Recipe of Perfect Vickys Savoury Compound Butters, GF DF EF SF NF

Vickys Savoury Compound Butters, GF DF EF SF NF.

Vickys Savoury Compound Butters, GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. 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 bit unique. This is gonna smell and look delicious.

Vickys Savoury Compound Butters, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it's fast, it tastes delicious. They're nice and they look fantastic. Vickys Savoury Compound Butters, GF DF EF SF NF is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys savoury compound butters, gf df ef sf nf using 77 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Savoury Compound Butters, GF DF EF SF NF:

{Make ready of Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg).
{Get of softened sunflower spread/butter.
{Prepare of bacon.
{Prepare of (heaped) brown sugar.
{Get of Sundried Tomato Butter (rice & pasta).
{Make ready of softened sunflower spread/butter.
{Take of finely chopped sundried tomatoes.
{Take of finely chopped fresh basil.
{Prepare of finely chopped garlic or 1tsp garlic puree.
{Get of Coriander Butter (fish, steak, pork, poultry, veg).
{Make ready of softened sunflower spread/butter.
{Make ready of finely chopped fresh coriander.
{Make ready of lemon juice.
{Get of ground coriander.
{Make ready of Garlic Herb Butter (steak, pork, poultry, fish, bread).
{Prepare of softened sunflower spread/butter.
{Make ready of finely chopped fresh parsley.
{Get of finely chopped chives.
{Prepare of garlic, finely chopped or 3tsp garlic puree.
{Make ready of Anchovy Butter (steak, lamb, fish, veg).
{Prepare of softened sunflower spread/butter.
{Make ready of finely chopped anchovies.
{Prepare of lemon juice.
{Get of ground coriander.
{Get of Parsley Butter (steak, poultry, fish, veg, bread).
{Take of softened sunflower spread/butter.
{Get of finely chopped fresh parsley.
{Take of lemon juice.
{Take of Mustard Butter (steak, fish, poultry, pork, veg).
{Get of softened sunflower spread/butter.
{Prepare of Dijon mustard.
{Take of finely chopped fresh tarragon.
{Prepare of Lemon Herb Butter (fish, poultry, pork).
{Take of softened sunflower spread/butter.
{Make ready of grated lemon zest.
{Get of lemon juice.
{Make ready of finely chopped fresh rosemary.
{Get of finely chopped fresh sage.
{Get of finely chopped fresh thyme.
{Prepare of Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn).
{Make ready of softened sunflower spread/butter.
{Take of lime juice.
{Get of shallot, finely chopped.
{Prepare of grated lime zest.
{Make ready of Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg).
{Prepare of softened sunflower spread/butter.
{Make ready of smoked paprika.
{Take of jalepeno, seeds removed & finely chopped.
{Get of Ginger Herb Butter (steak, poultry, pork, fish, veg).
{Get of softened sunflower spread/butter.
{Prepare of fresh rosemary leaves, finely chopped.
{Take of lemon juice.
{Get of fresh grated ginger or ginger puree.
{Prepare of Herb Butter for Lamb.
{Take of softened sunflower spread/butter.
{Get of garlic, finely chopped or 3tsp garlic puree.
{Prepare of finely chopped fresh parsley.
{Prepare of finely chopped fresh garden mint.
{Get of finely chopped fresh rosemary.
{Take of finely chopped fresh thyme.
{Prepare of Thai Style Butter (basting roast chicken, pork, fish).
{Get of softened sunflower spread/butter.
{Prepare of finely chopped fresh basil.
{Take of finely chopped red chilli.
{Make ready of grated lime zest.
{Take of Moroccan Style Butter (basting roast chicken).
{Get of softened sunflower spread/butter.
{Get of harissa paste (recipe in my profile if needed).
{Get of finely chopped fresh garden mint.
{Make ready of Indian Style Butter (basting roast chicken, lamb).
{Make ready of softened sunflower spread/butter.
{Take of ground cumin.
{Make ready of ground turmeric.
{Take of ground cinnamon.
{Prepare of black pepper.
{Take of ground coriander.
{Get of ground cardamom.

Steps 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!.

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