Tag-Archive for » Butter «
This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Beef fillets or your favourite cut
Marinade
1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine
Butter
100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar
Method
Butter
1. Combine all butter ingredients in a bowl, make sure you mix well.
2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.
3. Refrigerate until firm.
Steaks
1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.
2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.
Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.
Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.
This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika
Method
1. Preheat oven to 180 degree Celsius.
2. Mix butter and garlic together.
3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.
4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).
5. Repeat steps 3 and 4 with other 3 breasts.
6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).
All photos taken by me unless otherwise stated.
