Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys savoury compound butters, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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To get started with this recipe, we have to prepare a few components. You can have vickys savoury compound butters, gf df ef sf nf using 77 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Savoury Compound Butters, GF DF EF SF NF:
- Get Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg)
- Make ready 125 grams softened sunflower spread/butter
- Take 3 slice bacon
- Take 3 tbsp (heaped) brown sugar
- Make ready Sundried Tomato Butter (rice & pasta)
- Get 125 grams softened sunflower spread/butter
- Get 1 1/2 tbsp finely chopped sundried tomatoes
- Prepare 1 tbsp finely chopped fresh basil
- Get 1 clove finely chopped garlic or 1tsp garlic puree
- Take Coriander Butter (fish, steak, pork, poultry, veg)
- Prepare 125 grams softened sunflower spread/butter
- Take 2 tbsp finely chopped fresh coriander
- Get 1 tbsp lemon juice
- Make ready 1 tsp ground coriander
- Take Garlic Herb Butter (steak, pork, poultry, fish, bread)
- Get 125 grams softened sunflower spread/butter
- Prepare 4 tbsp finely chopped fresh parsley
- Make ready 4 tbsp finely chopped chives
- Get 3 clove garlic, finely chopped or 3tsp garlic puree
- Get Anchovy Butter (steak, lamb, fish, veg)
- Take 125 grams softened sunflower spread/butter
- Make ready 2 tbsp finely chopped anchovies
- Take 1 tbsp lemon juice
- Take 1 tsp ground coriander
- Take Parsley Butter (steak, poultry, fish, veg, bread)
- Get 125 grams softened sunflower spread/butter
- Prepare 2 tbsp finely chopped fresh parsley
- Make ready 1 tbsp lemon juice
- Prepare Mustard Butter (steak, fish, poultry, pork, veg)
- Take 125 grams softened sunflower spread/butter
- Make ready 2 tbsp Dijon mustard
- Prepare 2 tbsp finely chopped fresh tarragon
- Make ready Lemon Herb Butter (fish, poultry, pork)
- Take 125 grams softened sunflower spread/butter
- Make ready 2 tbsp grated lemon zest
- Make ready 1 tsp lemon juice
- Make ready 1/2 tsp finely chopped fresh rosemary
- Get 1/2 tsp finely chopped fresh sage
- Take 1/2 tsp finely chopped fresh thyme
- Make ready Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn)
- Make ready 125 grams softened sunflower spread/butter
- Take 1 1/2 tsp lime juice
- Prepare 1 shallot, finely chopped
- Get 1/4 tsp grated lime zest
- Prepare Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg)
- Get 125 grams softened sunflower spread/butter
- Get 1 tbsp smoked paprika
- Get 1 jalepeno, seeds removed & finely chopped
- Take Ginger Herb Butter (steak, poultry, pork, fish, veg)
- Take 125 grams softened sunflower spread/butter
- Take 2 fresh rosemary leaves, finely chopped
- Get 1 1/2 tbsp lemon juice
- Prepare 1/2 tbsp fresh grated ginger or ginger puree
- Take Herb Butter for Lamb
- Take 125 grams softened sunflower spread/butter
- Get 3 clove garlic, finely chopped or 3tsp garlic puree
- Make ready 2 tbsp finely chopped fresh parsley
- Take 1 tbsp finely chopped fresh garden mint
- Get 1 tbsp finely chopped fresh rosemary
- Make ready 1 tbsp finely chopped fresh thyme
- Make ready Thai Style Butter (basting roast chicken, pork, fish)
- Make ready 125 grams softened sunflower spread/butter
- Take 2 tbsp finely chopped fresh basil
- Take 1 finely chopped red chilli
- Make ready 1 tsp grated lime zest
- Prepare Moroccan Style Butter (basting roast chicken)
- Get 125 grams softened sunflower spread/butter
- Prepare 3 tbsp harissa paste (recipe in my profile if needed)
- Get 1 tbsp finely chopped fresh garden mint
- Prepare Indian Style Butter (basting roast chicken, lamb)
- Prepare 125 grams softened sunflower spread/butter
- Prepare 1 tsp ground cumin
- Take 1/2 tsp ground turmeric
- Prepare 1/2 tsp ground cinnamon
- Prepare 1/2 tsp black pepper
- Take 1/2 tsp ground coriander
- Get 1/4 tsp ground cardamom
Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) The Best Savoury Muffins Vegetarian Recipes on Yummly Vegan Quiche With Asparagus And Tomatoes, Savoury Muffins, Savory Pumpkin And Feta Muffins. Collection by Lorie Bateman. · Healthy Garlic Scallops Recipe, a quick Italian recipe for the best pan seared garlic scallops in butter ghee garlic sauce.
Instructions 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!
Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like. Anchovy paste is your secret ingredient in this savory butter topping that is wonderful over steaks, chicken.
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