Monday, June 18, 2012

Flavored Butters to Perk Up Your Meal

I recently found a recipe in a cookbook for flavoured butters. Of course I added my own stamp to it to make it mine... I rarely follow a recipe word for word. I like to be innovative in the kitchen when at all possible! I made an herb butter and a garlic butter and it was super easy, but they added such amazing flavours to a simple meal of baked cod fish, corn on the cob and boiled new potatoes. Anyone can do this and it really impressed my dinner guests last week!

For both recipes you will need real butter. Unsalted is fine, but I used normal [salted] butter - it's up to you really which you'd prefer to use. I bought blocks of butter, but if you're in the US, I would recommend using 2 sticks if you can't find a hefty block of butter to use. Lurpak is a good one to use, but I bought generic butter and it worked just fine.

Leave the butter out in it's wrapper overnight so it softens and becomes room temperature. Also, it's important to note that you'll need to make the butter an hour or so before you intend on serving it, but the day before is better so it becomes completely firm and therefore easier to slice for serving.

Here are the ingredients for each of the butters. The method below is the same for both.

Garlic Butter

1 block of real butter
2 minced garlic cloves
1 tablespoon lemon juice
A pinch of salt
Freshly ground pepper to taste
2 tablespoons dried flat leaf parsley

Herb Butter

1 block of real butter
1 tablespoon of dried dill
1 tablespoon of dried parsley
1 teaspoon dried chilli flakes
A dash of any other herbs you fancy adding (you can't have too many!)
1 tablespoon lemon or lime juice
A pinch of salt
A dash of freshly ground pepper

Method for Both Recipes

1. Put all ingredients into a mixing bowl and beat with a hand-held mixer until smooth and all ingredients are combined.

2. Use a rubber spatula to fold all of the butter into a lump on a large piece of cling film. Use the cling film to manipulate the butter into a roll so it's shaped like a log and wrap it tightly. Place back into the refrigerator for at least 1 hour to chill before serving.

I made the herb butter first and as you can see, it wasn't as easy to shape the first time, but no bother... Once sliced, it didn't look so funny. It was easier to shape the butter the second time when I tried it with the garlic butter, though I still need some practice.

I laid both butters out with a meal of baked fish, corn on the cob and plain boiled potatoes. Both were lovely on each of the foods and my guests as well as myself were eating them up! The garlic butter has a stronger flavour and therefore was the favourite, but both are lovely and are an easy way to perk up a simple and otherwise plain meal! I know you may be thinking this is very unhealthy, but all things in moderation and though I'm no expert, it's probably better to eat real butter than the processed faux imitation stuff...

How do you like to perk up a plain dish?

1 comment

  1. I agree with you that different butters really do make a difference to food! I really like your blog, it would be nice if you could stop by my blog sometime too (I'm from England) as I post my outfits and more :) :)


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