E3 | Butter Basics | N’duja Butter with Chicken | By Thomas Straker
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INGREDIENTS
Softened butter (from All Things Butter)
75g N’duja
1 shallot, diced
2 garlic cloves, minced
1 tablespoon tomato paste
Olive oil
Salt
White wine
Datterini tomatoes
Half chicken
Fresh basil
1 lemon (zest and juice)
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COOKING METHOD
Heat oil in a pan and add the shallots, cooking on low heat for a couple of minutes. Add the garlic and tomato paste, cooking briefly. Pour in the white wine and reduce it by about two-thirds. In a blender, mix room temperature butter with the n’duja mixture. Add the zest and juice of one lemon, then blend until smooth. Transfer the mixture to a bowl and chill in the fridge.
Cut the chicken in half, drizzle with oil, and season with salt. Place the chicken skin-side down on low heat until the skin is crispy. Add datterini tomatoes and a large spoonful of the butter mixture. Toss in fresh basil, then transfer the pan to the oven to finish cooking.
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Links
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@thomas_straker
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Butter Basics, Thomas Straker, N’duja Butter, Flavoured Butter, Cooking Series, How to Make Butter, Chicken, Home Cooking, Gourmet Butter, Cooking Tips, Chef Techniques.
25 Comments
dude i love your videos
🖤🤤❣️
Thank you Chef for the N;duja butter recipe. This would be a wonderful change for skin on chicken thighs, or on grilled asparagus. The uses are endless. Also, thanks to your cinematographer for getting lots of close ups of your cooking. Always appreciate that you explain every single step in detail. A really outstanding and helpful video.
Your harissa chicken thighs were simply legendary. Very much looking forward to cooking this recipe! Thanks for sharing.
Nduja is the best
I'm just waiting for ya book, mate! Ps, that looks fantastic! I need to cook it soon.
just look at the fat pooling at 5:40, yikes
bruh
Many thanks for this appetizing video and chicken…
And thank you for the recipe !
Do you know any black people?
What temp is your oven on?
imagine how much coke he'd be on if his videos were twice as popular
Dear Mary mother of Jesus Heavenly Father that looks fuggin spectacular gimme 14 of em right away
Hey the Explorer on the wrist. Nice. New one or did they give it back?
Where are you from chef? I’ve been watching from America and have always wanted to try your butter brand.
The only chef who's food on YouTube gets me haaaawd mate 🥵
Track ID?
Correct me if I’m wrong but surly like the chicken skin butter cooking the nduja before adding to blender would result in more flavour or would the nduja then burn when doing something like this? simply out of curiosity, cheers
That’s a tomato mozzarella salad
The necktie ain't it brother
My man really called it BAYZIL
When making fancy butter, in what circumstances do you melt all ingredients and whipp back to form Vs just mixing in flavours into the butter at room temp? Thanks
I love your butter sauces recipe 🤤🤤🤤post moooooore please 😋😋😋😋
I hard seared some pork loin chops and basted it with an nduja compound butter I whipped up quick. It was amazing. Nduja is such a good ingredient to work with.