A Quartet Of English And French Cheese Flavoured Butters Recipes

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FLAVOURED BUTTERS



Flavoured butters image

Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 12

100g butter
2 tbsp finely chopped parsley
1 crushed garlic clove
100g butter
4 tbsp freshly grated parmesan (or vegetarian alternative)
8-10 shredded basil leaves
1 tbsp finely chopped sundried tomato
zest 1 lime
½ a 400g can red chilli , deseeded and finely chopped
2 tbsp chopped coriander
2 tbsp horseradish cream
6 coarsely crushed peppercorns

Steps:

  • Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
  • Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

A QUARTET OF ENGLISH AND FRENCH CHEESE FLAVOURED BUTTERS



A Quartet of English and French Cheese Flavoured Butters image

A selection of my four favourite "cheesy" flavoured butters..... Cheddar & Garlic Butter, Camembert Butter, Roquefort Butter and Stilton & Green Peppercorn Butter. These can be prepared well ahead of time and stored in the fridge or the freezer. I then cut off rounds or slices, as and when I need them. My favourite uses for these wonderful cheese butters are as toppings for steaks, grilled fish and vegetables. They are also wonderful spread and melted on ciabatta, a baguette or good artisinal bread - a meal in themselves!! I have also popped a slice or two into pasta dishes or white and any savoury sauces, for that extra cheesy zing!

Provided by French Tart

Categories     Spreads

Time 10m

Yield 4 Cheese Butters, 4 serving(s)

Number Of Ingredients 14

1/4 camembert cheese, rind removed
125 g softened salted butter or 125 g unsalted butter
fresh ground black pepper
100 g Roquefort cheese
150 g softened unsalted butter
1 tablespoon freshly chopped parsley
fresh ground black pepper
100 g Stilton cheese
150 g softened unsalted butter
1 tablespoon crushed green peppercorn
100 g grated mature farmhouse cheddar cheese
100 g softened salted butter or 100 g unsalted butter
1 -2 garlic clove, peeled and crushed
1 tablespoon finely chopped fresh lemon thyme leaves

Steps:

  • CAMEMBERT BUTTER:.
  • (MAKES 190g).
  • Process all the ingredients together in a food blender or processor, then scrape the mixture out and place it into a large piece of foil.
  • Shape into a log and roll it up in the foil.
  • Chill or freeze until required.
  • Lasts for up to 1 week in the fridge and 2 months in the freezer.
  • ROQUEFORT BUTTER:.
  • (MAKES 250g).
  • Prepare the same way as Camembert butter. Store the same way.
  • STILTON & GREEN PEPPERCORN BUTTER:.
  • (MAKES 250g).
  • Prepare the same way as Camembert & Roquefort butter.
  • Store the same way.
  • CHEDDAR & GARLIC BUTTER:.
  • (MAKES 225g).
  • Prepare the same way as the previous three butters.
  • Store the same way.
  • Slice as needed and use as a topping for steaks, barbequed meats and poultry, grilled vegetables, grilled fish, breads, toast and scones, pasta dishes and add to sauces.

Nutrition Facts : Calories 1224.4, Fat 129.6, SaturatedFat 82.2, Cholesterol 349.7, Sodium 1289.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 18.2

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