recipe e-book

the Smoking Gun
™
Smoked Chilli Butter
Prep 10 minutes
Makes 150g
125g butter, softened
2 cloves garlic, chopped
4 large green chillies (60g)
deseeded and roughly chopped
2 tablespoons chopped coriander
Zest of 1 lime
Sea salt to taste
Pinch of Hickory wood chips
Smoked Tomato Butter
Prep 10 minutes
Makes 150g
125g butter, softened
L cup (50g) sun-dried tomatoes, drained
¼ cup (30g) toasted pine nuts
2 tablespoons chopped basil
Sea salt to taste
Pinch of Applewood chips
Method
1. Place butter, tomatoes, pine nuts, basil in
the bowl of a food processor and blend until
roughly chopped. Season.
2. Repeat steps 2 and 3 from “Smoked Chilli
Butter” recipe.
Smoked Anchovy Butter
Prep 10 minutes
Makes 150g
125g butter, softened
20g anchovies, drained
Zest of ½ lemon
2 tablespoons chopped parsley
Sea salt to taste
Pinch of Hickory wood chips
Method
1. Place butter, anchovies, zest and parsley in
the bowl of a food process and blend until
roughly chopped and combined. Season.
2. Repeat steps 2 and 3 from “Smoked Chilli
Butter” recipe.
Method
1. Melt 10g of butter in a frying pan over
medium heat. Add garlic and chillies
and cook until softened. Place in the bowl
of a food process along with remaining
ingredients and blend until chopped and
combined. Season.
2. Put butter in a bowl and cover with plastic
wrap. Add pinch of Hickory wood chips to the
burn chamber of the smoking gun. Place hose
under plastic wrap with the opening sitting
above the butter. Seal the plastic wrap. Turn
smoking gun on to HIGH SPEED and ignite
wood chips. Switch to LOW SPEED and
smoke for a few seconds until bowl is filled
with a dense smoke. Remove hose and reseal
plastic wrap. Let infuse for 3 minutes.
3. Cut a 30cm square of baking paper,
place butter in the centre and roll to a log.
Twist the ends to seal. Butter will keep in
the refrigerator for 2 weeks.
BSM600 D19