Served with Creation Reserve Syrah
Yields: 20 portions
Wine Pairing: Enjoy with Creation Syrah, Grenache
Bone Broth
Ingredients
- – 4 kg marrow bones, cut into 10 cm pieces, halved lengthwise
- – 50 g salt
- – 1 kg carrots, roughly chopped
- – 1 kg onions, roughly chopped
- – 1 kg celery, roughly chopped
- – 750 ml Creation Syrah, Grenache
- – 15 g miso
- – 15 g tamari
Method
- Place the bones in a large deep tray and cover with cold water. Mix in the salt and soak for 1 hour to draw out impurities.
2. Wash the carrots and celery, and combine with onions in a roasting tray. Roast for 15 minutes in a preheated oven at 200°C.
3. Remove the bones from the salt water and add them to the tray with the roasted vegetables.
4. Add the wine and enough cold water to cover the bones. Braise in the oven for 1 hour, or until the marrow is cooked but still holds its shape.
5. Remove the bones and set aside. Transfer the liquid and vegetables to a large pot. Add more water if needed and simmer for 2–3 hours.
6. Strain the broth and chill in a blast freezer for 30 minutes. Skim off and discard the fat layer.
7. Transfer the broth back to a clean pot. Add the miso and tamari, and reduce by half over low heat.
8. Serve hot in a small shot glass next to the plated bone marrow.
Crispy Capers
Ingredients
- – 250 g capers, drained
- – 1 L cooking oil
Method
- Rinse the capers under cold water for 30 seconds. Pat dry thoroughly.
2. Heat oil to 180°C in a pot.
3. Fry the capers in a basket or slotted spoon for 30 seconds, stirring constantly.
4. Remove and transfer to a tray lined with paper towel to drain and crisp.
Mushroom Duxelles
Ingredients
- – 600 g king oyster mushrooms, finely diced
- – 100 g onion, diced
- – 1 garlic clove, minced
- – 2 tbsp thyme leaves
- – 50 ml Creation olive oil
- – 20 g parsley, washed and chopped
- – Salt, to taste
Method
- Heat olive oil in a pan over medium heat.
2. Add diced onions and cook until golden.
3. Add mushrooms, garlic, thyme, and salt. Cook until tender and moisture has evaporated.
4. Deglaze with a splash of bone broth and reduce until thick.
5. Stir in chopped parsley and set aside.
Gluten-Free Cape Seed Bread
Ingredients
- – 746 g all-purpose gluten-free flour
- – 106 g coconut sugar
- – 5 ml salt
- – 30 g instant dry yeast
- – 80 g poppy seeds
- – 80 g sesame seeds
- – 80 g pumpkin seeds
- – 80 g gluten-free oats
- – 110 ml olive oil
- – 852 ml water
Method
- Preheat oven to 180°C.
2. Combine all dry ingredients in a large bowl.
3. Add olive oil and water; mix until the batter resembles thick waffle mix.
4. Spoon into loaf tins, filling halfway.
5. Prove in a warm place until nearly doubled in size.
6. Bake for 35 minutes.
7. Let cool for 5 minutes in tin, then transfer to a cooling rack.
8. Slice into small slices and toast. Serve 5 toasted slices per portion.
Bone Marrow & Plating
- Season marrow bones with salt.
2. Roast in a preheated oven at 200°C for 5–7 minutes.
3. Torch the marrow with a brûlée burner.
4. Top with a spoon of mushroom duxelles.
5. Garnish with:
– Crispy capers
– Picked thyme leaves
– Mustard leaves
– Pinot salt (light sprinkle)
6. Serve with a small glass of bone broth on the side and 5 slices of toasted Cape Seed Bread.