Winter 2018 PURE BRILLIANCE

Winter 2018 PURE BRILLIANCE

Because we re passionate about ensuring cooking and creating delicious food is simple and easy for everyone, we ve put together a set of easy to follow recipes that transform your basic ingredients into brilliant meals. PureSky butter blends can be enjoyed across any meal throughout the day. There s our scrumptious scrambled eggs for breakfast, gnocchi & burnt butter sauce for lunch, savoury muffins for the mid-afternoon munchies, or delicious spaghetti clams for dinner. Plus many more as well. That s just a snapshot of what s possible though, and we d love to hear about your creations as well. Get cooking, take a snap and tag @pursekybutterblend with the name of your dish on Instagram and your creation may end up being shared with our community!

MUSHROOM & CARROT WINTER SALAD WITH PEARL COUSCOUS

MUSHROOM & CARROT WINTER SALAD WITH PEARL COUSCOUS 45 MIN SERVES 2 LEVEL Ingredients 7 tablespoons of PureSky Roasted Garlic & Chive Butter Blend 1 bunch of dutch/baby carrots, washed 400gms (7-8) portabella mushrooms, sliced 1 cup of pearl couscous 1 lemon Salt and rocket, to serve Method 1. Preheat your oven to 160 Celsius and line a baking tray with baking paper. Spray with a touch of oil (which helps to stop the butter burning). 2. Place the carrots in the tray (including the carrot tops), and rub with 2 tablespoons of PureSky Butter Blend. 3. Bake for 20-25 minutes, or until the carrots are tender and the butter is caramelising. 4. Meanwhile, place the mushrooms in a large non-stick fry pan sprayed lightly with oil. 5. Turn on a medium heat and add the sliced mushrooms and 3 tablespoons of PureSky Butter Blend. 6. Cook until the mushrooms are tender, but still juicy and plumb (3-5 minutes). 7. Cook the pearl couscous as per packet instructions (we use the evaporation method 1 cup of couscous to about 11/3 cups of water). 8. Once the couscous is cooked, stir through 2 tablespoons of PureSky Butter Blend and the juice of half a lemon. 9. To serve, place the couscous in a bowl and top with baked carrots, mushrooms and an extra squeeze of lemon juice. Season to taste. Pure Brilliance Recipe Book 5

ROASTED CAULIFLOWER & PESTO PEPPERCORN SOUP WITH BACON CRUMBLE

ROASTED CAULIFLOWER & PESTO PEPPERCORN SOUP WITH BACON CRUMBLE 4 MIN SERVES 4 LEVEL Ingredients Approximately 100 grams (just under half a tub) of PureSky Peppercorn and Pesto Butter Blend 2 whole cauliflowers, greens trimmed, roughly chopped 2 small potatoes, peeled and roughly chopped 2 leeks, ends trimmed, and roughly sliced 4 rashers or bacon, fat trimmed and finely diced 2 slices of day old bread, roughly cut into small cubes 2 cups of vegetable stock (500ml) plus water, as needed Baby spinach, fresh bread and extra PureSky Peppercorn and Pesto Butter Blend, to serve Method 1. Preheat oven to 180 Celsius. Line two baking trays with baking paper and spray lightly with oil. 2. Add the cauliflower and potatoes to the baking trays and rub PureSky Butter Blend all over, reserving 2 tablespoons of butter. 3. Bake for 45-50 minutes, tossing regularly, until the cauliflower and potatoes are tender and golden. 4. Meanwhile, fry the leeks in a splash of oil (to stop the butter burning) and 2 tablespoons of PureSky Butter Blend until soft and caramelised. Set aside. 5. To make the bacon crumble, fry the bacon and bread in a non-stick fry pan (no oil or butter required) until the bacon is crisp and the bread is toasted. Allow to cool, then use a food processor or hand mixer to process into a chunky crumb. Set aside. 6. To make the soup, add the roasted cauliflower and potatoes, the leeks and vegetable stock to a large pot with 500mls of water. 7. Used a stick blender to blend smooth, adding water until the desired consistency is reached. 8. To serve, heat the soup and add a small handful of baby spinach to each serving bowl, before topping with the hot soup and sprinkling with bacon crumble. Delicious with hot crusty bread with a generous spread of PureSky Peppercorn and Pesto Butter Blend. Pure Brilliance Recipe Book 7

SPAGHETTI CLAMS

SPAGHETTI CLAMS 20 MIN SERVES 4 LEVEL Ingredients 50 grams PureSky Garlic and Chives Butter Blend 500grams spaghetti 2 garlic cloves, minced 2 dozen clams, scrubbed 1/4 cup water 1/4 cup finely chopped parsley Salt and pepper Method 1. Cook pasta in a large pot of boiling salted water, then drain well. 2. Meanwhile, in a large pan melt PureSky Butter Blend and toss in garlic until transparent. 3. Add clams and water and simmer until clams open and are just cooked through, around 5 8 minutes. 4. Toss cooked pasta and parsley through the clams over moderate heat. Season with salt and pepper and serve. Pure Brilliance Recipe Book 9

CLASSIC ROAST CHICKEN

CLASSIC ROAST CHICKEN 1 HR 15 MIN SERVES 4 LEVEL Ingredients 1/4 cup PureSky Garlic and Chives Butter Blend 1 whole chicken, about 2 kilos Salt and pepper 1 lemon quartered Method 1. Preheat oven to 220 Celsius. Lightly grease a baking tray and place greaseproof paper on a tray. 2. Using cooking shears cut through the back of the chicken so it can lay flat with breast side up. 3. Place chicken breast side up on the baking tray. Gently rub lemon over the chicken, then rub entire chicken with PureSky Butter Blend. Season with salt and pepper. 4. Place in oven and roast for 1 hour or until golden and the juices run clear. Stand covered for 10 minutes before carving. Serve drizzled with cooking juices and an extra squeeze of fresh lemon. Pure Brilliance Recipe Book 11

GNOCCHI & BURNT BUTTER SAUCE

GNOCCHI & BURNT BUTTER SAUCE 20 MIN SERVES 4 LEVEL Ingredients 100grams PureSky Garlic and Chives Butter Blend Pre-made gnocchi 1 cup (80 grams) shaved or grated parmesan cheese Salt and pepper Fresh basil to serve Method 1. Prepare gnocchi to packet instructions. 2. In a small saucepan over medium heat, gently stir PureSky Butter Blend until melted. Cook for 5 to 8 minutes or until butter is lightly browned. Swirling occasionally and skim off any foam as necessary. 3. Remove from heat and stir in salt and pepper to taste. Toss through cooked gnocchi. 4. Serve hot and sprinkle with torn fresh basil leaves and parmesan cheese. Pure Brilliance Recipe Book 13

FISH PARCELS

FISH PARCELS 25 MIN SERVES 4 LEVEL Ingredients 4 generous knobs of PureSky Garlic and Chives Butter Blend 2 tomatoes thinly sliced or cherry tomatoes halved 1 lemon Small bunch of chives 4 rockling fillets (or similar firm white fleshed fish) 4 tablespoons dry white wine Method 1. Preheat your oven to 230 Celsius. 2. On a baking tray lay one sheet of baking paper over another, long side of the paper horizontal. 3. Place chives in the middle of the baking paper. Season fish on both sides with salt and pepper. Layer fish on top of the chives. 4. Place the sliced tomatoes over the fish. Season tomato with a pinch more salt and pepper and a knob of PureSky Butter Blend. Drizzle with white wine. 5. Seal the packet closed by rolling and crimping the long sides together over the ingredients, so no steam can escape. Place on baking tray. 6. Bake for 10-15 minutes, until fish cooked through. Timing depends on the thickness of fish. As a guide allow 10 minutes for a 1.5 cm fillet; 15 minutes for 2 cm fillet. If you are cooking more than one packet, add another minute to cooking time for each additional packet. 7. Just before serving, carefully open the packet, add a squeeze of lemon juice over everything. Pure Brilliance Recipe Book 15

SCRAMBLED EGGS WITH SMOKED SALMON

SCRAMBLED EGGS WITH SMOKED SALMON 15 MIN SERVES 2 LEVEL Ingredients 2 tablespoons PureSky Peppercorn and Pesto Butter Blend 8 eggs 1/2 cup milk or 1/4 cup milk and 1/4 cup cream (if being decadent!) 4 slices smoked salmon 1 lemon Your favourite bread toasted to serve Method 1. Crack eggs into a mixing bowl and beat until they turn a pale yellow colour. 2. Heat a non-stick fry pan over medium to low heat and add PureSky Butter Blend. 3. In your mixing bowl add the milk (or milk and cream) and whisk using an electric beater or stand mixer. You want to get a lot of air into the eggs. 4. Gently pour the egg mixture into the hot pan. Let the eggs cook for a minute until they start to set. 5. Slowly move the eggs around the pan with a wooden spoon, tilting your pan to let the liquid run under the cooked eggs. 6. Turn off the heat and continue to stir until all the eggs are cooked, trying to keep large curds. 7. Place your toast on a plate and gently slide eggs on top. Top with fresh smoked salmon and a squeeze of lemon juice. Pure Brilliance Recipe Book 17

SAVOURY PANCAKES

SAVOURY PANCAKES 20 MIN SERVES 2 LEVEL Ingredients Pancakes 1 1/2 cups milk 1 egg 2 cups self-raising flour, sifted 1/4 teaspoon bicarbonate of soda, sifted Pinch of salt 25g butter, melted Toppings 2 tablespoons of PureSky Roasted Garlic and Chive Butter Blend 100g of smoked salmon Handful of Dill Method 1. Combine flour and bicarbonate of soda into a bowl and make a well in the centre. In a medium sized bowl whisk milk and egg together then add to flour mixture and whisk gently until combined. 2. Heat butter in a non-stick frying pan over medium heat. Cook each pancake for 3 4 minutes until bubbles appear then turn over and cook for another three minutes. Remove from the pan and transfer to serving plate. Repeat with remaining mixture and add more butter as required. Will make 4 6 pancakes depending on size. 3. Top with smoked salmon, butter and a sprinkling of dill Pure Brilliance Recipe Book 19

BEANS AND ROASTED TOMATOES

BEANS AND ROASTED TOMATOES 60 MIN SERVES 4 LEVEL Ingredients 4 tablespoons PureSky Garlic and Chives Butter Blend 450g Green beans, stem ends trimmed 600g cherry tomatoes on the vine Method 1. Preheat oven to 180 Celsius. 2. Place baking paper on an oven tray. Gently place vine tomatoes on the tray and drizzle with 3 tablespoons of melted PureSky Butter Blend. 3. Roast uncovered in preheated oven for 30 45 minutes, until tomatoes are shrivelled around the sides but centres are soft. 4. Meanwhile, add beans to a saucepan of boiling water, and cook for 2-3 minutes until crisp yet tender. Place beans in a bowl and whilst still warm top with a dollop of PureSky Butter Blend. 5. Serve beans with roasted tomatoes in a large bowl or platter. Pure Brilliance Recipe Book 21

BRUSSEL SPROUTS

BRUSSEL SPROUTS 30 MIN SERVES 4 LEVEL Ingredients 700grams fresh brussel sprouts, trimmed and halved 3 tablespoons Melted PureSky Garlic and Chives Butter Blend 1/4 cup breadcrumbs 1/2 cup shredded parmesan cheese 1/2 tsp salt 1/4 tsp black pepper Prosciutto fried and drained Method 1. Preheat oven to 230 Celsius. 2. Line a baking tray with baking paper. 3. Combine brussel sprouts and melted PureSky Butter Blend in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, salt and pepper to the bag and shake to coat. 4. Spread the ingredients in an even layer on the baking tray and bake for 20 minutes until the cheese is melted and the brussel sprouts are lightly browned. Toss through the crispy prosciutto and serve alongside your favourite roasted meat. Pure Brilliance Recipe Book 23

SAVOURY MUFFINS

SAVOURY MUFFINS 45 MIN SERVES 12 LEVEL Ingredients 1/4 cup melted PureSky Garlic and Chives Butter Blend 2 zucchinis, grated and squeezed to remove excess moisture 4 shallots, finely chopped 50g leg ham, chopped 1/2 cup grated tasty cheese 2 cups self-raising flour 3 eggs 3/4 cup milk 1/2 cup smooth ricotta 2 tablespoons chopped fresh flat-leaf parsley leaves Method 1. Preheat oven to 190 Celsius. Grease a 12-hole (1/3-cup-capacity) muffin pan and line with large patty cases or muffin wraps. 2. Place zucchini in a large bowl. Add onion, ham, cheese and flour. Stir to combine. 3. Whisk eggs, melted PureSky Butter Blend, milk and ricotta together. Add to zucchini mixture. Season. Add parsley. Mix to combine. Divide among muffin cases. 4. Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes, then transfer to a wire rack to cool. 5. Serve warm and spread with PureSky Butter Blend. Pure Brilliance Recipe Book 25

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