Thursday, 9 May 2013

Garlic Butter and a couple of recipes!

This is a fridge staple, brilliant to have on hand for whatever takes your fancy. I prefer to have this made in advance which prevents the expense of buying it and it will keep for weeks and weeks in the fridge.  It is really handy for turning some leftover stale bread rolls into sumptuous garlic bread or perhaps some sad looking vegetables in the back of the fridge into a very tasty side dish. It takes no time at all to make and requires no real skill...what more could you ask for!

Makes 120g

Garlic Butter:
100g Butter, room temperature
2 Cloves garlic, crushed
1 tbsp Dried parsley

It really helps that the butter is at room temperature, it makes mashing it much easier.

Mash the butter, garlic and parsley with the back of a fork until combined. 

Place the garlic butter on a rectangle of cling film and roll up into a tight sausage, twisting both ends to seal.

Wrap the garlic butter tin foil in the same way and chill in the fridge until firm.

When chilled, the garlic butter can be sliced and used for garlic bread, baked fish or baked vegetables. 

Baked Asparagus
Preheat the oven to 190ºC/375ºF/Gas Mark 5 or fire up the BBQ!

Gently wash the asparagus spears, trim off the woody ends.

Make a tin foil "boat" and fold up the ends so the butter won't leak into the oven and smoke you out of house and home!!

Season the asparagus with salt and pepper, place slices of the garlic butter between the spears, loosely cover over the asparagus and bake for 12-15 minutes or place on the edge of a hot BBQ and bake until tender.

Baked Corn on the Cob
Use fresh or frozen corn on the cob, adjust the the time as necessary.

Season the corn with salt and pepper, dot with the garlic butter, wrap loosely in tin foil.

Sealing the tin foil will steam the corn.

Bake until tender roughly about 15 minutes. This is also really handy for the BBQ, cook towards the edge of the grill to prevent burning.

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