Garlic butter is one of those things that is so easy make, can flavour up a lot of foods and yet is something we often just buy in the supermarket. And even though you can get a few different types in the supermarket (with peppercorns for example), there’s nothing quite like being able to be completely in control of the flavour and avoid having to add/eat any unnecessary unpronounceable ingredients. You can go creative and start adding bold flavours like kurkuma or cumin but you can also keep it basic with just a little twist. Not too long ago I hosted a big barbecue in my garden and on every barbecue I host, I always have loads of French bread with some garlic butter that you can either eat cold or grill shortly on the barbecue for an even better result. Even though I served it with some French bread, a lot of my friends also tried it on some of the barbecue meat and simply loved it!
Unfortunately it doesn’t look like there will be much barbecuing going on in Ireland any time soon, but not to worry: you can also use your butter for some garlic bread to go along with some spaghetti bolognese or to flavour up some pan grilled steak or even to slide into some oven grilled potatoes!
I decided to go for a very powerful butter with strong garlic, but also added extra flavours like Irish thyme and parsley. As a finishing touch I squeezed in a bit of lemon juice to give it a fresh taste. I must say I’m growing really fondly of all these fresh Irish herbs and Irish thyme is without a shadow a doubt my favourite one! I truly can’t wait until the day I have my own house and garden so I can grow my own herbs and spices.
I did use some French pink garlic (that I brought home from my holidays in Corsica) in this recipe as well, but you can also get Irish pink garlic (for example from West Cork Garlic or QuickCrop.ie, usually available from June – October) or you can just as easily just use some normal garlic.
Makes: 250g of garlic butter
- 250g Irish butter (Kerrygold is my favourite!)
- 2 handfuls of fresh Irish parsley
- 2 tablespoons cut fresh Irish thyme
- 2 cloves of pink garlic
- 2 tablespoons of lime juice (half a lime should be enough)
Needed: either some parchment paper/cling film or a jar with lid (have a look at Kilner if you don’t have any jars yet)
Well it’s as easy as you’d expect: slice up the parsley and thyme, crush the garlic. Put it all in a food processor along with the butter and lime juice and mix it until it’s smooth. You could do this by hand as well but as we have lime juice it might be better to use a machine, as you might otherwise not be able to fully mix the butter with the juice and you’ll end up with some lime juice floating at the top of your butter.
Now there are 2 ways of preserving your freshly made garlic butter. You can either roll it in cling film into a garlic butter log or simply keep it in a jar with a lid on. It’ll stay good for quite some time either way, but I must admit that rolling it up is not the easiest thing in the world. It might just be because I’m very clumsy but I had to try it 2 times before I managed to roll it up.
I tried it with parchment paper instead of cling film and it turned out ok in the end but it was just a lot easier to preserve it in a jar as I didn’t have a lot of time before my friends showed up for my barbecue and there was just no way to get the log cold and hard enough before they arrived. If you don’t intend on eating the butter right away you could roll it up and keep it in the freezer as well.
Oven roasted fresh salmon with carrots, broccoli & green asparagus and a Mediterranean cream cheese sauce | Book tip September 2016: Nourish Bowls »