A Bit of Better Butter

Butter has a bad rep, but a bit of better butter isn't bad(der!).
It's widely accepted that butter will make you fat. Wrong. Sure, consuming mammoth amounts of it, as with anything, isn't going to stave off the jelly belly, but its nutritional profile is pretty surprising and its propensity to fatten all depends on what you smother it on. It is its vengeful accompliss, hot toast, that does the damage (and other carb-rich butter receptacles). Our bodies need carbs in order to store fat. So, if you can bear to, skip the toast, but chuck some on your veg, because it aids the bodies ability to absorb nutrients. Vitamins A, D, E & K, found in green leafies, require some form of fat to be utilised. But beware of the butter topped potato or root vegetable if you're watching your waistline as these are carbalicious.


Butter is a natural whole food, and rich in vitamins, (A & D particularly) and doesnt go through the exhaustive processing of it's substitutes. Low fat spreads are made with vegetable oils that are heat- treated, bleached, deoderised (yes, really), emulsified, coloured and then vitamins are added. Butter is made  by churning cream, which crudely speaking, is shaking it about a bit until the fat sticks together in a big lump. You can make it yourself at home by half filling a jar with cream, putting on a tightly fitting lid and giving it the maracas treatment. Traditionally done by hand, water wheel or Dog churn (picture oversized Hamster wheel with a Dog instead of the Hamster), it is now mostly churned automatically by machine (not nearly as exciting as the Dog churn). Pasteurised cream is churned at a controlled temperature, in large steel vats, until lumps of butterfat form. This is then washed, to remove the buttermilk, which is fed to livestock; used to make cultured buttermilk or to make milk powder. The butter is then 
kneaded to improve texture, salted and packed for distribution.


The flavour and colour will vary depending on the manufacturing process, the amount of salt added, the type of cattle and the time of year.
Store in a cool dry place: obviously the fridge is a pretty good choice. Keep it well wrapped as it'l pick up strong flavours easily. Closely wrapped, butter can be frozen for 2-3 months.


Savoury butters (ie butter mixed with allsorts) have been popular since the 17th century, they are easy peasy to make and can catapult a meal to a level of greatness far beyond the expected. How much difference can a bit of butter make? A lot, I tell you! So here are a few combinations to try. The method is the same for all. Use them on grilled and fried fish, steak, chops, stirred through pasta, cooked veg, spread on hot toast or crumpets and melting through jacket potatoes (sweet or normal) etc etc. The possibilities are endless really. Oh and the moral of the story is...Buy British butter. It tastes good and is good for you.

Method

Remove your butter from the fridge an hour or so before use to allow it to soften (but not melt) and become workable. If you forget however, put the butter in a freezer bag and beat it up a little with a rolling pin, until you've thoroughly shown it who's boss. Whatever you're flavouring the butter with should be chopped very finely. When mixed the butter should be formed into a sausage in greaseproof paper (or cling film) and then chilled. To serve, cut off a half inch round and place on hot food just before serving.


Recipes
Maitre D'Hotel Butter - 4 oz British butter, 2 tbsp parsley, 1 tsp lemon juice, salt & pepper.
Garlic Butter - 4 oz British Butter, 2 garlic cloves (boil them for 7 mins to mellow the flavour if you prefer a milder result), salt & pepper.
Prawn Butter - 4 oz British Butter, 2 oz peeled & cooked prawns, 1tsp lemon juice.
Herb Butter - 4 oz British Butter, 1 tsp tarragon, 1 tsp parsely, 1 teaspoon of chopped shallot.
Orange & Parsley Butter - 4oz British Butter, zest of half an orange, 2 tsp orange juice, 2 tsp parsley, black pepper.
Anchovy Butter - 4oz British Butter, 6 Anchovies (drained & mashed).
Green Butter - 4oz British Butter, 2oz watercress.
Onion Butter - 4oz British Butter, 2 level tsp finely grated shallot.
Curry Butter - 4oz British Butter, 2 level tsp curry powder.
Tomato Butter - 4oz British Butter, 2 tsp tomato puree.
Paprika Butter - 4oz British Butter, 1 level tsp marmite, 1/2 level tsp paprika.
Horseradish Butter - 4oz British Butter, 2 level tsp creamed horseradish.
Almond Butter - 4oz British Butter, 2oz blanched & blitzed almonds (or very fresh ground almonds).
Hotelier Butter - 4oz British Butter, 1 tbsp each of parsley, lemon juice & mushroom Duxelles.
Lemon Butter - 4oz British Butter, zest of 1 lemon & 1 tbsp of it's juice, salt & pepper.
Mustard Butter - 4 oz British Butter, 2 tbsp grainy mustard.