INGREDIENTS
8 live Marrons (see notes)
125g butter
3 cloves garlic, crushed
½ cup chopped flat-leaf parsley
½ cup chopped chives
1 tablespoon lemon juice
Extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
Green salad, to serve
Crusty bread, to serve
METHOD
Melt butter and cook until light brown, add garlic, parsley and chives and cook for a further 2-3 minutes, until butter darkens a little more. Add lemon juice and remove from heat but keep warm.
Halve the Marron (see notes), remove the digestive tract that runs through the meat. The mustard in the head has a strong flavour which some people like, it can also be removed if you prefer. Brush shell and flesh with oil, sprinkle with salt and pepper.
Place Marron on BBQ, shell-side down, for about 3 minutes, until they turn bright red. Then turn and cook flesh side for 1 minute.
Drizzle with herb and garlic butter and serve with a green salad and plenty of crusty bread to mop up the butter.
