Roasted Garlic Butter
This is a recipe for a butter that's given a massive flavour leg up with roasted garlic, parmesan and anchovies. I am hopelessly addicted to it, and I use it on everything: slather on bread, on cooked proteins (chicken, fish, steak), and steamed vegetables. It's especially brilliant with roast beef, like the Beef Rump Cap Roast (Picanha) I also shared today.Use softened, or shape it into a log, refrigerate then cut slices and place on a hot dish to let it slowly melt.Makes 150g / 2/3 cup, enough for 6 to 8 people as a sauce for steak etc.
Ingredients
- 1 largehead of garlic (, separate the cloves but keep skin on)
- 1 tspolive oil
- salt
- 2 tbsproasted garlic ((above))
- 125 gunsalted butter (, softened)
- 1 tspanchovy paste ((or finely chopped whole anchovies) (note 1))
- 25 gparmesan (, finely grated using microplane)
- ¼ tspcooking salt / kosher salt
- 1 tbspparsley finely minced (, optional)
Directions
- 1
If making this with the Rump Cap / Picanha roast (the recipe this butter was shared with), put the foil wrapped garlic in the oven at 140°C/285°F (120°C fan-forced) with the rump cap for 1 hour.
Roasted garlic:
- 1
Preheat oven to 180°C/350°F (160°C fan-forced).
- 2
Put the garlic cloves on a piece of foil, drizzle with oil and salt, then enclose with the foil.
- 3
Place in the oven for 30 minutes or until the garlic flesh is soft like a paste (check a big one).
- 4
Open the foil and when cool enough to handle, squeeze the flesh out into a bowl.
Blitz butter:
- 1
Measure out 2 tablespoons of the roasted garlic paste into a small bowl. Add remaining butter ingredients, then blitz with a stick blender until smooth. Stir in parsley, if using.
To use:
- 1
Add a dab on steak, grilled chicken, fish etc, or on steamed vegetables. Or serve with dinner rolls - it's amazing! I like using it when softened but you can also make a log, refrigerate to firm then cut slices.