Butter me up
You can only eat two food items for the rest of your life? For me easy – bread + butter.
Last week we flavoured Pepe Saya butter with truffles and this week I’m adding some herbs along with the truffle.
Pierre Issa is the man behind the Pepe Saya cultured butter and is sooo good at what he does, if you haven’t tried his butter you’re holding him up on his mission to ensure everyone in Australia has. They do a truffle butter using Duncan Garvey’s truffles and our own version uses those from Borrodell on the Mount in Orange.
This spot overlooks the Towac Valley and I think the best views in all of Orange. Great wine, lovely restaurant, and right now fresh truffles and all sorts of truffle value added products. If you have a chance visit Gaye, Borrie and Louisa and see what a vision and a green thumb can achieve.
Truffles are expensive but a little does go a long way. You don’t need fancy equipment, I just used the kitchen grater.
But truffles are just one, luxurious, end of the flavoured butter spectrum. Butter is the best flavour carrier for everything from the intensity of chilli to the subtlety of a herb like chervil or the lemony taste of sorrel (pictured). It was such a 70’s thing to use flavoured butters that they may have dropped from favour as a flavour for being passe rather than passed on.
We will serve our flavoured butter this weekend with bread (of course), soft boiled quail eggs and olives marinated and then warmed through with some mandarin and red onion slices. Herb butter on a simple dry roasted potato or tossed through steamed veges is just as good.
We’re so used to being able to buy butter cheaply that it takes a little re-focus to realise that even luxury butter is good value for the pleasure and simplicity it provides.
500 grams good quality butter
2 tablespoon mixed fresh herbs, finely chopped (use whatever is best at the moment, I’m using sorrel, parsley and chervil)
a little cracked pepper
sea salt if your butter is unsalted
a little grated lemon if you wish
Combine everything. Roll into a log shape if you wish to be able to slice easily. Store in baking paper and then foil. If you cant use it in a period of a couple of weeks place it in the freezer and use from there whenever you want to add a flavoured butter to your cooking.
To make garlic butter add a few chopped cloves or roast a whole head of garlic then squeeze the soft centres of the cloves into the butter. Dont be restrictive – what’s in season, what do you like, what are you cooking?