Easiest Way to Prepare Vickys Savoury Compound Butters, GF DF EF SF NF Perfect

Vickys Savoury Compound Butters, GF DF EF SF NF.

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Vickys Savoury Compound Butters, GF DF EF SF NF cuisine is really a dish that's classified as an easy task to make. through the use of components that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could be introduced at different public functions also. I am certain you will see lots of people who just like the Vickys Savoury Compound Butters, GF DF EF SF NF dishes you make.

Alright, don't linger, let's course of action this vickys savoury compound butters, gf df ef sf nf menu with 77 components which are surely easy to have, and we have to process them at the very least through 13 measures. You should commit a while on this, so the resulting food could be perfect.

Composition - Vickys Savoury Compound Butters, GF DF EF SF NF:

1. Prepare - Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg).
2. Prepare 125 grams of softened sunflower spread/butter.
3. Prepare 3 slice for bacon.
4. Need 3 tbsp (heaped) brown sugar.
5. Prepare - Sundried Tomato Butter (rice & pasta).
6. Give 125 grams of softened sunflower spread/butter.
7. Give 1 1/2 tbsp - finely chopped sundried tomatoes.
8. You need 1 tbsp for finely chopped fresh basil.
9. Prepare 1 clove - finely chopped garlic or 1tsp garlic puree.
10. Give - Coriander Butter (fish, steak, pork, poultry, veg).
11. Prepare 125 grams softened sunflower spread/butter.
12. Give 2 tbsp of finely chopped fresh coriander.
13. Require 1 tbsp - lemon juice.
14. Provide 1 tsp for ground coriander.
15. Prepare - Garlic Herb Butter (steak, pork, poultry, fish, bread).
16. Require 125 grams softened sunflower spread/butter.
17. Give 4 tbsp for finely chopped fresh parsley.
18. You need 4 tbsp of finely chopped chives.
19. Prepare 3 clove garlic, finely chopped or 3tsp garlic puree.
20. You need of Anchovy Butter (steak, lamb, fish, veg).
21. Require 125 grams of softened sunflower spread/butter.
22. Require 2 tbsp finely chopped anchovies.
23. Give 1 tbsp lemon juice.
24. Require 1 tsp ground coriander.
25. Prepare Parsley Butter (steak, poultry, fish, veg, bread).
26. Need 125 grams for softened sunflower spread/butter.
27. Require 2 tbsp for finely chopped fresh parsley.
28. Provide 1 tbsp - lemon juice.
29. You need of Mustard Butter (steak, fish, poultry, pork, veg).
30. Need 125 grams for softened sunflower spread/butter.
31. Prepare 2 tbsp - Dijon mustard.
32. Prepare 2 tbsp of finely chopped fresh tarragon.
33. Require - Lemon Herb Butter (fish, poultry, pork).
34. Prepare 125 grams - softened sunflower spread/butter.
35. Require 2 tbsp - grated lemon zest.
36. Prepare 1 tsp for lemon juice.
37. Give 1/2 tsp of finely chopped fresh rosemary.
38. Prepare 1/2 tsp for finely chopped fresh sage.
39. Provide 1/2 tsp - finely chopped fresh thyme.
40. Require Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn).
41. Require 125 grams softened sunflower spread/butter.
42. You need 1 1/2 tsp lime juice.
43. Prepare 1 of shallot, finely chopped.
44. Prepare 1/4 tsp for grated lime zest.
45. Prepare for Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg).
46. Require 125 grams for softened sunflower spread/butter.
47. Give 1 tbsp for smoked paprika.
48. Give 1 of jalepeno, seeds removed & finely chopped.
49. You need - Ginger Herb Butter (steak, poultry, pork, fish, veg).
50. Require 125 grams - softened sunflower spread/butter.
51. Prepare 2 fresh rosemary leaves, finely chopped.
52. Prepare 1 1/2 tbsp lemon juice.
53. Prepare 1/2 tbsp fresh grated ginger or ginger puree.
54. Give of Herb Butter for Lamb.
55. Provide 125 grams - softened sunflower spread/butter.
56. Give 3 clove for garlic, finely chopped or 3tsp garlic puree.
57. Require 2 tbsp for finely chopped fresh parsley.
58. Require 1 tbsp of finely chopped fresh garden mint.
59. Prepare 1 tbsp for finely chopped fresh rosemary.
60. Give 1 tbsp finely chopped fresh thyme.
61. Give of Thai Style Butter (basting roast chicken, pork, fish).
62. Provide 125 grams of softened sunflower spread/butter.
63. You need 2 tbsp finely chopped fresh basil.
64. Need 1 for finely chopped red chilli.
65. Require 1 tsp of grated lime zest.
66. Prepare of Moroccan Style Butter (basting roast chicken).
67. Provide 125 grams for softened sunflower spread/butter.
68. Need 3 tbsp harissa paste (recipe in my profile if needed).
69. Give 1 tbsp - finely chopped fresh garden mint.
70. Need Indian Style Butter (basting roast chicken, lamb).
71. Require 125 grams softened sunflower spread/butter.
72. Need 1 tsp of ground cumin.
73. Give 1/2 tsp ground turmeric.
74. Need 1/2 tsp - ground cinnamon.
75. Require 1/2 tsp for black pepper.
76. Provide 1/2 tsp - ground coriander.
77. Require 1/4 tsp for ground cardamom.

Vickys Savoury Compound Butters, GF DF EF SF NF making process:

1. Choose a recipe then cream the softened butter with the other ingredients. Add a pinch of salt to each apart from the anchovy and bacon recipes and let sit at room temperature for at least an hour, best 2 to merge the flavours well.
2. Lay out a square of foil with a square of clingfilm wrap over the top and spoon the butter mixture onto the middle.
3. Hold each end of the film/foil like you're holding the mixture in a hammock and roll it back and forth to form a rough sausage shape.
4. Roll it to one end then using only the clingfilm, roll and wrap it completely.
5. Twist the ends tight. This will compact it and give it a good cylindrical shape.
6. Overwrap the clingfilm with a square of parchment paper, then wrap the foil around that.
7. Label it if you're making a few different kinds and put it in the freezer.
8. It will happily stay frozen for up to a month allowing you to cut discs off whenever you need them.
9. Alternatively you can spoon into ice cube trays and pop them out as needed or you can just store them in a small container as they are in the fridge for up to a week.
10. Although I've written what I use these butters for in the headings, you can use them for pretty much any savoury dish you want to. Spread them on toast, top a baked potato with a slice, tuck between a couple of burger patties, use as a basting rub, tuck into a fish foil parcel, fry stuff in it, toss into cooked veggies, mix with rice or pasta, whatever takes your fancy!.
11. For the bacon compound butter you need to do some cooking. Preheat the oven to gas 6 / 2000C / 400°F and line a baking tray with foil. Put the bacon on the tray and sprinkle a heaped tablespoon of brown sugar evenly over each slice. Bake until it goes crispy, around 12 minutes but keep watch so the sugar doesn't start to burn.
12. Let it cool then chop it as finely as you possibly can (if you can resist just eating it!), then follow the mixing, shaping and storing instructions above.
13. So delicious on toast or a bagel!.

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