How to Make Any-night-of-the-week Vickys Savoury Compound Butters, GF DF EF SF NF

Vickys Savoury Compound Butters, GF DF EF SF NF.

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, vickys savoury compound butters, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Savoury Compound Butters, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It's simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Vickys Savoury Compound Butters, GF DF EF SF NF is something that I have loved my whole life. They're fine and they look fantastic.

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

Instructions 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!.

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