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Butter; Garlic Recipe
Always a good standby to have in the fridge, or deep freeze, as it keeps well.
Look at the sell-by-date on the butter packet to discover the shelf life.
The trick is to shape the finished butter like a sausage and then wrap it in foil (or the original butter paper); in this way, you can slice medallions off whenever you like.
As mentioned, it can also be frozen, but remember that garlic tends to become bitter after about a month in the freezer.
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- 1 * 250g packet of Butter- look at the sell-by date
- 4 medium cloves of Garlic peeled
- 2 tablespoons (30ml) chopped Shallots or mild 'Spanish-style' Onions
- 2 tablespoons (30ml) chopped Parsley
- freshly-ground Black Pepper and a little Salt if the butter is unsalted
Equipment: food processor: Although this recipe can be easily made by hand, but be careful to only soften (and not melt the butter); otherwise all the solids will go the bottom of your mixture.
- Finely chop the garlic, parsley and shallots in the processor.
- Cut the butter into manageable pieces, then add to the processor bowl and mix well together.
- Season to taste.
Store as directed above.
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton - available from www.runninghare.gb.com