Pizazz Butters

These can be made 6 weeks in advance and chilled. These are great with grilled meats , just put it on the meat straight off the bbq.

• Ready In: 5 mins
• Yields: 3 butter

Ingredients

• 250  g unsalted butter
•  coriander
• 1  chili pepper
• 125  g blue cheese
• 100  g black olives, pitted
•  fresh thyme

Directions

1. Coriander chilli butter: Put 250g unsalted butter in a processor with a handful of chopped coriander, 1 seeded chopped chilli, 1 tbsp lime juice, 2 tsp salt and 1 tsp black pepper. Pulse until well blended. Shape into a cylinder with the help of kitchen foil, by rolling like a christmas cracker and tightening the edges. Freeze in the foil until needed. To slice from frozen warm a knife in hot water.
2. Blue cheese butter: Put 250g unsalted butter in a processor with 125g blue cheese and 2 tsp black pepper, then pulse till well blended.
3. Black olive butter: place 250g softened butter in a processor with 100g pitted black olives, 3 tsp thyme leaves , 1 tso pepper and 1 tsp salt.