Garlic Butter

Garlic butter

Everyones favourite, yet seldom made well today. Garlic butter can be made in advance, frozen in little cylinders ready for later use, all you need to do is to remove it from the freezer a few before you slice it and place it carefully over your fish or steak or even to flavour a sauce. It is of course a great base for making garlic bread too.

500g Butter, retain both wrappers

Good bunch chopped parsley

Garlic to taste, use your own discretion!

Sea salt,

Black pepper

Place the butter in the bowl of a mixer and turn on to beat. Leave beating whilst you prepare the remaining ingredients, the butter needs about 10 minutes to become soft and very light in colour.

Meanwhile, chop your parsley finely and place to one side.

Peel the garlic by placing a clove on your chopping board, then cover with a wide flat implement (we just use the knife blade place flat on the clove) and strike it quickly with the side of a clenched fist. The skin should split open and then peel away easily, you can also achieve this by striking down on the clove with the base of a tin can.

Place garlic in a mortar and pound into a paste along with a good pinch of salt and a generous helping of ground black pepper.

The butter is probably ready by now, so stop the machine, and fold the garlic into the butter, followed by the parsley.

Place the some butter mixture onto a butter paper and roll carefully, twist each end to form a christmas cracker shape and gently press each end to help even out the mixture.

The butter can be placed in the fridge to set, or frozen for later use, it keeps well and gives you a wonderful standby ingredient that add depth and flavour to your food.

Enjoy