Step-by-Step Guide to Make Quick Vickys Savoury Compound Butters, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys savoury compound butters, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Savoury Compound Butters, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vickys Savoury Compound Butters, GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys savoury compound butters, gf df ef sf nf using 77 ingredients and 13 steps. Here is how you can achieve that.

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

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