I love having some flavoured butters lying around, as they're an excellent way to add a bit of extra flavour and are very versatile.
- 200 g butter, diced and softened to room temperature
- 1 tbsp roasted and roughly ground fennel seeds
- salt and white pepper
- 1 squeeze of lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, combine the butter, fennel seeds and a good amount of seasoning. Use a wooden spoon to mix until combined and then continue mixing vigorously until the butter looks light and fluffy. Have a taste, add a little lemon juice and check the seasoning.
Once you are happy with the flavour, use a spatula to transfer to an appropriate container. The butter will last a good few weeks in the fridge.
• This butter can also be kept in the freezer if you want to make a larger batch. It's a very handy thing to have around, after all.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.
Tea towel in pestri grey from Chef and The Cook. Kaz Ceramics small stone bowl in black from Koskela.