Recipe: Tasty Vickys Savoury Compound Butters, GF DF EF SF NF

Vickys Savoury Compound Butters, GF DF EF SF NF.

You can have Vickys Savoury Compound Butters, GF DF EF SF NF using 77 ingredients and 13 steps. Here is how you cook it.

Ingredients of Vickys Savoury Compound Butters, GF DF EF SF NF

1. Prepare of Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg).
2. It's 125 grams of softened sunflower spread/butter.
3. Prepare 3 slice of bacon.
4. You need 3 tbsp of (heaped) brown sugar.
5. Prepare of Sundried Tomato Butter (rice & pasta).
6. You need 125 grams of softened sunflower spread/butter.
7. You need 1 1/2 tbsp of finely chopped sundried tomatoes.
8. You need 1 tbsp of finely chopped fresh basil.
9. You need 1 clove of finely chopped garlic or 1tsp garlic puree.
10. Prepare of Coriander Butter (fish, steak, pork, poultry, veg).
11. You need 125 grams of softened sunflower spread/butter.
12. It's 2 tbsp of finely chopped fresh coriander.
13. It's 1 tbsp of lemon juice.
14. It's 1 tsp of ground coriander.
15. You need of Garlic Herb Butter (steak, pork, poultry, fish, bread).
16. It's 125 grams of softened sunflower spread/butter.
17. Prepare 4 tbsp of finely chopped fresh parsley.
18. Prepare 4 tbsp of finely chopped chives.
19. It's 3 clove of garlic, finely chopped or 3tsp garlic puree.
20. Prepare of Anchovy Butter (steak, lamb, fish, veg).
21. You need 125 grams of softened sunflower spread/butter.
22. You need 2 tbsp of finely chopped anchovies.
23. Prepare 1 tbsp of lemon juice.
24. Prepare 1 tsp of ground coriander.
25. It's of Parsley Butter (steak, poultry, fish, veg, bread).
26. Prepare 125 grams of softened sunflower spread/butter.
27. It's 2 tbsp of finely chopped fresh parsley.
28. You need 1 tbsp of lemon juice.
29. It's of Mustard Butter (steak, fish, poultry, pork, veg).
30. You need 125 grams of softened sunflower spread/butter.
31. You need 2 tbsp of Dijon mustard.
32. You need 2 tbsp of finely chopped fresh tarragon.
33. Prepare of Lemon Herb Butter (fish, poultry, pork).
34. You need 125 grams of softened sunflower spread/butter.
35. Prepare 2 tbsp of grated lemon zest.
36. Prepare 1 tsp of lemon juice.
37. It's 1/2 tsp of finely chopped fresh rosemary.
38. It's 1/2 tsp of finely chopped fresh sage.
39. It's 1/2 tsp of finely chopped fresh thyme.
40. You need of Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn).
41. It's 125 grams of softened sunflower spread/butter.
42. It's 1 1/2 tsp of lime juice.
43. You need 1 of shallot, finely chopped.
44. You need 1/4 tsp of grated lime zest.
45. It's of Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg).
46. It's 125 grams of softened sunflower spread/butter.
47. It's 1 tbsp of smoked paprika.
48. It's 1 of jalepeno, seeds removed & finely chopped.
49. You need of Ginger Herb Butter (steak, poultry, pork, fish, veg).
50. You need 125 grams of softened sunflower spread/butter.
51. It's 2 of fresh rosemary leaves, finely chopped.
52. It's 1 1/2 tbsp of lemon juice.
53. Prepare 1/2 tbsp of fresh grated ginger or ginger puree.
54. It's of Herb Butter for Lamb.
55. Prepare 125 grams of softened sunflower spread/butter.
56. You need 3 clove of garlic, finely chopped or 3tsp garlic puree.
57. You need 2 tbsp of finely chopped fresh parsley.
58. It's 1 tbsp of finely chopped fresh garden mint.
59. It's 1 tbsp of finely chopped fresh rosemary.
60. Prepare 1 tbsp of finely chopped fresh thyme.
61. Prepare of Thai Style Butter (basting roast chicken, pork, fish).
62. Prepare 125 grams of softened sunflower spread/butter.
63. Prepare 2 tbsp of finely chopped fresh basil.
64. It's 1 of finely chopped red chilli.
65. You need 1 tsp of grated lime zest.
66. Prepare of Moroccan Style Butter (basting roast chicken).
67. You need 125 grams of softened sunflower spread/butter.
68. Prepare 3 tbsp of harissa paste (recipe in my profile if needed).
69. It's 1 tbsp of finely chopped fresh garden mint.
70. You need of Indian Style Butter (basting roast chicken, lamb).
71. It's 125 grams of softened sunflower spread/butter.
72. It's 1 tsp of ground cumin.
73. Prepare 1/2 tsp of ground turmeric.
74. It's 1/2 tsp of ground cinnamon.
75. You need 1/2 tsp of black pepper.
76. It's 1/2 tsp of ground coriander.
77. You need 1/4 tsp of ground cardamom.

Vickys Savoury Compound Butters, GF DF EF SF NF step by step

1. 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.
2. Lay out a square of foil with a square of clingfilm wrap over the top and spoon the butter mixture onto the middle.
3. 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.
4. Roll it to one end then using only the clingfilm, roll and wrap it completely.
5. Twist the ends tight. This will compact it and give it a good cylindrical shape.
6. Overwrap the clingfilm with a square of parchment paper, then wrap the foil around that.
7. Label it if you're making a few different kinds and put it in the freezer.
8. It will happily stay frozen for up to a month allowing you to cut discs off whenever you need them.
9. 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.
10. 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!.
11. 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.
12. 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.
13. So delicious on toast or a bagel!.

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