Wednesday 27 June 2012

Anchovy Butter

I just love slices of this savoury butter on chargrilled steak. It is also ideal to serve with fish, lamb, chicken or vegetables. Keep chilled for up to a month.

▶250gm softened butter
▶1 x 45gm can anchovy fillets, drained
▶4 cloves garlic, crushed
▶1/2 cup very finely chopped flat-leaf parsley
▶ground black pepper to taste

Mix all ingredients together, whisking with a fork.

Lay down a sheet of baking paper and spread butter into a "sausage" shape. Roll up. Refrigerate until set.

To serve, cut cold butter into discs, place on hot meat.

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