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Alright, don’t linger, let’s course of action this vickys savoury compound butters, gf df ef sf nf formula with 77 materials which are surely easy to find, and we have to process them at the very least through 13 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Vickys Savoury Compound Butters, GF DF EF SF NF:

1. Get Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg)
2. Require 125 grams softened sunflower spread/butter
3. Provide 3 slice - bacon
4. Need 3 tbsp (heaped) brown sugar
5. Take Sundried Tomato Butter (rice & pasta)
6. Take 125 grams for softened sunflower spread/butter
7. You need 1 1/2 tbsp finely chopped sundried tomatoes
8. Need 1 tbsp for finely chopped fresh basil
9. Prepare 1 clove of finely chopped garlic or 1tsp garlic puree
10. You need - Coriander Butter (fish, steak, pork, poultry, veg)
11. Take 125 grams for softened sunflower spread/butter
12. Require 2 tbsp of finely chopped fresh coriander
13. You need 1 tbsp of lemon juice
14. Make ready 1 tsp of ground coriander
15. Need Garlic Herb Butter (steak, pork, poultry, fish, bread)
16. Require 125 grams of softened sunflower spread/butter
17. Make ready 4 tbsp for finely chopped fresh parsley
18. Take 4 tbsp - finely chopped chives
19. Provide 3 clove garlic, finely chopped or 3tsp garlic puree
20. You need Anchovy Butter (steak, lamb, fish, veg)
21. Require 125 grams for softened sunflower spread/butter
22. You need 2 tbsp of finely chopped anchovies
23. Give 1 tbsp for lemon juice
24. Need 1 tsp of ground coriander
25. Make ready - Parsley Butter (steak, poultry, fish, veg, bread)
26. Get 125 grams softened sunflower spread/butter
27. Need 2 tbsp of finely chopped fresh parsley
28. Need 1 tbsp of lemon juice
29. Need for Mustard Butter (steak, fish, poultry, pork, veg)
30. Take 125 grams - softened sunflower spread/butter
31. Get 2 tbsp - Dijon mustard
32. Prepare 2 tbsp finely chopped fresh tarragon
33. You need Lemon Herb Butter (fish, poultry, pork)
34. Require 125 grams of softened sunflower spread/butter
35. Need 2 tbsp grated lemon zest
36. Get 1 tsp - lemon juice
37. Take 1/2 tsp of finely chopped fresh rosemary
38. You need 1/2 tsp of finely chopped fresh sage
39. Need 1/2 tsp finely chopped fresh thyme
40. Prepare of Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn)
41. Make ready 125 grams softened sunflower spread/butter
42. Give 1 1/2 tsp for lime juice
43. Need 1 for shallot, finely chopped
44. Prepare 1/4 tsp grated lime zest
45. You need of Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg)
46. Get 125 grams of softened sunflower spread/butter
47. Take 1 tbsp for smoked paprika
48. Require 1 - jalepeno, seeds removed & finely chopped
49. Provide of Ginger Herb Butter (steak, poultry, pork, fish, veg)
50. Make ready 125 grams for softened sunflower spread/butter
51. Give 2 of fresh rosemary leaves, finely chopped
52. Need 1 1/2 tbsp - lemon juice
53. Require 1/2 tbsp - fresh grated ginger or ginger puree
54. Require for Herb Butter for Lamb
55. Get 125 grams - softened sunflower spread/butter
56. Provide 3 clove for garlic, finely chopped or 3tsp garlic puree
57. Get 2 tbsp finely chopped fresh parsley
58. Need 1 tbsp - finely chopped fresh garden mint
59. Get 1 tbsp of finely chopped fresh rosemary
60. Take 1 tbsp finely chopped fresh thyme
61. Need for Thai Style Butter (basting roast chicken, pork, fish)
62. Take 125 grams for softened sunflower spread/butter
63. Take 2 tbsp finely chopped fresh basil
64. Take 1 - finely chopped red chilli
65. Take 1 tsp for grated lime zest
66. Get for Moroccan Style Butter (basting roast chicken)
67. Make ready 125 grams softened sunflower spread/butter
68. Need 3 tbsp - harissa paste (recipe in my profile if needed)
69. You need 1 tbsp - finely chopped fresh garden mint
70. Need Indian Style Butter (basting roast chicken, lamb)
71. You need 125 grams softened sunflower spread/butter
72. You need 1 tsp of ground cumin
73. Make ready 1/2 tsp for ground turmeric
74. Need 1/2 tsp ground cinnamon
75. Need 1/2 tsp for black pepper
76. You need 1/2 tsp ground coriander
77. Make ready 1/4 tsp - ground cardamom

Vickys Savoury Compound Butters, GF DF EF SF NF making process:

1. Choose a recipe then cream the softened butter with the other ingredients. Add a pinch of salt to each apart from the anchovy and bacon recipes and let sit at room temperature for at least an hour, best 2 to merge the flavours well
2. Lay out a square of foil with a square of clingfilm wrap over the top and spoon the butter mixture onto the middle
3. Hold each end of the film/foil like you're holding the mixture in a hammock and roll it back and forth to form a rough sausage shape
4. Roll it to one end then using only the clingfilm, roll and wrap it completely
5. Twist the ends tight. This will compact it and give it a good cylindrical shape
6. Overwrap the clingfilm with a square of parchment paper, then wrap the foil around that
7. Label it if you're making a few different kinds and put it in the freezer
8. It will happily stay frozen for up to a month allowing you to cut discs off whenever you need them
9. Alternatively you can spoon into ice cube trays and pop them out as needed or you can just store them in a small container as they are in the fridge for up to a week
10. Although I've written what I use these butters for in the headings, you can use them for pretty much any savoury dish you want to. Spread them on toast, top a baked potato with a slice, tuck between a couple of burger patties, use as a basting rub, tuck into a fish foil parcel, fry stuff in it, toss into cooked veggies, mix with rice or pasta, whatever takes your fancy!
11. For the bacon compound butter you need to do some cooking. Preheat the oven to gas 6 / 2000C / 400°F and line a baking tray with foil. Put the bacon on the tray and sprinkle a heaped tablespoon of brown sugar evenly over each slice. Bake until it goes crispy, around 12 minutes but keep watch so the sugar doesn't start to burn
12. Let it cool then chop it as finely as you possibly can (if you can resist just eating it!), then follow the mixing, shaping and storing instructions above
13. So delicious on toast or a bagel!

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