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Food, food, food

You’ll love this super easy savoury butter to serve with new season peas, a delicious lamb roast, lamb medallions, kid-friendly lamb chops. It’s also a perfect partner to corn cobs and makes a delicate sauce for store-bought ravioli!  Makes 1 log.

Mint sauce butter

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INGREDIENTS:     
  • 4 cups mint leaves
  • 1 tablespoon brown sugar
  • 1 tablespoon malt vinegar
  • 250g (1 cup) unsalted butter, chopped and softened
  • 1 ½ teaspoons sea salt flakes
  • cracked black pepper 
METHOD:
  1. Place the mint in a food processor and whizz until finely chopped.
  2. Add the remaining ingredients and process until well combined.
  3. Place the mixture on a sheet of non-stick baking paper and shape into a log.
  4. Roll to enclose, twist the ends to seal and refrigerate for at least 2 hours or until firm. ​

Hints and Tips:
  • The butter will keep wrapped and refrigerated for up to two weeks.
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© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
Photo from Michael Stern
  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US