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Good Reading : June 2004
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18 goodreading cooking the books Preparation time: 10 minutes, plus chilling Serves: 4–6 2 teaspoons cumin seeds 1 teaspoon coriander seeds 1 red chilli, deseeded and finely chopped 2 red or white spring onions, trimmed and finely chopped 1 plump garlic clove, crushed 100 g (3 1/2 oz) unsalted butter, softened 1/4 teaspoon sea salt 2 tablespoons finely chopped parsley or coriander Put the cumin and coriander seeds into a small frying pan and heat gently for about 1 minute until just beginning to colour. Transfer to a mortar and grind until lightly crushed. Tip into a bowl and add the chilli, onions, garlic, butter, salt and parsley or coriander. Beat the mixture with a wooden spoon until evenly combined. Chill for at least 30 minutes before serving to let the flavours mingle. If you’re not using the butter immediately it can be shaped into a roll and chilled for up to 2 days, or frozen for several weeks, a worthwhile way of using up a large quantity of fresh herbs. Simply turn the mixture onto a strip of greaseproof paper and bring the sides of the paper up over the butter, gently squeezing it into a sau - sage shape about 3 cm in diameter. If it is frozen, leave it at room temperature for 20–30 minutes before serving. A good sauce can transform simple dishes into true taste tempters. In her latest book, Sauce, Joanna Farrow not only gives us recipes for the true classics such as the basic béchamel, but also many other less well known recipes that can liven up a dish or spice up your winter. She also has tips on how to rescue a spoiled sauce! This is one of the most versatile butters of all, perfect for perking up plain fish and poultry or topping barbecued meat, green and root veg- etables, or new potatoes. It’s also a useful freezer standby for stirring into pasta dishes, soups and vegetable stews, or even a simple risotto. hot& saucy chilli spice butter
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