In Europe, and particularly in France, butter is inseparable from gastronomy. It clearly represents a certain way of life, and despite the evolution of eating habits, it remains essential for cooks and chefs.
Walk into a kitchen and look for the butter… it is never far away. Trends change, culinary techniques evolve, but it remains the favourite ingredient of chefs and delicious cuisine.
Flavouring butter is extremely simple. Simply combine softened butter with the desired aromatic ingredient: lemon, orange, or yuzu zest, fresh herbs, fruit… Butter can be flavoured with almost anything. In just a few minutes, the butter is reinvented, full of originality. Add a few pieces of dates, a hint of spice, a sprinkling of crushed raspberries, and it is transformed. Once flavoured, the butter can be spread on bread or used to cook and flavour fish, white meat or vegetables.
Chefs based in France, Asia and the Middle East dream up recipes for flavoured butters, and took it a step further by creating a recipe using one of them.
Discover these butters, each one a reflection of different culinary traditions, and discover the boundless imagination of chefs around the world.
ROASTED POULTRY SUPREMES WITH ZAATAR BUTTER
- 250g poultry breasts
- 30g zaatar butter
- 200g new carrots
- 20g butter
- A pinch of salt
- 5g sugar
- 250g potatoes – 200g leeks
- Brush the chicken breasts with half the flavoured butter
- Marinate for 4 hours in a cool place.
- Peel and wash the carrots and shorten the tops to leave about 1 centimetre.
- Arrange the carrots next to each other in a saucepan.
- Add 20g of butter, 1 pinch of salt and sugar and wet with water to just cover them.
- Cover and bring to a boil, then simmer over low heat for 25 minutes.
- Remove the cover and allow the water to evaporate.
- Stir in the butter in a circular motion to coat the carrots.
- While the carrots are cooking, peel and wash the potatoes, cut them into slices and brown them in butter.
- Clean the leek, cook it in water until it is still a little crunchy, and then caramelise it in butter.
- Bake the chicken breasts at a low temperature in the oven at 90°C for 50 minutes.
- Arrange the supremes and vegetables on a plate and serve with the remaining zaatar butter.