Sunday Herald Sun - Stellar - - Delicious. On Sunday -

Whether slathered over king prawns at Es­ter in Syd­ney, with whit­ing fil­lets at The Apo in Bris­bane or Em­bla in Melbourne, the nut­ti­ness of browned but­ter is right on-trend. Make it by gen­tly foam­ing up but­ter in a fry­pan over a medium heat un­til it starts to smell nutty. Add skim milk pow­der to boost the milk solids to brown. Add a squeeze of lemon then serve over green beans, grilled corn or a broc­coli and pine nut pasta. It’s also great in bak­ing, adding a hazel­nut-like edge to recipes that call for melted but­ter.

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