Liquid Gold: 3 Compound Butter Recipes You Don't Want To Miss
Compound butter is an interesting kitchen essential.
Perfect to add flavour to simple things both sweet and savoury.
And they are so easy to make and they last in your fridge so you can make a couple and grab them when your dinner or breakfast needs a boost.
So, Liquid Gold: 3 Compound Butter Recipes You Don't Want To Miss... are you ready?
Roast Garlic + Thyme Butter
Fabulous added to mashed potatoes, topping the perfectly cooked steak or softened and stuffed under the skin of your roast chicken. Great to use as the butter for garlic bread.
Ingredients
250grm butter-roughly diced and softened
1 whole bulb garlic
2Tbsp fresh thyme leaves
Salt and Pepper
Method
Preheat oven to 200’C, drizzle garlic bulb with olive oiland wrap in foil and bake in the oven for 30mins or till nice and soft. Set aside to cool.
In bowl add in soften butter, thyme and then squeeze in the garlic. Season and then with the back of a spoon mush everything together till well combined.
If you want a pretty roll, spoon onto glad wrap sharp into a basic log then roll into a log tie and store in the fridge. But completely fine to place into a jar and store the fridge as well.
Sweet compound butter is pretty versatile too.
Pancakes, warm buttery scones or spread over bread dough to make a twist on cinnamon scrolls.
Maple + Cinnamon Butter
Ingredients
250g butter-roughly diced and softened
1/4C maple syrup
2tsp cinnamon
Pinch salt
1/4C your favourite nut butter(optional)
Method
In a bowl add in softened butter and if you are using the nut butter and beat till well combined then add in syrup, cinnamon and salt. Beat together.
Either roll in glad wrap or keep it in a jar and store in the fridge for up to a month. This is also great stored in the freezer.
Pretty up your next bread platter with a touch of the garden.
Garden Savoury Butter
Ingredients
250g butter-roughly diced and softened
2Tbsp whole grain mustard
1/2C soft herbs-chives, parsley, mint, basil finely chopped
1 garlic cloves-crushed
Salt/Pepper
Edible flowers
Method
In a bowl add all the ingredients and beat together.
Spoon onto glad wrap and press in the flowers then roll and continue on all sides of the log. Gently roll in glad wrap and place in the fridge till firm.
Store in the fridge for up to 2 weeks. This great on warm toasted bread but on baked potatoes is great as well.
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