917
MARINATED GINGER & MAQUAW PEPPER,
DOUCHI & CHILLI PEPPER,
SALTED EGG YOLK BUTTER
BY SHUN KAI HO
BUTTER OF EUROPE
Serves 1 | Prep/cooking 30min
MARINATED GINGER & MAQUAW PEPPER BUTTER |
INGREDIENTS |
- 200g sweet butter
- 25g marinated ginger
- 60g maqaw pepper
- The zest of a lemon
- 20g maple syrup
- Salt
PREPARATION |
- Chop the marinated ginger, mix with the maqaw pepper and fry over low heat
- Allow to cool and grind to powder in a mixer bowl
- Mix the softened, sweet butter with maqaw pepper, lemon zest, maple syrup, and salt to taste
- Place on cling film and form into a cylindrical shape, then let it harden in the refrigerator before use
BUTTER WITH DOUCHI &CHILLI PEPPER |
INGREDIENTS |
- 200g sweet butter
- 55g douchi (black salted and fermented soy)
- 40g red pepper
- 25g green chilli pepper
- 10g garlic
- 15g scallions
- 2g sugar
- 10g soy sauce
PREPARATION |
- Soak the douchi in water, then drain it and squeeze it lightly to remove the water it contains.
- Chop with red pepper, green pepper, garlic and chives.
- In a wok, heat a knob of butter and sauté the garlic, then add and sauté the chopped chilli and douchi mixture.
- Season with sugar and soy sauce.
- Allow to cool then add to the softened butter. Wrap the butter into a cylinder with cling film and let it harden in the refrigerator before use.
SALTED EGG YOLK BUTTER |
INGREDIENTS |
- 200g sweet butter
- 80g salted egg yolk
- Rice vinegar
- The zest of a lemon
- 60g custard made with salted egg yolk
- 30g brioche breadcrumbs
- Salt, pepper
PREPARATION |
- Spray a little rice vinegar on the salted egg yolk and bake until it is cooked through in a preheated oven at 180°C.
- Strain through a sieve to obtain a fine powder.
- Mix the softened sweet butter, salted egg yolk powder, lemon zest, salted egg yolk custard and brioche crumbs.
- Season with a little salt and pepper.
- Place onto cling film, wrap the butter and give it a cylindrical shape.
- Allow to harden in the refrigerator before use.