Puttanesca Compound Butter

A garlicky, umami-rich compound butter packed with olives, anchovies and sundried tomato. Spread over grilled meats, fish and warm bread.

Makes 300g | Prep 15 mins | No cook required

Ingredients

• 250g unsalted butter, softened
• 4 garlic cloves, roasted
• 1 garlic clove, microplaned
• 40g capers, rinsed, drained and chopped
• 10g flat-leaf parsley, chopped
• 70g sundried tomatoes, chopped
• 4 anchovies, chopped
• 1 tsp chilli flakes
• 1 tbsp black olive tapenade
• 1 tbsp lemon juice
• 1 tsp salt
• Quarter tsp freshly cracked black pepper

Method

1. Place all the ingredients into a bowl and mix thoroughly with a wooden spoon until well combined.
2. Spoon the butter onto a sheet of baking paper and roll into a tight sausage shape, twisting the ends to secure and tighten.
3. Refrigerate for 1 to 2 hours or until firm.
4. Slice into rounds as required and serve soft or melted over grilled meats, fish, poultry, vegetables, pasta or crusty bread.

Note: Compound butter will keep in the refrigerator for up to 2 weeks or frozen for up to 3 months. You can prepare and roll the butter up to 2 days ahead, simply refrigerate until needed.