Dairy to be different
Flavoured butters are a quick and easy way to add real zing to barbecued meat or seafood. For best results form the butter into a thick sausage-sized log, wrap in cling film and bung it in the fridge. Then when you're ready to serve you can easily slice the butter into neat little discs like the fancy French bistros do.
The following butters make enough for 4 thick scotch fillet steaks. Any leftover butters can be stored in refrigerator for up to 2 weeks.
Parsley and rosemary
what you need:
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh rosemary
- 80g butter, softened
what to do
1. Combine ingredients in small bowl.
2. Cook steaks on heated oiled grill plate until done as you want them.
3. Dollop some butter on top. Serve it with mash to soak up the excess butter.
Roast garlic and chilli
what you need:
- 6 cloves garlic, unpeeled
- 1 fresh small red thai chilli, chopped finely
- 80g butter, softened
what to do:
1. Preheat oven to moderately hot (200C/180C fan-forced).
2. Roast garlic in small baking dish, uncovered, about 15 minutes or until garlic is tender. Squeeze garlic from skins; mash garlic with chilli and butter until smooth.
3. Cook steaks on heated oiled grill plate until cooked the way you like it.
4. Bung the butter on top.
Lemon thyme
what you need
- 60g butter, softened
- 2 teaspoons finely grated lemon rind
- 1 teaspoon finely chopped fresh thyme
- 1 clove garlic, crushed
what to do
1. Combine ingredients in small bowl.
2. Cook steaks on heated oiled grill plate until cooked as you like them. Serve topped with butter and some potato wedges on the side.
These recipes are from RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at www.acpbooks.com.au.
Photo: Steve Brown
