250g unsalted butter, chopped and softened
4 anchovy fillets
2 tbsp baby capers
1 clove garlic, crushed
1 cup flat-leaf parsley leaves
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1/2 tsp sea salt flakes
cracked black pepper
Place the butter, anchovies, capers, garlic, parsley, Worcestershire sauce, tomato paste, salt and pepper in a food processor and process until finely chopped
Place the mixture on to baking paper and shape into a log
Roll to enclose, twisting ends to seal
Refrigerate for 2 hours or until firm
You can keep extra butter wrapped and refrigerated for up to 2 weeks
100g butter at room temperature
40g Kalamata olives pitted
juice and zest of one lemon
sea salt
Blend all ingredients together
This goes great on steak and grilled fresh asparagus
125g butter (room temperature)
125g blue cheese (room temperature)
Chopped fresh herbs (parsley, thyme, rosemary)
1-2 cloves of garlic crushed
Place butter and blue cheese, herbs and garlic in a bowl and mash with a fork util thoroughly combined
Scoop mixture onto some plastic wrap, pressing and forming into a log
Chill for at least a couple of hours before serving
This will keep in the fridge for the life of the blue cheese or freeze