Flavoured Butters

Barbecue Smoky & Sticky Ribs with Summer Slaw

Serves 4

INGREDIENTS:

CHILLI, CORIANDER & LIME BUTTER

200g butter, softened

2chillis, chopped & deseeded

2 tablespoons coriander, finely chopped

1 lime, juice & zest

sea salt and freshly ground pepper

TARRAGON & HORSERADISH BUTTER

200g butter, softened

2 tablespoons tarragon, finely chopped

1 tablespoon creamed horseradish (or grated fresh horseradish)

sea salt and freshly ground pepper

METHOD:

1. Cream together the butter with all of the ingredients using the back of a wooden spoon until all the ingredients are completely incorporated into the butter.

2. Cover and chillin the fridgeuntil you’re ready to use the butter.

3. Remove the butter about 30 mins before you use it to bring it to room temperature and once you’re ready to serve your grilledmeatsor baked potatoesplace a spoonful of the butter on top and watch it melt.

---

Shop Cook Books

Shop Kitchen