For the love of Butter!

  • POSTED ON 30 Sep 2013

It's no secret we love really good butter, particularly when it's Lescure butter. And while you might think it can't get any better than a smear of this creamy goodness from the French cows in Poitou on fresh bread, trust us it can...

Particularly when you add herbs and garlic into the mix. Below you'll find a recipe for the most amazing savoury butter.... slather it on fish or meat after grilling,  mix through pasta, mash some through potatoes, spread on your morning toast and have it with eggs. The options are endless and once you've started making it you will not go back! Try working in other flavours too. Enjoy! 

 

Ingredients

  • 1 x 250 gram block of Lescure Salted Butter
  • 1 x peeled garlic clove
  • 2 tablespoons of roughly chopped flat leaf parsley
  • 1 tablespoon of roughly chopped dill
  • 1 tablespoon of roughly chopped mint
  • A good squeeze of lemon juice

Method

  1. Combine everything in a food processor (or blender) and blend away.

 Note - wrap your unused butter in clingwrap or baking paper and store in the fridge.

You can pick up Lescure butter from either our Milton or Spring Hill premises.

A Sunday Salad

  • POSTED ON 02 Sep 2013

 

So simple! And a beautiful Spring time salad to serve for weekend lunch. This references a traditional Nicoise style recipe, but omits the anchovies, which would be overpowering as this is designed to be passed alongside baked or poached salmon fillets.  A little mayonnaise with the fish also adds to the plate.

Ingredients

  • 10 chat potatoes
  • 200g green beans, topped & tailed
  • 1 bunch watercress
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 4 soft-boiled eggs
  • 1/2 cup kalamata olives
  • 4 vine ripened tomatoes
  • 2 tbs each of basil and flat leaf parsley, chopped.

Method

  1. Cook the potatoes in a saucepan of boiling, salted water for 10 - 12 minutes until tender. 
  2. Add the beans to blanch for the last minute of cooking. 
  3. Drain the vegetables, and refresh the beans in iced water.
  4. Halve the potatoes.
  5. In a jar shake to combine the garlic, mustard, vinegar and oil.
  6. On a large serving plate, begin by creating a layer of the watercress, then scatter with a third of the potatoes, tomatoes, and green beans. Repeat three times, and on the final layer, scatter over olives, soft boiled eggs and herbs. Drizzle with the dressing before serving.
  7. Beautiful when served alongside baked salmon fillets, and perhaps some mayonnaise.

Kalamata olives and a variety of white wine vinegars and olive oils available from both Spring Hill and Milton.