Vickys Savoury Compound Butters, GF DF EF SF NF

Name: Vickys Savoury Compound Butters, GF DF EF SF NF
Total time: 300 s
Cuisine: American
Ingredients: 125 grams softened sunflower spread/butter; 3 slice bacon; 3 tbsp (heaped) brown sugar; 125 grams softened sunflower spread/butter; 1 1/2 tbsp finely chopped sundried tomatoes; 1 tbsp finely chopped fresh basil; 1 clove finely chopped garlic or 1tsp garlic puree; 125 grams softened sunflower spread/butter; 2 tbsp finely chopped fresh coriander; 1 tbsp lemon juice; 1 tsp ground coriander; 125 grams softened sunflower spread/butter; 4 tbsp finely chopped fresh parsley; 4 tbsp finely chopped chives; 3 clove garlic, finely chopped or 3tsp garlic puree; 125 grams softened sunflower spread/butter; 2 tbsp finely chopped anchovies; 1 tbsp lemon juice; 1 tsp ground coriander; 125 grams softened sunflower spread/butter; 2 tbsp finely chopped fresh parsley; 1 tbsp lemon juice; 125 grams softened sunflower spread/butter; 2 tbsp Dijon mustard; 2 tbsp finely chopped fresh tarragon; 125 grams softened sunflower spread/butter; 2 tbsp grated lemon zest; 1 tsp lemon juice; 1/2 tsp finely chopped fresh rosemary; 1/2 tsp finely chopped fresh sage

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

There are lots of compound butters for you to try out here, so easy to make and full of flavour to enhance your food! Try the bacon one out and thank me later!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

There are lots of compound butters for you to try out here, so easy to make and full of flavour to enhance your food! Try the bacon one out and thank me later!

Saved

Ingredients

5 mins

Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg)
125 gramssoftened sunflower spread/butter
3 slicebacon
3 tbsp(heaped) brown sugar
Sundried Tomato Butter (rice & pasta)
125 gramssoftened sunflower spread/butter
1 1/2 tbspfinely chopped sundried tomatoes
1 tbspfinely chopped fresh basil
1 clovefinely chopped garlic or 1tsp garlic puree
Coriander Butter (fish, steak, pork, poultry, veg)
125 gramssoftened sunflower spread/butter
2 tbspfinely chopped fresh coriander
1 tbsplemon juice
1 tspground coriander
Garlic Herb Butter (steak, pork, poultry, fish, bread)
125 gramssoftened sunflower spread/butter
4 tbspfinely chopped fresh parsley
4 tbspfinely chopped chives
3 clovegarlic, finely chopped or 3tsp garlic puree
Anchovy Butter (steak, lamb, fish, veg)
125 gramssoftened sunflower spread/butter
2 tbspfinely chopped anchovies
1 tbsplemon juice
1 tspground coriander
Parsley Butter (steak, poultry, fish, veg, bread)
125 gramssoftened sunflower spread/butter
2 tbspfinely chopped fresh parsley
1 tbsplemon juice
Mustard Butter (steak, fish, poultry, pork, veg)
125 gramssoftened sunflower spread/butter
2 tbspDijon mustard
2 tbspfinely chopped fresh tarragon
Lemon Herb Butter (fish, poultry, pork)
125 gramssoftened sunflower spread/butter
2 tbspgrated lemon zest
1 tsplemon juice
1/2 tspfinely chopped fresh rosemary
1/2 tspfinely chopped fresh sage
1/2 tspfinely chopped fresh thyme
Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn)
125 gramssoftened sunflower spread/butter
1 1/2 tsplime juice
1shallot, finely chopped
1/4 tspgrated lime zest
Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg)
125 gramssoftened sunflower spread/butter
1 tbspsmoked paprika
1jalepeno, seeds removed & finely chopped
Ginger Herb Butter (steak, poultry, pork, fish, veg)
125 gramssoftened sunflower spread/butter
2fresh rosemary leaves, finely chopped
1 1/2 tbsplemon juice
1/2 tbspfresh grated ginger or ginger puree
Herb Butter for Lamb
125 gramssoftened sunflower spread/butter
3 clovegarlic, finely chopped or 3tsp garlic puree
2 tbspfinely chopped fresh parsley
1 tbspfinely chopped fresh garden mint
1 tbspfinely chopped fresh rosemary
1 tbspfinely chopped fresh thyme
Thai Style Butter (basting roast chicken, pork, fish)
125 gramssoftened sunflower spread/butter
2 tbspfinely chopped fresh basil
1finely chopped red chilli
1 tspgrated lime zest
Moroccan Style Butter (basting roast chicken)
125 gramssoftened sunflower spread/butter
3 tbspharissa paste (recipe in my profile if needed)
1 tbspfinely chopped fresh garden mint
Indian Style Butter (basting roast chicken, lamb)
125 gramssoftened sunflower spread/butter
1 tspground cumin
1/2 tspground turmeric
1/2 tspground cinnamon
1/2 tspblack pepper
1/2 tspground coriander
1/4 tspground cardamom

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Steps

5 mins

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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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on February 28, 2014 21:38

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!