Serves 1
Directions
- 1Take the top off and remove the seeds from your fresh chili.
- 2Give the chili a fine dice.
- 3Dice the garlic finely.
- 4Sweat both the chili and garlic gently over a low heat in a little olive oil and a pinch of salt for about three minutes.
- 5Finely chop your parsley whilst the chili and garlic are cooking.
- 6Spread the cooked chili and garlic onto a plate to cool down for two minutes.
- 7Get a mixing bowl.
- 8Add your stick of softened unsalted butter to the mixing bowl.
- 9Add the chopped parsley to the mixing bowl.
- 10Add half of the zest of a lemon to the mixing bowl.
- 11Add a tiny squeeze of lemon juice to the mixing bowl.
- 12Add the cooled chili and garlic to the mixing bowl.
- 13Add a generous pinch of flaky salt to the mixing bowl.
- 14Mix all of the ingredients really well.
- 15Place the mixed butter into the middle of a square of cling film.
- 16Roll the cling film over itself and pinch the ends whilst twisting until you have a rough sausage shape.
- 17Place the butter into the fridge to chill and firm up into a cylinder shape.
Ingredients
- fresh chili
- garlic
- olive oil
- salt
- parsley
- 1 stick softened unsalted butter
- 0.5 zest of a lemon
- lemon juice
- flaky salt
Equipment
mixing bowlcling film
Tips
- The finer you dice the chili and garlic, the better.
- Sweat chili and garlic gently without browning the garlic.
- Finely chop parsley to ensure nice little flecks throughout the butter.
- Butter that is too soft can be hard to handle when shaping.
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