CHARCUTERIE BUTTER
THE BEST WAY TO USE UP THE LAST CHUNK OR TWO OF CHARCUTERIE
If you have a small piece of charcuterie left over, blitz it up in some good quality butter, add some herbs or additional flavours if you want to, wrap in greaseproof paper and save for another day. Add a spoonful when cooking fish, meat and veg, toss around some pasta, or paste on to some bread.
Serves 6
INGREDIENTS
-
250g block butter
-
50g charcuterie
METHOD
STEP 1
Soften the butter, add to a food processor along with the charcuterie, diced.
STEP 2
Add additional flavours like lemon, herbs, spices, and so on if you like.
STEP 3
Chill, and wrap in greaseproof paper.
