CLODAGH'S SUPPERS | Grilling with Flavoured Butters



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INGREDIENTS

CHILLI, CORIANDER & LIME BUTTER
INGREDIENTS:
200g / 7 ozs butter, softened
2 chillis, chopped & deseeded
2 tablespoons coriander, finely chopped
1 lime, juice & zest
sea salt and freshly ground pepper

TARRAGON & HORSERADISH BUTTER
INGREDIENTS:
200g / 7 ozs butter, softened
2 tablespoons tarragon, finely chopped
1 tablespoon creamed horseradish (or grated fresh horseradish)
sea salt and freshly ground pepper

METHOD
1. Cream together the butter with all of the ingredients using the back of a wooden spoon until all the ingredients are completely incorporated into the butter.
2. Cover and chill in the fridge until you’re ready to use the butter.
Remove the butter about 30 mins before you use it to bring it to room temperature and once you’re ready to serve your grilled meats or baked potatoes place a spoonful of the butter on top and watch it melt.

Made in partnership with my friends at Kerrygold 🙂 http://www.kerrygoldusa.com

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