WILD GARLIC BUTTER RECIPE - A VERSATILE COMPOUND BUTTER FULL OF FLAVOR
A wild garlic compound butter made of wild garlic, butter and salt. Perfect for melting over resting meats, boiled vegetables, or to stir into sauces or soups.
Provided by Mark Jenner
Categories condiment
Time 15m
Number Of Ingredients 3
Steps:
- Remove the butter from the fridge and allow it to come up to room temperature for an hour.
- Wash and dry your wild garlic leaves.
- Chop the wild garlic finely using a sharp knife.
- Add the butter, wild garlic leaves, and a touch of salt into a bowl and mix well using a whisk or fork.
- Roll out a piece of cling film about 30 cm or so long.
- Place the butter mix into the center of the cling film.
- Fold one side of the cling film tightly up and over the butter mix.
- Hold one end of the cling film in each of your hands, and roll the butter back and forth, twisting the ends until you have created a well-shaped log entirely wrapped in the cling film.
- Tie a tight knot in one end of the cling film while squeezing out any air. Then tie the second end tightly while squeezing out any air before cutting off the loose ends.
- You can now refrigerate for up to one week or freeze for up to 6 months.
Nutrition Facts : ServingSize 30 grams, Calories 187 calories, Sugar 0.1 g, Sodium 236.1 mg, Fat 20.3 g, SaturatedFat 12.6 g, TransFat 0 g, Carbohydrate 1.7 g, Fiber 0.1 g, Protein 0.5 g, Cholesterol 53.8 mg
SMOKED BONE MARROW BUTTER RECIPE
A bone marrow butter made from smoked beef marrow, smoked shallots and garlic, with lemon zest, salt and pepper.
Provided by Mark Jenner
Categories condiment
Time 1h
Number Of Ingredients 7
Steps:
- Soak the marrow bones in salted water for between 12 and 24 hours to remove any blood
- Remove the butter from the fridge one hour before you start to soften it.
- Set up your grill for indirect heat smoke roasting at approximately 300 F. Use a stronger tasting wood such as oak or hickory. And use a pan to catch the marrow bone drippings for adding back later.
- Place the chopped shallots into a cooking dish with a knob of butter, ready for smoke roasting.
- When the grill is up to temp, place the marrow bones on the grates over the drip pan, and the garlic cloves and the shallots alongside.
- After 20 minutes, stir the shallots.
- After 45 minutes, remove everything from the grill.
- Scrape out the bone marrow canoes and allow it to cool for 20 minutes.
- Purée the roasted garlic.
- Add all the ingredients to a mixing bowl and combine thoroughly using either a fork or a whisk.
- It's now ready. You can use it right away, or form it into logs for storage and later use.
Nutrition Facts : ServingSize 450g, Calories 191 calories, Sugar 0.4 g, Sodium 313.2 mg, Fat 20.6 g, SaturatedFat 12 g, TransFat 0 g, Carbohydrate 1.2 g, Fiber 0.2 g, Protein 0.6 g, Cholesterol 44.8 mg
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