I’ve just finished writing my latest article for Home Farmer magazine in the UK. This time I was writing about butter – making homemade butter, spreadable butter, nut butters and flavoured butters (pick up April’s edition for all the recipes). With Kate’s help I took all the shots I needed and off they went to the UK.
It wasn’t until I took steaks out of the fridge last weekend that I remembered the garlic and herb butter I had popped in the freezer after the shoot.
(And speaking of garlic, a big thanks to Quickcrop whom I think sent me their ENTIRE garlic collection to try! It’s peaking up out of the ground despite storms, snow, frost and ice).
There’s no end to the flavours to add to butter. Garlic and parsley is a match made in heaven.
Go one step further and add in a little chopped sundried tomato for a delicious Italian twist. Spices work well too and if you are a beekeeper, why not add a little of your own honey? There are no rules here except to have fun with flavours. I make my flavour combinations with 100g of butter – small enough that I can store the butter in the freezer and use within two months.
To make your flavoured butter..
100g soft salted butter
Flavours of your choice (herbs/spices/garlic/anchovies/peppercorns/horseradish)
Mix the butter and the flavourings until they are well combined.
Leave to stand for about 30 minutes.
Place the butter onto clingfilm or greaseproof paper, roll into a sausage shape and put in the freezer.
Remove the butter from the freezer just before serving.
Cut into disks and place on top of your meat/fish where it will melt and release all those delicious flavours.
Simple and delicious (and a lot less expensive than buying flavoured butters in the supermarket).
Have good weekend 🙂
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