Savoury Butters

The following savoury butters are a simple way to add flavour and succulence to plain grilled foods such as meat or fish.

Fabulous as a topping on vegetables or used with plain pasta.

Make batches of them and keep in the fridge (for up to 2 weeks) or freezer (for up to 6 months).

Anchovy Butter

Ingredients

• 4oz/110g unsalted butter
• 6 - 8 anchovy fillets (soaked in milk to remove excess salt)
• freshly ground black pepper
• Anchovy essence

Method

Soften the butter on a plate.
Mash the anchovies to a paste and add to the butter with enough pepper and anchovy essence to strengthen the flavour and give it a pale pink colour.
Put the butter in some cling film and roll into a sausage shape. Chill and cut into rounds.

Serve with fish.

Ingredients

• 4oz/110g unsalted butter
• grated rind of 1 orange + 2 teasp of juice
• 2 teasp tomato puree
• salt and pepper

Method

Soften the butter on a plate and add the other ingredients
Put the butter in some cling film and roll into a sausage shape. Chill and cut into rounds.

Serve with Fish, Steaks and Lamb cutlets or on top of cooked carrots.

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Ingredients

• 4oz/110g unsalted butter
• 2 tabsp chopped fresh parsley
• few drops lemon juice
• salt and pepper

Method

Soften the butter. Add the rest of the ingredients and season to taste.
Put the butter in some cling film and roll into a sausage shape. Chill and cut into rounds.

Serve with Poached or Grilled Fish, Steak and Mixed Grills.

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Ingredients

• 4oz/110g butter
• juice of 1 lemon

Method

Melt the butter in a pan and just as it turns golden brown (be very careful not to let it get too brown or it will be burnt and taste horrible), add the lemon juice.
Use whilst still foaming.
Best poured over Grilled Fish.

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Ingredients

• 4oz/110g unsalted butter
• 2 tabs French mustard (Dijon or wholegrain)
• salt and pepper

Method

Soften the butter. Add the rest of the ingredients and season to taste.
Put the butter in some cling film and roll into a sausage shape. Chill and cut into rounds.

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Ingredients

• 4oz/110g unsalted butter
• 2 garlic cloves, crushed
• 2 tabs chopped parsley (optional)
• salt and pepper

Method

Soften the butter. Add the rest of the ingredients and season to taste.
Put the butter in some cling film and roll into a sausage shape. Chill and cut into rounds.

Great on meat, fish, pasta and vegetables but best of all use to make Garlic Bread.
Slice a long baguette diagonally at 1" intervals without going all the way through and spread the slices generously with the garlic butter.
Spread any left over on the top.
Wrap loosely in foil and bake at 180C,gas mk 4 for 25 minutes. Open the foil, increase the heat to 230C, Gas mark 8 for a further 10 minutes until crisp.

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Ingredients

• 4oz/110g unsalted butter
• 1 - tabsp chopped herbs of your choice such as:-
  
• Tarragon - Fish and Chicken
• Mint - Lamb
• Chives - Vegetables

Method

Soften the butter. Add the rest of the ingredients and season to taste.
Put the butter in some cling film and roll into a sausage shape. Chill and cut into rounds.

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