Tag: butter
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PK’s Sage and Thyme Butter
A really simple sage, thyme and parmesan flavoured butter that goes well with anything, especially chicken and seafood. I suppose it would probably keep for a while in the fridge but I have only ever made enough to use straight away.
Bring together your desired amount of butter or margarine or butter blend (perhaps 60 – 100g) and then add to taste:
- sage
- thyme
- pepper
- parmesan cheese (better yet Parmigiano-Reggiano)
I bring the butter to room temperature, in Australia that will make it pretty soft and workable very quickly during summer.
Finely chop the rest of the ingredients and fold them in.
Once I had folded it in I went all Baskin-Robbins style on it by mixing it some more on a clean counter top.
I then rolled it into a ball and chilled the whole lot again.
My serving suggestion 🙂
Enjoy,
PK
Related Links:
- see more recipes using butter here
- see more infused butter posts here
- see more NoRecipe goodness here
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PK’s NoRecipe Sage and Thyme Butter
A really simple sage, thyme and parmesan flavoured butter that goes well with anything, especially chicken and seafood. I suppose it would probably keep for a while in the fridge but I have only ever made enough to use straight away.
Bring together your desired amount of butter or margarine or butter blend (perhaps 60 – 100g) and then add to taste:
- sage
- thyme
- pepper
- parmesan cheese (better yet Parmigiano-Reggiano)
I bring the butter to room temperature, in Australia that will make it pretty soft and workable very quickly during summer.
Finely chop the rest of the ingredients and fold them in.
Once I folded it all in, gently, I went all Baskin-Robbins style on it by mixing it some more on a clean counter top.
I then rolled it into a ball and chilled the whole lot again.
My serving suggestion 🙂
Enjoy,
PK
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PK’s Creamy Potato Mash
I am afraid that I am of the firm belief that you can have tasty mashed potato or healthy mashed potato but not both. Luckily for me my stomach and brain both like the tasty option :).
The not so secret key to a good mash is in just under cooking the potatoes (in salty water) and then adding copious quantities of butter and a dash of milk. If I want to add a bit of variety I will also add some parsnip and or carrot to the boiling water too.
My personal guilty vice is cheese so in goes a handful of cheese too.
Prep your favourite potatoes:
Boil them in water until just underdone (more than parboiled but not soggy):
Drain, making sure you remove most of the water and then add butter and milk:
Give the whole lot a good mashing in the same saucepan:
Take a large spoonful and eat it in the name of taste testing 🙂
I love a good mash with something slow-cooked and saucy:
Hope you like it,
PK
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PK’s NoRecipe Creamy Mash
I am afraid that I am of the firm belief that you can have tasty mashed potato or healthy mashed potato but not both. Luckily for me my stomach and brain both like the tasty option :).
The not so secret key to a good mash is in just under cooking the potatoes (in salty water) and then adding copious quantities of butter and a dash of milk. If I want to add a bit of variety I will also add some parsnip and or carrot to the boiling water too.
My personal guilty vice is cheese so in goes a handful of cheese too.
Prep your favourite potatoes:
Boil them in water until just underdone (more than parboiled but not soggy):
Drain, making sure you remove most of the water and then add butter and milk:
Give the whole lot a good mashing in the same saucepan:
Take a large spoonful and eat it in the name of taste testing 🙂
I love a good mash with something slow-cooked and saucy:
Hope you like it,
PK
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Jon’s Swan River Prawn and Mushroom Linguine
Sending out a massive congratulations to Jonathan Anderson for winning Grow It, Catch It, Cook It’s first ever competition. The amazing fellas at Life Cykel will be sending him out one of their Home Grown Mushroom Boxes so he can get cracking growing his own Oyster mushrooms.
‘Welchy’ chose this recipe entry as the winner because it completely captures everything that I am writing about on the blog. Fresh home grown ingredients harvested just before use, fresh seafood caught personally and locally with little to no transport footprint and supporting a small local operation’s passion. I hadn’t heard of Magpie Ridge Organics before but their Toodyay farm and products sound amazing. There is even a fishing tip buried in there too :).
Jon writes:
Ingredients:
- 20 king prawns freshly caught from the Swan River
- 3 large button mushrooms
- 1 spring onion from the garden
- 2 garlic cloves from the garden
- 50-100 ml olive oil (highly recommend, our mates fresh made – Magpie Ridge brand)
- 15 g butter
- 500 g linguine pasta (even better if home made – ask Davina how)
- 4 leaves basil from the garden
Method:
- Start boiling a large pot of water for the linguine. While you wait chop up the garlic, spring onion and mushrooms.
- Remove the heads from the prawns but leave the shell on the tails (If you like to fish, keep the prawn heads for your berley mixture).
- Once the water has boiled add the linguine and than heat a frying pan on high for the prawn mixture.
- Once the frying pan is hot add the olive oil and let it heat up for 1-2 minutes. Add the mushrooms, garlic and spring onion and reduce for about 3 minutes.
- Add the prawns and butter and cook for 3-4 minutes.
- Turn the heat off the frying pan and remove from hot area.
- Drain linguine and mix into the frying prawn sauce mixture.
- Add the chopped up fresh basil along with salt and pepper to your liking. Freshly graded Parmesan is optional.
Serving:
Although unorthodox, my wife and I really enjoy Black Chook Shiraz bubbles to make it a bit of a celebration!
Thanks from Life Cykel, ‘Welchy’ and I Jon,
PK
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Jon Anderson’s Swan River Prawn and Mushroom Linguine
Sending out a massive congratulations to Jonathan Anderson for winning Grow It, Catch It, Cook It’s first ever competition. The amazing fellas at Life Cykel will be sending him out one of their Home Grown Mushroom Boxes so he can get cracking growing his own Oyster mushrooms.
‘Welchy’ chose this recipe entry as the winner because it completely captures everything that I am writing about on the blog. Fresh home grown ingredients harvested just before use, fresh seafood caught personally and locally with little to no transport footprint and supporting a small local operation’s passion. I hadn’t heard of Magpie Ridge Organics before but their Toodyay farm and products sound amazing. There is even a fishing tip buried in there too :).
Jon writes:
Ingredients:
- 20 king prawns freshly caught from the Swan River
- 3 large button mushrooms
- 1 spring onion from the garden
- 2 garlic cloves from the garden
- 50-100 ml olive oil (highly recommend our mates fresh made – Magpie Ridge brand)
- 15 g butter
- 500 g linguine pasta (even better if home made – ask Davina how)
- 4 leaves basil from the garden
Method:
- Start boiling a large pot of water for the linguine. While you wait chop up the garlic, spring onion and mushrooms.
- Remove the heads from the prawns but leave the shell on the tails (If you like to fish, keep the prawn heads for your berley mixture).
- Once the water has boiled add the linguine and than heat a frying pan on high for the prawn mixture.
- Once the frying pan is hot add the olive oil and let it heat up for 1-2 minutes. Add the mushrooms, garlic and spring onion and reduce for about 3 minutes.
- Add the prawns and butter and cook for 3-4 minutes.
- Turn the heat off the frying pan and remove from hot area.
- Drain linguine and mix into the frying prawn sauce mixture.
- Add the chopped up fresh basil along with salt and pepper to your liking. Freshly graded Parmesan is optional.
Serving:
Although unorthodox, my wife and I really enjoy Black Chook Shiraz bubbles to make it a bit of a celebration!
Thanks from Life Cykel, ‘Welchy’ and I Jon,
PK
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PK’s BBQ Western Rock Lobster With Garlic Butter
Seafood has an unfair advantage over other foods in the looks department. Even if you don’t like seafood you have to admit the colours and textures are eye catching. Nothing epitomises this more for me than lobsters and crayfish.
I am new to this seafood cooking business so this is the only way I know how to cook lobster. I am glad to say though that it did the massive Western Rock Lobster, caught by a friend of mine in the waters off Perth, proud.
This method is so easy, even if a fresh whole lobster looks a bit intimidating. Indeed, the first time I halved a whole one I wondered how to even get started :).
This is a great point scorer with my wife and I am also very happy that I get to make my garlic butter using ingredients from my kitchen garden.
STEPS:
- Halve the lobster
- BBQ time
- Serving
You will need:
- Ingredients:
- table salt to taste
- cracked pepper to taste
- enough garlic butter to coat the flesh side of lobster halves
- Equipment
- a long sharp knife
- kitchen scissors
- a chopping board
- a barbecue or frypan
Halve the lobster
Steps:
- Place the lobster right side up and, starting in the middle of the carapace, use a long sharp knife to cut the hard outer skeleton stopping at the start of the tail.
- Flip the lobster over, repeat the cut so that the body is sliced in half.
- Using kitchen scissors cut the tail’s hard outer skeleton length ways, first the top and then the bottom. This way you probably won’t break the intestinal tract and you can pull it out easily.
- Finish cutting all the way through the tail meat with the knife now.
- To be safe I scooped out all the tomalley (the gunky brown stuff in the head and body) and gave the halves a good rinse.
- I now cover the flesh side of the lobster halves with garlic butter, pushing it into all the nooks and crannies. Then I add lots of black pepper and a bit of salt.
I do the same thing if I am using just the tails:
BBQ time
Steps:
- Place the lobster halves flesh side up on a preheated medium flame grill.
- The garlic butter will start to sizzle and some of the flesh will start to go white. That is when I turn them over.
- When the flesh side is opaque white and looking chargrilled, whip them off the grill and serve immediately. You will need to experiment a bit to make sure they are not under cooked nor turned to rubber 🙂
Serving
As this was a massive beastie I simply served one half to each adult with a fresh green salad. It was perfect and I got to bank lots of brownie points.
I would love to hear how you cook lobster or crays or any improvements on the above.
Enjoy,
PK
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Welchy’s Easy Mushroom Soup
There’s nothing better on a cold winter’s night than to sit down and tuck into something hot!
Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms you right down to your bones!
Mum has made soups all my life. As a kid, she may as well have put hearts and livers on a plate and put it in front of me. There was nothing worse than the idea of soup, let alone Mushroom soup. But as with most dishes, nostalgia tends to set in and I have a newfound appreciation of all things my mum cooked as a kid and how much I wish to be there again.
This dish is about 10 minutes of prep (if you are slightly mad and enjoy cracking the stem of the mushroom off and then peeling each..and every…single…mushroom). And then 20-30 minutes simmering.
Ingredients
- 1 kg mushrooms, stems removed if you wish and peeled
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon butter
- 6 cups vegetable stock
- 1 cup thickened cream
Method
- Melt butter in a Crock pot or large saucepan. Cook the onion until partly softened. Add garlic and cook until onion is browned and softened.
- Now add in the mushrooms and cook until they are lightly browned, stirring often so they don’t stick to the pan.
- Add the vegetable stock and season with salt and pepper.
- Bring to the boil and then allow to simmer for 20 minutes.
- Once the mushrooms are tender and cooked through, remove from the heat and allow to cool slightly.
- Use an electric mixer to puree the soup (I personally like it to be slightly chunky, but puree a bit longer if you like a smooth soup).
- When ready to serve, stir in the cream and top with freshly chopped basil. And as always…enjoy!
Enjoy,
Welchy
Here are more soup posts and Welchy recipies:
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Welchy’s Winter Warmers – Mushroom Soup!
There’s nothing better on a cold winter’s night that to sit down and tuck into something hot! Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms right down to your bones!
Mum has made soups all my life. As a kid, she may as well have put hearts and livers on a plate and put it in front of me. There was nothing worse than the idea of soup, let alone Mushroom soup. But as with most dishes, nostalgia tends to set in and I have a newfound appreciation of all things my mum cooked as a kid and how much I wish to be there again.
This dish is about 10 minutes of prep (if you are slightly mad and enjoy cracking the stem of the mushroom off and then peeling each..and every…single…mushroom). And then 20-30 minutes simmering.
Ingredients
- 1 kg mushrooms, stems removed if you wish and peeled
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon butter
- 6 cups vegetable stock
- 1 cup thickened cream
Method
- Melt butter in a Crock pot or large saucepan. Cook onion until partly softened. Add garlic and cook until onion is browned and softened.
- Add mushrooms and cook until lightly browned, stirring often so they don’t stick to the pan.
- Add the vegetable stock and season with salt and pepper.
- Bring to the boil and then allow to simmer for 20 minutes.
- Once the mushrooms are tender and cooked through, remove from the heat and allow to cool slightly.
- Use an electric mixer to puree the soup (I personally like it to be slightly chunky, but puree a bit longer if you like a smooth soup).
- When ready to serve, stir in the cream and top with freshly chopped basil. And as always…enjoy!
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Make Your Own Herb And Garlic Butter
A really simple chives and parsley flavoured garlic butter that goes well with anything. You can even add some dill to make it the perfect partner with seafood.
Bring together your desired amount of butter or margarine or butter blend and add some:
- parsley
- chives
- dill (optional and great for seafood use)
- thyme
- minced garlic
I bring the butter to room temperature to make it soft and workable. Then I finely chop the rest of the ingredients and fold them in. I then roll it all into a ball shape and pop the mix into the fridge to solidify.
Enjoy,
PK
Here are more ways to use butter and ingredients posts.
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