Homemade Herb Butter

Pour 500ml of thickened cream in to a stand mixer bowl and whisk on high for 10 minutes.

Once the butter has separated from the liquid left in the bowl remove. Place in to a large bowl full of cold water and press together. Once the water runs clear remove the butter and place in to a bowl.

Add 1 tbsp diced shallot, 1 diced fresh red chilli, 1 tsp minced garlic, chopped fresh Italian parsley and Murray River Salt to taste. Mix the butter with a spoon until the ingredients are fully mixed through.

Place the compound butter on to a sheet of baking paper. Spread the butter out flat in the baking paper and tightly in to a log. Twist the ends off tightly to create a firm log.

Place in the fridge and allow to harden.

This butter will store in the fridge for 1-2 weeks or in the freezer for up to 6 months.