Butter butters better
Real butter adds flavour, creamy mouth-feel and immense satisfaction, so forget the food fads and enjoy it as a star ingredient, says NZ House & Garden’s Sally Butters.
Spaghetti with anchovies & greens with butter crumbs
This recipe serves two, but can easily be made for one or four by halving or doubling the quantities. It is a very quick and delicious meal, and you can substitute any green vegetables you like.
200g spaghetti
2 zucchini, thinly sliced
300g broccoli, cut into small florets
80g butter
1 cup fresh sourdough breadcrumbs
10 anchovy fillets
2 cloves garlic, finely chopped
1 tsp lemon juice
Salt and freshly ground black
pepper
Bring a large saucepan of water to the boil and salt well. Cook the pasta for 3 minutes less than according to the packet instructions then add the zucchini and broccoli, and cook for the remaining 3 minutes. Drain.
Meanwhile, put 30g of the butter in a medium frying pan over a medium-high heat and add the breadcrumbs. Fry, stirring, for about 5 minutes until toasted. Set aside.
Put the remaining butter in the frying pan with the anchovies and garlic, and cook for 2 minutes, mashing the anchovies with a fork.
Place the drained pasta and vegetables back in the saucepan and add the anchovy butter mixture, season with lemon juice, salt and pepper, and toss well.
Divide between 2 bowls and scatter with the breadcrumbs. Serves 2
Butter baked fish with fennel & peas
Use thick fillets, ideally about 3cm thick, so the fish and fennel cook in the same time. Blue cod or small hapuku and monkfish work well. It is best cooked in a dish that is about the same size as the fillets to ensure the peas don’t get too much direct heat, which will make them dry up. Lastly, cook it in a metal dish if you have one, so it heats through fast. If you only have a ceramic or glass dish, preheat it in the oven.
2 medium bulbs fennel (about
200g each)
2 cups peas
4 thick fish fillets (about 150g each)
2 tbsp capers
1 lemon, thinly sliced
100g butter (from a whole cold block) Preheat the oven to 220C.
Slice the fennel very finely, using a mandoline if you have one. Spread over the base of an ovenproof metal dish (see note above). Top with the peas then the fish fillets. Scatter the capers over, and season to taste with salt and freshly ground black pepper. Arrange the lemon slices over the top of the fish.
Cut thin slices off the top of the block of butter and cover the entire surface of the fish with plenty as it flavours the fish and vegetables (it is best to weigh the block of butter before you start and slice off 100g).
Bake for 20 minutes or until the fish is cooked through.
Serves 4
Raisin & cinnamon puddings with brandy butter
If you want to serve these individual steamed puddings in teacups, you can temper them to prevent them cracking. Place the cups on a rack in a saucepan, cover with cold water, cover with a lid and bring to the boil. Reduce to a simmer and simmer for 10 minutes. Turn off the heat and cool in the water to room temperature.
1 cup raisins
1 cup brandy
200g butter
100g golden syrup
3 medium eggs
225g self-raising flour
1 tsp cinnamon
100g soft dark brown sugar
Place the raisins in a small saucepan and cover with the brandy. Bring to a gentle simmer then turn off the heat and leave to cool. When cool, drain the raisins, reserving the brandy.
Put 100g of the butter and the golden syrup in a large bowl and beat until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Fold in the flour and cinnamon then the drained raisins.
Divide the mixture among 6 x
200ml ramekins, dariole moulds or teacups (grease them with butter if you want to turn out the puddings). Place in a large steamer, cover and set over simmering water for
30 minutes, topping up the water when necessary.
Beat the remaining 100g of butter until light and fluffy. Beat in the sugar then add about 3 tablespoons of the reserved brandy, a little at a time, beating well after each addition. Chill until needed.
Serve the hot puddings drizzled with any remaining brandy and top with the brandy butter.
Makes 6