Timut & cardamom pepper butter
- Preparation and cooking time
- Prep:
- Plus chilling
- Easy
- Serves 6
Skip to ingredients
- 75g softened unsalted butter
- ½ tsp timut pepper
- ¼ tsp cardamom seeds(about 4 pods)
Nutrition: Per tbsp
- kcal112
- fat12g
- saturates8g
- carbs0.1g
- sugars0.1g
- fibre0g
- protein0.1g
- salt0g
Method
step 1
Beat the butter with an electric whisk or in a small blender until pale and fluffy. Finely grind the timut pepper and cardamom seeds using a pestle and mortar, then stir into the whipped butter with a pinch of salt, if you like. Spoon into a dish or shape using a waxed wrap or baking parchment and chill until needed. Will keep for one week. Serve with crusty bread or melt onto grilled or barbecued chicken.
