Nasturtium butter coins

Fairlady
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A fragrant and aromatic butter.

By Food24 November 03 2009
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Ingredients (7)

20.00 nasturtium — leaves and flowers
250.00 g butter — softened
1.00 lemon juice
10.00 ml lemon — peeled and grated
5.00 ml curry powder — medium, toasted
4.00 saffron — threads
salt and freshly ground black pepper
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Method:

Coarsely chop nasturtium leaves and flowers. Add to butter with remaining ingredients and mix until evenly distributed. Form into a sausage shape about 3 cm in diameter and roll up in greaseproof paper.
Chill until firm. Just before serving, slice into coins about 1 cm thick and place on grilled fish.



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