Chilli butter

Chilli butter

By
From
How I cook
Makes
250g
Photographer
Jason Lowe

The slightly sweet flavour and dense texture of cornbread calls for unctuous melting butter spiked with a little warmth. It’s a lovely treat, especially on a cold winter’s morning. You’ll have more chilli butter than you need for your cornbread, but it keeps well in the fridge and is good with other things, such as savoury scones. I often use a generous knob to fry eggs – it lends a subtle hint of chilli.

Ingredients

Quantity Ingredient
1 fresh red chilli, deseeded
1 dried red chilli
250g unsalted butter, softened
1 tablespoon sweet paprika
large pinch rock salt

Method

  1. Preheat the grill to high and grill the fresh chilli, turning as necessary, until it is blistered and blackened all over. Set aside to cool.
  2. Put the dried chilli in a small bowl, pour on a little boiling water and leave to soak for 10 minutes or so, until thoroughly softened. Drain and chop as finely as possible. Peel away the skin from the grilled chilli and chop it finely too.
  3. Put the softened butter into a bowl. Add the chopped chillies, paprika and salt and stir well to combine. Lay a sheet of baking parchment on a work surface and spoon the flavoured butter onto the paper. Form into a log shape, using a spatula, then roll in the parchment, fold the ends to seal and keep in the fridge.
  4. Remove the butter from the fridge 10 minutes before you are ready to use it, to allow it to soften slightly.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again