How To Make A Flavoured Butter
Because our meat is such good quality, we like to take a simple approach when cooking it. An easy short cut for adding loads of interest is flavoured butter. Melted over steaks, chops and roasts it’s rich and delicious. But don’t stop with meat – try some herby butter spread thickly on a warm cheese scone or liven up a jacket potato with a dollop of spicy sun-dried tomato butter. Yum.
Making flavoured butter couldn’t be easier and it’s an excellent trick to keep stashed in the fridge or freezer. Just soften your butter to a spreadable consistency, mix in your chosen flavourings then roll the butter into a log and wrap it tightly in cling film. It’ll keep in the fridge for a month and the freezer for three months. Just slice off what you need, when you need it.
Why not try…
Smoked garlic and thyme
Honey
Cinnamon
Herbs de Provence
Chives
Sun dried tomatoes
Hot chilli and coriander
Basil, parmesan and sun-blush tomato
Blue cheese
Paprika, garlic and honey
Ras-el-Hanout
Any fresh herbs (parsley, sage, tarragon, dill, sorrel – or a mixture!)
How To Make Carpaccio
Imagine the scene: the rolling green hills of Tuscany and the hot, golden sun dappling through the leaves of an ancient orchard behind a fine old villa. People busying themselves around a table – basic, wooden and older than you could guess. It’s a hive of activity. You approach the table and see that it’s covered with a very fine cloth; glasses of peppery red wine and the most mouth-watering food have been laid out. The smells and the colours of Italy are second to none.
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