Bought yourself a truffle this winter but don't know how to use it or have some left over from your roast chook? Our favourite way to prolong the life of truffles is making it into a compound butter and it couldn't be easier. Take grated truffle and butter, roll it up and freeze it, allowing you to add the delicious flavour of truffle into any meal over the next few months. Top a nicely charred piece of porterhouse, add to a pasta, a chicken kiev or mash potatoes, the options are endless.
The most important rule before making any kind of compound butter is that the butter is at room temperature. If you'd like to speed up the process, cut the butter into discs, but try to avoid putting it the microwave to soften it as you don't want it to melt.
When the butter is at room temperature and it is malleable, add the grated truffle into the butter and mix thoroughly.
Place the butter into a log shape on some baking paper and turn once.
Using light pressure, roll the butter towards you, creating a tight log of butter. If it's getting too long and thin, squeeze the ends in to compress it nice and tight.
This recipe came about when thinking of ways to reinvent the leftovers from your roast lamb shoulder and it did not disappoint. You feel warm just looking at it! It's a simple recipe that you can adjust to whatever vegetables that you have in your fridge and it's perfect to have as back up meals in the freezer. The lentils could be swapped for soup mix, chickpeas or even small pasta.
Take your time and enjoy the process of cooking a piece of brisket low and slow. It takes less effort than many meals, it just needs time. The upside, is it leaves you with more of the day to do other important things, while it slowly simmers away, resulting in the most tender and juicy meat and sauce.
Lasagne has to be one of the first recipes that springs to mind when you think of comfort food and it's a great option for bulk cooking on a Sunday afternoon. This recipe is a mix of our organic beef mince and pork sausages, meaning you really don't need to add to much to flavour the sauce.