Flavoured butters

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

Flavoured butters

Serves10, each log

Cooked in15 minutes

Difficultyeasy

Ingredients

QUATRE EPICES BUTTER:
• 250g Lurpak slightly salted block butter
• 2 tsp white pepper (ground)
• 1 tsp Hoyts ginger (ground)
• 1 tsp Hoyts nutmeg (ground)
• 1 tsp Hoyts cloves (ground)

HARISSA SPICE BUTTER:
• 250g Lurpak slightly salted block butter
• 1 tsp Hoyts chilli powder
• 1 tsp Hoyts smoked paprika
• 1 tsp Hoyts cumin ground
• 1 tsp Hoyts coriander ground
• 1/2 tsp Hoyts garlic powder
• ½ tsp Hoyts caraway seeds

PISTOU BUTTER:
• 250g Lurpak slightly salted block butter
• 1 garlic clove
• 1 cup (packed) fresh basil leaves
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese

Method

QUATRE EPICES BUTTER:
1. Bring Lurpak butter to room temperature.
2. Toast the spices in a frying pan over medium heat, until fragrant.
3. Blend spices and butter with Philips Pro Mix Hand Blender
4. Roll into log using baking paper and cling wrap and store in freezer until needed.

HARISSA SPICE BUTTER:
1. Bring Lurpak butter to room temperature.
2. Toast the spices in a frying pan over medium heat, until fragrant.
3. Blend spices and butter with Philips Pro Mix Hand Blender
4. Roll into log using baking paper and cling wrap and store in freezer until needed.

PISTOU BUTTER
1. Bring Lurpak butter to room temperature.
2. Add butter, garlic, basil and cheese to Philips Pro Mix Hand Blender and blend until smooth
3. Roll into log using baking paper and cling wrap and store in freezer until needed.

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