Recipe of Quick Vickys Savoury Compound Butters, GF DF EF SF NF

Vickys Savoury Compound Butters, GF DF EF SF NF.

Vickys Savoury Compound Butters, GF DF EF SF NF

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys savoury compound butters, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Savoury Compound Butters, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Vickys Savoury Compound Butters, GF DF EF SF NF is something which I've loved my whole life.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Vickys Savoury Compound Butters, GF DF EF SF NF:

{Take of Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg).
{Make ready 125 grams of softened sunflower spread/butter.
{Take 3 slice of bacon.
{Get 3 tbsp of (heaped) brown sugar.
{Make ready of Sundried Tomato Butter (rice & pasta).
{Make ready 125 grams of softened sunflower spread/butter.
{Take 1 1/2 tbsp of finely chopped sundried tomatoes.
{Get 1 tbsp of finely chopped fresh basil.
{Get 1 clove of finely chopped garlic or 1tsp garlic puree.
{Make ready of Coriander Butter (fish, steak, pork, poultry, veg).
{Make ready 125 grams of softened sunflower spread/butter.
{Make ready 2 tbsp of finely chopped fresh coriander.
{Make ready 1 tbsp of lemon juice.
{Prepare 1 tsp of ground coriander.
{Get of Garlic Herb Butter (steak, pork, poultry, fish, bread).
{Get 125 grams of softened sunflower spread/butter.
{Get 4 tbsp of finely chopped fresh parsley.
{Prepare 4 tbsp of finely chopped chives.
{Take 3 clove of garlic, finely chopped or 3tsp garlic puree.
{Make ready of Anchovy Butter (steak, lamb, fish, veg).
{Make ready 125 grams of softened sunflower spread/butter.
{Get 2 tbsp of finely chopped anchovies.
{Take 1 tbsp of lemon juice.
{Get 1 tsp of ground coriander.
{Prepare of Parsley Butter (steak, poultry, fish, veg, bread).
{Make ready 125 grams of softened sunflower spread/butter.
{Get 2 tbsp of finely chopped fresh parsley.
{Get 1 tbsp of lemon juice.
{Take of Mustard Butter (steak, fish, poultry, pork, veg).
{Take 125 grams of softened sunflower spread/butter.
{Get 2 tbsp of Dijon mustard.
{Make ready 2 tbsp of finely chopped fresh tarragon.
{Take of Lemon Herb Butter (fish, poultry, pork).
{Get 125 grams of softened sunflower spread/butter.
{Prepare 2 tbsp of grated lemon zest.
{Get 1 tsp of lemon juice.
{Get 1/2 tsp of finely chopped fresh rosemary.
{Take 1/2 tsp of finely chopped fresh sage.
{Make ready 1/2 tsp of finely chopped fresh thyme.
{Take of Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn).
{Get 125 grams of softened sunflower spread/butter.
{Get 1 1/2 tsp of lime juice.
{Take 1 of shallot, finely chopped.
{Make ready 1/4 tsp of grated lime zest.
{Make ready of Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg).
{Get 125 grams of softened sunflower spread/butter.
{Get 1 tbsp of smoked paprika.
{Take 1 of jalepeno, seeds removed & finely chopped.
{Make ready of Ginger Herb Butter (steak, poultry, pork, fish, veg).
{Take 125 grams of softened sunflower spread/butter.
{Prepare 2 of fresh rosemary leaves, finely chopped.
{Make ready 1 1/2 tbsp of lemon juice.
{Get 1/2 tbsp of fresh grated ginger or ginger puree.
{Make ready of Herb Butter for Lamb.
{Prepare 125 grams of softened sunflower spread/butter.
{Make ready 3 clove of garlic, finely chopped or 3tsp garlic puree.
{Get 2 tbsp of finely chopped fresh parsley.
{Make ready 1 tbsp of finely chopped fresh garden mint.
{Prepare 1 tbsp of finely chopped fresh rosemary.
{Take 1 tbsp of finely chopped fresh thyme.
{Get of Thai Style Butter (basting roast chicken, pork, fish).
{Make ready 125 grams of softened sunflower spread/butter.
{Make ready 2 tbsp of finely chopped fresh basil.
{Make ready 1 of finely chopped red chilli.
{Take 1 tsp of grated lime zest.
{Take of Moroccan Style Butter (basting roast chicken).
{Make ready 125 grams of softened sunflower spread/butter.
{Take 3 tbsp of harissa paste (recipe in my profile if needed).
{Get 1 tbsp of finely chopped fresh garden mint.
{Take of Indian Style Butter (basting roast chicken, lamb).
{Take 125 grams of softened sunflower spread/butter.
{Prepare 1 tsp of ground cumin.
{Get 1/2 tsp of ground turmeric.
{Take 1/2 tsp of ground cinnamon.
{Make ready 1/2 tsp of black pepper.
{Take 1/2 tsp of ground coriander.
{Prepare 1/4 tsp of ground cardamom.

Steps 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!.

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