Tenderstem® with Christmas butter
(The Christmas butter will serve many more than 4 if you don't put the remainder in the freezer, so it could roughly serve 24 if all used)
10 mins preparation
5 mins cooking
- 2 tbsp Rapeseed oil
- 200g packet of Tenderstem®
For the Christmas butter
- 250g Salted butter, to room temperature
- 2 handfuls of finely chopped chestnuts (precooked variety)
- 2 handfuls of dried cranberries, finely chopped
- 2 sprigs of fresh rosemary, finely chopped
- Zest of 2 clementines
- 1 garlic clove, peeled and finely chopped
- Salt and pepper
The remaining butter mix will sit happily in your freezer for a couple of months ready to melt on your Tenderstem® when needed.
Per serving (based on using 1/6th of the butter)
Make the Christmas butter: add all the ingredients (except the Tenderstem®) to the softened butter and combine really well.
Place the butter mix onto some greaseproof paper and shape into a long sausage with a diameter of about 2 inches.
Roll the greaseproof paper around the butter mix and tightly roll it around the butter to form an even sausage shape.
Once it’s tightly rolled with a couple of layers of greaseproof, twist one end tightly and then repeat at the other end until you have a neat sausage shaped butter mix. Place in the freezer to freeze.
Heat a large frying pan over a medium/high heat and add the rapeseed oil. Once hot, fry the Tenderstem® for a few minutes on each side until cooked and slightly charred.
While the Tenderstem® is hot, cut about 1 inch from your Christmas butter roll (about 1/6th of the roll) and place on top of the Tenderstem® to melt. Toss the Tenderstem® through the butter and serve.