Lifestyle
Creamy curried compound butter with roasted garlic
This curried compound butter combines roasted garlic and aromatic herbs, creating a flavourful upgrade for bread, fish, meat, or veggies.
Curried Compound Butter is packed with the warm, aromatic spices of turmeric, cumin, and coriander, along with roasted garlic, fresh curry leaves, and a hint of heat from red chilli peppers. It’s super simple to make. With just a handful of ingredients and a food processor, you’ll have a batch ready in no time. Spread it over roasted veggies, melt it onto a steak, or swirl it into mashed potatoes. Recipe compliments of Kerrygold.
Ingredients
- 1 head of garlic
- 2 tbsp olive oil
- 250g Kerrygold butter, at room temperature, plus extra for frying
- 1 shallot, finely sliced
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp ground black pepper
- 2 red chilli peppers, deseeded
- Salt to taste
Method
- Preheat oven to 180C.
- Slice the top of the garlic head and place them on a sheet of heavy-duty foil.
- Drizzle generously with olive oil, salt, and pepper. Wrap the foil and place it on a baking tray. Bake for 45 minutes to an hour or until the garlic has softened.
- Add 1 tbsp of Kerrygold butter to a pan on medium-high heat. Fry the sliced shallots and curry leaves till lightly browned, 10 minutes.
- Add the softened butter to a food processor, along with the fried shallot mixture, spices and chillies.
- Blend till smooth.
- Season with salt if needed.
- Wrap tightly with cling wrap and chill for up to 5 days in the fridge, or freeze for up to 1 month.
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