Vickys Savoury Compound Butters, GF DF EF SF NF. Browse our great range of cookware. Enjoy a free UK delivery on eligible orders! For the bacon compound butter you need to do some cooking.

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! Try the bacon one out and thank me later! Mix the flour, cocoa and salt collectively. You can cook Vickys Savoury Compound Butters, GF DF EF SF NF using 77 ingredients and 13 steps. Here is how you cook that.

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

  1. It’s of Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg).
  2. It’s 125 grams of softened sunflower spread/butter.
  3. It’s 3 slice of bacon.
  4. It’s 3 tbsp of (heaped) brown sugar.
  5. It’s of Sundried Tomato Butter (rice & pasta).
  6. It’s 125 grams of softened sunflower spread/butter.
  7. It’s 1 1/2 tbsp of finely chopped sundried tomatoes.
  8. It’s 1 tbsp of finely chopped fresh basil.
  9. Prepare 1 clove of finely chopped garlic or 1tsp garlic puree.
  10. You need of Coriander Butter (fish, steak, pork, poultry, veg).
  11. Prepare 125 grams of softened sunflower spread/butter.
  12. It’s 2 tbsp of finely chopped fresh coriander.
  13. You need 1 tbsp of lemon juice.
  14. It’s 1 tsp of ground coriander.
  15. It’s of Garlic Herb Butter (steak, pork, poultry, fish, bread).
  16. You need 125 grams of softened sunflower spread/butter.
  17. Prepare 4 tbsp of finely chopped fresh parsley.
  18. It’s 4 tbsp of finely chopped chives.
  19. It’s 3 clove of garlic, finely chopped or 3tsp garlic puree.
  20. You need 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. It’s 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. Prepare 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. You need of Mustard Butter (steak, fish, poultry, pork, veg).
  30. It’s 125 grams of softened sunflower spread/butter.
  31. It’s 2 tbsp of Dijon mustard.
  32. It’s 2 tbsp of finely chopped fresh tarragon.
  33. You need of Lemon Herb Butter (fish, poultry, pork).
  34. Prepare 125 grams of softened sunflower spread/butter.
  35. You need 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. It’s 1/2 tsp of finely chopped fresh sage.
  39. It’s 1/2 tsp of finely chopped fresh thyme.
  40. Prepare 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. Prepare 1/4 tsp of grated lime zest.
  45. You need of Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg).
  46. You need 125 grams of softened sunflower spread/butter.
  47. It’s 1 tbsp of smoked paprika.
  48. You need 1 of jalepeno, seeds removed & finely chopped.
  49. It’s of Ginger Herb Butter (steak, poultry, pork, fish, veg).
  50. It’s 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. You need 1/2 tbsp of fresh grated ginger or ginger puree.
  54. Prepare of Herb Butter for Lamb.
  55. You need 125 grams of softened sunflower spread/butter.
  56. You need 3 clove of garlic, finely chopped or 3tsp garlic puree.
  57. It’s 2 tbsp of finely chopped fresh parsley.
  58. You need 1 tbsp of finely chopped fresh garden mint.
  59. You need 1 tbsp of finely chopped fresh rosemary.
  60. It’s 1 tbsp of finely chopped fresh thyme.
  61. You need of Thai Style Butter (basting roast chicken, pork, fish).
  62. You need 125 grams of softened sunflower spread/butter.
  63. It’s 2 tbsp of finely chopped fresh basil.
  64. Prepare 1 of finely chopped red chilli.
  65. It’s 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. It’s 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. It’s 125 grams of softened sunflower spread/butter.
  72. Prepare 1 tsp of ground cumin.
  73. You need 1/2 tsp of ground turmeric.
  74. You need 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.

In an individual bowl combine the sugars, water, oil and avocado. Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF. It's the small snacky things you miss when you're on a restricted diet, being able to grab something from a supermarket shelf and…more. Ingredients make Vickys French Baguettes, GF DF EF SF NF.

Vickys Savoury Compound Butters, GF DF EF SF NF step by step

  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!.

Instructions to make Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF: Put all of the ingredients into a soup pan or stock pot apart from the oregano, rosemary & thyme. You can use garlic butter for added flavour. Prepare of sunflower spread / butter as required. It's of Savoury Filling Combo Ideas. You need of Cheese, ham & pineapple.

source: cookpad.com