Smoked Tomato Butter

Instructions

• 1Process the butter, tomatoes, pine nuts and basil in a small food processor until the ingredients are coarsely chopped and combined. Transfer the mixture to a bowl, season with salt and cover with cling film.
• 2Connect 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.
• 3Turn 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.
• 4Meanwhile, 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. The butter will keep in the refrigerator for up to 2 weeks.
• 5Cut the butter into 1cm slices and serve over steak, chicken, prawns or vegetables.