3 Things To Do With: BUTTER

in case you don't know our mission here at sorted is to get people into the kitchen talking about and cooking great food because of this the guys at Tesco have asked us to take some everyday ingredients and use them to create three incredible dishes this week we're looking at hope you could do it pops up in hundreds of recipes but today the flavouring it three ways to serve with fish clam bake why what are you making well Barry at first up I'm making a North African spice butter I'm making a blue cheese rocket a walnut butter but first I'm making a kpop olive and parsley butter and for this recipe we need olives capers parsley and butter know why it really is that simple so olives you're gonna take then these are pitted black olives just chop this up as fine as possible I'm gonna do the same with fresh parsley and then run a knife through some papers the important thing is keep everything really small so that when it gets mixed into the bus there's no big lumps of anything then sometimes when I make olives they don't make them black they make our lives yeah they make them green and sometimes I make them with garlic cloves in the more chilies or almonds and things like that could you use those ones instead yes all the people I just suggest you take the stones out before you start chopping them makes it easier now the next process here is very very simple you just beat it in together into a package butter use the sort of stuff because the flavor and seasons already there nicely done added everything else now for this one I'm not gonna season it however plenty of black pepper and then if you just beat the whole lot to domos now essentially that is the recipe done wicked Jay my recipe will show you three different methods of storing it or using it so this presenting it and presenting it so this one just in cling film so use your butter to make the sausage down the middle of your cling film if you don't do for a moment and then all you need to do is just kind of roll it up a little bit of a squeeze and you end up with something like that twist opposite direction from both ends that can now go into a fridge and theft up until it's chilled and then you can just slice off bits and pieces I hasn't when you want to throw into all sorts we're gonna put on top of some fried cod uh-huh or any fish would be good you can prosecute past the dishes risottos the last minute it's kind of cool it's ready to go that just needs to go into fridge and chill out now for this butter we're gonna serve with a nice piece of cod to just one portion to demonstrate this the skin on just like with a bit a kitchen roll and then season it salt and pepper both sides and then skin down to choking her skin down into a pan with oil that's already hot once you got a crispy skin and look it over almost crispy skin fish nearly there all it needs squeeze a lemon or Sargent recommend this pen oh it's so personal this is just the basics you can go with steam page and sort of potatoes crisp salad honestly what make make sure you butter in the middle what you do do an elaborate meant what tender stem broccoli only not sure anything or partially and of course I say that of our butter while it's still hot with G us begin to melt on top of all that that is out caper parsley and olive butter sort it with Cod I'm not gonna lie to you Ben I quite like steak some people have even referred to me as of the steak man this steak man which is why we're gonna cook a steak to go with our next butter we're gonna come to the past in a minute okay first let's get the steak on it's all nice Deusto season it up salt pepper and a little drizzle of oil yep then your oil the steak and not the pen don't you if you're using a griddle like this I think or you cook it on the barbecue absolutely I think it's better to do it that way around and then into a nice hot pan for the best sound in the world the sizzle so the state's gonna need a minute or two on either side and then in equal time to press or another two or three minutes to rest on a plate in the meantime we can make butter okay very very simple pack of salted butter this one we're going to blend up there yet a much easier method if you've got a food processor plug it in there along with some walnuts a generous handful of rocket and a crumbling of blue cheese soup of that no bit of salt pepper into there as well blue cheese can be quite salty and it's salted butter so not too much and then blend it all up simple as that probably what I tell a steak you're the statement you get to choose you hurts me I liked it quite rare me where yep definitely good good and then we mentioned there's different ways of serving butter this one more often roll it up and chew it down actually serve and really soft yourself kind of a warm spoon get alongs food form a bit of a quenelle on top that is our blue cheese rocket and war nut butter thought it with steak you're not gonna believe this but Ben's been to Morocco yes and we're gonna do a North Africans by butter it's incredible it's delicious and it starts with hey guess what I mean gloss slab of butter so into our softened butter that zest a lemon and two spices are going in as well so some sumac and some ground cinnamon so both of those in there can we get an explanation of sumac yeah so sumac is a incredible spice type of berry it's quite tart quite citrusy it's incredible you can find supermarket now it's quite really available it's pretty good it's actually a friend of susan boyles summa su buy and sumac for the best of friends and then you double up coming out generous pinch of black pepper into here and the same of salt while you're doing that I'm going to cut up some fresh coriander you'll notice for this week on police of butter so just ten seconds so in the microwave makes this process a lot easier and then hey guess what that's another one we children sliced butter number two we scooped in Phillips this one we're going to point that and serve in rosettes you grab yourself piping bag with a star nozzle this is a posh who's supposed to pick berries not various recipes where did you learn this we used to do this in restaurants worked in because what you do then is chin down or even better freeze them down so you've got loads of them all at once and then whenever you want you've got people coming round you can the party or the restaurant or not you take them out and just to serve them it should look good but they chilled butter just a bit more than just a slab on a plate at this point these go into a freezer to chill down then I'll be back in a minute with a sandwich bag full of creepers and ones oh and the using some I made only look at these what's that frozen you can take them off the tray put me to Sammy's bag they cute they don't not to get a little damage and then you've got these beautiful rosette you can pull out the freezer as and when you need them let them come back up to room temperature and you've got beautiful North African butter that looked the part you can put on the table with fresh bread easy or what you can sound good lamb which is what we're gonna do today so we've got ourselves a lamb nip fill it if you can just see that with salt and pepper with a little bit of oil put our necks we can go in right now I want to compare this sizzle to the sizzle of the steak and then I want you to rate it okay sobs more what you do is though when lamb hits the pan is actually the pan it smells really nice man what you can also do so you got some fresh herbs on you're gonna sell this rip up some time which was a time boy which one you don't really that straight in the pan is really nice as well completely optional the lamb fit needs about five or six minutes of cooking turning every couple of minutes then add in the butter it'll melt and it will foam and spoon that over the land repeatedly it's all gonna be foamy and golden and then leave it to rest for a couple minutes probably beautiful billet LAN final drizzle of this as well color in the form of sumac there we go so that's our North African butter sorted with pan-fried laminate all they look great but should we I think we should try this my first day for the lamb because you know Morocco is my favorite place in the world let me have them in sumac and lime and coriander put that on the bar do some your winner state man steak state man let's go state it obvious scared of the blue shades blue cheese no whole pack of butter it's tough to lick there but it's not overpowering it's so good I'm moving on to fish guys peel the skin back look at that fish you to be flaky oh it's falling apart that's got flavor that does it gets your taste buds like literally squirting the vacuum out not taste but your band yes sense or flavors I think we know which ones Jamie Spade wrote on but we want to see you guys which is your favorite so comment down below and it got some equipment in there as well as well and please do subscribe

Channel: SORTEDfood

Views: 437,852

Rating: 4.9722667 out of 5

Keywords: Butter (Ingredient), steak, lamb, cod, how to flavour butter, how to make flavoured butter, flavoured butter recipe, flavoured butter for steak, flavoured butter, butter recipes, caper butter, herb butter, herby butter, 3 things to do with, sorted, sortedfood

Id: fSe8_FxHfMs

Length: 8min 42sec (522 seconds)

Published: Fri Aug 22 2014