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Thread the grapes onto the cocktail stick. Congliche / shell pasta, vickys spinach & artichoke dip (recipe link below) or thick savoury dip of choice. Cook the pasta in salted boiling water as per the pack instructions.

Vickys Savoury Compound Butters, GF DF EF SF NF cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at different standard incidents perhaps. I am certain you will see lots of people who just like the Vickys Savoury Compound Butters, GF DF EF SF NF dishes which you make.

Alright, don’t linger, let’s approach this vickys savoury compound butters, gf df ef sf nf menu with 77 substances which are absolutely easy to have, 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. Prepare for Sweet Bacon Butter* (bagels, burgers, baked potatoes, veg)
2. Need 125 grams softened sunflower spread/butter
3. Give 3 slice for bacon
4. Need 3 tbsp of (heaped) brown sugar
5. Take for Sundried Tomato Butter (rice & pasta)
6. Need 125 grams of softened sunflower spread/butter
7. Need 1 1/2 tbsp for finely chopped sundried tomatoes
8. Take 1 tbsp - finely chopped fresh basil
9. You need 1 clove - finely chopped garlic or 1tsp garlic puree
10. Require of Coriander Butter (fish, steak, pork, poultry, veg)
11. Need 125 grams softened sunflower spread/butter
12. Provide 2 tbsp - finely chopped fresh coriander
13. Provide 1 tbsp lemon juice
14. Require 1 tsp of ground coriander
15. Give for Garlic Herb Butter (steak, pork, poultry, fish, bread)
16. Require 125 grams softened sunflower spread/butter
17. You need 4 tbsp of finely chopped fresh parsley
18. Need 4 tbsp - finely chopped chives
19. You need 3 clove for garlic, finely chopped or 3tsp garlic puree
20. Prepare for Anchovy Butter (steak, lamb, fish, veg)
21. Require 125 grams - softened sunflower spread/butter
22. Give 2 tbsp for finely chopped anchovies
23. Need 1 tbsp lemon juice
24. You need 1 tsp - ground coriander
25. You need for Parsley Butter (steak, poultry, fish, veg, bread)
26. Make ready 125 grams - softened sunflower spread/butter
27. Require 2 tbsp of finely chopped fresh parsley
28. Provide 1 tbsp for lemon juice
29. Give Mustard Butter (steak, fish, poultry, pork, veg)
30. You need 125 grams of softened sunflower spread/butter
31. Require 2 tbsp Dijon mustard
32. You need 2 tbsp of finely chopped fresh tarragon
33. Make ready Lemon Herb Butter (fish, poultry, pork)
34. You need 125 grams of softened sunflower spread/butter
35. Need 2 tbsp for grated lemon zest
36. Require 1 tsp for lemon juice
37. Take 1/2 tsp finely chopped fresh rosemary
38. You need 1/2 tsp finely chopped fresh sage
39. Give 1/2 tsp for finely chopped fresh thyme
40. Take for Lime & Coriander Butter (BBQ'd meat, fish, great with sweetcorn)
41. Provide 125 grams of softened sunflower spread/butter
42. Provide 1 1/2 tsp lime juice
43. Need 1 for shallot, finely chopped
44. You need 1/4 tsp for grated lime zest
45. Take for Smoked Paprika & Jalepeno Butter (steak, fish, poultry, pork, veg)
46. Get 125 grams of softened sunflower spread/butter
47. Provide 1 tbsp - smoked paprika
48. Prepare 1 - jalepeno, seeds removed & finely chopped
49. You need of Ginger Herb Butter (steak, poultry, pork, fish, veg)
50. Need 125 grams softened sunflower spread/butter
51. Take 2 fresh rosemary leaves, finely chopped
52. Give 1 1/2 tbsp - lemon juice
53. Make ready 1/2 tbsp for fresh grated ginger or ginger puree
54. Make ready - Herb Butter for Lamb
55. You need 125 grams for softened sunflower spread/butter
56. Need 3 clove - garlic, finely chopped or 3tsp garlic puree
57. Need 2 tbsp for finely chopped fresh parsley
58. Provide 1 tbsp finely chopped fresh garden mint
59. Give 1 tbsp of finely chopped fresh rosemary
60. Make ready 1 tbsp - finely chopped fresh thyme
61. Require - Thai Style Butter (basting roast chicken, pork, fish)
62. You need 125 grams softened sunflower spread/butter
63. Provide 2 tbsp for finely chopped fresh basil
64. You need 1 of finely chopped red chilli
65. Provide 1 tsp grated lime zest
66. Prepare Moroccan Style Butter (basting roast chicken)
67. Take 125 grams of softened sunflower spread/butter
68. Need 3 tbsp for harissa paste (recipe in my profile if needed)
69. Require 1 tbsp - finely chopped fresh garden mint
70. You need for Indian Style Butter (basting roast chicken, lamb)
71. Prepare 125 grams of softened sunflower spread/butter
72. Give 1 tsp of ground cumin
73. Give 1/2 tsp of ground turmeric
74. Prepare 1/2 tsp of ground cinnamon
75. Make ready 1/2 tsp black pepper
76. Prepare 1/2 tsp ground coriander
77. Give 1/4 tsp of ground cardamom

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like.

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!

DF - Dairy Free SF - Soya Free EF - Egg Free. WF - Wheat Free NF - Nut Free. The information on this page was correct at the time of We're dedicated to making life's little treats as yummy as possible and our traditional cakes, legendary macaroons and savoury snacks happen to. These savory flavored butters enhance meats, fish, pasta and breads. Try a new savory butter recipe with dinner!

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