Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys savoury compound butters, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Vickys Savoury Compound Butters, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vickys Savoury Compound Butters, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys savoury compound butters, gf df ef sf nf using 77 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Vickys Savoury Compound Butters, GF DF EF SF NF:
- Prepare Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg)
- Get 125 grams softened sunflower spread/butter
- Get 3 slice bacon
- Make ready 3 tbsp (heaped) brown sugar
- Take Sundried Tomato Butter (rice & pasta)
- Prepare 125 grams softened sunflower spread/butter
- Prepare 1 1/2 tbsp finely chopped sundried tomatoes
- Prepare 1 tbsp finely chopped fresh basil
- Prepare 1 clove finely chopped garlic or 1tsp garlic puree
- Take Coriander Butter (fish, steak, pork, poultry, veg)
- Get 125 grams softened sunflower spread/butter
- Get 2 tbsp finely chopped fresh coriander
- Make ready 1 tbsp lemon juice
- Get 1 tsp ground coriander
- Prepare Garlic Herb Butter (steak, pork, poultry, fish, bread)
- Prepare 125 grams softened sunflower spread/butter
- Take 4 tbsp finely chopped fresh parsley
- Make ready 4 tbsp finely chopped chives
- Make ready 3 clove garlic, finely chopped or 3tsp garlic puree
- Get Anchovy Butter (steak, lamb, fish, veg)
- Get 125 grams softened sunflower spread/butter
- Make ready 2 tbsp finely chopped anchovies
- Take 1 tbsp lemon juice
- Prepare 1 tsp ground coriander
- Make ready Parsley Butter (steak, poultry, fish, veg, bread)
- Make ready 125 grams softened sunflower spread/butter
- Take 2 tbsp finely chopped fresh parsley
- Take 1 tbsp lemon juice
- Take Mustard Butter (steak, fish, poultry, pork, veg)
- Make ready 125 grams softened sunflower spread/butter
- Get 2 tbsp Dijon mustard
- Take 2 tbsp finely chopped fresh tarragon
- Take Lemon Herb Butter (fish, poultry, pork)
- Make ready 125 grams softened sunflower spread/butter
- Make ready 2 tbsp grated lemon zest
- Prepare 1 tsp lemon juice
- Prepare 1/2 tsp finely chopped fresh rosemary
- Prepare 1/2 tsp finely chopped fresh sage
- Take 1/2 tsp finely chopped fresh thyme
- Take Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn)
- Get 125 grams softened sunflower spread/butter
- Take 1 1/2 tsp lime juice
- Get 1 shallot, finely chopped
- Get 1/4 tsp grated lime zest
- Prepare Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg)
- Make ready 125 grams softened sunflower spread/butter
- Make ready 1 tbsp smoked paprika
- Make ready 1 jalepeno, seeds removed & finely chopped
- Take Ginger Herb Butter (steak, poultry, pork, fish, veg)
- Make ready 125 grams softened sunflower spread/butter
- Get 2 fresh rosemary leaves, finely chopped
- Get 1 1/2 tbsp lemon juice
- Make ready 1/2 tbsp fresh grated ginger or ginger puree
- Take Herb Butter for Lamb
- Take 125 grams softened sunflower spread/butter
- Prepare 3 clove garlic, finely chopped or 3tsp garlic puree
- Prepare 2 tbsp finely chopped fresh parsley
- Get 1 tbsp finely chopped fresh garden mint
- Get 1 tbsp finely chopped fresh rosemary
- Prepare 1 tbsp finely chopped fresh thyme
- Make ready Thai Style Butter (basting roast chicken, pork, fish)
- Prepare 125 grams softened sunflower spread/butter
- Prepare 2 tbsp finely chopped fresh basil
- Take 1 finely chopped red chilli
- Make ready 1 tsp grated lime zest
- Prepare Moroccan Style Butter (basting roast chicken)
- Take 125 grams softened sunflower spread/butter
- Get 3 tbsp harissa paste (recipe in my profile if needed)
- Take 1 tbsp finely chopped fresh garden mint
- Get Indian Style Butter (basting roast chicken, lamb)
- Get 125 grams softened sunflower spread/butter
- Take 1 tsp ground cumin
- Make ready 1/2 tsp ground turmeric
- Make ready 1/2 tsp ground cinnamon
- Prepare 1/2 tsp black pepper
- Prepare 1/2 tsp ground coriander
- Prepare 1/4 tsp ground cardamom
Instructions to make Vickys Savoury Compound Butters, GF DF EF SF NF:
- 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
- Lay out a square of foil with a square of clingfilm wrap over the top and spoon the butter mixture onto the middle
- 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
- Roll it to one end then using only the clingfilm, roll and wrap it completely
- Twist the ends tight. This will compact it and give it a good cylindrical shape
- Overwrap the clingfilm with a square of parchment paper, then wrap the foil around that
- Label it if you're making a few different kinds and put it in the freezer
- It will happily stay frozen for up to a month allowing you to cut discs off whenever you need them
- 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
- 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!
- 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
- 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
- So delicious on toast or a bagel!
So that is going to wrap this up with this special food vickys savoury compound butters, gf df ef sf nf recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!