Better Butter

Flavoured butters are simple to make, versatile and great to have on hand during barbecue season. Melt them over steaks, seafood or grilled veggies, rub them under the skin of a whole chicken before roasting or just slather them straight onto a chunk of warm, crusty bread
Pink peppercorn butter, harissa and preserve lemon butter and miso ginger butter
ITP Images
Pink peppercorn butter, harissa and preserve lemon butter and miso ginger butter
October 02, 2019

HARISSA AND PRESERVED LEMON BUTTER

Prep time: 10 minutes
Makes: 120g

100g salted butter, softened
2 tbsp harissa paste
A small handful of spinneysFOOD Fresh Coriander, chopped
spinneysFOOD Whole Black Pepper, freshly ground
1 small preserved lemon

1 Place the butter in a small bowl and work it with a spatula until soft and creamy. 2 Add the harissa paste, chopped coriander and plenty of black pepper. 3 Cut the pulp from the preserved lemon and discard. Finely chop the rind, then add it to the butter and mix well. 4 Spoon the butter onto a piece of cling wrap or foil and roll it into a log. 5 Chill in the refrigerator until firm. 6 Slice the butter and use it to top grilled meat just before serving, or spread it onto bread
and crackers.

MISO GINGER BUTTER

Prep time: 10-15 minutes
Makes: 120g

100g salted butter, softened
2 tbsp yellow miso paste
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp finely chopped nori (seaweed)
Black sesame seeds, for rolling

1 Place the butter in a small bowl and work it with a spatula until soft and creamy. 2 Add the miso paste, ginger and nori. 3 Spoon the butter onto a piece of cling wrap or foil and roll it into a log. 4 Chill in the refrigerator until firm then unwrap and roll the log into the sesame seeds.
5 Slice the butter and use it to top grilled prawns, crayfish or fish just before serving.

PINK PEPPERCORN BUTTER

Prep time: 10-15 minutes
Makes: 120g

100g salted butter, softened
Zest of 1 lime
1 tbsp pink peppercorns, crushed in a pestle and mortar
spinneysFOOD Whole Black Pepper, freshly ground

1 Place the butter in a small bowl and work it with a spatula until soft and creamy. 2 Add the lime zest and peppers. 3 Spoon the butter onto a piece of cling wrap or foil and roll it into a log. 4 Chill in the refrigerator until firm. 5 Slice the butter and use it to top grilled steaks or chicken breasts, delicate fish or veggies like roasted beetroot or chargrilled corn.

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

NOTES

DID YOU KNOW?
Butter works very well as a ‘flavour-carrier’ for spices, herbs and many other ingredients.

STORAGE TIPS
The best way to ensure your block of butter stays fresh is to keep it refrigerated in its original foil-laminated paper, which prevents spoilage from exposure to light and air, and also protects the butter from picking up the flavour of other foods. Butter freezes well but it should be wrapped in additional foil, heavy-duty cling film or a freezer bag. Defrost it in the fridge overnight, when needed.

ALSO TRY

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