Monday, 8 August 2011

※ Smoked Paprika & Garlic Butter

Served with a porterhouse; red wine reduction, garlic potatoes & steamed broccoli. 

INGREDIENTS
  • 60gsm butter. (I used Lescure Salted) **
  • 2 Large sized garlic cloves 
  • 1 teaspoon fresh lemon thyme roughly chopped
  • Cracked black pepper to taste.
  • 1 tbsp Olive oil (if needing to caramelize the garlic)  
  • 1/2 teaspoon sweet smoked paprika. 


METHOD
Roast and caramelize the garlic. (I keep some in the fridge as I usually roast a whole head a least once a week or so)

If you need to make some:

INGREDIENTS

  • 1 Garlic head; unpeeled
  • 1 tbsp Olive oil

METHOD
Preheat oven to 350 F. Cut off top quarter inch of garlic head. Drizzle oil over head. Wrap head in tin foil. Bake until golden, about one hour.
 
 BUTTER
Wait until garlic has cooled, add all of above ingredients to a blender.
Pulverize for 30 seconds. 
Serve in small ceramic dishes. 
Refrigerate if necessary. 

  ** Description:
Lescure butters have a well-earned reputation that extends well beyond their home region. They belong to the Charentes-Poitou family of butters, for which the AOC label (Appellation d’Origine Contrôlée) has been superseded by European Protected Designation of Origin (Appellation d'Origine Protégée - AOP) status. The milk, sourced exclusively from the Charente, Charente-Maritime, Deux-Sèvres, Vienne and Vendée departments, is infused with the area's character, natural richness and traditions.

The subtle blend of soil and climate (the so-called terroir) gives this butter its identity, personality, authentic delicate flavour and fine creamy texture.


No comments:

Post a Comment