First of three butters. One technique, three jars, no excuses. Soft butter beaten with a whole head of roasted garlic and Chilli Crunch, rolled into a log and chilled. Cut a coin onto steak, prawns, corn, or into a hot split loaf, and suddenly you run a bistro.
50 mins + chilling. Makes 1 log.
Ingredients
- 250g unsalted butter, softened
- 2 dessertspoons Plateit Chilli Crunch
- 1 garlic head, whole
- 2 tbsp flat-leaf parsley, chopped
- ½ tsp flaky salt
Method
- Slice the top off the garlic head, wrap in foil, roast at 200C for 35 mins until soft and sweet.
- Squeeze the cloves out into a bowl and mash to a paste.
- Beat the butter until pale. Fold in the garlic, 2 dessertspoons of Plateit Chilli Crunch, the parsley and salt.
- Spoon onto baking paper, roll into a tight log, twist the ends like a bonbon.
- Fridge 2 hours or freezer for keeps. Cut coins straight from cold onto anything hot.
Swap it: In a hurry, two grated raw cloves instead of the roasted head. Sharper, ruder, still right.
