Flavoured butters are one of the most versatile and simple recipes that you can have in your repertoire. A few simple ingredients whipped together and the butter is transformed, leaving you with a new beast to enhance so many dishes. It goes to make the most amazing garlic bread or can be used to stuff a chicken breast to make incredibly succulent Chicken Kiev. You can add a slice to grilled meats and fish for a wonderfully fragrant sauce.
Happily living in the freezer for a few months wrapped in greaseproof paper, it’s something I always have on standby. Play around with flavours by replacing the garlic with half a chilli, finely chopped, for chilli butter. You can of course use different herbs such as basil and other Mediterranean herbs, dill and chopped capers for a butter that would be excellent with fish, or perhaps a citrusy butter with a teaspoon or two of finely grated lemon zest. The options are endless.
Usually whenever I’m cooking I recommend using unsalted butter because I think it has a superior flavour and consequently you can control the salt content to your own taste. However here salted butter works best and as a result no seasoning needs to be added.
If I was making a garlic butter with raw garlic I would recommend only one clove or even half a clove to this amount of butter as the intensity in flavour of the raw garlic is sharp and strong. However, by roasting it the garlic provides a deliciously sweet, nutty and surprisingly mellow flavour.
For Garlic Bread
*Note 1: If you’re short on time you can bring your butter to room temperature quickly by dicing the butter, placing it into a microwaveable bowl and putting it in the microwave on the defrost setting for 10 second intervals. Check between each time and mix with a fork until the butter is pliable and at room temperature.
**Note 2: You won’t need all of the garlic butter for one baguette so with the leftovers place on a sheet of greaseproof paper and roll, twisting the ends like a Christmas cracker. Freeze for up to 2 months
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