CAFE PARIS CHICAGO RECIPES

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BEURRE CAFÉ DE PARIS – THE NOSEY CHEF



Beurre Café de Paris – The Nosey Chef image

Provided by Nick Nairn

Total Time P

Prep Time P

Cook Time P

Yield N/A

Number Of Ingredients 9

250g unsalted butter, softened
2 shallots
1 clove of garlic, peeled
2 anchovy fillets
2 tsp Dijon mustard
grated zest and juice of 1 lemon
1 splash Worcestershire sauce
4 tbsp flat leaf parsley, chopped
Sea salt and freshly ground black pepper

Steps:

  • Beat the butter with a whisk (use a stand mixer if you have one) until pale and creamed.
  • Then combine absolutely everything except the herbs and seasoning in a food processor and run it until combined.
  • Finally, add the herbs, and season.
  • Form the butter into a long sausage on a piece of greaseproof paper and then roll up into a log like a massive, fatty spliff. Wrap again in clingfilm and freeze.
  • To use, carve a slice off the frozen log and allow to come up to fridge temperature (room temperature if not flaming).

Nutrition Facts : Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent

BEURRE CAFÉ DE PARIS – THE NOSEY CHEF



Beurre Café de Paris – The Nosey Chef image

Provided by Nick Nairn

Total Time P

Prep Time P

Cook Time P

Yield N/A

Number Of Ingredients 9

250g unsalted butter, softened
2 shallots
1 clove of garlic, peeled
2 anchovy fillets
2 tsp Dijon mustard
grated zest and juice of 1 lemon
1 splash Worcestershire sauce
4 tbsp flat leaf parsley, chopped
Sea salt and freshly ground black pepper

Steps:

  • Beat the butter with a whisk (use a stand mixer if you have one) until pale and creamed.
  • Then combine absolutely everything except the herbs and seasoning in a food processor and run it until combined.
  • Finally, add the herbs, and season.
  • Form the butter into a long sausage on a piece of greaseproof paper and then roll up into a log like a massive, fatty spliff. Wrap again in clingfilm and freeze.
  • To use, carve a slice off the frozen log and allow to come up to fridge temperature (room temperature if not flaming).

Nutrition Facts : Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent

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