Name: Curried Compound Butter
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 chilies, deseeded; Salt to taste

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 chilies, deseeded

Salt to taste

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Directions

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.

Recipe by Tocka Blog.