Make your own herbed butter for steaks in advance and freeze for future use as needed. Photo / The Aucklander
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
I heard that you can make herbed butter for steaks in advance and keep it in the freezer. Would you mind giving me a quick rundown on how to do this?
- Jenna
Bring the butter to room temperature. Add whichever chopped herbs and spices you like, and lightly beat
it in with a wooden spoon. Tip on to baking parchment, roll up like a sausage and seal with plastic wrap. The roll can be refrigerated or frozen and sliced as needed.
I'd like to zhuzh up my scrambled eggs - any recommendations on things to add to make them a bit more tasty?
- Simon
At The Providores and Kopapa we first cook butter to a light nut-brown colour, then add extra virgin olive oil before adding the egg mixture - it makes it lovely and rich. Chervil, chives, a little sage and tarragon are good herbs with eggs.
I have so many courgettes. How can I use them? I have stir-fried them with cocktail tomatoes, but what can I add to jazz them up?
- Beth
Pickle some. Slice into 5mm rings and pack into a heat-proof container. Boil two parts water and one part white vinegar, salt, sugar and spices (star anise, garlic, ginger, chilli, mustard seeds) to taste. Pour boiling liquid and spices over (careful if it's a glass container) and seal. Eat after three days. They'll keep for a week in the fridge if covered.
* To ask Peter a question, click on the Email Peter link below.
