Essential Chilli, Lime and Garlic Butter

the Sage Test Kitchen

Essential Chilli, Lime and Garlic Butter

Name: Essential Chilli, Lime and Garlic Butter
Cook time: 3600 s
Total time: 900 s
Yield: Makes 240g
Ingredients: 1 tsp dried chilli flakes; 1 tsp granulated garlic; 2 limes - zest grated; 15 g coriander leaves; 1 tsp coarse salt; 230 g unsalted butter - chopped, at room temperature; 2 tbsp fresh lime juice

Zesty, spicy and aromatic…in no particular order. It’s a flavour profile that will zing up anything it puts its buttery mind to, and the Sage Food Processor takes care of all the chopping and mixing. No fiery chilli fingers here! The simplest of dishes are transformed with a slice of this fragrant butter.

15 mins total time

1 hr active time

Easy

Makes 240g

Ingredients

Measurements:

1 tsp dried chilli flakes
1 tsp granulated garlic
2 limes
zest grated
15 g coriander leaves
1 tsp coarse salt
230 g unsalted butter
chopped, at room temperature
2 tbsp fresh lime juice

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the chilli flakes, garlic, lime zest, coriander and salt and process until finely chopped, scraping down the side occasionally.
2Add the butter and lime juice and process until well combined, scraping down the side occasionally.
3Place a large piece of plastic wrap on the bench top and spoon the butter mixture in the centre. Wrap the butter in the plastic wrap and roll into a log, approximately 2.5cm in diameter. Place in the freezer for 45 minutes to chill.
Tip: Butter can be stored in the freezer for up to 1 month.
4Having this in the freezer is a license to upgrade with the cut of a zingy slice. Stir it through steamed rice or greens, noodles or spaghetti. Melt over prawns, steak or chicken or add to baked fish and stir fries.