image courtesy of devonfresh.com
Much like our other larder items, chilli butter is one of those wonderful flavour additions that can be used in a multitude of ways.It goes phenmoenally well with fish, white meats and vegetables where neccesary for both cooking and for finishing, giving a spicy and enjoyable edge.
You will need (makes a batch of about 8-10 portions)
1 and a half red chillies, chopped very finely, seeds removed.
salt and pepper
tbsp lemon juice
1 shallot chopped very finely
tbsp finely chopped parsley
1 clove garlic, crushed
The doing bit:
Melt the butter until soft. Mix all ingredients together until they form a uniform paste. Wrap the butter in clingfilm into a sausage shape and chill until required.