Butters

Butters

By
From
Polska
Makes
275 g
Prep
8 mins
Photographer
Laura Edwards

“Była sobie Baba Jaga Miała chatkę z masła A w tej chatce same dziwy…”

“There was an old witch, Baba Yaga She lived in a hut made of butter And in it, so many wondrous things...”

{Ancient Polish Lullaby}

One of the things that age has taught me is that the best things in life are usually the most simple! These butters are no exception – just butter and a couple of other carefully chosen ingredients spread on homemade bread – that’s the kind of medicine that nourishes your soul. They keep in the fridge for 10 days (but in my house they never last more than a week). Once you have one of these butters in your fridge, you will be putting it on everything.

Anchovy butter

Ingredients

Quantity Ingredient
75g canned anchovies in oil
200g unsalted butter, softened

Method

  1. Drain the anchovies from the oil and add to a food processor or blender along with the butter. Whizz until completely blended, stopping to scrape down the sides of the bowl occasionally. Alternatively, you can blend the anchovies and butter using a pestle and mortar.
  2. Transfer to a little serving dish and chill in the fridge for at least 30 minutes before serving.

Pink beetroot butter

Ingredients

Quantity Ingredient
1 garlic clove
large pinch sea salt
1 small beetroot, cooked and roughly chopped
200g salted butter, softened

Method

  1. Use the back of a heavy knife to crush the garlic with the salt until combined.
  2. Add to a food processor or blender with the chopped beetroot and butter. Whizz until completely blended, stopping to scrape down the sides of the bowl occasionally. Alternatively, you can pound the beetroot, garlic and butter using a pestle and mortar.
  3. Transfer to a small serving bowl and chill in the fridge for at least 30 minutes before serving.

Chanterelle butter

Ingredients

Quantity Ingredient
200g salted butter, softened
1 garlic clove, crushed
large handful chanterelles
pinch salt

Method

  1. Heat a small knob of the butter in a frying pan over a low-medium heat. Add the garlic and chanterelles and fry for about 5 minutes, stirring occasionally. Add a pinch of salt to season.
  2. Tip the contents of the pan into a food processor or blender and add the remaining butter. Whizz until smooth, stopping to scrape down the sides of the bowl occasionally.
  3. Transfer to a serving bowl and chill in the fridge for 30 minutes before serving.
Tags:
polish
eastern european
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