6 thick marrow bones
a drizzle of olive oil
6 sprigs of rosemary
Fold a sheet of aluminium foil into three to form a sturdy holder, folding the sides up slightly.
Place the marrow bones onto the foil, drizzle with a little olive oil and some coarse salt. Push a sturdy sprig of rosemary into the marrow of each bone.
Please in a hot kettle braai and cook with the lid on until brown and crispy.
Serve with a hot crusty loaf.
Michael’s wine recommendation – CLICK HERE
Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing four cook books in two years, Sophia has forged ahead and is currently researching a fifth book which will be published next year.
This recipe is extracted from braai & potjie, flavours & traditions, launched in Cape Town about a month ago.
Sophia’s books are available from book shops. Click here if you would like to visit her website and buy her books online.