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

Hey everyone, it is John, welcome to our recipe site. 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. This time, I am going to make it a bit unique. 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 enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Vickys Savoury Compound Butters, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

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