Roasted marrow with wild mushrooms and walnuts

Gratifyingly savoury and comfortingly earthy, this marrow-and-mushroom creation is even more delicious when paired with The Motorcycle Marvel, a dark and intense Rhône-style blend. A squeeze of lime lifts the meaty-umami-toastiness with a citrus kick.

Serves: 4


1kg beef bone marrow, soaked in salted water
2 Tbsp olive oil
Sea salt flakes and coarse black pepper, to taste
6 sprigs thyme
1 Tbsp olive oil
2 Tbsp butter
150g mixed exotic mushrooms, torn roughly
50g raw walnuts
Lime wedges
6 pieces (½cm thick) ciabatta toast


Preheat oven to 200°C.

Drain bone marrow and pat dry with paper towel. Use a boning knife to remove as much sinew from the bones as possible. Place on a baking tray, drizzle with olive oil, season with salt and pepper, and sprinkle thyme sprigs on top. Roast for about 12 minutes.

For the mushrooms, heat a frying pan until hot. Add oil and butter, then brown the mushrooms for about two minutes, taking care not to stir the pan too much.

In a small baking tray, toast walnuts in the oven for about 3 minutes.

Arrange bone marrows on a board, sprinkle mushrooms and walnuts over, and serve with lime wedges and ciabatta toast.

For more meaty recipes that pair well with a glass of Nederburg’s Motorcycle Marvel red blend, such as smoky BBQ kebabs, visit the Nederburg page.

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