CAFE DE PARIS BUTTER
3 tablespoon olive oil
½ onion chopped
1 tablespoon curry powder
125 g butter softened
50 g parsley chopped
1 clove garlic crushed or finely grated
½ lemon juiced
2 tablespoon Worcestershire sauce
3 anchovy fillets or 1t anchovy paste
1 teaspoon capers
½ teaspoon Maldon or normal salt
1 teaspoon freshly ground black pepper
1 tablespoon thyme chopped
½ teaspoon ground ginger
1 free range egg yolk
Heat the oil in small pan and sauté the onion with curry powder until soft.
Add the cooked onion to the remaining ingredients and blend until smooth.
Place the butter in baking paper and cool in the freezer until firm OR spoon into small silicone mould tray OR spoon into small ice cube trays. I prefer putting the butter onto clingwrap and shaping like a log, rolling it up in the plastic and securing the edges. Keep in the freezer until required.
Note: I make this as double batch as it’s quite an effort to get the ingredients together.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
Elsabie se kommentaar: Baie eenvoudige ete vanaand. Ek het die hoender onder die vel gestop met die Café de Paris kruie bottertjie wat oorgebly het na die naweek en gerooster in my glas oondjie. Die baba aartappeltjies net opgekook en van dieselfde botter deur dit geroer en bedien met gestoomde gems en wortels.
geskuif