This recipe uses the Breville Smoking Gun. The Smoking Gun adds a finishing touch to your food by smoking meat, fish, vegetables, sauces and cocktails for a natural smoke flavour infusion.
Smoked Chilli Butter
Ingredients
125g butter, softened
2 cloves garlic, chopped
4 large green chillies (60g) deseeded and roughly chopped
2 tablespoons chopped coriander
Zest of 1 lime
Sea salt to taste
Pinch of hickory wood chips
Method
For best results, use the Breville Smoking Gun. Melt 10g of butter in a frying pan over medium heat. Add garlic and chillies and cook until softened. Place in the bowl of a food process along with remaining ingredients and blend until chopped and combined. Season
Put butter in a bowl and cover with plastic wrap. Add pinch of hickory 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 a 30cm square of baking paper, place butter in the centre and roll to a log. Twist the ends to seal. Butter will keep in the refrigerator for 2 weeks
Smoked Tomato Butter
Ingredients
125g butter, softened
1/3 cup (50g) sun-dried tomatoes, drained
1/4 cup (30g) toasted pine nuts
2 tablespoons chopped basil
Sea salt to taste
Pinch of apple wood chips
Method
Place butter, tomatoes, pine nuts, basil in the bowl of a food processor and blend until roughly chopped. Repeat steps 2 and 3 from "Smoked Chilli Butter" recipe
Smoked Anchovy Butter
Ingredients
125g butter, softened
20g anchovies, drained
Zest of 1/2 lemon
2 tablespoons chopped parsley
Sea salt to taste
Pinch of hickory wood chips
Method
Place butter, anchovies, zest and parsley in the bowl of a food processor and blend until roughly chopped and combined. Season. Repeat steps 2 and 3 from "Smoked Chilli Butter" recipe
