Tag-Archive for » Butter «
I just made this for 2 as part of a 3 course meal I did for my hubby and I the other night. The butter is enough for 3 people but it is hard to roll into shape if I make with any less, the butter will keep in the fridge, if you wanted to make this for 4, just up the ingredients slightly. I just served mine over some wilted spinach as we had a starter and a dessert, so if making as a main meal without the other courses, I would recommend serving some wild rice or potato or even crusty bread to give some more sustenance to the meal.
If you have been keeping
up with the progress of my beautiful handcrafted 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
2 Blue Marlin steaks (I think swordfish or tuna would work as well)
1 Teaspoon finely grated lime rind
1 lime, juice of
Tomato Chili Butter
See Note Above
80g Butter
2 Sun-dried tomatoes, finely chopped
1 Teaspoon lime juice
1 Teaspoon sambal oelek
11/2 Teaspoons fresh parsley, finely chopped
1 Green onion, finely chopped
Method
1. Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.
2. Drain fish, discard marinade. Cook fish on an oiled grill plate or in a fry pan or BBQ. Until browned on both sides and cooked through.
Tomato Chili Butter
1. Allow butter to come to room temperature. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.
2. Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.
Serve fish topped with chili butter.
I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.
All photos taken by me unless otherwise stated.
Spatchcocks are just baby chickens usually weighing between 450-600g a bird, they have great flavour, although a little fiddly when eating. I love this recipe I think it so full of flavour.
Ingredients
4 Spatchcocks (about 500g each.)
60g Butter
2 Cloves Garlic, crushed
2 Tablespoons parsley, finely chopped
2 Tablespoons basil, finely chopped
8 Sprigs fresh thyme
4 Slices prosciutto
2 Tablespoons olive oil
2 Tablespoons lemon juice
Sage and Bacon Sauce
1 Red onion, finely chopped
3 cloves garlic, crushed
2 teaspoons seeded mustard
2 tablespoons fresh sage, finely chopped
1Teaspoon Chicken stock granules
1 tablespoon virgin olive oil
1/3 cup cream (can be lite cream)
1 cup water
1/2 cup dry white wine
4 bacon rashers, chopped
Method
1. Combine butter, garlic and herbs in a bowl.
2. Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don’t worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.)
3. Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.
4. Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min’s or until cooked through.
Serve spatchcocks with bacon and sage sauce.
For the Sauce
1. Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.
2. Add water, stock, wine and mustard.
3. Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.
4. Stir in cream and sage
5. Serve sauce over spatchcocks.
I served mine with stuffing balls and asparagus.
For photo purposes I didn’t pour sauce over.
All photo’s taken by me unless otherwise stated.
