How to Guide and What's in the cupboard

RECIPE: Flavoured Butters

05 Jan 2014

Forget about just salted or unsalted and transform your butter with the flavours of Italy and Thailand

ITALIAN: BASIL, TOMATO AND PARMESAN

INGREDIENTS
200g butter
A good handful of shredded basil leaves
2 cloves garlic, finely chopped
2 tbsp chopped sun blush tomatoes
6 heaped tbsp grated Parmesan cheese
½ lemon, zest
Sea salt and black pepper, to taste

METHOD
1. Allow the butter to soften at room temperature for about an hour, then beat until soft, light and fluffy. Add the rest of your ingredients and season with salt and pepper. Fold in the ingredients with a spatula. Store in an ice cube tray of your choice. 

THAI: CHILLI, LIME, LEMONGRASS AND CORIANDER

INGREDIENTS
200g butter
1 stick of lemongrass, put through the juicer
½ long red chilli, deseeded and finely chopped
1 heaped tbsp coriander roots or stalks, finely chopped
1 lime, zest
½ lime, juice
1 tsp dry-roasted coriander seeds, crushed
Salt and black pepper, to taste

METHOD
1. Follow the same steps as above. 
2. Lay the mixture onto cling wrap and roll into a log. Cut into rounds when set.

TRADITIONAL: TARRAGON, HORSERADISH AND MUSTARD 

INGREDIENTS
200g butter
2 tbsp horseradish sauce
2 tbsp grainy mustard
12 black peppercorns, lightly toasted and coarsely crushed in a pestle and mortar
4 tbsp chopped tarragon
Salt and black pepper, to taste

METHOD
1. Follow the same method as the previous recipes, then pipe onto wax paper and allow to set before using. This is a must for grilled steaks!