SAVOURY BUT­TERS

These but­tery flavoured spreads add a de­li­cious fin­ish­ing touch to both grilled meat and seafood.

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER JAMES MOF­FATT STYLIST OLIVIA BLACK­MORE PHOTOCHEF NICK BANBURY

TOMATO & OLIVE BUT­TER

Com­bine 100g soft­ened but­ter, 1 ta­ble­spoon finely chopped kala­mata olives, 1 ta­ble­spoon finely chopped semi-dried toma­toes and 1 ta­ble­spoon thinly sliced basil in a bowl. Shape into a log; wrap in bak­ing pa­per or plas­tic wrap.

Store in the fridge for up to 5 days, or la­bel, date and freeze for up to 3 months. Serve with beef, lamb or tuna.

CA­PER & AN­CHOVY BUT­TER

Com­bine 100g soft­ened but­ter, 1 ta­ble­spoon chopped baby ca­pers, 2 drained, finely chopped an­chovy fil­lets and 1 ta­ble­spoon finely chopped chives in a bowl. Shape into a log; wrap in bak­ing pa­per or plas­tic wrap. Store in the fridge for up to 5 days, or la­bel, date and freeze for up to 3 months. Serve with beef or lamb.

CHILLI, LEMON & CO­RIAN­DER BUT­TER

Com­bine 100g soft­ened but­ter, ½ tea­spoon dried chilli flakes, 2 tea­spoons finely grated lemon rind and 2 ta­ble­spoons finely chopped co­rian­der in a bowl. Shape into a log; wrap in bak­ing pa­per or plas­tic wrap. Store in the fridge for up to 5 days, or la­bel, date and freeze for up to 3 months. Serve with chicken or seafood.

GIN­GER & ONION BUT­TER

Fry 6 peeled, finely chopped es­chalots and 1 ta­ble­spoon grated fresh gin­ger in 30g but­ter un­til fra­grant and soft­ened. Cool. Com­bine es­chalot mix­ture with 100g soft­ened but­ter in a bowl. Shape into a log; wrap in bak­ing pa­per or plas­tic wrap. Store in the fridge for up to 5 days, or la­bel, date and freeze for up to 3 months. Serve with chicken or seafood.

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