Herby Garlic Butter recipe
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Keep this herb butter to hand in the fridge to serve with bread, toast, mash, jacket potatoes and more. It's easy to make and tastes delicious. You can play around with your favourite herbs and add those instead.
London, England, UK
2 people made this
- 500g salted butter, softened
- 4 tablespoons finely chopped fresh parsley
- 2 tablespoons crushed garlic cloves
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon crushed red chillies (optional)
MethodPrep:15min ›Ready in:15min
- In a mixing bowl, combine all ingredients. Beat until well blended. Cover and store in the fridge till using.
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Baked Salmon Recipe with Garlic Butter and Herbs
Baked salmon recipes are a great quick weeknight dinner and also perfect for holiday entertaining. This baked salmon recipe is ready in 30 minutes or less!
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Rinse the beans, then cover them by 2 inches with tap water. Add enough salt to make the water taste like the sea (1 to 2 tablespoons usually). Let beans soak for 4-12 hours. If you don't have time, you can skip this step.
Drain beans and put them in a pot, electric pressure cooker or slow cooker. If cooking in a regular pot or slow cooker, add enough water to cover the beans by 2 inches. If using a pressure cooker, use less water, covering them 1 inch. Add oil, whole peeled garlic (save the grated garlic for later), carrot, celery, onion and the herb bouquet. Add enough salt to the cooking water to make it taste like the sea.
If using a regular pot, simmer the beans for anywhere to 30 minutes to 2-3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally. The slow cooker will take 3-6 hours on high.
Stir the grated garlic into the beans, taste and add more salt if needed. Serve the beans and some of their broth in bowls, garnished with more olive oil (be generous), herbs, Parmesan, flaky sea salt and chile flakes, if you like.
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Garlic Herb Butter for Slow Cooker turkey breast
The garlic-butter slather is the key flavour base for this recipe. Lots of butter, lots of garlic, plus herbs of choice – fresh or dried.
Fresh herbs are extra great so try to get at least one if not two fresh herbs if you can. I’ve used thyme, sage, parsley and rosemary – the dried version of all of these are great too.
Homemade Garlic-Herb Butter
Dustin and I had a rare evening on the town last week. Being 100% childless we decided to treat ourselves to dinner at a restaurant.
Restaurant dinning is just not something we do much of these days. Two children and food that just isn’t as spectacular as what we cook at home make going out and spending precious dollars on a meal at a restaurant not as appealing as it once was.
But last week was different.
A good foodie friend recommended a restaurant he said I would love. That’s saying a lot! The idea of a restaurant that met my real foodie approval in our town was very tempting. The idea of no dishes even more tempting. Sitting down to a fresh delicious meal, someone servicing my every food need, and childless, oh my!
Needless to say we went out to dinner.
Immediately after being seated we were greeted by a waitress with a big bowl of fresh warm bread and butter. I, of course, asked my usual question, “Is this real butter with just cream and salt or fake margarine?” It was real butter!
Now, I don’t usually partake in the bread and butter at the table. The idea of processed bread and fake butter never appeals much to me, but this was all real! I peeled off a piece of that fresh warm bread scooped out a big slab of butter and smeared it all over the soft warmth in my hand. The next step proved fatal. I took a bite! Oh, what a bite. The butter wasn’t just butter. It was rich, creamy, whipped, and garlicky. The girl who never partakes in restaurant bread devoured that loaf. It was mainly for the butter, trust me. I figured licking spoonfuls was probably poor etiquette.
Dinner was delicious, but I just couldn’t get that butter out of my mind. My taste buds yearned for it.
This week as I broke out the dutch oven and made our favorite fall bread (find the recipe here) and big ol’ bowl of soup, I set my heart on recreating that deliciously addictive butter.
This week we have enjoyed the most delicious butter. A butter that’s deliciously whipped with fresh herbs and garlic. Soft creamy perfection at its finest.
So far I have used this butter for a simple topping on fresh bread, to make the most delicious grilled cheese sandwiches with sourdough and pastured cheese, to add an extra kick to cooked veggies, and ok, I’ll admit I’ve even taken a couple spoon licks. Shh, that’s between you and me!
Let me present to you a butter that will blow your mind and your taste buds!
Pot-Roasted Chicken with Herby Garlic Butter
Pot-roasting is a great way to keep chicken succulent, and the bed of vegetables in the pot imparts loads of flavour. I like this with a dollop of creamy mash.
Pre-heat the oven to 160C/325F/Gas Mark 3. Place the butter in a food processor with the garlic, herbs and seasoning. Blend briefly and transfer to a small bowl with a spatula. Chill until needed.
Heat a flameproof casserole dish over a medium-high heat. Add the oil, then add the chicken breasts, skin-side down. Cook for a few minutes on each side until golden brown. Transfer to a plate.
Add the leek, carrot, celery and thyme to the casserole and sauté for about 5 minutes until just starting to soften but not colour. Pour in the wine and chicken stock and allow to bubble down a little, then arrange the chicken breasts on top. Cover with a lid and bake for another 20 minutes, or until the chicken is tender.
Transfer the chicken breasts to a warm plate. Whisk two-thirds of the herby garlic butter into the vegetable mixture and spoon onto warmed plates. Arrange the chicken breasts on top and place a scoop of the remaining butter on each one. Add the mash and serve at once.
Steakhouse Garlic Butter
A juicy steak with just salt and pepper is delicious and satisfying on its own, but when topped with a dollop of garlic butter, it becomes a rich and unctuous affair, which is why many steakhouses offer a savory pat of butter atop their sizzling cuts of meat. Also known as compound butter, flavored butter is a great enhancer of a good quality cut it doesn't mask the true nature of the steak, it just makes it better. For our recipe, the garlic-infused butter will slowly melt over your steak, the natural flavors will be enriched, and you'll be in for a beautiful and filling meal.
The recipe for compound butter is straightforward: the base is just good quality butter, to which you can add your favorite flavor profiles. No need for pricey ingredients, but do go for a high-fat butter, and always choose unsalted when you're making compound butter. Just make sure the butter is soft before mixing with the other ingredients.
This flavored butter is perfect for steak, but also chops, chicken, and even seafood recipes. Garlic butter can be made well in advance and will keep in the fridge or freezer.
Fried Mozzarella Sandwiches on Herby Garlic Bread
Friday comfort food in the form of fried mozzarella sandwiches, also known as “mozzarella in carrozza” – two slices of bread slathered in an herby garlic butter, with lots of mozzarella cheese inside, closed and breaded in crunchy panko breadcrumbs, then pan-fried in butter until golden and gooey. Served with plenty of warm marinara sauce for dipping. This is the ultimate, simple indulgent food. Make these sandwiches for a snack, as an appetizer, or even for dinner with a big salad alongside.
Fried mozzarella sandwiches – the details
I’ve been wanting to make fried mozzarella sandwiches for awhile. They’re known as mozzarella in carrozza and are basically an Italian version of a grilled cheese sandwich.
It’s a simple recipe with minimal ingredients. Providing lots of crunch, plenty of gooey cheesiness, and that addicting, mouthwatering combination of buttery bread, rich mozzarella, and savory marinara sauce we all know and love (think classic fried mozzarella sticks).
To make this recipe my own, I slathered the bread with an herby garlic butter to add a little pop of classic garlic bread flavor. The finished sandwich? Absolutely DELICIOUS.
These fried mozzarella sandwiches are something you can whip up whenever the craving hits. A last-minute dinner for a busy weeknight, a fun snack on the weekend, or even as a comforting appetizer.
If you’re looking for more comfort food recipes, here are a few to try:
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