Spice butters are easy to make. They’re great as a quick dressing to add to grilled or fried meat, poultry, fish or steamed or boiled vegetables. You can even use them in your sandwiches! Or maybe use some honey and sweet spices and put it on pancakes, bagels or desserts.
Good spices to use include ground cumin, cinnamon, black pepper, cardamom, allspice, paprika or cayenne. But you could experiment with others.
You will need 1½ – 2 tbsp spices per 150g softened butter. Use salted or unsalted butter.
Beat the softened butter in a bowl with the spice (or blend in a food processor).
Lay a sheet of clingfilm on a flat surface and then spoon the spiced butter into the centre. Press the butter into an elongated shape about 5cm in diameter and roll it in the clingfilm. Wrap it in another sheet of clingfilm to avoid tearing.
Roll the butter into a sausage shape about 3 cm in diameter. Take care to avoid folding the clingfilm into the butter. Twist the ends of the clingfilm to compact the butter at both ends.
Wrap in foil to refrigerate or put into a plastic sealable bag and freeze.
To use, slice the butter into ½ cm slices and place onto cooked meat, fish or vegetables, just before serving.
Try using one of our Go Spice blends in your spiced butter to add flavours of the world to your cooking.
MARRAKESH – add to couscous or lamb for a taste of Morocco
SABA – over steamed vegetables for Yemeni flavours
TEXAN SMOKE – on a beef steak for an American twist
TUMU – add to rice for a West African flavour
RAINBOW PEPPER – anything you wish