Pizazz Butters
"These can be made 6 weeks in advance and chilled. These are great with grilled meats , just put it on the meat straight off the bbq."
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
3 butter
ingredients
- 250 g unsalted butter
- coriander
- 1 chili pepper
- 125 g blue cheese
- 100 g black olives, pitted
- fresh thyme
directions
- Coriander chilli butter: Put 250g unsalted butter in a processor with a handful of chopped coriander, 1 seeded chopped chilli, 1 tbsp lime juice, 2 tsp salt and 1 tsp black pepper. Pulse until well blended. Shape into a cylinder with the help of kitchen foil, by rolling like a christmas cracker and tightening the edges. Freeze in the foil until needed. To slice from frozen warm a knife in hot water.
- Blue cheese butter: Put 250g unsalted butter in a processor with 125g blue cheese and 2 tsp black pepper, then pulse till well blended.
- Black olive butter: place 250g softened butter in a processor with 100g pitted black olives, 3 tsp thyme leaves , 1 tso pepper and 1 tsp salt.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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