I’m on holiday right now but I still can’t keep away from blogging! Actually, it’s being on holiday and cooking meals in an unfamiliar kitchen that got me thinking and inspired me to share this little recipe.

You know how it is when you are away…you have limited equipment, no store cupboard staples to rely on and you only buy food that you know you will use up. So meals are good but not elaborate or particularly complicated affairs.

I have a little gem of an idea that can really make all the difference to a multitude of dinners. The answer is simple; flavoured butters. There is nothing tricky or convoluted to it. Just knock up a little batch of butter and you have the where with all to jazz up any number of dishes.

I made up a little pot of garlic and parsley butter – it’s pretty strong stuff but thats how I like it! Last night we had it smeared on BBQ’d swordfish steaks. Tonight I plan on tossing it into our potatoes. It would also be great melted onto a steak or spread on bread. You could cook prawns in it, melt it into vegetables, stir it into pasta. Really, just about anything goes and most foods benefit from some buttery garlicky goodness!

You can literally flavour your butters with anything you like. Back at home I recently knocked up a batch of what I call ‘Bistro Butter’ which is sublime on a steak. Into it I put chilli flakes, anchovies, garlic and rosemary. Again, it’s a powerful mix but thats why it’s so good! A really juicy rare steak needs nothing else…

Bistro Butter with Chilli, Anchovy, Garlic & Rosemary

Anyway, thats all I wanted to share. I must get back to relaxing now and soaking up the sunshine. Normal service shall resume upon my return :)

Garlic & Parsley Flavoured Butter

125g butter, at room temperature

3 tbsp chopped parsley

3 cloves of garlic, minced

Seasoning

Simply mix all the parsley, garlic and seasoning into the butter. Place it in a pot or if you have cling film available, roll it in the film to create a sausage log shape. Pop it in the fridge to set hard and use as required. 

 

I am entering this little recipe into Karens rebranded Cooking With Herbs Challenge (formerly Herbs on Saturday) as it’s packed full of parsley.

Cooking With Herbs Badge

And also into Javelin Warriors Made With Love Mondays Challenge which is all about recipes made entirely from scratch.

Made with Love Mondays, hosted by Javelin Warrior