Flavoured Butter

Have you ever found yourself looking at a piece of chicken or fish and wondering what can I do to this to make it tasty and interesting?
Some days it’s just not enough to leave it in ‘it’s natural state’ and only a great flavoursome meal will do.

Well here’s at least one solution to that problem.

Flavoured butters are a fantastic way of adding oomph to a dish with no effort.
I love that they can be made when you have a little time on your hands, frozen and removed when needed, like when impromptu guests arrive.

I find it is handy to have a few versions available, but really you can flavour it any way you like.
I’ve listed my favourites and how I serve them.

Sundried tomato, roasted pepper & parmesan butter

There are so many ways to use this, a baked potato anyone? What about on a chicken breast? Tuck the butter under the skin throw in the oven to bake and eat a succulent tasty chicken breast in no time.

Ingredients:

100g unsalted butter
4/5 Sundried tomatoes – from a jar in their oil
2 large pieces of roasted pepper – from a jar is fine
1 tablespoon grated parmesan cheese

Method:

Blend the above in a food processor
Remove and place in a sausage shape on a piece of cling film
seal the cling film by twisting the ends  (as per picture below)
Freeze as it is
Slice as needed to use on anything from chicken to lamb and even as butter on
a wonderful crusty farmhouse bread.

ENJOY!

Other flavour combinations you can do would be:

(Use 100g unsalted butter for each of the following)

Garlic & Parsley
2 tablespoons finely chopped parsley
1 crushed clove garlic

Chili, Coriander & Lime
Zest of 1 lime
1 red chilli deseeded an finely chopped
2 tablespoons of chopped coriander

Lemon & Caper – Perfect for Fish

Juice of ½ lemon
1 tablespoon capers, chopped
1 teaspoon of dill, chopped