A Quartet of English and French Cheese Flavoured Butters |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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A selection of my four favourite cheesy flavoured butters..... Cheddar & Garlic Butter, Camembert Butter, Roquefort Butter and Stilton & Green Peppercorn Butter. These can be prepared well ahead of time and stored in the fridge or the freezer. I then cut off rounds or slices, as and when I need them. My favourite uses for these wonderful cheese butters are as toppings for steaks, grilled fish and vegetables. They are also wonderful spread and melted on ciabatta, a baguette or good artisinal bread - a meal in themselves!! I have also popped a slice or two into pasta dishes or white and any savoury sauces, for that extra cheesy zing! Ingredients:
1/4 camembert cheese, rind removed |
125 g softened salted butter or 125 g unsalted butter |
fresh ground black pepper |
100 g roquefort cheese |
150 g softened unsalted butter |
1 tablespoon freshly chopped parsley |
fresh ground black pepper |
100 g stilton cheese |
150 g softened unsalted butter |
1 tablespoon crushed green peppercorn |
100 g grated mature farmhouse cheddar cheese |
100 g softened salted butter or 100 g unsalted butter |
1 -2 garlic clove, peeled and crushed |
1 tablespoon finely chopped fresh lemon thyme leaves |
Directions:
1. CAMEMBERT BUTTER:.
2. (MAKES 190g).
3. Process all the ingredients together in a food blender or processor, then scrape the mixture out and place it into a large piece of foil.
4. Shape into a log and roll it up in the foil.
5. Chill or freeze until required.
6. Lasts for up to 1 week in the fridge and 2 months in the freezer.
7. ROQUEFORT BUTTER:.
8. (MAKES 250g).
9. Prepare the same way as Camembert butter. Store the same way.
10. STILTON & GREEN PEPPERCORN BUTTER:.
11. (MAKES 250g).
12. Prepare the same way as Camembert & Roquefort butter.
13. Store the same way.
14. CHEDDAR & GARLIC BUTTER:.
15. (MAKES 225g).
16. Prepare the same way as the previous three butters.
17. Store the same way.
18. Slice as needed and use as a topping for steaks, barbequed meats and poultry, grilled vegetables, grilled fish, breads, toast and scones, pasta dishes and add to sauces.
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