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Jess’s Monthly Melt Down: Belle of the Valdeon Butter Ball

Name: Jess’s Monthly Melt Down: Belle of the Valdeon Butter Ball
Cook time: 15 min
Ingredients: 2 blocks of Crawford’s Butter 150g of Valdon Blue 50g of Quince Paste 2 tbsp of Fallot Dijon Mustard 1 tsp of Smoked Paprika

Cook: 15 mins
Difficulty: Easy
Method: No-cook

Ingredients

2 blocks of Crawford’s Butter 150g of Valdon Blue 50g of Quince Paste 2 tbsp of Fallot Dijon Mustard 1 tsp of Smoked Paprika

Method

Make sure all of the ingredients are at room temperature, then pop everything into a free standing mixer and whip. Roll out like a little sausage in parchment paper and put into the fridge until firm. Slice into portions and put in a zip lock bag in the freezer. Take out a portion as you need it – I serve it on freshly grilled meat as it’s basically a self-saucing sauce!
x Jess

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