I recently bought Yotam Ottolenghi‘s cookbook Plenty – one of the most beautiful cookbooks I have seen (more on this soon). The first things I made from it were savoury ‘green pancakes’, made with spinach, spring onions and cumin. (See next post for recipe). Paired with the pancakes was this lime coriander (cilantro) butter which was wonderful on the pancakes, but would probably also go well melted over some white fish, or (as Ottolenghi also suggests) smeared over a baked sweet potato.
Lime and Coriander (Cilantro) Butter
114g (8 tablespoons, 1 stick) of unsalted butter
1 lime (you will need the zest and the juice)
1/4 teaspoon of salt
1/2 teaspoon of white pepper
1 tablespoon of finely chopped coriander (cilantro)
1 small garlic clove (or half a large one), finely chopped
1/4 teaspoon of chilli flakes (I didn’t add these, and regretted it)
You will also need: Plastic wrap
A little before you start, make sure to take the butter out of the fridge so it softens. Place the butter in a medium bowl and bash with a wooden spoon until it is soft and malleable. Add the zest of your lime, and 1 1/2 tablespoons of fresh lime juice. Add the rest of the ingredients and beat together until fully mixed in.
Spoon the butter onto a sheet of plastic wrap and roll into a log shape, making sure to seal the ends. Place the plastic-wrapped log of butter in the fridge until it has hardened – this will take around an hour.
I love flavoured butters – so if anyone makes this, let me know what kinds of things you use it for!