Black Garlic Herb Butter
Velvety butter flavoured with added herbs and black garlic
Equipment
- mixing bowl
- sharp knife
- fork
- parchment paper or baking paoer
- 1 griddle pan or saute pan
Ingredients
- 100 gm butter chopped into cubes
- 3 or 4 black garlic cloves finely chopped with a wet knife
- thyme leaves
- chives finely chopped
Green Vegegables
- 1 bunch broccolini
- 1 bunch asparagas
- 1 tbsp olive oil
- 20 gms almond slithers lightly toasted
Instructions
- bring cubed butter to room temperature
- add chopped chives and thyme and mash with a fork until well combined
- add finely diced black garlic cloves and gently work through but do not overwork
- place on a piece of baking paper and make into a sausage shape
- roll up into a log and refridgerate
Green vegetables with black garlic herb butter
- trim asparagas and brocolini and spray with oil
- heat griddle pan then cook the vegetables in batches, approx 3-4 mins each side until nice charring occurs
- remove and arrange on a plate, garnish with toasted almond slithers
- lay slices or knobs of black garlic herb butter on top of greens and serve hot
Notes
Black Garlic Herb Butter
Top Tips: Black Garlic Herb Butter
Take butter out of the fridge and bring to room temperature. Softening in the microwave or over a bowl of hot water will cause it to have an inconsistent texture.
Use any herbs that your have growing in your garden ie dill and lemon zest creates a delightful home-made black garlic herb butter for seafood. Garlic and parsley is a classic combination. Tarragon pairs well with chicken.
Heat the griddle pan to 'hot' before adding vegetables as this will ensure the veggies will have nice char lines on the stems. Alternatively use a saute pan, but you wont achieve the char lines.