- - 250g unsalted butter
- - 3 punnets Tahoon Cress
- - 175ml grapeseed oil
- - Good pinch of Maldon salt
Tahoon Butter with dried Tahoon flakes
Tahoon Butter with dried Tahoon flakes
Compound butter packing a strong punch of umami!
Ingredients
Method
Ensure butter is at room temperature
Using a high speed blender, blend the Tahoon Cress with the oil for about 1 minute or until the container of the machine becomes warm. You must create an emulsion - Strain through a coffee filter
Leave to pass gently until you are left with just pulp in the filter. Retain the oil for dressing other dishes or for cooking with
Take ¾ of the Tahoon Pulp and whisk gently in to the softened butter. Keep in the fridge until set
For the Tahoon Flakes
Wrap a dehydrator tray with clingfilm
Spread the remaining pulp evenly on to the tray and dry for a minimum of 3 hours at 55C
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