Ginger And Parsley Butter

From the Foodcourt column, Weekend. Parsley butters go well with fish and potatoes, tomatoes, zucchini, eggplant, beef, chicken, pork, peas, corn, rice, veal, bread, vegetables, tuna, salmon and shrimp.

• Ready In: 2 hrs
• Yields: 114 gms

Ingredients

• 113 1⁄2 g salted butter, chopped
• 1  tablespoon fresh ginger, peeled and grated
• 1  clove garlic, peeled and chopped
• 1  dash lemon juice
• 1  tablespoon fresh parsley, finely chopped
•  black pepper, to taste

Directions

1. Prepare a paste of ginger and garlic in your mixer/blender bowl.
2. Combine butter, ginger-garlic paste, lemon juice and parsley.
3. Mix well.
4. Line a small square or rectangular butter dish with clingfilm.
5. Spoon the butter onto it.
6. Freeze.
7. When it has frozen into shape, remove it from the dish alongwith the clingfilm.
8. Store refrigerated for 1 week or in the freezer for upto 2 months.