the Sage Test Kitchen

Smoked Chilli Butter

Name: Smoked Chilli Butter
Cook time: 1200 s
Total time: 4800 s
Yield: Makes 150g
Ingredients: 115 g unsalted butter - at room temperature; 2 cloves garlic - crushed; 4 (50 g) Thai green chillies - seeded and coarsely chopped; 2 tbsp finely chopped coriander; 1 tsp finely grated lime zest; Salt - to season; Pinch of hickory wood chips

1 hr 20 mins total time

20 mins active time

Easy

Makes 150g

Ingredients

Measurements:

115 g unsalted butter
at room temperature
2 cloves garlic
crushed
4 (50 g) Thai green chillies
seeded and coarsely chopped
2 tbsp finely chopped coriander
1 tsp finely grated lime zest
Salt
to season
Pinch of hickory wood chips

Instructions

1Melt 10g butter in a medium frying pan over medium heat. Add the garlic and chillies. Cook, stirring until softened. Transfer the mixture to a medium bowl and allow it to cool to room temperature.
2Add the remaining butter, coriander and lime zest to the chilli mixture. Season with salt and stir to combine. Cover the bowl with cling film.
3Connect the large end of the hose to the Smoking Gun barrel. Add a pinch of wood chips to the burn chamber and place the other end of the hose under the cling film with the opening sitting above the butter. Seal with cling film.
4Turn the smoking gun to High Speed and ignite the wood chips. Switch to Low Speed for a few seconds until the bowl is filled with a dense smoke. Switch to Off position. Remove the hose and reseal the cling film. Infuse for 3 minutes, then stir well.
5Meanwhile, cut a 30cm square piece of parchment baking paper. Spoon the butter mixture onto the paper in a log shape, about 4cm in diameter. Roll up in the paper and twist the ends to seal. Refrigerate for 1 hour, or until firm. Butter will keep in the refrigerator for up to 2 weeks.
6Cut butter into 1cm slices and serve over steak, chicken, prawns or vegetables.