Cousin Herb (Rcp# 0016)

The recipe for the herbal ‘butter’ I promised. Goes well with all things smoked, fried and barbequed.

Ingredients for ‘Cousin Herb’

• 1 handful arugula salad
• 1 handful parsley leaves (plain, ‘Italian’ style)
• 5 – 7 fresh basil leaves or 1 teaspoon dried basil
• 5 – 7 fresh bear’s garlic chives or 1 ½ teaspoons bear’s garlic in oil
• 170 g ‘butter’ (plant-based), room temperature
• 2 teaspoons lime juice
• 1 knife point caraway, ground
• nutmeg, freshly ground
• ½ teaspoon salt (mild)

Preparations for ‘Cousin Herb’

1. Chop all the fresh salad greens and leaves/herbs with a cradle knife and, except the butter, mix with the rest of the ingredients to make a paste.
2. Place the butter on a soup plate. Cut into pieces, then mash a little with a fork.
3. Spoon the herb paste onto the mashed butter and gently work the two components together with a fork, mashing and mixing. Allow the butter mixture to stand at room temperature for half an hour. Then put it in a cool place for half an hour before serving. The butter should not be too hard, so that it is easy to spread on bread, but not too liquid, so that it runs off.

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