Blackouts & Boerewors.
The title of a new cookbook by Beer Country, which sounds like a South African proverb. As the name suggests, this cookbook is filled with recipes that are blackout friendly and cooked much like boerewors is – on a braai. While brother-in-law’s Karl and Greg can’t solve load-shedding, they can make each level more enjoyable by providing recipes and ideas for meals that are cooked over a braai.
This cookbook is ideally suited to meat eaters as most recipes are meat heavy. However, there are a handful of vegetarian friendly recipes and a section dedicated to flavor bombs aka their signature sauces. They also provide a handy list of their preferred pantry items and cookware necessities. But mainly, it is packed with really good recipes that will have you firing up your braai.
I’m sharing their recipe for Charred Bone Marrow on Toast, which is one of the most unique recipes in the book and well…. All that collagen. While they present it as a toast dinner, I would recommend serving this as a pre-prepped starter or as part of a braai you want to add a little something different to. Don’t leave out the salad – the acidity and brightness balances out the fattiness of the marrow.
Beer Country’s Blackout & Boerewors is published by Penguin Random House and is available here.
Charred Bone Marrow with Toast
Ingredients
The Marrow and Toast
- 6 large marrow bone canoes
- olive oil
- sea salt and freshly ground pepper
- 8 slices sourdough bread
The Salad
- quick pickled onions
- 100 grams wild rocket
- 1/2 cup baby capers roughly chopped
- zest and juice of 1 lemon
Instructions
- Drizzle the bones with olive oil and season with salt and pepper.
- Braai the bones, marrow-side down, over hot coals for 1-2 minutes to caramelise, then flip them over. When the marrow starts to bubble, move them to the cooler part of the fire. Pop the sourdough onto the grill and toast both sides until golden. Set aside.
- For the salad, add pickled onions to a salad bowl with rocket, capers, lemon juice and zest. Drizzle enough olive oil to coat, season with salt and pepper. Toss to combine.
- To assemble, scoop the warm marrow onto toast and top with salad.
Recipe is reprinted with permission from the publisher. Images are by Nutreats Food Photography Studio.
