Butter makes everything taste better… and French teacher Vanessa is in love with all things French and buttery. It’s her favourite ingredient, and ours too!
A dollop of butter really lifts veggies, mashed potato, meats, soups, braises, sauces, grilled meats, sandwiches, and soooo many everyday dishes. We love throwing in really good quality butter like Lupak into everyday cooking, but did you know that you can easily make your own flavoured butters? They keep brilliantly in the freezer, so you can pull them out every day to make simple meals so much sexier.
Vanessa loves French flavours, so we have some classic french flavours. The first is quatre epices, which translates to “4 spices” – it’s France’s version of Chinese 5 spice and it’s used for a spiced bread called “pan d’epices” and is excellent with all meats, especially poultry and pate’s, plus it’s HEAVEN on steamed carrots or stirred through mashed sweet potato.
Pistou is a the provencal version of pesto, full of fresh mediterranean basil but minus the pine nuts. It’s very easy to blend until smooth using the Philips Pro Mix. A pistou butter is perfect to finish soups like minestrone, on grilled mediterranean vegetables, stir through a pasta or risotto, and with any kind of beef or seafood.
Harissa is a north african chilli paste, which has made its way into modern french fusion cooking. It’s full of heady and fragrant spices (we used Hoyts) and the harissa butter will add a big punch of flavour to bbq or grilled meats (especially lamb and chicken) and bean dishes.
Watch us teach Vanessa and Greg this recipe on Episode 4 of Kitchen Rescue on TenPlay
Serves10, each log
Cooked in15 minutes