flavoured butters
flavoured butters can add a very easy 'something' extra to a main course ... or a pudding
easy-to-make butters flavoured with herbs, spices,or other
ingredients can be delicious grilled meats, fish or vegetables - best
made with a slightly softened unsalted butter that can be mixed well in
advance ... simply roll the butter mixture into a sausage shape - or
freeze wrapped in foil - and slice off as required
for a herb butter, add a small bunch each of flat-leaf parsley, chervil and tarragon to the food processor, whizzing them until finely chopped, then add 2oz of unsalted butter, whizz again until smooth, season to taste, place on a sheet of grease proof paper, shape into a ball, and roll it out into a sausage shape
for a herb butter, add a small bunch each of flat-leaf parsley, chervil and tarragon to the food processor, whizzing them until finely chopped, then add 2oz of unsalted butter, whizz again until smooth, season to taste, place on a sheet of grease proof paper, shape into a ball, and roll it out into a sausage shape
or try adding to 2oz of unsalted butter,
* zest and juice of 1 lime
or
* a small pinch of chilli paste, a pinch of cayenne and 1 teaspoon of lemon juice
* zest and juice of 1 lime
or
* a small pinch of chilli paste, a pinch of cayenne and 1 teaspoon of lemon juice
to compliment pan-grilled or barbecued meat try
garlic butter - add 3-5 crushed garlic cloves
great for steak or anything that tempts your flavour buds
and be sure to try wild garlic next time it's in season !
mint or rosemary butter - add 1-2 tablespoons of finely chopped fresh leaves
perfect to accompany roast or pan-grilled lamb
sage butter - add 1-2 tablespoons of finely chopped fresh leaves
mouthwatering good with lambs liver or ravioli
parsley & mustard butter - either add
1 tablespoon dijon mustard & 1tablespoon of finely chopped parsley or
1 tablespoon dijon and 2 tablespoon grainy mustard
tossed into a bowl of piping hot new potatoes, so good alongside gammon
with fish or vegetable dishes ...
lemon butter - just add the 'zested' lemon rind of 1 unwaxed lemon to softened butter and very slowly beat in the juice of the lemon
and we can't try wait to wild garlic next time it's in season !
and for puddings simply sweetened by mixing softened unsalted butter to 1 tablespoon of caster sugar, and maybe 1 or 2 soft ripe strawberries and 2 teaspoons of vodka to to the butter ... wicked