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This recipe comes from The Steaming Issue of The 4 Blades Magazine. This was probably my most favourite issue  to create aside from our current Breakfast Issue. I loved creating new and exciting dishes for the steaming attachment/varoma. This is on piece of a Thermomix I find people don’t use enough for various reasons.

This is just one of the butters that I created for the issue to accompany steamed corn however this butter is so so versatile. Use it in place of garlic butter in my garlic bread, use it in to of a grilled steak or perhaps fish or place inside of a chicken breast and crumb, similar to my chicken kievs. It truly is delicious!!!

Check out the The Steaming Issue of The 4 Blades Magazine for additional flavoured butter recipes and more!

 

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Chilli, Lime and Coriander Butter


  • Author: The road to loving my Thermo Mixer | The 4 Blades Magazine
  • Total Time: 15
Scale

Ingredients

Plain butter

  • 600mls pure cream
  • Pinch of salt
  • 1500mls very cold water

Chilli, Lime and Coriander Butter

  • 1 mild red chilli, deseeded or to taste
  • Zest from one large lime
  • 4 Tbsp coriander
  • 1 tsp salt
  • 1 batch of the above plain butter

Instructions

Plain butter

  1. Place cream into bowl.
  2. Insert whisk attachment.
  3. Whip on speed 4 until buttermilk separates from the cream/butter. I find this takes close to 5 minutes however it can happen as quickly as a minute thirty so watch it carefully. You will hear the change. Each batch will vary slightly depending on the fat content, temperature and brand of cream.
  4. Place the buttermilk and butter into your rice basket and drain buttermilk out into a separate jug or bowl. This is great to use in any baking recipe. It can be frozen for later use.
  5. Place butter back into the machine bowl.
  6. Add very cold water (500g).
  7. Mix on speed 4 / 4 seconds.
  8. Drain the butter milk again through the rice basket.
  9. Place butter back into the machine bowl.
  10. Add very cold water (500g).
  11. Mix on speed 4 / 4 seconds.
  12. Drain the butter milk again through the rice basket. The reason we rinse twice is to preserve the butter. The better rinsed it is the longer it will last.
  13. Squeeze the butter through a clean muslin cloth or similar to remove any retained buttermilk.
  14. Your butter is now ready.

Chilli, Lime and Coriander Butter

  1. Place red chilli (1), zest from one lime, salt (1 tsp) and coriander (4Tbsp) into bowl.
  2. Speed 7 / 5 seconds.
  3. Scrape down.
  4. Add previously butter.
  5. Speed 5 / 5 seconds until combined.
  6. Roll into a small log and wrap in cling film.
  7. Store in the fridge to firm up.

 

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