flavour hack.
THE RECIPES
Each of these flavoured butters starts with a 250g block of unsalted butter, which needs to be left at room temperature until soft. Roughly dice the butter before you begin mixing it with the other ingredients to ensure an even distribution of the flavourings.
1 Seaweedand miso butter
Finely chop or crush 5g dried wakame or dulse seaweed, then put in a small bowl. Pour over 2 tbsp apple cider vinegar and set aside for 10 minutes to lightly pickle and rehydrate. Add the seaweed and vinegar to the butter along with 1 tbsp white miso paste. Mix, shape, wrap and store (see previous page).
USE IT TO... add bags of umami-packed flavour to white fish or melt over prawn and scallop skewers for a rich Japanese-inspired finish.
2 Smokychilli and lime butter
Put a dry frying pan over a high heat and add 2 red chillies and 1 unpeeled garlic clove. Toast for 5 minutes until the chillies are lightly blackened all over.