Steps to Make Homemade Vickys Savoury Compound Butters, GF DF EF SF NF

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys savoury compound butters, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Savoury Compound Butters, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Vickys Savoury Compound Butters, GF DF EF SF NF is something which I have loved my whole life.

To begin with this particular recipe, we have to 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 cook that.

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

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