Butters & preserves

Butters & preserves

By
Greg Malouf, Lucy Malouf
Contains
6 recipes
Published by
Hardie Grant Books
ISBN
9781742708423
Photographer
Alan Benson

We’ve included a lot of butters in this section as they’re our new favourite thing! In truth, most Middle Eastern countries favour olive oil as their cooking medium and also for drizzling onto breads. However, there are some big exceptions. Butter is used in cakes and biscuits and, particularly, in their much-loved sweet and savoury pastries, where it is clarified and used for brushing between the layers of flaky filo to add richness and crunch. Butter is also frequently added to rice dishes at the end of cooking – especially in Iran – sometimes with a spoonful of saffron liquid, to add sheen and flavour. We eat – and relish – both olive oil and butter and each has its place in our kitchen and on our dining table.

Just recently we learnt how easy it is to make butter at home and so we’ve taken to whipping up regular and lactic butters at the drop of a hat. We also love making different flavoured butters to serve as effortlessly easy sauces. These have a particular affinity with simply cooked vegetables and add a quick flavour hit when dropped on top of hot grain- or pulse-based dishes. They also make a great base for more refined butter sauces, such as Hollandaise.

This section is not just about butter – it also includes a few of our favourite sweet preserves. Middle Easterners make amazing jams, largely because they have such wonderful produce growing all around them. If you have access to your own fruit, you’ll perhaps already be a dab hand at maximizing the harvest. But, even if you don’t, you’ll understand that the aim is to capture the intense flavours of summer to dip into over the colder months.

Recipes in this Chapter

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