Rediscovering the Spicy Balsamic Butter recipe was a blast from the past! This compound butter really ticks all the boxes – it tastes excellent on steak, as a stuffing for chicken, stirred through pasta or veggies, and lamb and on the table as serving butter.
Recently I shared my story of how I won my first ever “second mixing bowl” in a competition that Thermomix in Australia ran back in 2014 where you had to develop a recipe to enter.
As you know I absolutely love having multiple bowls for my Thermomixes (yes, I have a couple). Back then I knew having more than one bowl would help me in the kitchen – but at the time I was a stay at home mum and buying a second bowl at full retail price was beyond my means. So I set about developing recipes to enter – keeping in mind, this was before I had started seriously developing recipes for Skinnymixers!
I was so blown away when I actually won the prize with this recipe… so not only did I win a second bowl, but I fell in love with recipe developing and the rest is history.
If you’re thinking about upgrading to a TM6, or perhaps even adding a second Thermomix to your kitchen – the current offer of an extra Bowl, Blade and Lid Set for only $29 (usually $375), with the purchase of your new TM6 is the best promotion to take advantage of before it finishes December 12th – you can click here to learn more about the offer.
I asked the Skinnymixers Community what having more than 1 mixing bowl meant to them and apparently they love their multiple mixing bowls as much as I do! I’d also like to thank Betty Wong for the amazing recipe photo upgrade – I’m currently out of action resting after having back surgery. Betty doesn’t like spicy foods and was cooking it for her husband, but after test tasting it she ended up cleaning the bowl with some fresh bread and declared her love for it. So if you are on the fence about trying it, I highly recommend giving it a go!
TIP: When you have finished making your flavoured butter, don’t wash the bowl! Add some cooked pasta and stir through on reverse, speed spoon. You can also add some cooked egg yolks and do a flavoured egg spread.
Ingredients
- 2 cloves garlic - peeled
- 10 g ginger - peeled, cut into coins
- 2 stalks spring onions - white part only, roughly chopped
- 2 large red chillies - tops removed, roughly chopped
- 30 g Italian Parsley - stalks removed
- 75 g balsamic vinegar
- 50 g olive oil - to cover
- 250 g butter - or up to 500 g butter to be less spicy
Instructions
- Add garlic and ginger to mixer bowl, chop for 3 sec/speed 8/MC on.
- Add spring onion and chilli to mixer bowl, chop for 3 sec/speed 6/MC on.
- Scrape mixer bowl down, add parsley. Chop for 5 sec/speed 6/MC on. Scrape mixer bowl down and if large chunks remain, chop for another 4 sec/speed 6/MC on.
- Scrape mixer bowl down, add enough olive oil to cover mixture and balsamic vinegar, mix for 5 sec/speed 3/reverse/MC on.
- At this point you can either choose to use 250 g butter, cubed for a flavour explosion or 500 g butter for a mild butter (you can also choose to take half of the mix out to use as a Spicy Balsamic Dip if you don't want to make 500 g flavoured butter)
- Add cubed butter to mixer bowl, mix for 20 sec/speed 4/MC on or until combined. Scrape mixer bowl down and repeat if needed.
- Either serve or roll tightly in baking paper and freeze to allow you to cut into pats of butter.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 238kcal | Carbohydrates: 3g | Protein: 1g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 167mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1215IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg