Smoked Chilli Butter

User Reviews

4.3

18 reviews
Good
  • Prep Time

    5 mins

  • Total Time

    5 mins

  • Servings

    10

  • Calories

    84 kcal

  • Course

    Condiments

Smoked Chilli Butter

This smoked chilli compound butter wonderfully rich. It smells A-Maz-Ing!!!! Just look at the colour! Perfect on your meat, fish or veg!

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Ingredients

Servings
  • ½ cup butter salted
  • 2 teaspoon smoked paprika
  • 1 teaspoon dried chilli flakes
  • pinch oregano

Instructions

  1. Place all the ingredients into the food processor and give it a good blitz.½ cup / 120 g butter2 tsp smoked paprika1 tsp dried chilli flakes pinch oregano
  2. Use a spatula to push the sides down and pulse blitz until you have a well combined butter.
  3. Lay a large strip of cling film out on the bench , spoon the butter into a rough log onto the long edge of the cling film. (It will take up the centre 3rd of the the cling film. Carefully roll the cling film around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log.
  4. Tie a quick knot in the ends of the cling film and store it in the fridge.

Nutrition Information

Show Details
Calories 84kcal (4%) Carbohydrates 0.3g (0%) Protein 0.2g (0%) Fat 9g (14%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.4g Cholesterol 25mg (8%) Sodium 78mg (3%) Potassium 16mg (0%) Fiber 0.2g (1%) Sugar 0.1g (0%) Vitamin A 548IU (11%) Vitamin C 0.01mg (0%) Calcium 4mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 84 kcal

% Daily Value*

Calories 84kcal 4%
Carbohydrates 0.3g 0%
Protein 0.2g 0%
Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.4g 20%
Cholesterol 25mg 8%
Sodium 78mg 3%
Potassium 16mg 0%
Fiber 0.2g 1%
Sugar 0.1g 0%
Vitamin A 548IU 11%
Vitamin C 0.01mg 0%
Calcium 4mg 0%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.3

18 reviews
Good

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