With our cooking school for 2023 one of our largest hits was our compound butter bombs, so here's a few to give you some ideas. These work with many different dishes from fish too potatoes to name just a few.
Here are some ideas of what can be achieved with various flavour combinations, these can be used in many different dishes and tailored to your own tastes and needs.
Have fun with this one, it’s really up to you!
COMPOUND BUTTER BOMBS
GARLIC & HERB
250G BUTTER
FRESH GARLIC 2 X CLOVES (OR AS MUCH LIKE REALLY)
ZEST OF 1/2 A LEMON
1TSP CAYENNE PEPPER
SALT & PEPPER
HONEYED ORANGE
250G BUTTER
1TBSP MARMALADE (SPICED, RUM OR BLOOD ORANGE)
1TSP HONEY
SALT & PEPPER
MAPLE BACON & CHIPOTLE
250G BUTTER
1TBSP CHOPPED CRISPY BACON
1 TBSP MAPLE SYRUP
1TBSP CHIPOTLE CHILLI PASTE
SALT & PEPPER
SEAWEED
250G BUTTER
5G SEAWEED (TOAST IN A PAN UNTIL CRISP, THEN GRIND INTO A POWDER) OR PURCHASE DIRED FROM THE SUPERMARKET.
SALT & PEPPER
Method:
Start by cutting the butter into cubes and place in a mixing bowl. Leave the butter to soften at room temperature. This is important, the butter needs to be soft to combine with the other ingredients.
Add all ingredients to the butter and combine well.
Cut off a piece of grease proof paper of clingfilm and place on the work top in front of you. I find a piece 35 x 35 cm works well.
Spoon your butter mixture in the centre into a log shape and form into a neat log, rolling the log backwards and forwards on the worktop. tightly wrap it up by twisting or knotting the ends.
Chill the butter in the fridge for at least 10 minutes, then when firmed up its ready to use. You can also store this in the freezer and cut off rounds when needed.