Jamie's Cook-Ahead Christmas
By Jamie Oliver
10 mins plus freezing
Super easy
serves 6
About the recipe
Flavoured butters are a fun thing to make and have available in your freezer, ready to add an incredible flavour injection to anything you’re cooking: steaks, bread, fish, grilled meat, seafood, veggies, pasta – you name it, they’ll all benefit.
Recipe From
Ingredients
GREEN BUTTER
1 lemon
250g unsalted butter
1 bunch of fresh flat-leaf parsley (30g)
50g watercress
1 tablespoon jarred or fresh grated horseradish
ORANGE, THYME & CUMIN BUTTER
2 teaspoons cumin seeds
1 bunch of fresh thyme (20g)
1 orange
2 cloves of garlic
250g unsalted butter
MEDITERRANEAN BUTTER
2 cloves of garlic
250g unsalted butter
100g sun-dried tomatoes
6 olives (stone out)
1 heaped tablespoon harissa paste
CURRY BUTTER
2 cloves of garlic
250g unsalted butter
2 tablespoons medium curry powder
2 tablespoons dried curry leaves
2 tablespoons black mustard seeds
SAGE & ONION BUTTER
2 cloves of garlic
1 medium onion
1 bunch of fresh sage (30g)
250g unsalted butter
Top Tip
If you don’t have a food processor, bash it all up in a pestle and mortar instead.
Method
- Blitz up your chosen flavour combo as below, spoon it on to a sheet of greaseproof paper, roll it up, shape it into a log and twist the ends like a Christmas cracker, then freeze for 1 hour.
- Get it out of the freezer, unwrap it and slice it 1cm thick, then rewrap and keep frozen until needed. This means you’ll be able to easily click off what you need, as and when you want it.
- You could also spoon a dollop of butter between two small squares of greaseproof paper and press down to flatten it into a disc before freezing. They’re great for popping inside a steamer when cooking veg – as the butter melts, it’ll rain down through the steamer and impart incredible flavour.
GREEN BUTTER
Peel the garlic and blitz in a food processor with the butter, parsley, watercress, horseradish and a pinch of sea salt and black pepper. Delicious with my Super steamed greens.
ORANGE, THYME & CUMIN BUTTER
Toast the cumin seeds in a dry frying pan. Pick the thyme leaves, finely grate the orange zest and peel the garlic, then blitz it all in a food processor with the butter and a pinch of sea salt and black pepper. Delicious with my Christmas carrots in a bag.
MEDITERRANEAN BUTTER
Peel the garlic and blitz in a food processor with the butter, sun-dried tomatoes, olives, harissa paste and a pinch of sea salt and black pepper.
CURRY BUTTER
Peel the garlic and blitz in a food processor with the butter, curry powder, dried curry leaves and black mustard seeds, and a pinch of sea salt and black pepper.
SAGE & ONION BUTTER
Peel the garlic, peel and roughly chop the onion, pick the sage leaves, then blitz it all in a food processor with the butter and a pinch of sea salt and black pepper.
Recipe adapted from Jamie Oliver’s Christmas Cookbook by Jamie Oliver, which is published by Penguin Random House © Jamie Oliver Enterprises Limited (2016, Jamie Oliver’s Christmas Cookbook).
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