Sides & Nibbles
Shane Smith’s Spiced Clementine Butter
Ingredients
- 454g Kerrygold, room temperature
- 4 whole star anise (2 tsp ground)
- 1/2 tsp freshly ground black pepper
- 12 whole cloves (1 tsp ground)
- 1/2 tsp sea salt
- Zest of 2 Clementines
Directions
- Begin by placing the Kerrygold butter, salt and clementine zest into a bowl.
- Next, in a spice grinder or a pestle and mortar, crush up the black pepper, stair anise and cloves and add this to the butter mixture.
- Using a wooden spoon or hand mixer, beat the butter until all of the ingredients are well incorporated and the butter is soft.
- If you are going to use the butter straight away, spread the butter under the skin of the turkey before you cook it in the oven. Keep some back to brush over the turkey as it bakes to give a beautiful fragrant orange spice flavour to the turkey meat.
- If would like to give the flavoured butter as a gift, place a spoonful of the spiced butter onto a sheet of greaseproof paper and roll the paper to look like a Christmas cracker. Secure each end with some string or ribbon and place in the fridge until you are ready to give it as a gift.
