Smoked Chili Butter
By Breville
Smoked Chili Butter
By Breville
Yield/Serves:
Makes 6oz (170g)
- 4oz (115g) butter, softened
- 2 cloves garlic, chopped
- 4 large green chilies (60g), deseeded and roughly chopped
- 2 tablespoons chopped cilantro
- Zest of 1 lime
- Salt, to taste
- Pinch of hickory wood chips
Melt a pat of butter in a frying pan over medium heat. Add garlic and chilies and cook until softened. Place in the bowl of a food processor along with remaining ingredients and blend until chopped and combined. Season.
Put butter in a bowl and cover with plastic wrap. Add a pinch wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the butter. Seal the plastic wrap. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.
Cut an 11" (30cm) square of baking paper, place butter in the centre and roll into a log. Twist the ends to seal. Butter will keep in the refrigerator for 2 weeks.
Put butter in a bowl and cover with plastic wrap. Add a pinch wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the butter. Seal the plastic wrap. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.
Cut an 11" (30cm) square of baking paper, place butter in the centre and roll into a log. Twist the ends to seal. Butter will keep in the refrigerator for 2 weeks.