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On a whim I decided to use some (unsalted) shelled pistachios that I had left over. I toasted the pistachios briefly thenblitzed them (125g or so) up in a handheld blender until they were quite fine - about the consistency of semolina. Then I slowly added in cubes of butter, about 250g in total. And, err, that was it. All incredibly easy. The butter is currently chilling again in the fridge - the pistachios were still hot from the toasting when I started blending and that plus the mixing made the result liquid but it's firming up again. I added a bit of salt because I like salty things but other people probably wouldn't want to. Next time I do this I may toast the nuts with some cayenne. Mine was quite smooth. To do chunky I guess you blitz the nuts coarsely then remove half and blitz the rest down to fine. Then after finishing blending the butter and fine nuts you'd add in the rest and mix gently. I'm not quite sure what to do with it though. Obviosuly having it on toast is an option but I'm trying to work out what else. Under the skin of a roast chicken or stuffed inside a chicken breast would work. Maybe stirred through some pasta with chicken pieces. Mixed into mash potatoes would be good. Maybe with some fish (salmon or trout probably). The internet suggests guinea fowl (under the skin and then combining some with chicken stock for sauce) and medallions of veal (mix with cream for a sauce). Any other suggestions?
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