Savoury butters

Savoury butters

By
From
New Feast
Photographer
Alan Benson

Harissa butter

Ingredients

Quantity Ingredient
1 small shallot, finely chopped
1 garlic clove, finely chopped
1/4 teaspoon salt
125g unsalted butter, softened
1/2 tablespoon red or green harissa

Method

  1. Combine the shallot, garlic and salt in a mortar and pound to a paste. Add to the butter and harissa and beat everything together well. Spoon onto a sheet of cling film or greaseproof paper and shape into a log. Roll up neatly, twist the ends, tie securely and chill until required. The butter will keep in a sealed container in the fridge for 2 weeks or up to 3 months in the freezer.

Green harissa

Ingredients

Quantity Ingredient
125g large green chillies, deseeded and shredded
1 garlic clove
100g spinach leaves, stalks removed
2 cups fresh coriander leaves
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon dried mint
1/2 teaspoon chilli powder
60ml olive oil
sea salt
freshly ground black pepper
vegetable oil, to seal

Method

  1. Combine all the ingredients, except for the oil, in the bowl of a food processor and whiz for 1 minute. With the motor running slowly, drizzle in the oil until the mixture is the consistency of pouring cream. Season with salt and freshly ground black pepper. Spoon the harissa into a clean jar and cover the surface with a thin film of flavourless oil. Store in the fridge where it will keep for up to 1 week.

Red harissa

Ingredients

Quantity Ingredient
1 red capsicum
1 teaspoon cumin seeds
3/4 teaspoon caraway seeds
10-15 dried long red chillies, rehydrated in boiling water for 10 minutes
10 small red chillies, deseeded
2 garlic cloves, crushed with ½ teaspoon sea salt
60ml olive oil
vegetable oil, to seal

Method

  1. Preheat the oven to 200°C. Lay the capsicum on a foil-lined baking tray and roast for 15–20 minutes, turning every so often, until the skin blackens and blisters. Transfer to a bowl, cover with cling film and leave to steam for a further 10 minutes, which softens the capsicum and loosens the skin. Carefully peel away the skin and discard it with the stalk and seeds.
  2. Heat the cumin and caraway seeds in a dry frying pan until lightly toasted and aromatic. Transfer to a mortar and crush to a powder. Combine all the ingredients in the bowl of a food processor and whiz together to make a paste. Taste carefully for seasoning – it is extremely hot – adding more salt if necessary. Tip into a saucepan and bring to the boil. Spoon the harissa into a sterilised jar and cover the surface with a thin film of flavourless oil. Store in the fridge where it will keep for up to 4 weeks.

Preserved lemon

Ingredients

Quantity Ingredient
175g butter, softened
1 preserved lemon, skin only, finely chopped
2 shallots, finely chopped
1/2 garlic clove, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
1 teaspoon thyme leaves, finely chopped
1/2 teaspoon sumac

Method

  1. Combine the ingredients in a mixing bowl and beat everything together well. Spoon onto a sheet of cling film or greaseproof paper and shape into a log. Roll up neatly, twist the ends, tie securely and chill until required. The butter will keep in a sealed container in the refrigerator for 2 weeks or up to 3 months in the freezer.

Almond-saffron

Ingredients

Quantity Ingredient
40g whole blanched almonds
15 saffron threads
1/2 teaspoon sea salt
1/2 teaspoon extra-virgin olive oil
1 orange, finely zested
splash orange flower water
125g unsalted butter, softened

Method

  1. Chop the almonds by hand fairly finely and evenly. You want to leave some body, not turn them into crumbs.
  2. Toss with the saffron, salt and oil. Heat a small frying pan over a medium heat. Add the nut mixture and fry, stirring continuously for 1–2 minutes, just to warm everything through. It doesn’t need to colour. Remove the pan from the heat and add the orange zest and flower water, stirring them in evenly. Leave to cool.
  3. Add the mixture to the butter and beat everything together well. Spoon onto a sheet of cling film or greaseproof paper and shape into a log. Roll up neatly, twist the ends, tie securely and chill until required. The butter will keep in a sealed container in the refrigerator for 2 weeks or up to 3 months in the freezer.

Persian sabzi

Ingredients

Quantity Ingredient
40g walnuts
125g unsalted butter, softened
40g feta, rinsed and finely crumbled
2 tablespoons snipped chives
2 tablespoons tarragon, shredded
2 tablespoons mint, shredded
2 tablespoons thai basil, shredded
2 tablespoons dill, shredded
2 tablespoons flat-leaf parsley, shredded
3/4 teaspoon sea salt

Method

  1. Preheat the oven to 180°C. Roast the walnuts for around 5 minutes until the skins start to colour. Tip into a clean tea towel and rub away as much of the skins as you can, then chop them roughly. Sieve to remove any excess dust and skin.
  2. Add to the butter with the remaining ingredients and beat everything together well. Spoon onto a sheet of cling film or greaseproof paper and shape into a log. Roll up neatly, twist the ends, tie securely and chill until required. The butter will keep in a sealed container in the fridge for 2 weeks or up to 3 months in the freezer.
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