Parsley, chilli and garlic butter


I’m not sure I dare call this a recipe.  So simple and using the minimum of ingredients yet quick, very useful and punches way above its weight.  The difference between this and the usual blob of butter on potatoes is ridiculous.  A roll of this in the fridge (or freezer) can elevate potatoes, greens or roast vegetables into the star of the show, and therefore dinner.  It makes a superb version of garlic bread, a little more special than a regular garlic and butter loaf and miles better than a shop bought cellophane wrapped pallid brick.

As with so many of my ideas, you can customise at will.  When the wild garlic is around I often use that in place of or in addition to the parsley.  That the wild garlic is usually with us at the same time as the Jersey royals is serendipity itself.  The combination is utterly delicious and will quite happily serve as dinner without embellishment other than a green salad.  It is one of those meals where the vegetables really do take centre stage and deservedly so.  A pan of everyday broccoli or green beans is zhuzzed up no end by a melting pat of this butter.  It looks as if you’ve made loads of effort and rustled up something different and special yet it is the work of minutes.

I also like chives or chervil used in the butter with lemon zest.  A tarragon, chilli and garlic butter melted over grilled or barbecued chicken – supper of dreams.  Make my quick and easy flatbreads (March 2018) and melt one of these butters over them, heaven.

Parsley, chilli and garlic butter

Make as much as you need for one sitting or, as I usually do, make double that amount, you will be surprised how quickly a use for it appears in your head whilst it waits in the fridge.  Below is what I used for the amount of potatoes you see here, 750g.

50g soft butter

A small handful of parsley, chopped

1/2 teaspoon dried chilli flakes

1 large clove of garlic crushed

Sea salt, a generous pinch

Mash all the ingredients together and either dollop straight over hot potatoes or vegetables or roll into a little sausage, wrap in tin foil and keep in the fridge or freezer.


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