44 yourfamily.co.zagarlic and parsley
Stir together 120g soft butter, 4 crushed
garlic cloves and 30ml finely chopped
parsley. Season. Stuff under chicken
skin before roasting, add to grilled or
baked fish, garlic bread or stir through
mashed potatoes.anchovy butter
Blitz together 120g soft butter, 2 crushed
garlic cloves, 8 anchovy fillets and a pinch
cayenne pepper (optional). Season. Spread
over lamb before roasting, mix through hot
pasta with a grating of pecorino or serve
dollops on grilled beef steak.FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTO: DYLAN SWARTALSO CALLED COMPOUND BUTTERS, THESE ARE AN
AMAZINGLY SIMPLE WAY TO ADD FLAVOUR TO SWEET
OR SAVOURY DISHES, INSTEAD OF PLAIN BUTTER
Flavoured butters
The options are endless! This is a great
way of using up or preserving small
amounts of herbs, nuts, cheeses,
spices, dried fruit or jam... get creative
with combinations.Use immediately or
shape into a log by
rolling it in plastic
wrap and storing
in the fridge for
up to 2 weeks, or
in the freezer for
up to 3 months,
slicing off pieces
as needed.petal whipped butter
Beat together 120g soft butter with 30ml milk for about 3 minutes,
until light and creamy (this can be stored in the fridge for up to 5 days;
bring to room temperature before using). Sprinkle over a handful edible
flower petals (like pansies, nasturtiums and borage). Sprinkle over 3ml
sea salt flakes (like Maldon) and a sprinkling of ground black pepper.
Spread over toasted ciabatta.lemon and herb
Stir together 120g soft butter, 2 crushed garlic
cloves, ½ finely chopped green chilli (optional),
15ml lemon juice, 10ml lemon zest and 30ml
finely chopped mixed herbs (like parsley,
thyme, chives and dill). Season. Mix through
roast veggies, smear on charred mealies or
fry fritters, fish cakes or chicken breasts in the
melted butter.chocolate orange
Stir together 120g soft butter, 30ml cocoa
powder, 15ml orange juice, 10ml orange zest
and 80ml grated dark chocolate. Serve on
flapjacks, muffins or waffles.tip
variations