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Friday, 13 July 2012

Sage, Lemon, Garlic and Anchovy Butter

Delicious to say the least. Most people turn their noses up at anchovies but as I have said before, once they cook - they do not taste like hairy fish - they taste like awesomeness. I used this to stick under the breast skin of a chicken I was roasting to allow it to self baste and the result was mouth wateringly good. Not only did the butter melt down through the meat and crisp the skin giving it colour and a deep flavour but it also soaked into the vegetables (portabella mushrooms, leek and garlic) I had underneath which I blitzed to form the basis of a gravy. A ridiculously tasty gravy. The remaining butter I rubbed over the outside of the bird. I can see after having made this that rolling it in cling film to form a butter sausage and freezing it would be brilliant for topping cooked steaks, a marinade for prawns/chicken thighs, finishing sauces or as a great way to maybe start a risotto. Less than 5 minutes work and perfect for ingredient experimentation.

3 tbs softened butter (or more if required)
1 handful sage
2 cloves garlic
Rind of 1/2 a lemon
3 anchovy fillets (less if you are scared)
Cracked pepper

Finely mince the garlic, sage and anchovy fillets with a knife. Add in the rind and mix through the butter with a fork. Done.

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