chervil and caper butter
Hi everyone! chervil is such a delightful herb - it has a mild aniseedy flavour which works really well with salmon or eggs, or try some chervil butter melted into a jacket potato....
to make the chervil butter, blanch some chervil, baby spinach and watercress in boiling water for 30 secs and then refresh them in very cold water. dry them gently. put the herbs, 150g unsalted butter, tsp capers, garlic clove, 1 anchovy fillet and a couple of squeezes of lemon juice into a food processor, and blend until smooth.
Season, and put the mixture on a sheet of cling film. roll up into a tube shape and then roll in the film. put in the fridge or freezer until firm and then wrap in another layer of film or greaseproof paper.
Cut slices from the roll when you need them for meat or fish, or melt into a steaming hot tattie.