Wednesday, 8 February 2012

Butter Up


After spending the last three weeks in Australia doing practically nothing other than eating and drinking,
butter should be the last thing I should be indulging in, but (butt?) it's my fat of choice.
Best I've ever had came from a tiny market in Falaise, Normandy, soft yellow and full of crunchy fleur de sel.

Butter is only as good as the cream it's made from, so if you fancy making some yourself get the best - 
organic, hormone and additive free.
Take 1 litre of double cream (min 40% fat solids ) a cup of iced water and place in blender or food processor.
Blend until butter separates. Strain off the buttermilk. Place solids in a muslin lined sieve, press gently, 
rinse with some more iced water to remove as much of the buttermilk as possible and leave to drain in a cool place for an hour.
Sprinkle with a teaspoon of flaky sea salt, loving the pink Murray River salt at the moment, work through and press into your
desired shape. 

Flavoured butters are one of the quickest and  easiest ways to make a sauce. With the Bagna Cauda I can melt it, add
some olive oil and serve in the traditional way with crunchy seasonal veg, make a pizza bread by splitting a baguette in half 
length-ways, covering with the butter,adding thin slices of tomatoes, bresaola, mozzarella, wrapping in foil and baking in a hot oven
for 15mins. 

Bagna Cauda Butter

125 grams unsalted butter,softened 
6 cloves of garlic, crushed
6 anchovy fillets
1 tablespoon parsley, finely chopped

Mixed together, place on a large sheet of plastic wrap
and mould into a sausage shape, wrap and freeze.
Slice off a few discs when you need them.

Casanova apparently girded his loins with this, use the best butter..

Lover's Rice
350 grams arborio rice
200 grams Fontina cheese, cubed
100 grams cold butter
A couple of spoons  of finely chopped tarragon and parsley
Preheat oven to 160C
Cook the rice in a large pot of boiling water until al dente.
Strain and reserve a couple of spoonfuls of the cooking liquid.
Place half the Fontina in a small casserole, sprinkle with half the herbs and baked to soften.
Heat butter in a saucepan until nut brown,mix with the rice,remaining Fontina and herbs add
to the melted Fontina and bake for 10 mins or until all gooey.
If you haven't tried it already,Bill Granger's Ricotta Hot Cakes with Honeycomb Butter  is amazing.
My dessert butter can be made with raspberry or cherry conserve.

250 grams unsalted butter, softened
2 tablespoons of raspberry conserve
1 teaspoon of rosewater
Pinch of salt
zest of half an orange, very fine.
Mix well, you may want to add a little icing sugar.
Great on pikelets and crepes.


Australia is coming on leaps and bounds in the dairy producing arena I've tasted some great butter from
Paris Creek Farm , organic and biodynamic, and cultured butter from Pepesaya .

Love Food X



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