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We hope you got benefit from reading it, now let’s go back to vickys savoury compound butters, gf df ef sf nf recipe. To cook vickys savoury compound butters, gf df ef sf nf you need 77 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to cook Vickys Savoury Compound Butters, GF DF EF SF NF:
- Prepare Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg)
- Use 125 grams softened sunflower spread/butter
- Provide 3 slice bacon
- Take 3 tbsp (heaped) brown sugar
- You need Sundried Tomato Butter (rice & pasta)
- Use 125 grams softened sunflower spread/butter
- You need 1 1/2 tbsp finely chopped sundried tomatoes
- Use 1 tbsp finely chopped fresh basil
- Use 1 clove finely chopped garlic or 1tsp garlic puree
- Provide Coriander Butter (fish, steak, pork, poultry, veg)
- Provide 125 grams softened sunflower spread/butter
- Use 2 tbsp finely chopped fresh coriander
- You need 1 tbsp lemon juice
- Get 1 tsp ground coriander
- Use Garlic Herb Butter (steak, pork, poultry, fish, bread)
- Take 125 grams softened sunflower spread/butter
- You need 4 tbsp finely chopped fresh parsley
- Provide 4 tbsp finely chopped chives
- Prepare 3 clove garlic, finely chopped or 3tsp garlic puree
- Provide Anchovy Butter (steak, lamb, fish, veg)
- Prepare 125 grams softened sunflower spread/butter
- You need 2 tbsp finely chopped anchovies
- Get 1 tbsp lemon juice
- Take 1 tsp ground coriander
- Provide Parsley Butter (steak, poultry, fish, veg, bread)
- Provide 125 grams softened sunflower spread/butter
- Get 2 tbsp finely chopped fresh parsley
- Use 1 tbsp lemon juice
- Take Mustard Butter (steak, fish, poultry, pork, veg)
- Use 125 grams softened sunflower spread/butter
- Provide 2 tbsp Dijon mustard
- Use 2 tbsp finely chopped fresh tarragon
- Take Lemon Herb Butter (fish, poultry, pork)
- Use 125 grams softened sunflower spread/butter
- You need 2 tbsp grated lemon zest
- Take 1 tsp lemon juice
- Get 1/2 tsp finely chopped fresh rosemary
- Prepare 1/2 tsp finely chopped fresh sage
- Get 1/2 tsp finely chopped fresh thyme
- Provide Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn)
- Get 125 grams softened sunflower spread/butter
- Provide 1 1/2 tsp lime juice
- Use 1 shallot, finely chopped
- Get 1/4 tsp grated lime zest
- You need Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg)
- Use 125 grams softened sunflower spread/butter
- Get 1 tbsp smoked paprika
- You need 1 jalepeno, seeds removed & finely chopped
- Prepare Ginger Herb Butter (steak, poultry, pork, fish, veg)
- You need 125 grams softened sunflower spread/butter
- You need 2 fresh rosemary leaves, finely chopped
- Get 1 1/2 tbsp lemon juice
- Take 1/2 tbsp fresh grated ginger or ginger puree
- Provide Herb Butter for Lamb
- Take 125 grams softened sunflower spread/butter
- Use 3 clove garlic, finely chopped or 3tsp garlic puree
- Get 2 tbsp finely chopped fresh parsley
- You need 1 tbsp finely chopped fresh garden mint
- Prepare 1 tbsp finely chopped fresh rosemary
- Use 1 tbsp finely chopped fresh thyme
- Provide Thai Style Butter (basting roast chicken, pork, fish)
- Take 125 grams softened sunflower spread/butter
- Get 2 tbsp finely chopped fresh basil
- You need 1 finely chopped red chilli
- You need 1 tsp grated lime zest
- Get Moroccan Style Butter (basting roast chicken)
- Prepare 125 grams softened sunflower spread/butter
- You need 3 tbsp harissa paste (recipe in my profile if needed)
- You need 1 tbsp finely chopped fresh garden mint
- Prepare Indian Style Butter (basting roast chicken, lamb)
- Get 125 grams softened sunflower spread/butter
- Get 1 tsp ground cumin
- Use 1/2 tsp ground turmeric
- Provide 1/2 tsp ground cinnamon
- Prepare 1/2 tsp black pepper
- Provide 1/2 tsp ground coriander
- Provide 1/4 tsp ground cardamom
Steps to make Vickys Savoury Compound Butters, GF DF EF SF NF:
- Choose a recipe then cream the softened butter with the other ingredients. Add a pinch of salt to each apart from the anchovy and bacon recipes and let sit at room temperature for at least an hour, best 2 to merge the flavours well
- Lay out a square of foil with a square of clingfilm wrap over the top and spoon the butter mixture onto the middle
- Hold each end of the film/foil like you're holding the mixture in a hammock and roll it back and forth to form a rough sausage shape
- Roll it to one end then using only the clingfilm, roll and wrap it completely
- Twist the ends tight. This will compact it and give it a good cylindrical shape
- Overwrap the clingfilm with a square of parchment paper, then wrap the foil around that
- Label it if you're making a few different kinds and put it in the freezer
- It will happily stay frozen for up to a month allowing you to cut discs off whenever you need them
- Alternatively you can spoon into ice cube trays and pop them out as needed or you can just store them in a small container as they are in the fridge for up to a week
- Although I've written what I use these butters for in the headings, you can use them for pretty much any savoury dish you want to. Spread them on toast, top a baked potato with a slice, tuck between a couple of burger patties, use as a basting rub, tuck into a fish foil parcel, fry stuff in it, toss into cooked veggies, mix with rice or pasta, whatever takes your fancy!
- For the bacon compound butter you need to do some cooking. Preheat the oven to gas 6 / 2000C / 400°F and line a baking tray with foil. Put the bacon on the tray and sprinkle a heaped tablespoon of brown sugar evenly over each slice. Bake until it goes crispy, around 12 minutes but keep watch so the sugar doesn't start to burn
- Let it cool then chop it as finely as you possibly can (if you can resist just eating it!), then follow the mixing, shaping and storing instructions above
- So delicious on toast or a bagel!
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