Sides & Nibbles
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
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.
