A Quartet Of English And French Cheese Flavoured Butters Recipes

A QUARTET OF ENGLISH AND FRENCH CHEESE FLAVOURED BUTTERS

Steps:

• CAMEMBERT BUTTER:.
• (MAKES 190g).
• Process all the ingredients together in a food blender or processor, then scrape the mixture out and place it into a large piece of foil.
• Shape into a log and roll it up in the foil.
• Chill or freeze until required.
• Lasts for up to 1 week in the fridge and 2 months in the freezer.
• ROQUEFORT BUTTER:.
• (MAKES 250g).
• Prepare the same way as Camembert butter. Store the same way.
• STILTON & GREEN PEPPERCORN BUTTER:.
• (MAKES 250g).
• Prepare the same way as Camembert & Roquefort butter.
• Store the same way.
• CHEDDAR & GARLIC BUTTER:.
• (MAKES 225g).
• Prepare the same way as the previous three butters.
• Store the same way.
• Slice as needed and use as a topping for steaks, barbequed meats and poultry, grilled vegetables, grilled fish, breads, toast and scones, pasta dishes and add to sauces.

FLAVOURED BUTTERS

Steps:

• Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
• Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.