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Alright, don’t linger, let’s practice this vickys savoury compound butters, gf df ef sf nf menu with 77 substances which are definitely easy to obtain, and we have to process them at the very least through 13 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients - Vickys Savoury Compound Butters, GF DF EF SF NF:

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

Vickys Savoury Compound Butters, GF DF EF SF NF making:

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!

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