“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
YIELD:
3 butter
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Blue cheese butter: Put 250g unsalted butter in a processor with 125g blue cheese and 2 tsp black pepper, then pulse till well blended.
  3. 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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