Homemade Butter

Why bother making your own butter? I have never had a reason to make butter but last week I asked my Dad to pick up a tub of fresh cream for some left-over mince pies and he got the cream – all the cream. The only cream left in the local shop, a glorious two-litre carton. The pies were so good and the leftover cream gave me an excuse to have a go at making butter!

I split the butter into two batches and flavoured with ingredients I could cook with; basil and garlic (for bread, mushrooms, steak) and the second with a citrus blend of lime, lemon and orange rind (great for fish, risotto and stirfries) and used the buttermilk for some other tasty recipes.

I would love to give butter making another go and make a smoked butter using liquid smoke, or a dill/tarragon butter for fish or maybe make a sweeter butter with sugar, cinnamon and nutmeg for scones or apple crumble.

Homemade Butter

Ingredients

1.8L fresh cream

Flaky sea salt

Other herbs/spices/flavourings

Method

Using an electric mixer set on medium-high, whisk the cream until the liquid and fat start to separate. Keep a close eye on it as liquid will start to splash out as more of the fat separates.scullery_whipped cream

Drain the liquid using a strainer and keep it for other recipes. See here for a buttermilk bread recipe.

scullery_strained cream

Salt the butter before pressing into the strainer using a spatula to remove any excess buttermilk. Mix in any herbs/spices before wrapping in greaseproof paper and storing in the fridge or freezer.scullery_moulded butter

Here’s the citrus butter… and I’ll post a recipe for citrus-glazed root vegetables here soon.

scullery_spoon butter

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SculleryMade is a Belfast project to share recipes using quality, locally sourced ingredients. Our main recipes include methods for cooking, baking, brewing and curing.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com

SculleryMade Spiced Sausage Rolls

Pork, cinnamon and nutmeg. This simple recipe puts a warm and spicy twist on the humble sausage roll, an age-old savoury favourite. I first made these last year during a visit home to Ireland from Australia. I wanted to have proper black pudding but wasn’t hungry enough for a Fry-up and I washed them down with my Dad’s Mac’s Armagh Cider for a perfect pairing of pork and apple.

I’ve used SculleryMade Belfast Black Pudding, although if you can’t get your hands on this you could use Rosscarbery’s Black Pudding from Co. Cork, or Clonakilty Black Pudding, also from Co. Cork. The main thing is that your black pudding needs to be soft enough to blend well through the sausage meat. The folks up in the north coast smokehouse do a great beech wood smoked sea salt, available online from Indie Fude. For this recipe, I used shop-bought pastry, because life is too short to be rolling and folding and rolling some more!

Enjoy!

Spiced Sausage Rolls

Ingredients

1 pack of rolled puff pastry

350g sausage meat

175g black pudding meat

1tsp nutmeg

½ tsp cinnamon

Egg wash

Finely chopped pistachios

Smoked sea salt

Method

Combine the meat and spices in a bowl and mix thoroughly.

Cut the pastry in half and fill a line of spicy meat along the centre of both halves.Spiced Sassige 3

Wash the pastry on either side of the meat with egg wash and fold the pastry to seal the roll.

Cut individual sausage rolls 1.5 inches thick and place seal-side down on a baking tray lined with grease-proof paper.

Spiced Sassige 4

Brush the sausage rolls with egg wash and sprinkle with pistachio nuts and smoked sea salt.

Spiced Sassige 2

Cook in a pre-heated oven @180°C for 25 mins or until pastry is golden.

Spiced Sassige Rolls

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For more recipe ideas using local ingredients check out our blog http://scullery-made.com 

Belfast Black Pudding is available from SculleryMade regularly at Inns Market on the last Saturday of every month.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com