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Miso and poppy seed butter

by GBC Kitchen
  1. Miso and poppy seed butter
Item 1 of 1
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Pollyanna's miso and poppy seed compound butter (or flavoured butter) recipe is a wonderful staple for the freezer and perfect for sprucing up any regular side dish. Melt over steamed new potatoes and vibrant broccoli or keep things super simple and simply spread onto fresh sourdough bread.

First published in 2018
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Ingredients

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Method

1
Stir the miso, poppy seeds and sunflower seeds into the butter and mix to combine until the ingredients are distributed evenly
2
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
3
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
4
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return the log to the freezer for another time
First published in 2018
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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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