Ingredients
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125 g softened salted butter or 125 g unsalted butter
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fresh ground black pepper
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100 g Roquefort cheese
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150 g softened unsalted butter
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1 tablespoon freshly chopped parsley
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fresh ground black pepper
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100 g Stilton cheese
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1 tablespoon crushed green peppercorn
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1/4 camembert cheese, rind removed
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150 g softened unsalted butter
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Instructions
- CAMEMBERT BUTTER:
- (MAKES 190g).
- Process all the ingredients together in a food blender or processor, then scrape the mixture out and place it into a large piece of foil.
- Shape into a log and roll it up in the foil.
- Chill or freeze until required.
- Lasts for up to 1 week in the fridge and 2 months in the freezer.
- ROQUEFORT BUTTER:
- (MAKES 250g).
- Prepare the same way as Camembert butter. Store the same way.
- STILTON & GREEN PEPPERCORN BUTTER:
- (MAKES 250g).
- Prepare the same way as Camembert & Roquefort butter.
- Store the same way.
- CHEDDAR & GARLIC BUTTER:
- (MAKES 225g).
- Prepare the same way as the previous three butters.
- Store the same way.
- Slice as needed and use as a topping for steaks, barbequed meats and poultry, grilled vegetables, grilled fish, breads, toast and scones, pasta dishes and add to sauces.