How to Make Super Quick Homemade Vickys Savoury Compound Butters, GF DF EF SF NF

Vickys Savoury Compound Butters, GF DF EF SF NF.

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, vickys savoury compound butters, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Savoury Compound Butters, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It's simple, it's quick, it tastes yummy. Vickys Savoury Compound Butters, GF DF EF SF NF is something which I've loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys savoury compound butters, gf df ef sf nf using 77 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Savoury Compound Butters, GF DF EF SF NF:

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

Steps to make Vickys Savoury Compound Butters, GF DF EF SF NF:

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!.

So that's going to wrap it up for this special food vickys savoury compound butters, gf df ef sf nf recipe. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!