Ancho Chilli Butter- spice
up prawns, steak or potatoes.
Great for cooking prawns,
steak, adding to potatoes or anything you fancy.
Ingredients
1 packet unsalted butter, softened
2 whole dried ancho chillies
1 whole bulb garlic
1 teaspoon brown sugar
1 teaspoon finely-grated lime zest or lemon zest
1 tablespoon fresh lime juice or lemon juice
2 tablespoons chopped fresh cilantro
seasoning to taste
Directions
Peel away
the outer layers of the garlic, leaving the bulb intact and the
individual cloves still covered. With a sharp knife, cut off the
top centimetre of the bulb, to only just expose the top of the
cloves. Drizzle with olive oil, wrap in tin foil and bake in the
oven at 200ºC for 30 minutes or until the cloves feel soft when
pressed. Put to one side to cool.
While the garlic is roasting, remove the stalk and seeds from the
anchos and toast them in a dry frying pan over a medium heat for
4-5 mins, being careful not to let them burn or they will turn
bitter. Remove from the heat, place in a bowl and cover with hot
water to soak for 20 mins. Then place in a blender with a little
water and blend to a smotth paste, adding more water as
necessary.
Once the garlic has cooled, squeeze out the pulp from each clover
and add to the chilli paste and give a quick whirr in the blender.
Mix into the softened butter and season to taste.
Wrap in plastic wrap or store in air tight container. Refrigerate
for up to 5 days or freeze for up to 3 months.