BONE MARROW COMPOUND BUTTER

The best marrow bones to use in this recipe is beef marrow bones.

8 medium sized beef marrow bones
1 whole bulb garlic, papery layers removed
glug olive oil
salt and milled pepper
¼ cup (60 g) softened butter
handful fresh parsley, chopped
2-3 sprigs each fresh rosemary and thyme
2 red chillies, deseeded and chopped
juice (60 ml) and grated peel of 1 lemon

Drizzle marrow bones and garlic with oil and season.
Place the marrow bones together with the garlic wrapped in foil, on a baking tray.
Roast at 200 ºC for 20 minutes on the middle rack of the oven.
Move the tray to top rack, roasting garlic for another 15 minutes and marrow for 25 to 30 minutes until browned.
Cool, squeeze garlic pulp out of clove casings.
Scoop out marrow from bone and combine with garlic pulp and remaining ingredients.
Mix until smooth. Tightly roll mixture up in cling film to form a log.
Chill in the fridge and slice just before serving on hot toast or add a dollop to your steaks.

Recipe and photo: Amanda Conradie