Two Ways With: Butter

By MiNDFOOD

Two Ways With: Butter
With a wider and more delicious variety of butters available than ever before - from organic versions to rich French beurre au del - this elemental food has entered a golden age.

Here are two ways to impress your guests with delicious, flavoured varieties.

Garlic Herb Butter

Makes 1 roll

150g good-quality unsalted butter, softened

2 cloves garlic, crushed

2 tbsp fresh herbs, finely chopped eg. chives, parsley, tarragon or basil

1 tsp finely grated lemon or lime rind

 

Mexican Butter

Makes 1 roll

150g good-quality unsalted butter, softened

2 tbsp fresh coriander, chopped

1 tbsp fresh lime juice

1 tbsp cumin seeds, toasted and ground in pestle and mortar

1 red or green chilli, seeds removed, sliced

Combine the ingredients for each butter in a blender; season with sea salt

and freshly ground black pepper. Cover and chill for 15 minutes.

Tips: Place mixture onto plastic wrap. Roll into a log, wrap tightly and refrigerate. When needed, unwrap and slice off discs. Store in baking paper and then foil in the fridge for a week or freeze for up to three months. Defrost slices before using.

 

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