How to Make Perfect Vickys Savoury Compound Butters, GF DF EF SF NF

Vickys Savoury Compound Butters, GF DF EF SF NF.

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Alright, don't linger, let's approach this vickys savoury compound butters, gf df ef sf nf menu with 77 substances which are surely easy to acquire, and we have to process them at the very least through 13 tips. You should shell out a while on this, so the resulting food could be perfect.

Composition of Vickys Savoury Compound Butters, GF DF EF SF NF:

1. Prepare - Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg).
2. Give 125 grams softened sunflower spread/butter.
3. Require 3 slice bacon.
4. Prepare 3 tbsp (heaped) brown sugar.
5. Need for Sundried Tomato Butter (rice & pasta).
6. Give 125 grams softened sunflower spread/butter.
7. Need 1 1/2 tbsp of finely chopped sundried tomatoes.
8. Need 1 tbsp of finely chopped fresh basil.
9. Require 1 clove for finely chopped garlic or 1tsp garlic puree.
10. Provide for Coriander Butter (fish, steak, pork, poultry, veg).
11. Need 125 grams softened sunflower spread/butter.
12. Provide 2 tbsp finely chopped fresh coriander.
13. Prepare 1 tbsp lemon juice.
14. Give 1 tsp - ground coriander.
15. Provide - Garlic Herb Butter (steak, pork, poultry, fish, bread).
16. Prepare 125 grams - softened sunflower spread/butter.
17. Need 4 tbsp finely chopped fresh parsley.
18. Require 4 tbsp for finely chopped chives.
19. Give 3 clove of garlic, finely chopped or 3tsp garlic puree.
20. Require - Anchovy Butter (steak, lamb, fish, veg).
21. Provide 125 grams - softened sunflower spread/butter.
22. Provide 2 tbsp for finely chopped anchovies.
23. Give 1 tbsp for lemon juice.
24. Provide 1 tsp ground coriander.
25. Provide for Parsley Butter (steak, poultry, fish, veg, bread).
26. Prepare 125 grams softened sunflower spread/butter.
27. Require 2 tbsp - finely chopped fresh parsley.
28. Require 1 tbsp - lemon juice.
29. Provide for Mustard Butter (steak, fish, poultry, pork, veg).
30. Provide 125 grams - softened sunflower spread/butter.
31. Provide 2 tbsp Dijon mustard.
32. Provide 2 tbsp for finely chopped fresh tarragon.
33. Need of Lemon Herb Butter (fish, poultry, pork).
34. You need 125 grams softened sunflower spread/butter.
35. Need 2 tbsp of grated lemon zest.
36. Give 1 tsp of lemon juice.
37. Give 1/2 tsp - finely chopped fresh rosemary.
38. Give 1/2 tsp of finely chopped fresh sage.
39. Prepare 1/2 tsp finely chopped fresh thyme.
40. Give Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn).
41. Prepare 125 grams - softened sunflower spread/butter.
42. Give 1 1/2 tsp lime juice.
43. Provide 1 shallot, finely chopped.
44. Provide 1/4 tsp for grated lime zest.
45. Give - Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg).
46. Prepare 125 grams of softened sunflower spread/butter.
47. Give 1 tbsp of smoked paprika.
48. Give 1 of jalepeno, seeds removed & finely chopped.
49. Give Ginger Herb Butter (steak, poultry, pork, fish, veg).
50. Give 125 grams softened sunflower spread/butter.
51. Need 2 of fresh rosemary leaves, finely chopped.
52. Require 1 1/2 tbsp for lemon juice.
53. You need 1/2 tbsp - fresh grated ginger or ginger puree.
54. Require - Herb Butter for Lamb.
55. Provide 125 grams - softened sunflower spread/butter.
56. Need 3 clove - garlic, finely chopped or 3tsp garlic puree.
57. Prepare 2 tbsp - finely chopped fresh parsley.
58. Need 1 tbsp of finely chopped fresh garden mint.
59. Prepare 1 tbsp of finely chopped fresh rosemary.
60. Need 1 tbsp for finely chopped fresh thyme.
61. Need of Thai Style Butter (basting roast chicken, pork, fish).
62. Require 125 grams of softened sunflower spread/butter.
63. Require 2 tbsp for finely chopped fresh basil.
64. Prepare 1 of finely chopped red chilli.
65. Give 1 tsp for grated lime zest.
66. Require of Moroccan Style Butter (basting roast chicken).
67. Give 125 grams for softened sunflower spread/butter.
68. Prepare 3 tbsp - harissa paste (recipe in my profile if needed).
69. Give 1 tbsp finely chopped fresh garden mint.
70. Provide - Indian Style Butter (basting roast chicken, lamb).
71. Give 125 grams softened sunflower spread/butter.
72. Need 1 tsp ground cumin.
73. Give 1/2 tsp - ground turmeric.
74. Prepare 1/2 tsp for ground cinnamon.
75. Give 1/2 tsp for black pepper.
76. Need 1/2 tsp - ground coriander.
77. Give 1/4 tsp for ground cardamom.

Vickys Savoury Compound Butters, GF DF EF SF NF steps:

1. 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.
2. Lay out a square of foil with a square of clingfilm wrap over the top and spoon the butter mixture onto the middle.
3. 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.
4. Roll it to one end then using only the clingfilm, roll and wrap it completely.
5. Twist the ends tight. This will compact it and give it a good cylindrical shape.
6. Overwrap the clingfilm with a square of parchment paper, then wrap the foil around that.
7. Label it if you're making a few different kinds and put it in the freezer.
8. It will happily stay frozen for up to a month allowing you to cut discs off whenever you need them.
9. 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.
10. 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!.
11. 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.
12. 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.
13. So delicious on toast or a bagel!.

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