With this, a little goes a long way. This is a savoury, smoky butter flecked with biltong that’s ideal for melting over steaks, spreading on bread, or brushing onto hot corn
| Created by | Spinneys |
| Prep time | 10 minutes |
| Chilling Time | 1-2 hours |
| Serves | 180g |
| Cuisine | South African |
| Diet | Other |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Allow the butter to come to room temperature for a few hours.
2
Finely chop the biltong and parsley, then add to a bowl with the softened butter and mix well.
3
Add the remaining ingredients and stir to form a smooth, flavourful compound butter.
4
Spoon onto a sheet of cling wrap, roll into a tight log, twist the ends to seal and refrigerate for 1–2 hours to firm up.
5
Slice into rounds and serve over steak, grilled vegetables or warm bread.
