Ingredients
600 g pure cream
- 500 g Water (chilled)
- 1 red chilli fresh
- 1 green chilli fresh
- 1 lime (zest only)
- 2-3 tablespoon coriander fresh
Accessories you need
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Peel lime, ensuring not to include any of the white pith, add to mixing bowl.
2. Cut in half red chilli and green chilli and deseed, add to mixing bowl
3. Coriander (handful), add to mixing bowl.
4. Chop ingredients 3 seconds at speed 7.Set aside and clean mixing bowl.
5. Insert Butterfly to mixing bowl. Place cream into mixing bowl and whip for 2 - 3 minutes at speed 4. Remove butterfly.6. Use the TM basket to strain liquid from the mixing bowl (this is the butter milk, set aside and use in baking if desired).
7. Place chilled water to the mixing bowl and mix 5-10 seconds at speed 4. Using TM basket strain liquid from the mixing bowl.
8. Add Coriander, Chilli, Lime mix to the mxing bowl with the butter, mix 20 seconds at speed 4 to combine the flavours into the butter mixture.
It's tasted wonderful with some seasonal corn that I had in the fridge. Tangy, delicious and lip smackingly good!
Enjoy.
Coriander, Chilli, Lime Butter
Tip
Save the Buttermilk to be used in baked goodies ie. scones.
The flavours scream Summer, BBQ's, happy days. Baste lashings of the butter over seafood on the BBQ.
Rub all over your next Roast Chicken - delicious!
And don't forget, it freezes beautifully.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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