Herb butter…..the best there is.
Everyone should have a herb garden, simply because there are few things as rewarding as picking your own herbs to use in your recipes. Herbs can take a simple recipe to another level in no time…think scrambled eggs with snipped chives, tomato and cheese salad becomes Salad Caprese, Fish with Fennel and so I can go on and on….
A herb garden can be very elaborate or just a few pots with your favorite herbs. So if you haven’t got a few herbs growing in your garden, start small, but now!
All the spring herbs are now in full bloom and I am surrounded by mint, fennel, parsley, coriander, chives, rocket to mention but a few. I made some herb butter earlier in the week, just to use some of these lovely herbs and I keep the butter in the freezer and use it with baked potato, fish, grilled steak or to make a Rustic Loaf come to life….. If you are often invited to BBQ and you do not always have time or energy to make something, make a few for these loaves when you DO have time and pop them in the freezer..
For the herb Butter
500gr butter – room temperature
Herbs of your choice – I used garlic, fennel, mint, a little rosemary and parsley(all chopped).
4 Anchovy fillets
Salt and pepper
1 Chili – optional
lemon zest – optional
Place everything in a food processor and pulse until mixed. Shape into a long sauce shape, cover with tin foil and freeze. When needed for the bread, thaw the butter and spread lavishly between slices. Cover the bread with foil and bake in a moderate oven for 10-15 minutes.
When you want to use the butter for fish or steak, simply cut a slice off the “roll” of butter and place on the hot food and wait for it to melt and add the delicious taste of fresh herbs….