Smoked butter, a simple yet super delicious weapon to have stored away. Smoked butters can be used to roast potatoes, add to steamed veggies, cook fish, chicken or that rib of beef ready for that special occasion. This smoky creation can also be used to add a unique flavor to baking, simply replace standard butter with smoked and follow recipe as normal. Think smoked apple pie, buttered popcorn, chocolate cake with a sweet smoky finish. This will store for a few weeks in an airtight container, refrigerated.
Dice butter into 2cm cubes and place into a bowl or pot with a lid. If you have a dome (cloche) you can use this. Allow butter to come to room temperature, this helps the smoke to incorporate into the butter and makes it easier to whip at the end.
Place wood chips into the smoker, attach the hose and place the tip into the bowl with butter. Turn smoker on and Ignite wood chips. Fill the bowl with smoke, about 30-60 seconds. Remove the hose, cover to trap in the smoke and set aside to infuse for 10-15 minutes. Repeat the process for a stronger smoky flavor.
Store in an airtight container in the refrigerator ready to use.
Whip butter with a pinch of salt using an electric mixer with the paddle attachment (kitchen aid or similar) for about 10 minutes, until light, fluffy and pale in color. Make sure the butter is at room temperature. As a guide leave butter our to soften for about 60 minutes. Once whipped the butter will be light and pale in color and will remain this way.
For extra flavor try adding herbs, once whipped fold through herbs, like parsley, basil and mint. Season to taste.
For an Asian twist try adding garlic, ginger, coriander, chili and Thai basil.
Take veggies like, broccoli, green beans, sweet potato to another level with a garlic, rosemary smoked butter, sprinkle with roasted and chopped hazelnuts at the end.