Zingy butter

To make gingery bomb butter: 75g salted butter, room temperature, 2 tsps grated ginger, 1 tsp grated orange zest, 1 tbsp orange juice, 1 tsp clear honey, 2 tbsp chopped parsley. Use a blender to best the butter, once smooth, add the other ingredients and mix well. Make a fat sausage shape with grease proof paper and chill till required. Slice and serve, allowing to melt on hot fish.

Monique Chambers

Monique Chambers

Monique started indulge in 2011 having edited Gourmet and been the food and travel columnist for Malta Today. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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