Hacks- Butter (Cafe de Paris)

BUTTER HACK-  Café de Paris

Traditionally for steak, but good for any meat, poultry or fish.

Ingredients:

250g unsalted butter, softened

2 tbsp Dijon mustard

1 shallot, finely diced

1 tsp capers, drained and chopped

1 tbsp finely chopped flat-leaf parsley

1 tbsp finely chopped tarragon

1 tsp finely chopped thyme

1 anchovy fillet, chopped

1 tsp Worcestershire sauce

½ tsp mild curry powder

½ tsp paprika

1 garlic clove, minced

salt and black pepper

Method

1. Put all ingredients into a bowl together (essentials are the curry paste, orange rind and butter)
2. Mix together well and season with salt and pepper
3. Lay a piece of clingfilm flat, and spoon the soft butter mixture on to it in blobs in a line, then roll up the clingfilm with the butter inside and shape it into a long sausage. Twist the clingfilm ends to secure. Chill in the fridge until firm. Slice as you need it for a week or so. For longer preservation, store in the freezer and thaw for 15 minutes before slicing.

Equipment:

• kitchen aid
• Clingfilm
• greaseproof or wax paper