This honey and oregano butter is happy on either meat or seafood as long as there’s the smoky element of having something chargrilled.
- 20 g butter
- 3 large eschallots, thinly sliced
- 5 medium cloves garlic, thinly sliced
- 50 g honey
- 2 tsp dried oregano
- 200 g butter, diced and at room temperature
- lemon juice
- river salt and black pepper
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.
Cooling time 10-15 minutes
Place a medium saucepan over a low heat, add the first amount of butter, the eschallots, the garlic, a little seasoning and gently cook for about five minutes stirring occasionally. You want the mix to be softened and just starting to caramelise.
At this stage, add the oregano, raise the heat, give it another little stir and then add the honey. Cook it for another brief moment until the honey starts to boil. Remove from the heat, turn your mixture out in a bowl and allow it to cool to room temperature. You can slip the mix into the fridge if you are in a hurry for it to cool faster.
Once it’s cool, place the honey mixture and butter together in a bowl and, using a rubber spatula, forcefully combine. You need the mix to not only combine but to also whip slightly and become fully amalgamated. When your arm needs a little rest, add the lemon juice and some seasoning before having another go. Butter is ready when it looks light and fluffy. Have a taste, you want a nice salty sweet balance and then set aside while you cook your fish. This step can be made using KitchenAid with paddle attachment.
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.