Vickys Savoury Compound Butters, GF DF EF SF NF
Vickys Savoury Compound Butters, GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, vickys savoury compound butters, gf df ef sf nf. One of my favorites. This time, 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 favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Vickys Savoury Compound Butters, GF DF EF SF NF is something which I’ve loved my whole life.

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