Jalapeno Citrus Butter

Jalapeno Citrus Butter

My mate Ranners gave me a link to a YouTuber Chef, and bloody good he is. Well worth a look actually. Check out – ‘Sam The Cooking Guy’ – click here to have a LINK to his YouTube Channel. I was watching one of his recipes and it gave me some inspiration to come up up with this little recipe. Jalapeno Citrus Butter can be made in advance or on the day of cooking. You could use this on beef, lamb, pork, chicken or fish to be honest. It is so versatile. You’ll see from the below that I was not making this for a specific meal today, I was just making the butter for use at a later stage, as the beauty of this is that you can freeze it and use whenever you want. I was making this for the up and coming ChillaxBBQ Chef Table on a Bum Boat Part II and it will be used for a beefsteak.

You can coat this onto the steak (or other meat, fish or fowl) ahead of time to allow it to marinade,  reverse sear low and slow, and then get it over the coals to char it all up. You can also continually baste the steak with it during the charring process to intensify the flavour. Finally, you could use the Jalapeno Citrus Butter to pop on top of the cooked steak so it melts and drizzles all over giving it a super tasty and glossy finish. And that folks, is exactly what I will be doing with this for the next ChillaxBBQ.

To make the size of what you see in the bowl above of Jalapeno Citrus Butter, which is easily enough for two big steak sessions, you will need;

• 1 packet of salted butter – let it sit to room temperature so it is soft;
• 1 Jalapeno pepper;
• 1 packet of coriander;
• Sea salt & cracked black pepper;
• 4 Tbsp lime juice; and
• 4 Tbsp Avocado Oil.

Follow the steps folks, follow the steps for Jalapeno Citrus Butter;

1. Put the softened butter in a bowl;
2. Cut the Jalapeno pepper in half and de-seed it. Chop it super fine so no large lumps and add into the bowl;
3. Finely chop the coriander and add to the bowl;
4. Add in the lime juice and Avocado Oil;
5. Give a really good pinch or two of sea salt and cracked black pepper;
6. Stir it all through thoroughly to make sure it is well mixed and even.

And that is that. You are done. You have made your little batch of Jalapeno Citrus Butter. Now you can use it immediately or pop it in that zip-lock bag as I did and freeze it for another day. I think I’ll be making quite a few more of these flavoured butters and having a stack of them in the freezer to jazz up my meats, fish and fowl dishes. I’ll share the ChillaxBBQ Chef Table on a Bum Boat Part II in a month or two. It’s gonna be great I just know it. What a great idea this is, so give it a go and of course – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.