This is one of those recipes that you will stick to the fridge with your tacky Barcelona fridge magnet and always have a supply of in the freezer. You may want to invest in some eating pants or active wear for this recipe – Valdeon Blue, quince, Crawford’s raw butter and other friends all get churned into a very handsome compound butter. Melted on top of a free range pork chop, rump steak or even on a sassy eggplant parma will guarantee to make it the belle of the butter ball.
Myself and Enrico are massive fans of anything grilled and in pork chop form so this drinks pairing is, let’s just say a bit of a mic drop! This makes around 20 portions of our Spanish inspired butter.
Enrico’s matchy matchy – Cruce de Paraje ‘Crusol’ Vinos al Margen
Jessie’s Juice – Con Traas Lemonade
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
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!