Sunday, 23 October 2011

Heart-healthy Roasted Garlic Herb Butter

This is so easy to do and the end result is so delicious and its impact on your plate and palate is so WOW!

1 bulb roasted garlic (Don't peel the garlic.  Just remove as much of the outer skin as possible and put the entire bulb in a toaster oven for about 10 minutes.  Once the garlic is done, let it cool, and then squeeze the individual garlic out of its pod.  Trust me, it's less messy this way. ;) )
1/3 cup olive oil
1 block butter soften to room temperature
Any favourite herbs, fresh or dried (I have a pot of rosemary plant, and I used one stalk for this, along with dried oregano, basil, paprika and pepper)
Salt to taste

  1. Blend the roasted garlic with the olive oil and other herbs.
  2. Put the butter in to blend well.
  3. Done!
The butter mix is now very soft because of the addition of the olive oil.  This is actually good because it means that spreading the butter on bread for garlic bread would be very much easier.  Also, if used by itself to accompany potatoes or meat, the butter would melt to the food faster.  However, it doesn't look too appetitising to put a dollop of the butter mix on food, does it?  So, take it a step further, and whip out your pretty IKEA ice-trays...

I find it a challenge to scoop the butter into the trays and get it into the crevices, so I use my piping tube to help me out:

Then I pop the ice tray into the freezer overnight and then to save freezer space, I take out the frozen cubes and arrange them in an air-tight freezer container, separating each layer of butter with plastic wrap:

Aren't they pretty?  And since they're made in advance, all I need to do is to just arrange them on a plate to serve with warm rolls, or on top of a hot juicy steak or a nice fillet of fish. ;)

Don't forget to keep them in the freezer so that they maintain their lovely shapes. :)

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