Compound butters are easy to make and store well in the freezer. Use them melted on top of grilled meats, fish and roasted vegetables, sweetcorn, baked potatoes or kumara. Mix them through pasta dishes, add to sauces, use to butter toasted sandwiches, or melt them on hot scones, pancakes or
savoury muffins.
Directions
Miso and seaweed butter
In the food processor blitz 125g unsalted butter, 1 sheet of nori (torn into pieces), 2 Tbsp white miso paste, 1 Tbsp mirin, 1 tsp sesame oil and the zest of a lime. Spread out on to greaseproof paper, roll into a tube, twist the ends, and chill until solid.Pictured on the left in group shot.
Anchovy and olive butter
In the food processor blitz 125g unsalted butter, 7-10 anchovy fillets, 1 tsp of the anchovy oil, 12 black olives (I used salt-cured), a handful of fresh dill (or fennel fronds, or chives), the zest and juice of a lemon, and freshly ground black pepper. Spread out on to greaseproof paper, roll into a tube, twist the ends, and chill until solid.Pictured on the bottom right in group shot.
Goat's cheese and nasturtium flower butter
In the food processor blitz 125g unsalted butter, 100g soft goat's cheese, 1 Tbsp olive oil, the zest of a lemon (or ½ an orange), 7-10 nasturtium flowers and a small handful of chervil. Spread out on to greaseproof paper, roll into a tube, twist the ends, and chill until solid.Pictured on the top left in group shot.
Steak butter
In the food processor blitz 125g unsalted butter, 1 Tbsp green peppercorns, 1 Tbsp dijon mustard, 1 Tbsp horseradish, 1-2 cloves garlic crushed with 1 tsp salt and a handful of mixed fresh herbs (I used parsley, oregano and chives). Spread out on to greaseproof paper, roll into a tube, twist the ends, and chill until solid.Pictured on the top right in group shot.
Cake butter
Use cake butter for banana breads, ginger loaf, pancakes, muffins, etc.
In the food processor blitz 125g butter, 2 Tbsp honey (or golden syrup), 1-2 Tbsp ginger juice (grate a thumb sized piece of fresh ginger and squeeze the juice from it), the seeds from ½ vanilla pod and the zest of an orange (or grapefruit). Spread out on to greaseproof paper, roll into a tube, twist the ends, and chill until solid.Not pictured.
