Showing posts with label Flavoured Butter. Show all posts
Showing posts with label Flavoured Butter. Show all posts

Friday, 5 February 2016

Lemon and Thyme Homemade Butter - How to Make

Okay yes I know homemade butter has been done a million times before now by other people, but I'm quite pleased with myself having finally got round to making butter all by myself......oh and with a little help from my ThermoCook of course.

So, Paul (the husband) came home from work and as soon as he walked through the door........
Me - 'Paule, Paule, I've made BUTTER'!!
Paul - But WHY?

It turns out he was actually impressed - just shocked since he thought it was a long job and wondered why I'd bothered with such a thing!
Anyway, read on and I'll tell you how much buttermilk you actually get from 300ml of double cream.  Yes buttermilk, so this really is two recipes in one.

You don't have to have a ThermoCook in order to make butter but it really is one excellent piece of kitchen equipment that I use almost daily for something or other.

Monday, 17 June 2013

Chicken Skewers with Chilli Butter

Basting with butter during cooking keeps the chicken lovely and juicy.
These skewers or kebabs are so easy to make and can be ready to eat in next to no time.  Either on the BBQ or using a grill-pan, you can still create that. lovely char-grilled look.

For vegetarian's just leave out the chicken!

If you want to make these in advance, just drizzle them with a little olive oil or better still the chilli butter baste, cover with cling film and pop them into the fridge.  Remove them about 20 minutes before cooking.
  No need for a printable recipe here:
For the chilli butter baste just melt a big knob or two of butter (depending how many skewers you're making) along with a glug of olive oil.  Throw in some finely sliced chilli, cook for a couple of seconds, remove from the heat and add in some chopped flat leaf parsley.

Using metal skewers, or you can of course use wooden ones - but be sure to soak in water for at least half an hour to prevent them burning.  Thread chunks of red and yellow bell pepper, chicken, red or brown onions (or both) along with some baby cherry tomatoes and your set to get that grill-pan on.
Once the pan or BBQ is ready to cook on baste the skewers with the chilli butter and turn every now and then basting as you go.  

Cook till the chicken is properly cooked through and serve straight away with whatever takes your fancy.  We had tabbouleh and pitta bread.

Sunday, 11 December 2011

Christmas Cooking Ideas and Recipes for a Perfect Christmas

With Christmas just a few weeks away, it's about time we all got a grip of what we're doing about the food!  Here are just a few ideas of nice things to serve before, with and after your Christmas dinner.

Starting with the Starter! 
Now this is too easy to do and can be put together in next to no time.

If you’re having Turkey, what size do you need?
Based on about 500g per person:
6-8 people: 4kg turkey
8-10 people: 5kg turkey
10-12 people: 6kg turkey

If you’re getting a big one – do you have room in your oven?  The tray you’re thinking of cooking it in may not fit your oven - yes that happened to me last year so it’s worth checking that now!  

I always aim to have too much turkey for sandwiches later on in the evening.  If you have way too much left, you can always make a curry on Boxing Day or even freeze some.  
The website ‘British Turkey’ has defrosting times, cooking times and how to carve your turkey so that’s worth having a look at. 

I always like to have a nice bit of pork loin or gammon too.  Last year I baked cured pork loin with Madeira and Honey Glaze

The Vegetables: 
Flavoured butters can be made in advance as they will keep for a couple of months in the freezer.  I particularly like Jamie Oliver’s flavoured butter with Crispy Bacon, Chestnut and Sage.

Or you might fancy Jamie’s Thyme,Cumin and Orange Butter to add to carrots.  Now that’s really nice! 

Not everyone likes Christmas pudding, so if you fancy something different, what about a nice Dark Chocolate and Orange Cheesecake with Grand Marnier?

What about these Tiny Toblerone Cheesecakes?

Served with a Liqueur Coffee perhaps?

I hope this post has given you a few ideas. Happy Christmas Everyone! 

Thursday, 27 October 2011

Pan-fried Chicken with Indian Style Flavoured Butter

Oooh now this was yummy - Pan-fried chicken with Indian style flavoured butter. 
After making Banita's Indian Style Fish and Chips the other day, we loved her Tandoori butter!  So, I titivated it a bit and came up with Indian style flavoured butter.
Perfect for chicken, fish or whatever else takes your fancy!

Thursday, 16 December 2010

Thyme Cumin and Orange Flavoured Butter

Here's another yummy butter from Jamie Oliver's 'Christmas with Jamie' DVD.  This one goes perfectly with carrots.  
 If you fancy a chestnut and bacon butter for your Brussels then you'll find it here.  

Saturday, 11 December 2010

Chestnut Bacon and Sage Flavoured Butter - Jamie Oliver

Imagine this, butter that's ready sliced and flavoured, with crispy bacon, chestnuts and sage.  Ready to put a slice on whatever you fancy. 

Picture above: just give the sprouts a stir and the butter will melt.

Oooh what to do what to do?  Brussels sprouts at Christmas or of course anytime you fancy.  Or how about on a jacket potato?   I saw this on an oldish (2005) Jamie Oliver DVD - Christmas with Jamie.
Now it's all very simple to have this butter ready and waiting in your freezer for when the mood takes you to use it.

All you need is:
Greaseproof paper - a large sheet say 16x12 inches
250g pack unsalted butter - at room temperature
10 rashers of smoked streaky bacon
200g vacuum pack of ready cooked chestnuts
a handful of fresh sage leaves - kept whole
and a frying pan

How to do it:
Heat up your frying pan, there's no need to add any oil.  Fry the bacon until it's a lovely colour and really crispy.  Add the chestnuts and stir them about to soak up the fat from the bacon.  Now add the sage leaves and cook them until they're also nice and crispy.
Tip the lot into a bowl and leave the pan to cool, I mean really go cold.

Lay your sheet of greaseproof paper out on the worktop with the widest side  top and bottom.  You can run your hand under the cold tap and smear it over the paper if it won't behave and lay flat.  Dry your hands and then put the butter in the center and spread it out in an oblong.  It will probably spread to about 8 x 5 inches.  When the bacon mixture is cold put that on top of the butter.

Roll it up like a Christmas cracker.

Pop it into the fridge to set.  When it has you can unroll it and slice into thick slices.  Roll it back up pop it into a freezer bag and you have flavoured butter long after Christmas!  It'll keep for a good few months, ready to do with what you fancy.

Sunday, 12 October 2008

Flavoured Butter

Flavoured butter is sooo easy to make! You can add almost anything you like to it. As I was doing steak, I fancied blue cheese and walnut butter.

While I was in a flavoured butter mood, I also made one to use tomorrow.
The one below has sun dried tomato, capers, gherkins and black pepper in it.
You can make as much or as little as you need. Make just one portion if you want to.

Some other nice things you could put in your butter (but not all at once of course) include; finely grated lemon rind, tarragon, sage and onion, garlic, just crushed red and black peppercorns, thyme........I could go on and on and on!

For the tomato butter, you will need:

  • A piece of greaseproof paper - approx 8 x 6 inches should do
  • 100g unsalted butter - at room temperature
  • 2 sun dried tomatoes - soaked in water for about 15 minutes and dried
  • 1 tablespoon of capers - mine were in sherry vinegar so I just dried them. If you have the ones that are preserved in brine or salt then you will need to rinse them well. Whatever, be sure to dry them on kitchen paper towel.
  • 5 cocktail sized gherkins - I started with 6 but I ate one!
  • freshly ground black pepper - to taste

How to do it:

Get yourself a small bowl and put all the ingredients (apart from the pepper) in and give it a stir. A wooden spoon is best for this. Now season with black pepper.

Lay your greaseproof paper out on your kitchen worktop and smooth it with a wet hand so it becomes pliable. Dollop the butter in the center.

Now, just roll it up like your making a Christmas cracker by twiddling the ends.

Now just put your little 'butter cracker' into the fridge until it has set.

Once set it can be used as and when you fancy. Depending on what you've put in your butter I should think it will keep for a good few days.

This is the blue cheese and walnut butter I made to go on my steak - yum!

Just make in the same way as above:

  • 100g butter
  • 1 and a half tablespoons of chopped walnuts
  • 20g blue cheese - I used Roquefort cheese, so depending on the cheese you use you might want more. Roquefort is outrageously strong!
  • freshly ground black pepper to taste

Oh dear, my steak seems to be hidden under a pile of chips!