didn't season them enough, which was the main problem, and a sprinkling of salt at the end didn't help. Perhaps the original brine should have been stronger. All in all it was a bit odd.
No matter, the mashed potato was good, you can always rely on mashed potato. There was a little pile of spinach, also good. And I chopped a Local Greens carrot into long thin strips, just covered with water and boiled it up for a couple minutes, fried up a chopped clove of garlic and a few cumin seeds in olive oil and used that to dress the carrots, plus some capers and a bit of caper vinegar which was intended to cut through the richness of the offally nuggets. It did, just about. I poured the leftover gravy from the previous night onto the spuds. On the whole I think the dish looked better than it tasted. Although that's possibly harsh as everything apart from the bone marrow was lovely.
I'm unlikely to cook tonight as I've got a meeting at 7.30 (engaging communities again) and will probably be home quite late so tomorrow night I'll be working out how to use up the last bits of the bag: I've got one carrot, half a beetroot and a few mushrooms left. All on the same plate? Maybe!
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