Tried my hand at making butter today, it was easier than I expected but quite messy! I used some to make wild garlic butter and some just salted, using pink rock salt. I'll divide up the portions and freeze some as it should last a week in the fridge. I've kept the butter milk so I think I'll use that on some chicken. Picked up some sirloin from the butchers earlier so I think I'll fry that in some of my butter for lunch 🙂
by adhdventures
6 Comments
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Delicious, my mind went immediately to steak with the wild garlic one. Enjoy your lunch.
Looks delicious
James Martin should employ you. Genuine cover from his book. Slightly less appetising. His photographer was like:
*yh, ok James- what I think is* ***absolutely*** *gonna work here is if you hold a lump of butter in a vice-like grip, with your* **clearly** *filthy and porky fist, the buttermilk oozing from it through your sticky fingers and leer greedily at it, as if you* ***really*** *want to shag it…yeah, yeah, that’s beautiful, hold it right there..ok, you’ve just shot your load right into it…perfect. Aaaaand we’re done*
https://preview.redd.it/qwf44l9t5yxe1.jpeg?width=1108&format=pjpg&auto=webp&s=e107304d954361ecb7f7cc4e26cd672bb9a2b059
I remember a night out with that Garlic. It was wild, yes!
Much love, Q
You know, we all faff about making complicated food when really, deep down, all anyone wants is a slice of good bread and some excellent butter. Brava/o, butter maker extraordinare!