For me, this scrummy butter is a freezer staple. I think I have been making it for a year or so now and can’t imagine not! Easy to make, easy to store and will last ages.
1 block of unsalted butter – you need it at room temperature
Bunch of Oregano
Bunch of Basil
1-1/2 bulbs of Garlic – I use 1 & 1/2 bulbs but I am bit of a garlic fiend so add as little or as much as you can take 😉
If you have a kitchen Aid or similar with a paddle attachment then use that otherwise use a bowl and wooden spoon but make sure the butter is very soft otherwise it can take a little time.
Cut the butter into smaller chunks and pop them in the bowl
Finely chop the herbs and chuck them in too
Crush all the garlic into the bowl
Mix baby, mix!
You should end up with a evenly herb & garlic distributed butter like below
Roll out some cling film like below and make a sausage shape out of the butter and place it at the edge – try to make sure the butter is packed together as much as possibly as this aides cutting once frozen
Roll the butter in the cling film which should look something like below
This is ready to stick in the freezer. You can take this out and slice as much as you need with the cling film still on and while frozen (just remember to use a sharp knife and take care).
I mainly use this for garlic bread – cut a few slices and leave to defrost. Cut a baguette in half and spread a thick layer of the butter on. Put the baguette back together and cover with foil. Bake in oven at Gas mark 6/200 degrees for 10-12 minutes
This butter is also fab melted onto freshly cooked steak or throw in a slice or two when frying up some prawns (add a touch of oil too so the butter doesn’t burn) and great for homemade Chicken Kiev!
Hope you liked this recipe and do let me know if you make it 🙂