Pair Beef Marrow Butter and Nettle Mousse with Chef Wawrzyniak’s Sourdough Bread Recipe
By Chef Damian Wawrzyniak of Chef Consultant LTD in London, UK
Marrow Butter
INGREDIENTS
- 4 ea. Beef Marrow Bones, cut lengthwise (ask your butcher)
- 56 g. Soft Butter
- 1 ea. Stem of thyme
- Sea Salt
- Black Cracked Pepper
DIRECTIONS
- Soak the bones overnight in salted water in the fridge, then dry.
- Pre-heat your oven to 200 degrees Celsius and bake the bones for 15 minutes. Make sure they are cooked through, then cool them down.
- Take the marrow out of the bones and blend with de-stemmed thyme leaves, butter and salt until soft. Push through a fine sieve. Cool it down in the fridge.
Nettle Mousse
INGREDIENTS
- 1 kg. Nettles – please be careful with handling
- 30 ml. Olive Oil
- 6 ea. Juniper berries, take off skins
- Sea Salt
DIRECTIONS
- Blanch nettles in hot boiling salted water until soft then cool them down in ice cold water.
- Squeeze out the liquid using a cloth. Mix leaves with olive oil and leave in the fridge for 24hours. Blend with the berries and put through the fine sieve. This can be kept in the fridge for 3 days.
- When plating, place about 3 small drops of Nettle Mousse on your Marrow Butter.
Learn more about Chef Damian Wawrzyniak on his Chef’s Roll profile here.
