Soft butter mixed with chopped herbs and then
reset is great to serve with cooked vegetables, grilled fish and meat as well
as simply served with fresh bread or crumpets for afternoon tea. But then, most would say this isn't cooking,
just presentation.
Most of us don't think of taking the idea any
further, but if you take a moment, especially if you're planning on a larger
than average dinner party or get together, then actually it can pay to think
ahead. After all butter is relatively
good preserving agent in its own right and will preserve your fresh ingredient
a little longer than if left to their own devices. Even without the large party, what if you're
just busy, full stop. Preparing a batch
of garlic and parsley butter, portioning it and freezing it has a number of
uses. Whilst the pasta is cooking, a
portion of this melting on a medium heat is all you need, with no additional
peeling or chopping, as precursor to adding your vegetables of choice.
How about adding plain flour and freezing
portions of that as well. Great for
instant thickeners for soups, gravies and stews and if you add your herb of
choice as well, there will also be added accent of flavour brought to your dish
in the final stages of cooking, that can't be a bad thing.
The formula works just as well with some
spices, although not all. Try smoked
sweet paprika, perfect with game and even better for Tagines. Fresh butter mixed with cumin, paprika, garlic
and lemon zest is a particular favourite.
Marinate the meat overnight, the effect is lush.
I also use herb butter in bread dough along
with feta and goats cheese the above tagine combination works particularly
well.
And finally, combining butter with olive oil in
tapenade is an old favourite of mine that, when used in moderation is a great
and effective stuffing for an array of traditionally dry mean dishes, Try it with large turkey breasts and you'll
see what I mean.
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