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We hope you got insight from reading it, now let’s go back to vickys savoury compound butters, gf df ef sf nf recipe. To cook vickys savoury compound butters, gf df ef sf nf you need 77 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Vickys Savoury Compound Butters, GF DF EF SF NF:

1. You need Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg)
2. Use 125 grams softened sunflower spread/butter
3. Take 3 slice bacon
4. Get 3 tbsp (heaped) brown sugar
5. Prepare Sundried Tomato Butter (rice & pasta)
6. Use 125 grams softened sunflower spread/butter
7. You need 1 1/2 tbsp finely chopped sundried tomatoes
8. Use 1 tbsp finely chopped fresh basil
9. Get 1 clove finely chopped garlic or 1tsp garlic puree
10. Get Coriander Butter (fish, steak, pork, poultry, veg)
11. Prepare 125 grams softened sunflower spread/butter
12. Get 2 tbsp finely chopped fresh coriander
13. Use 1 tbsp lemon juice
14. Get 1 tsp ground coriander
15. Get Garlic Herb Butter (steak, pork, poultry, fish, bread)
16. You need 125 grams softened sunflower spread/butter
17. Prepare 4 tbsp finely chopped fresh parsley
18. You need 4 tbsp finely chopped chives
19. Provide 3 clove garlic, finely chopped or 3tsp garlic puree
20. Get Anchovy Butter (steak, lamb, fish, veg)
21. Take 125 grams softened sunflower spread/butter
22. Provide 2 tbsp finely chopped anchovies
23. Use 1 tbsp lemon juice
24. Use 1 tsp ground coriander
25. Get Parsley Butter (steak, poultry, fish, veg, bread)
26. Use 125 grams softened sunflower spread/butter
27. Take 2 tbsp finely chopped fresh parsley
28. Take 1 tbsp lemon juice
29. Provide Mustard Butter (steak, fish, poultry, pork, veg)
30. You need 125 grams softened sunflower spread/butter
31. Get 2 tbsp Dijon mustard
32. Take 2 tbsp finely chopped fresh tarragon
33. Take Lemon Herb Butter (fish, poultry, pork)
34. Take 125 grams softened sunflower spread/butter
35. Provide 2 tbsp grated lemon zest
36. Get 1 tsp lemon juice
37. Prepare 1/2 tsp finely chopped fresh rosemary
38. Provide 1/2 tsp finely chopped fresh sage
39. Use 1/2 tsp finely chopped fresh thyme
40. Prepare Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn)
41. Get 125 grams softened sunflower spread/butter
42. You need 1 1/2 tsp lime juice
43. Prepare 1 shallot, finely chopped
44. You need 1/4 tsp grated lime zest
45. Prepare Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg)
46. Get 125 grams softened sunflower spread/butter
47. Prepare 1 tbsp smoked paprika
48. You need 1 jalepeno, seeds removed & finely chopped
49. Take Ginger Herb Butter (steak, poultry, pork, fish, veg)
50. Take 125 grams softened sunflower spread/butter
51. You need 2 fresh rosemary leaves, finely chopped
52. Take 1 1/2 tbsp lemon juice
53. You need 1/2 tbsp fresh grated ginger or ginger puree
54. Use Herb Butter for Lamb
55. You need 125 grams softened sunflower spread/butter
56. Use 3 clove garlic, finely chopped or 3tsp garlic puree
57. Prepare 2 tbsp finely chopped fresh parsley
58. Use 1 tbsp finely chopped fresh garden mint
59. Provide 1 tbsp finely chopped fresh rosemary
60. Prepare 1 tbsp finely chopped fresh thyme
61. Provide Thai Style Butter (basting roast chicken, pork, fish)
62. Provide 125 grams softened sunflower spread/butter
63. Provide 2 tbsp finely chopped fresh basil
64. Provide 1 finely chopped red chilli
65. You need 1 tsp grated lime zest
66. Get Moroccan Style Butter (basting roast chicken)
67. Take 125 grams softened sunflower spread/butter
68. Prepare 3 tbsp harissa paste (recipe in my profile if needed)
69. You need 1 tbsp finely chopped fresh garden mint
70. Provide Indian Style Butter (basting roast chicken, lamb)
71. Provide 125 grams softened sunflower spread/butter
72. Prepare 1 tsp ground cumin
73. Provide 1/2 tsp ground turmeric
74. Prepare 1/2 tsp ground cinnamon
75. You need 1/2 tsp black pepper
76. Provide 1/2 tsp ground coriander
77. Provide 1/4 tsp ground cardamom

Instructions to make Vickys Savoury Compound Butters, GF DF EF SF NF:

1. Choose a recipe then cream the softened butter with the other ingredients. Add a pinch of salt to each apart from the anchovy and bacon recipes and let sit at room temperature for at least an hour, best 2 to merge the flavours well
2. Lay out a square of foil with a square of clingfilm wrap over the top and spoon the butter mixture onto the middle
3. Hold each end of the film/foil like you're holding the mixture in a hammock and roll it back and forth to form a rough sausage shape
4. Roll it to one end then using only the clingfilm, roll and wrap it completely
5. Twist the ends tight. This will compact it and give it a good cylindrical shape
6. Overwrap the clingfilm with a square of parchment paper, then wrap the foil around that
7. Label it if you're making a few different kinds and put it in the freezer
8. It will happily stay frozen for up to a month allowing you to cut discs off whenever you need them
9. Alternatively you can spoon into ice cube trays and pop them out as needed or you can just store them in a small container as they are in the fridge for up to a week
10. Although I've written what I use these butters for in the headings, you can use them for pretty much any savoury dish you want to. Spread them on toast, top a baked potato with a slice, tuck between a couple of burger patties, use as a basting rub, tuck into a fish foil parcel, fry stuff in it, toss into cooked veggies, mix with rice or pasta, whatever takes your fancy!
11. For the bacon compound butter you need to do some cooking. Preheat the oven to gas 6 / 2000C / 400°F and line a baking tray with foil. Put the bacon on the tray and sprinkle a heaped tablespoon of brown sugar evenly over each slice. Bake until it goes crispy, around 12 minutes but keep watch so the sugar doesn't start to burn
12. Let it cool then chop it as finely as you possibly can (if you can resist just eating it!), then follow the mixing, shaping and storing instructions above
13. So delicious on toast or a bagel!

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