Vickys Savoury Compound Butters, GF DF EF SF NF. Free UK Delivery on Eligible Orders Vickys Savoury Compound Butters, GF DF EF SF NF. There are lots of compound butters for you to try out here, so easy to make and full of flavour to enhance your food! Heat the hotdogs as the instructions say (usually simmer in the brine for a minute or two or microwave for a minute) to open up the slashes you just made and warm the buns.

Vickys Savoury Compound Butters, GF DF EF SF NF Great recipe for Vickys Pan-Fried Toasties with loads of Filling Ideas!. Kids love toasties, it's a fact! A quick snack you can make in a frying pan and on the grill if you don't have a toasted sandwich maker at home. You can cook Vickys Savoury Compound Butters, GF DF EF SF NF using 77 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Vickys Savoury Compound Butters, GF DF EF SF NF

  1. You need of Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg).
  2. You need 125 grams of softened sunflower spread/butter.
  3. Prepare 3 slice of bacon.
  4. It’s 3 tbsp of (heaped) brown sugar.
  5. Prepare of Sundried Tomato Butter (rice & pasta).
  6. You need 125 grams of softened sunflower spread/butter.
  7. Prepare 1 1/2 tbsp of finely chopped sundried tomatoes.
  8. Prepare 1 tbsp of finely chopped fresh basil.
  9. You need 1 clove of finely chopped garlic or 1tsp garlic puree.
  10. It’s of Coriander Butter (fish, steak, pork, poultry, veg).
  11. You need 125 grams of softened sunflower spread/butter.
  12. You need 2 tbsp of finely chopped fresh coriander.
  13. You need 1 tbsp of lemon juice.
  14. It’s 1 tsp of ground coriander.
  15. Prepare of Garlic Herb Butter (steak, pork, poultry, fish, bread).
  16. It’s 125 grams of softened sunflower spread/butter.
  17. It’s 4 tbsp of finely chopped fresh parsley.
  18. You need 4 tbsp of finely chopped chives.
  19. It’s 3 clove of garlic, finely chopped or 3tsp garlic puree.
  20. It’s of Anchovy Butter (steak, lamb, fish, veg).
  21. It’s 125 grams of softened sunflower spread/butter.
  22. Prepare 2 tbsp of finely chopped anchovies.
  23. You need 1 tbsp of lemon juice.
  24. It’s 1 tsp of ground coriander.
  25. It’s of Parsley Butter (steak, poultry, fish, veg, bread).
  26. You need 125 grams of softened sunflower spread/butter.
  27. You need 2 tbsp of finely chopped fresh parsley.
  28. You need 1 tbsp of lemon juice.
  29. It’s of Mustard Butter (steak, fish, poultry, pork, veg).
  30. Prepare 125 grams of softened sunflower spread/butter.
  31. It’s 2 tbsp of Dijon mustard.
  32. You need 2 tbsp of finely chopped fresh tarragon.
  33. You need of Lemon Herb Butter (fish, poultry, pork).
  34. You need 125 grams of softened sunflower spread/butter.
  35. Prepare 2 tbsp of grated lemon zest.
  36. It’s 1 tsp of lemon juice.
  37. You need 1/2 tsp of finely chopped fresh rosemary.
  38. You need 1/2 tsp of finely chopped fresh sage.
  39. You need 1/2 tsp of finely chopped fresh thyme.
  40. It’s of Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn).
  41. You need 125 grams of softened sunflower spread/butter.
  42. Prepare 1 1/2 tsp of lime juice.
  43. Prepare 1 of shallot, finely chopped.
  44. It’s 1/4 tsp of grated lime zest.
  45. Prepare of Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg).
  46. Prepare 125 grams of softened sunflower spread/butter.
  47. You need 1 tbsp of smoked paprika.
  48. Prepare 1 of jalepeno, seeds removed & finely chopped.
  49. Prepare of Ginger Herb Butter (steak, poultry, pork, fish, veg).
  50. Prepare 125 grams of softened sunflower spread/butter.
  51. Prepare 2 of fresh rosemary leaves, finely chopped.
  52. It’s 1 1/2 tbsp of lemon juice.
  53. It’s 1/2 tbsp of fresh grated ginger or ginger puree.
  54. Prepare of Herb Butter for Lamb.
  55. It’s 125 grams of softened sunflower spread/butter.
  56. You need 3 clove of garlic, finely chopped or 3tsp garlic puree.
  57. Prepare 2 tbsp of finely chopped fresh parsley.
  58. Prepare 1 tbsp of finely chopped fresh garden mint.
  59. You need 1 tbsp of finely chopped fresh rosemary.
  60. Prepare 1 tbsp of finely chopped fresh thyme.
  61. It’s of Thai Style Butter (basting roast chicken, pork, fish).
  62. It’s 125 grams of softened sunflower spread/butter.
  63. Prepare 2 tbsp of finely chopped fresh basil.
  64. It’s 1 of finely chopped red chilli.
  65. Prepare 1 tsp of grated lime zest.
  66. Prepare of Moroccan Style Butter (basting roast chicken).
  67. It’s 125 grams of softened sunflower spread/butter.
  68. Prepare 3 tbsp of harissa paste (recipe in my profile if needed).
  69. You need 1 tbsp of finely chopped fresh garden mint.
  70. You need of Indian Style Butter (basting roast chicken, lamb).
  71. Prepare 125 grams of softened sunflower spread/butter.
  72. Prepare 1 tsp of ground cumin.
  73. Prepare 1/2 tsp of ground turmeric.
  74. Prepare 1/2 tsp of ground cinnamon.
  75. Prepare 1/2 tsp of black pepper.
  76. You need 1/2 tsp of ground coriander.
  77. It’s 1/4 tsp of ground cardamom.

The filling possibilities are limitless and who says they have to be boring?. Ingredients make Vickys French Baguettes, GF DF EF SF NF. Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF fluffy potatoes such as king Edward, peeled and thinly sliced • large sweet potato, peeled and thinly sliced • red sweet pepper, deseeded and quartered • small courgettes, halved lengthways • red onion, peeled and quartered • spray of olive oil • gluten-free ciabatta bread • olive oil Prepare of sunflower spread / butter as required. It's of Savoury Filling Combo Ideas.

Vickys Savoury Compound Butters, GF DF EF SF NF instructions

  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!.

You need of Cheese, ham & pineapple. It's of Cooked chicken, cheese & pesto. Prepare of Cooked sausage, cheese & baked beans. Prepare of Cooked bacon, cheese & worcestershire sauce. Prepare of Cheese and pre-fried onions.

source: cookpad.com