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Posts Tagged ‘Butter’

This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Beef fillets or your favourite cut

Marinade

1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine

Butter

100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar

Method

Butter

1. Combine all butter ingredients in a bowl, make sure you mix well.

2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.

3. Refrigerate until firm.

Steaks

1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.

2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.

Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.

Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.

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This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika

Method

1. Preheat oven to 180 degree Celsius.

2. Mix butter and garlic together.

3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.

4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).

5. Repeat steps 3 and 4 with other 3 breasts.

6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).

All photos taken by me unless otherwise stated.

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I just made this for 2 as part of a 3 course meal I did for my hubby and I the other night. The butter is enough for 3 people but it is hard to roll into shape if I make with any less, the butter will keep in the fridge, if you wanted to make this for 4, just up the ingredients slightly. I just served mine over some wilted spinach as we had a starter and a dessert, so if making as a main meal without the other courses, I would recommend serving some wild rice or potato or even crusty bread to give some more sustenance to the meal.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Blue Marlin steaks (I think swordfish or tuna would work as well)
1 Teaspoon finely grated lime rind
1 lime, juice of

Tomato Chili Butter

See Note Above

80g Butter
2 Sun-dried tomatoes, finely chopped
1 Teaspoon lime juice
1 Teaspoon sambal oelek
11/2 Teaspoons fresh parsley, finely chopped
1 Green onion, finely chopped

Method

1. Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.

2. Drain fish, discard marinade. Cook fish on an oiled grill plate or in a fry pan or BBQ. Until browned on both sides and cooked through.

Tomato Chili Butter

1. Allow butter to come to room temperature. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.

2. Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.

Serve fish topped with chili butter.

I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.

All photos taken by me unless otherwise stated.

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Spatchcocks are just baby chickens usually weighing between 450-600g a bird, they have great flavour, although a little fiddly when eating. I love this recipe I think it so full of flavour.

                                                                                                                                                                  Ingredients

4 Spatchcocks (about 500g each.)
60g Butter
2 Cloves Garlic, crushed
2 Tablespoons parsley, finely chopped
2 Tablespoons basil, finely chopped
8 Sprigs fresh thyme
4 Slices prosciutto
2 Tablespoons olive oil
2 Tablespoons lemon juice

Sage and Bacon Sauce

1 Red onion, finely chopped
3 cloves garlic, crushed
2 teaspoons seeded mustard
2 tablespoons fresh sage, finely chopped
1Teaspoon Chicken stock granules
1 tablespoon virgin olive oil
1/3 cup cream (can be lite cream)
1 cup water
1/2 cup dry white wine
4 bacon rashers, chopped

Method

1. Combine butter, garlic and herbs in a bowl.

2. Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don’t worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.)

3. Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.

4. Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min’s or until cooked through.

Serve spatchcocks with bacon and sage sauce.

For the Sauce

1. Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.

2. Add water, stock, wine and mustard.

3. Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.

4. Stir in cream and sage

5. Serve sauce over spatchcocks.

I served mine with stuffing balls and asparagus.

For photo purposes I didn’t pour sauce over.

All photo’s taken by me unless otherwise stated.

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