Herby Butter
Blog Entry: Friday 09 Jul 2010
Perfect as a basting for meat, corn on the cob or simply melted on crunchy French loaf, this herb butter recipe is a must for summer. Quick to make, it can also be frozen or refrigerated to be used later.
Ingredients:
100g mixed herb leaves (parsley, thyme, basil, chives, sage, coriander, rosemary), finely chopped
500g butter, softened
Method:
1. Soften the butter and add the finely chopped herbs and a little salt and pepper. Beat until well mixed.
2. Take at least 40cm of plastic wrap and double it up.
3. Place the butter mixture close to one of the edges and roll tightly.
4. Hold each side of the plastic wrap and roll until you can’t roll any more. The end result should look like a Christmas cracker.
5. Freeze or refrigerate until needed.
Find the original recipe at TimesLive.co.za.
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