Easiest Way to Make Delicious Vickys Savoury Compound Butters, GF DF EF SF NF

Vickys Savoury Compound Butters, GF DF EF SF NF.

You can have Vickys Savoury Compound Butters, GF DF EF SF NF using 77 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Vickys Savoury Compound Butters, GF DF EF SF NF

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

Vickys Savoury Compound Butters, GF DF EF SF NF instructions

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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