‘Café de Rosheen’ Butter
Chef Rosheen Kaul packs "every flavour I love" into this take on Cafe de Paris butter.
- prepare
- cook
- 20 servings
- Moderate
Café de Paris is a classic compound butter, packed with savoury ingredients like shallots, mustard, herbs and lemon zest, and usually served with steak. The original recipe, from Café de Paris in Geneva, is a closely guarded secret.
‘Café de Rosheen’ butter is my ultimate butter, filled with all of my favourite things – and I’m thrilled to share it. It’s spiced with fruity pink peppercorns and cumin, herbaceous and fresh coriander and lemongrass, pops of acidity from pickled chilli and lemon, and a deep savouriness from the fish sauce.
Basically, it’s every flavour I love, and everything I am as a chef, encapsulated in butter. My favourite way to eat this is on a big, crispy, panko-crusted schnitzel, but it would be amazing on baked scallops and fish or used to sauté arborio rice to start a risotto. The warm spicing makes it well-suited for red meat as well.
Ingredients
- 1 tsp pink peppercorns
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 300g (approx. 1¼ cups) salted butter, softened
- 1 tsp chilli flakes
- 2 tsp finely sliced coriander (cilantro) leaves
- 2 stalks coriander stem, finely sliced
- 1 stalk lemongrass, finely sliced
- 3 cloves garlic, finely grated
- 3 pickled chillies, finely chopped
- ½ tsp curry powder
- 1 tsp fish sauce
- Zest from 2 lemons
Instructions
- Toast the peppercorns and cumin seeds over low heat in a small pan until dark and fragrant.
- Transfer to a spice grinder or mortar and pestle and crush. Some coarser bits are fine for texture, but a medium grind is best.
- Combine the butter, toasted spices and the remaining ingredients in a medium bowl or the bowl of a stand mixer fitted with the paddle attachment and combine until well incorporated.
- Use immediately – or roll up tightly in baking paper or plastic wrap and keep refrigerated for up to 5 days, or frozen for 1–2 months.
