Butter variations

Butter variations

By
From
New Middle Eastern Food
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Barberry butter

    Soak 1/2 cup dried barberries (stems removed) in cold water for 2 minutes; drain and pat dry. Heat a knob of unsalted butter in a small frying pan over a low heat. Crush 1 clove garlic with 1 teaspoon sea salt. Fry the barberries and garlic paste for 4–5 minutes, stirring constantly. Stir in the finely grated zest of 1/2 lime and 1 tablespoon icing sugar. Allow to cool, then add 200 g unsalted butter, 1/3 cup roughly chopped chervil or tarragon leaves and 1/2 teaspoon black pepper. Beat vigorously. Spoon onto a sheet of plastic wrap and shape into a log. Roll neatly, twist the ends, tie securely and chill or freeze until needed.
  2. Preserved lemon butter

    Combine 175 g softened unsalted butter, the finely chopped rind only of 1 preserved lemon, 2 finely chopped shallots, 1/2 clove finely chopped garlic, 1 tablespoon finely chopped parsley, 1 teaspoon finely chopped thyme leaves and 1/2 teaspoon ground sumac. Beat vigorously. Roll into a log as above and chill or freeze until needed.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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