Tag: how-to

How to Make Cheese, Bacon, and Red Onion Muffins.

How to Make Cheese, Bacon, and Red Onion Muffins.

Cheese, Bacon, and Red Onion Muffins are great served as finger food or taken on a picnic. In fact, they are great all year round and are one of my regular contributions to village social events.

Muffins are easy to make, and once you have mastered the basics there is a wealth of ingredients that can be added, both sweet and savoury. Let me take you through the process, and lets get baking!

Easy Scottish Venison Meatballs, with Whisky and Mushrooms.

Easy Scottish Venison Meatballs, with Whisky and Mushrooms.

These Scottish Venison Meatballs are so easy to make, and much better that the shop-bought versions. To go with them I’m making a mushroom and whisky sauce to toss through buttered Tagliatelle.  The dish uses ingredients abundant in the Scottish countryside, perfect for autumntime when a variety of wild mushrooms are available to use.

How to make, Individual French Apple Tarts

How to make, Individual French Apple Tarts

These French Apple Tarts are a real celebration of apples. When discussing fruit tarts, the British focus is as much on the pastry as the filling. The French aspect is all on the filling with the pastry been a necessary adjunct. That’s not to say that the pastry can be of poor quality, but its there to showcase the main product.

For these tarts we are using two distinct types of apples. Bramley apple for full on flavour, backed up with a dash of good cider. Green apples, Granny Smiths of French Golden delicious provide texture and a hint of freshness to the tarts. These tarts can be made the night before and stored in the fridge. The trick is to glaze and seal the apple with melted butter and lemon to stop the apple discolouring.

You will need.

  • 15cm diameter plate or ring
  • Small knife
  • Slicing knife or mandolin
  • Chopping board
  • Shallow pan with lid for the puree
  • Small pan for the cider syrup
  • Small dish and pastry brush
  • Dessert spoon
  • Fish slice

French Apple Tarts.

French Apple Tarts, ingredients
French Apple Tarts, ingredients

Makes 4.

  • 400g                 ready rolled butter puff pastry (1pack)
  • 6                      granny smith or golden delicious apples
  • Icing sugar to sweeten
  • 30g                  unsalted butter
  • 2tsp                 lemon juice

For the apple puree.

  • 20g                   unsalted butter
  • 1 large              bramley apple
  • 1tbsp                 caster sugar
  • 40ml                 dry cider
  • Squeeze of lemon

Cider syrup.

  • 6tbsp                 dry cider
  • 3tbsp                 caster sugar

To serve.

  • Icing sugar with a pinch of cinnamon mixed in.
  • 4 balls               vanilla ice cream
  • 1tbsp                 chopped pistachio nuts

The first job is to make the apple puree. This needs to be cold before use so its an ideal job to do the night before you intend to make the tarts.

French Apple Tarts -Making the Apple Puree.

Adding the cider
Adding the cider

Peel and core the apples then cut into thin slices. Put the slices into a shallow pan with the butter then place the pan over a low to medium heat. Sprinkle the apples with the sugar, cider, and lemon juice, then pop on a lid.

The Bramley Apple Puree
The Bramley Apple Puree

Cook slowly, removing the lid and stirring from time to time. Once the apples have softened and become a puree remove the lid and cook for a further three or four minutes to dry the puree a little. Have a taste and add a dash of sugar if you think the puree needs it, but don’t let it become too sweet   Scrape the puree into a clean bowl and let cool completely.

French Apple Tarts – dealing with the pastry.

Find yourself a small plate approximately 12cm in diameter. Next cut some squares of baking paper just a little larger than the size of the plates.

The pastry disks
The pastry disks

Open the puff pastry and carefully unroll onto a chopping board. Place the plate onto one edge, then using the point of small knife cut around the plate for form a disk of pastry. Use a fish slice to lift the disc into a square of baking paper, then place a second square on top. Its important not to crush the edge of the pastry, or the cooked tart will rise unevenly.

Repeat this process, laying each disk on top of the first with a sheet of paper in between. Lift the stack onto the plate then refrigerate for ½- 1 hour.

French Apple Tarts – Construction.

Before you start, melt the 30g of butter in a small dish and work in 2tsps of lemon juice, keep that handy to glaze the finished tarts.

Slicing the Golden Delicious Apples
Slicing the Golden Delicious Apples

Cut a granny Smiths apple in half from the stem downwards, then cut out the core. Then take a slice off one side and starting at the side you have just cut slice the apple into 2mm thin slices. You can do this with a knife or use a vegetable mandolin as you wish. Only cut one or two apples at a time, or they will discolour before you can use them.

Take a disk of pastry, keeping the paper base in place and set in onto the chopping board. Set a mound of apple puree into the centre of the disk.

French Apple Tarts – Adding the apple slices.

Arranging the apple slices
Arranging the apple slices

Lay a slice of apple on the pastry, sitting with one end on the puree and the other end about 6mm in from the edge of the pastry. Add a second slice, overlapping the first by approximately a third and keeping in from the edge. When you have completed the circle, tuck the last slice under the first take a small knife and gently score a grove into the pastry around the circle of apples. This will allow the pastry to rise up around the apples and form a rim. Brush the tart all over with the melted butter / lemon mix. Then transfer the tart onto a tray, and place in the fridge while you work on the next one.

Cider syrup.

To make the cider syrup simply pour the cider into a small pan and add the caster sugar. Bring the pan to the simmer and simmer gently until most of the cider has evaporated and you have a thick, but still runny syrup. Watch out as the syrup will thicken as it cools, a dash of hot water will thin it slightly if needed.

French Apple Tarts – serving.

Dusting the tarts with icing sugar
Dusting the tarts with icing sugar

If you are going to cook the tarts at once straight away sprinkle heavily with icing sugar and place in a hot oven 180° for 35 minutes, then remove and sprinkle with cinnamon sugar or until the pastry is crisp and golden brown and nice the apples have a nice colour. Whilst the tarts are cooking, put the mascarpone in a bowl and beat through the vanilla seeds.

Place the cooked tarts onto a serving plate and place a good scoop of vanilla ice cream, topped with chopped pistachios. Finish the place with a thread of cider syrup around the tart and a sprinkling of icing sugar laced with a pinch of ground cinnamon.

Just baked, French Apple Tarts
Just baked, French Apple Tarts

 
How far ahead can I make the tarts?

I have kept the finished tarts in the fridge for a couple of days without problem. The butter and lemon juice glaze on the apples prevents them from discolouring. You can also freeze the finished raw tarts, and even bake them directly from frozen. You need to be sure they are covered and don’t get damaged in the freezer though. If cooking from frozen allow about an extra 10 minutes cooking.

Enjoy Life!

John.

Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.

Dusting with flour

Join The ‘Westcoaster Newsletter.

Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’

Click Here

© Copywrite, John Webber. 2024

How to Make a Lebanese Fattoush Salad, a Summer Favourite.

How to Make a Lebanese Fattoush Salad, a Summer Favourite.

Fattoush is a great summer salad perfect for eating al fresco with a friends or a barbeque. This is a rustic country salad from Syria and Lebanon that uses a dressing make from buttermilk. This gives the salad a smooth let sharp finish that makes it so refreshing.

How to make – Cheats Chocolate Fondant Pudding.

How to make – Cheats Chocolate Fondant Pudding.

How to make – Cheats Chocolate Fondant. The classic restaurant chocolate fondant is a challenge for the pastry chef needing dexterity and exact timing to be served to perfection.

This version is much easier to make and is far more forgiving in cooking and serving as it is made in advance.

How To Be A Shortbread Expert, 3 Recipes

How To Be A Shortbread Expert, 3 Recipes

How To Be A Shortbread Expert. There are thousands of recipes for shortbread, and an equal number of opinions as to the ingredients, methods, and baking. I suppose really you could think of shortbread as posh pastry, uplifted to celebrity status. The fundamentals of making shortbread are very like pastry and it would be worth reading our post on ‘Getting to grips with pastry.’ To put things into perspective.

    So, what do we need?

    Flour,

    The big barrier to getting crisp, light shortbread is gluten so a low protein plain flour, maximum 10% must be used. Shipton Mill do a nice Organic Soft Cake and Pastry White Flour with just over 9% protein.

    A lightening agent,

    This is a gluten free agent added into the flour to further reduce the protein in the flour and make it lighter.

    Cornflour, always on hand and disappears into the flour perfectly. Use if you need a biscuit with a good snap Overdoing the quantity can make a dry powdery finish in the mouth.

    Rice flour gives a rougher texture to the dough with a crumbly nature.

    Ground almonds, make the dough crumblier, but also heavier. They also need a dash of almond essence to boost their flavour.

    What sugar can I use?

    Some people like granulated sugar to give a gritty texture, but I’m not a fan.

    Caster Sugar is a common choice and gives a good result. Golden caster offers a little more flavour in the dough.

    Icing sugar is my preferred choice, unrefined sugar could also be used.

    Use the best Butter.

    Use the best unsalted butter you can. The lower the water content of the butter the better the shortbread will be. While it may seem counter intuitive some chef’s lower quality use a pastry butter / margarine instead of superior quality dairy butter. This is because the pastry butter has an exceptionally low moisture content. The shortbread is crisper, but the flavour suffers.

    Options and additions.

    True shortbread dough should be au natural, but I sometimes use a little vanilla to enhance the flavour of the butter. You could also add some chocolate chips or citrus zest if you like. Try sprinkling demerara sugar on the surface of the dough before cooking to add a sweet crunch.

    Be A Shortbread Expert, the Recipes.

    Shortbread
    Shortbread

    John’ Superlight Shortbread.

    Makes 20 biscuits.

    • 250g                                       unsalted butter (at room temperature)
    • 125g                                       icing sugar
    • Good Dash                           vanilla essence
    • 250g                                       plain Four
    • 125g                                       cornflour
    • ½ tsp                                      baking powder
    • pinch                                      salt

    Some small tweaks here to make the lightest shortbread.  I use a two to one mix of plain flour and cornflour to really reduce the gluten content. I also like to add a touch of baking powder to help the dough rise in the oven and become airier. Finally, we use icing sugar to make a nice smooth dough. I like to roll the dough into logs and then slice the biscuits off (see below). This minimises stretching, and toughening the dough.

     Sandy Shortbread

    Here the rice flour helps lighten the dough. The texture of the rice flour is coarser, hence the ‘Sandy’ nature of the shortbread

    • 230g unsalted butter
    • 260g plain flour (sifted)
    • 110g golden caster sugar
    • 70g ground rice
    • pinch of salt

      Almond shortbread

      This recipe uses ground almonds to reduce the gluten content of the flour. Along with the egg yolk this makes the shortbread richer abet slightly heavier.

      • 200g               unsalted butter
      • 230g               plain flour (sifted)
      • 125g               ground almonds
      • 95g                 icing sugar
      • 2-3drops almond essence
      • 1                     egg yolk

      Making the dough.

      Soften the butter
      Soften the butter

      Mix the butter icing sugar, vanilla, and salt (Unless you’re using salted butter) on low speed in the mixer until smooth.  Increase the speed of the mixer to medium and cream the butter mix for three to four minutes. The mix should become soft and lighten.

      Cream the butter and icing sugar together
      Cream the butter and icing sugar together

      Bring the speed of the mixer back to low and add the sifted flours mixing only just enough to incorporate the flour. Take extra care not to overwork the dough! It is better to finish the mixing of the dough by hand The lighter this is done the better the final shortbread will be.

      Gently fold in the flour
      Gently fold in the flour

      Rolling out the dough.

      Rollout the dough carefully dusting with a little flour as you go. Don’t be too vigorous with the rolling and turn the dough as you go. This will Roll the dough to the required thickness according to use and cut out with a cutter dipped in flour on each cut.

      The remaining dough can be brought together once more then re rolled and cut again. Discard and dough left over from the second rolling.

      How to Be a Shortbread Expert
      How to Be a Shortbread Expert

      If you can’t be bothered with all that rolling, and don’t mind slightly rustic biscuits there’s another option. Bring the dough together and split into two. Roll each dough into a log 4cm in diameter and wrap in greaseproof paper. Chill for 15 minutes, then slice into 1cm rounds.

      Baking the shortbread.

      Pricking the shortbread with a fork
      Pricking the shortbread with a fork

      Lay the biscuits out onto a baking sheet and prick with a fork. Leave to rest for about 15 minutes, use that time to heat up the oven read for baking. Bake the shortbread in the centre of the oven at 160° for roughly until light golden brown around the edges.

      As the biscuits are removed from the oven dust with caster sugar and allow to cool before storage.

      A finishing dusting of sugar
      A finishing dusting of sugar

      F.A.Qs.

      I don’t own a food mixer, will a processor do?

      If you don’t have a food mixer you can make the dough in a food processor, or by hand. The processor makes a decent job of the creaming, but great care is needed not to overwork the dough when the flour is added. I would recommend using the processor just to cream the butter and sugar and then work in the flour by hand.

      Can I freeze the raw dough?

      Yes, the best way of doing this is to carefully roll the dough into a log about 5cm in diameter. Wrap the log in greaseproof paper, then freeze on a tray. To bake, remove the cling film from the logs and slice into 5mm thick discs. Lay the biscuits out onto a baking tray, then place in the oven for around 8 minutes, until nicely golden brown.

      Is it essential to cream the butter and sugar?

      I always do, but some people choose to use the rubbing in method. Mix the flour and sugar together then rub the cold diced butter in with your fingers or a pastry knife.

      This will make a very crumbly shortbread with very little snap.

      How do I make shortbread fingers?

      Easy, make the dough as described above. Line a rectangular baking tin with baking paper leaving a good overlap at the sides. Press the dough into the tin to a dept of 2cm than prick the dough all over with a fork. Leave the dough to rest for 15 minutes then bake as above. When cooked, remove from the oven, and let cool in the tin for 10 minutes. Then using the paper overlap, carefully lift the shortbread out onto a chopping board. Take a cook’s knife and using a guillotine like motion cut the shortbread into fingers. Let the shortbread cool completely before removing from the paper.

      Enjoy Life!

      John.

      Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

      Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.

      If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here

      © Copywrite, John Webber. 2024

      © Copywrite, John Webber. 2024

      The Best Vanilla Panna Cotta with Strawberries and Thyme.

      The Best Vanilla Panna Cotta with Strawberries and Thyme.

      Vanilla Panna Cotta must be one of the easiest desserts to make, but perhaps harder to get exactly right. Success depends on using the best ingredients and taking care to blend them perfectly. Read on to learn just how to do that.

      An Asian Mussel Stew, Irresistibly Quick and Easy.

      An Asian Mussel Stew, Irresistibly Quick and Easy.

      This Asian Mussel Broth is light yet packed full of flavour. I love mussels and this is one of the best ways of enjoying them. Its full-on flavour, and not expensive, so, what’s not to like?

      Make Your Own Easy Flatbreads

      Why Not Make Your Own Easy Flatbreads at home?  It’s much easier than you think, and makes an impressive addition served with snacks and dips when entertaining. You can even make and roll them in advance, then cook them in front of your guest for some added theatre. You can even cook them on the barbeque to make handy wraps and pockets.

      To make these fool proof, I’m using self-raising flour. Traditionally of course, this wouldn’t be used but the added lift from the flour compensates for the lack of an open flame if like us, you’re all electric. I’m also using a kitchen blowtorch to colour and puff up the flatbreads. If this is a bit scary, don’t worry it not essential.

      Jump to the Video.

      You will need.

      • Measuring jug
      • Measuring spoons
      • Mixing bowl
      • Spatula
      • Fish slice
      • Tea towel
      • Flour sieve

      The Easy Flatbreads Dough

      Easy Flatbreads, ingredients
      Easy Flatbreads, ingredients
      • 250g               self-raising flour
      • ¾ tsp              bicarbonate of soda
      • 180ml             buttermilk
      • ½ tsp              table salt
      • 1tbsp              caster sugar

      Make Your Own Easy Flatbreads – the dough.

      Sieving the flatbread flour
      Sieving the flatbread flour

      Mix the bicarbonate of soda and flour together then sieve into a mixing bowl.

      Add the salt and sugar and mix into the flour.

      Make a well in the centre of the flour and add the buttermilk. Work the buttermilk into the flour to form a dough. We need the dough to be moist but not sticky. Don’t be afraid to add more buttermilk if needed. This will depend on the brand of buttermilk you are using.

      making the flatbreads dough
      making the flatbreads dough

      As soon as you have everything together, stop mixing. Too much working the dough will cause the flatbreads to be tough.

      Cover the bowl with a cloth and leave the dough to stand 15minutes to rest and rise. Remember this is not a yeast dough, so don’t expect to see an enormous rise in the dough. The lift in the flatbreads will come from the gases formed by the raising agents, and the steam generated in cooking.

      Make Your Own Easy Flatbreads – rolling out.

      Dust the table with flour then, lift the dough out onto the table and form into roughly 45g balls of dough, you should make 10.

      Rolling out the flatbreads
      Rolling out the flatbreads

      Roll each ball of dough into a rough circle about 3mm thick. Dust with just enough flour to prevent sticking but don’t overdo it. Loose flour sitting on the surface of the flatbread will burn in cooking.

      Lay the rolled flatbreads onto a plate with a sheet of baking paper between each bread. This will prevent the flatbreads from sticking to each other and can be used to transfer the dough to the griddle plate if needed.

      The flatbreads can be kept like this for up to an hour before cooking if you are waiting for your guests to arrive. It also will give you time to clean up!

      Make your Own Easy Flatbreads – cooking.

      This can be done on a flat griddle plate on the cooker, in a frying pan, or even on the barbecue if it has flat heated surface.

      Whichever method you choose we need a lot of heat, so if you are using a frying pan, make sure its up to the job!

      Using a blowtorch to finish the Easy Flatbreads
      Using a blowtorch to finish the Easy Flatbreads

      Using a Blowtorch.

      Been a bit chefy, I also like to use a blowtorch on my flatbreads. The extreme heat generated will make the dough puff up even more and the flame imparts a traditional colour, and flavour to the dough.

      If you’re not sure on how to use one safely, then don’t. It should be safe enough on the barbeque, but using one indoors need care, the last thing you want is a visit from the fire brigade.

      Once your cooking surface is hot lay one flatbread onto the hot metal. If this is tricky, keep the dough on the baking paper and use this to lower the disc of dough down. The paper can easily be peeled off once the dough has set.

      Cook the flatbread for about 90 seconds on one side, you should see the dough begin the bubble and blister with the heat.

      Turn the flatbread over and give it another 60 – 90 seconds. If you are using the blowtorch, simple wave the wave over the dough briefly on each side. Don’t leave the flame in one place or it will burn the bread instantaneously.

      Covering the Easy Flatbreads.

      Easy Flatbreads
      Easy Flatbreads

      As each flatbread is cooked, transfer it on to a plate with one side of a barely damp tea towel draped over. Cover the bread with the spare side of the tea towel immediately.

      If you forget to cover the flatbreads as soon as they are cooked, they will dry out very quickly and become like a biscuit.

      Serve as soon as possible after cooking to get the best texture, fantastic with dips, Hummus, Baba Ganoush or used as a wraps!

      View The Video.

      I only have plain flour at home, can I still make these?

      Don’t worry, we can turn plain flour into self-raising flour easily. For every 100g of flour you are using add 1tsp of baking powder. Mix it in well, then sift the two together. Some pastry chefs prefer to make their own self raising flour as they have full control over the raising agent been as fresh as possible.

      Enjoy Life!

      John.

      Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

      Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.

      Dusting with flour

      Join The ‘Westcoaster Newsletter.

      Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’

      Click Here

      © Copywrite, John Webber. 2024

      Make Tantalizing,  Baba Ganoush. Easily at Home

      Make Tantalizing, Baba Ganoush. Easily at Home

      Baba Ganoush is easy to make at home and so much nicer then the bought in versions. Serve it as a snack or as part of a mezze spread with warmed Pita breads. Why not go the whole hog and try our recipe to make your own flatbreads and impress your guests even more.

      How to Make Hummus, Everyone’s Favourite Snack

      How to Make Hummus, Everyone’s Favourite Snack

      How to make Hummus. It’s easy to make this classic middle eastern snack, better and fresher than the bought version. Its smooth healthy, and full of flavour. And once you have mastered the process there is a wealth of other flavours you can add to the basic mix.

      How to make Great Flavoured Butters – 14 variations.

      How to make Great Flavoured Butters – 14 variations.

      Flavoured Butters are one of the easiest ways of putting flavour onto a dish. I simply can’t think of anything else you can that make that will transform your cooking so quickly and efficiently. Imagine a simple jacket potato lifted by adding cheesy bacon butter. Boring cooked rice given a punch with lime, ginger, chilli, and coriander butter. Or a grilled chicken breast topped with harissa flavoured butter, amazing!

      Flavoured Butters.

      Best of all they are not difficult to make. If you have a small food processor they can be made in minutes, if you don’t, just a bit more elbow grease is called for. And once made they can live in the fridge ready for instant use. Chefs refer to these butters as compound butters and the scope is endless.

      Using these butters means you can add multiple flavours to a dish in one go and in measured quantities. Once you know how much you like, it’s going to be the same every time without fail.

      Block of butter on work surface.
      Block of butter on work surface.

      I have built these recipes based on 125g (1/2 a pack) so each block of butter will give you the chance to make two variations.

      How to use Flavoured Butters.

      I use these butters in two main ways.

      Firstly, by letting the butter melt over a cooked item, which could be a steak, grilled fish, or the humble jacket potato. As the butter melts over the hot food, it bastes it with rich butter and the chosen combination of flavours. You will be amazed how it can make a quite simple dish seem exotic and ‘chefy.’

      Secondly, a flavoured butter can be mixed into a dish. Rather than adding each flavour separately, they all hit the dish together and POW. out comes the flavour. Try mixing some of my lime, garlic and ginger butter into cooked rice and see what I mean!

      Flavoured Butters, storage.

      All these butters freeze well. I use three months shelf life as a guideline. The finished butters can simply be rolled in greaseproof paper forming small logs about 3cm in diameter then frozen. Slices can then be cut off the frozen log as required.

      Flavoured Butters, wrapping
      Flavoured Butters, wrapping

      If I intend to use the butter on top of say a steak, I would then make individual portions of butter. Line a small tray or plate with a plastic bag then using a piping bag fitted with a star tube pipe rosettes of butter onto the plastic. When the tray is full, pop it into the freezer until the butter is set. The rosettes can then be stored in a freezer safe box until needed.

      Method for making Flavoured Butters.

      Most of these butters can be made in the same way.

      Make sure your butter is a room temperature and of a spreading consistency. Start with the hard ingredients you are using like garlic or ginger and chop or grate them as finely as possible. Pound these into the butter first with any salt been used then add in any liquids like oils or fruit juices.

      Flavoured butters
      Flavoured butters

      If you are having difficulty blending in the liquids your butter may still be too firm, Warm the mix and try again. Finally add in delicate item like fresh herbs and fold the butter together.

      Flavoured Butters, Controlling the flavours.

      The look and flavour of the butter can be quite different depending on how you mix the butters. Finely chopping items like chillies or fresh herbs then folding them into the butter will give more delicate flavours. Pounding or processing the same ingredients into the butter will extract more flavour and let those ingredients dominate the finished butter. And of course, the butter will turn the colour of the ingredients, in this case red or green.

      If you are going to use the butter very soon, spoon it into small ramekins ready for use or serving. If the butter is for later use freezing is ideal.

      Take a sheet of greaseproof paper about 25cm in width and spoon the finished butter in the centre forming a line about 12cm up from the bottom. Bring the bottom edge of the paper up and over the butter, pressing the paper in to form a cylinder. Aim to produce a roll 3cm in diameter, then twist the ends together like a Christmas cracker. The butter should be fine in the freezer for up to three months.

      How to make Flavoured Butters – 12 variations.

      Savoury Flavoured Butters.

      Roast Garlic, and Parsley Butter.

      Flavoured Butters - Roast garlic and parsley butter
      Roast garlic and parsley butter

      Don’t be put off by the amount of garlic, it’s really mild and mellow. Try this one pushed under the skin of a whole chicken before roasting.

      • 125g                     unsalted butter
      • 1                           head of roast garlic
      • good pinch of salt
      • black mill pepper
      • 30ml                     olive oil
      • 2tbsp                    chopped flat parsley

      Garlic pesto butter.

      Garlic pesto butter
      Garlic pesto butter

      This makes a great alternative filling in a chicken Kiev.

      • 15g                        basil, leaves only
      • 1                            clove of garlic
      • 30g                        pine Kernels
      • 125g                      unsalted butter
      • 4tsp                       olive oil
      • 60g                        parmesan cheese (finely grated)
      •                               black mill pepper

      I use a mortar and pestle for this. Crush the garlic in the salt then add 1/3 of the pine kernels and crush them in. Work in the soft butter, then add the oil, shredded basil leaves and cheese. Mix to bruise the basil slightly then wrap.

      Anchovy and Rosemary Butter

      Anchovy and Rosemary butter
      Anchovy and Rosemary butter

      Brilliant on grilled Lamb, or use on the B.B.Q.

      • 125g                      unsalted butter
      • 20g                        anchovy fillets in oil, roughly 10
      • zest and juice of ½ a lemon
      • 1                            small sprig of rosemary
      • ½                          clove of grated garlic
      • 8turns                   black mill pepper

      Roasted red pepper butter.

      Red Pepper Flavoured Butter
      Red Pepper Flavoured Butter

      Good for grilled fish and poultry.

      • 125g                      unsalted butter
      • 40g                        roasted and skinned red peppers
      • Pinch                     cayenne pepper
      • 1/4 tsp paprika
      • 1tsp                       lemon juice
      • ½                          clove of grated garlic
      • pinch salt

      If you are roasting you peppers at home, rub each one in oil, then cook on a tray in a 240˚c oven for 15 minutes. The skin of the pepper should blacken if this is not happening take them outside and use a kitchen blowtorch to finish the job. You can of course buy them in jars.

      Snail Butter.

      I’ve put this one in as a bit of fun. Back in the days of grand hotels Snails roasted in the shell was a trendy starter. This is the recipe for the butter that was pushed into the shells, prior to cooking and flavour the meat.

      Don’t go rushing into the garden to try it out! The snails used were specially reared and their systems cleaned out before been shipped out to kitchens.

      • 125g                     unsalted butter
      • 15g                       new season garlic (finely chopped)
      • 20g                       flat parsley (finely chopped)
      • 8g                         dry white breadcrumbs
      • 1tbsp                    pernod
      • ½ tsp                   salt
      • 1/8tsp                  freshly ground black pepper
      •                             pinch cayenne pepper
      • 2                          drops tobacco sauce

      Lime, Ginger, Chilli and Coriander Butter.

      Lime, ginger and coriander butter
      Lime, ginger and coriander butter

      One of my favourite butters. Use on top of grilled fish or mix into cooked rice or cous-cous.

      • 125g                     unsalted butter
      • 1 ½ tsp                fresh ginger, finely grated
      • zest and juice of 1 lime
      • 1 ½                      red chillies, deseeded and finely chopped.
      • 1                          clove of garlic, finely grated
      • 2tbsp                   olive oil
      • 1 1/2 tsp              Thai fish sauce
      • 10g                      coriander leaves

      Chilli and lime Flavoured butter.

      Similar to the previous butter, but a little milder without the fish sauce and ginger.

      • 125g                      unsalted butter
      • 1                             red chilli, deseeded and finely chopped
      • zest and juice if 1 lime
      • 1tbsp                    chopped coriander
      • pinch

      Cheesy Bacon Flavoured Butter.

      Bacon and cheese butter
      Bacon and cheese butter

      Let this one melt into a baked potato, or spread onto hot cheese scones.

      • 125g                      unsalted butter
      • 4rashers               dry cure streaky bacon
      • 30g                        mature cheddar cheese, grated
      • ½ tsp                     Worcestershire sauce
      •                               Black mill pepper
      • 2tbsp                    chopped chives.

      Harissa Flavoured Butter.

      Harissa Butter
      Harissa Butter

      Great for cooked rice or cous-cous. Also makes a good spread for the likes of a club sandwich.

      • 120g                      unsalted butter
      • 2tbsp                    harissa
      • Pinch                     sea salt

      Sweet, Dessert, Favoured Butters.

      Use these butters on hot scones or muffins. Great to give a lift to pancake day as well.

      Cinnamon Honey butter.

      • 125g                     unsalted butter
      • 1tbsp                    soft dark brown sugar
      • 40g                       runny honey
      • 1/4 tsp                  ground cinnamon

      Raspberry Flavoured Butter.

      Raspberry flavoured butter
      Raspberry flavoured butter
      • 125g                     unsalted butter
      • Pinch                    sea salt
      • 70g                       raspberries , fresh or frozen
      • squeeze of lemon juice
      • 2tsp dried raspberry powder
      • 2tsp icing sugar

      Maple syrup and Walnut butter.

      Walnut and Maple syrup Flavoured Butter
      Walnut and Maple syrup Flavoured Butter
      • 125g                     unsalted butter
      • 4tsp                     maple syrup
      • 1tsp                      ground cinnamon
      • 40g                    chopped walnuts
      • pinch salt

      Spiced butter.

      Try this on a toasted hot cross bun.

      Spiced Flavoured Butter
      Spiced Flavoured Butter
      • 125g                      unsalted butter
      • 1tbsp                    light soft brown sugar
      • 2tsp                       golden syrup
      • ½ tsp                     ground cinnamon
      • Pinch                     ground cloves
      • Pinch                     grated nutmeg
      • ½ tsp                    ground ginger
      • Pinch salt

      Chocolate butter.

      Chocolate Flavoured Butter
      Chocolate Flavoured Butter
      • 125g                      unsalted butter
      • 50g                        dairy milk chocolate
      • 1tbsp                    cocoa powder
      • 2tsp grated dark chocolate
      • 4tsp                       icing sugar
      • pinch salt

      Melt the chocolate in a bowl over hot water then let cool. When cool, but not set fold the chocolate into the soft butter then beat in the sugar and cocoa powder.

      Do give some, or all of these a try, and let me know how you get on.

      F.A.Qs.

      Why do your recipes use unsalted butter, then add salt? Why not just use salted butter?

      Unsalted butter is the natural product make by churning fresh cream and nothing else. By adding salt to the butter it lengthens its shelf life so its unlikely to be as fresh as unsalted butter. Adding the salt also help the butter hold together so its possible to use lower quality cream to manufacture it. And finally we can simple control how much salt is in the butter.

      Learn more about Butter ‘HERE’

      Enjoy Life!

      John.

      Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

      Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.

      Dusting with flour

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      How to make, The Best, Scottish Cullen Skink.

      How to make, The Best, Scottish Cullen Skink.

      One of my favourite Scottish dishes, Cullen Skink is a rich fish soup with leek and potatoes. The name originates from Cullen a small fishing village on the Northeast coast of Scotland. And the term ‘Skink is derived from the Gaelic for ‘essence’ a good description of the aroma of fishy peat smoke coming from the haddock.

      How to Make, Potato and Roast Garlic Soup

      How to Make, Potato and Roast Garlic Soup

      Potato and Roast Garlic Soup is a simple recipe, yet quite refined. Ideal as a starter for a dinner party or served in expresso cups as a pre-starter. Its rich, smooth consistency, offset by serving the soup with parsley pesto is always a winner!