14/01/2012 by Farmer K's Kitchen
My herb garden has been going crazy this summer. In a good-crazy way. At the start of the season my basil were resembling small trees and no matter how much I used the leaves for cooking, the next day the leaves would be replaced, plus some! So I decided to do a bit of preserving and this way my basil could still be used over a longer period of time.
When we were up in Far North Queensland visiting my sister-in-law, I stumbled across this nifty little tip I found in a book from the Normanton library. I took a photo of the page with my iPhone to remind myself to do this one day when I had too many herbs. What a brilliant idea. This is one way to enjoy the flavour of fresh basil all year round.
Here is the recipe that I used though as you can see it is basically whatever goes. It is so easy to make. You can also taste it as you go along and decide what you would like to add. Next time I am going to make a chilli butter log with all those chillies growing in my yard!
- Basil leaves, add much as you like, depending on how strong you want it. Because I have a Thermomix, I added the stems in too.
- a large block of butter (500g).
- 1 garlic clove (if you love garlic, chuck some more in).
- Put the basil into the Thermomix or food processor first and chop up.
- Add the garlic clove and do the same.
- Cut the butter into 2cm squares and put in the Thermomix/Food Processor and mix with the basil and garlic.
- Lay out a piece of glad wrap (you can use a container or baking sheet if you prefer).
- Place the mixture in a log formation on the wrap and then roll into a log.
- Twist the ends of the glad wrap so the butter is secure inside.
- Place in the freezer.
- When you are cooking fish, lamb, herb bread, etc just take out the log from the freezer and unwind one of the ends of cling wrap.
- Cut a piece of the Basil Butter Log off and place the piece straight into your fry pan.
- Re-twist the end of the glad wrap on the log and place back in the freezer for next time.