Coriander and chili butter

7« cup (40 g) macadamia nuts, roughly chopped 27. sticks (250 g) butter, softened 3 tablespoons roughly chopped fresh coriander leaves 2 fresh lime leaves, finely chopped 1 large red chili, finely diced 1 tablespoon lime juice

1 Toast chopped macadamia nuts in dry frying pan on medium heat, tossing until smallest pieces are just golden. Transfer to small bowl; cool before use.

2 Place softened butter in medium bowl. Add toasted nuts and remaining ingredients; mix until well combined.

3 Place mixture on a piece of plastic wrap about 8 in. (20 cm) long. Roll mixture into a log about 2 in. (5 cm) in diameter; wrap tightly. Chill until required.

Preparation 10 minutes Cooking 2 minutes

Continue reading here: Sage butter

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