Moar butter posting

Do you need to make something less healthy this lockdown? Of course not! But let's do it anyway.

The "something", in my case, is a massive steak, because it is Meat Week and I've been excavating the freezer. The steak is amazing, but undeniably not a start-the-week sort of dish. And my only brilliant steak sauce recipe is a diavolo which is delicious but needs a load of red wine (and it's only Monday and/or Tuesday depending on when I get around to writing this). I shall not open a bottle at this end of the week. I shall not.

So I scoured the recipe books and found an interesting flavoured butter to add a bit of cholesterol to my life. It went very well with steak, but I think another time I'd probably use it on something like broccoli, which would be more transformed by its umami. And be less demonstrably heartstopping.

Take: butter, softened. Squish it a bit so it's mixable.
Grate in fresh ginger, plenty.
Mix in a chopped spring onion or two.
Add a good solid splash of soy sauce. Mix cautiously, it will splurt at you (repeatedly)

As ever, I am better on flavour than visuals

That's it. Very umami and the ginger doesn't hurt. It also wouldn't go with red wine, which is consoling.

Put it on a big steak with roasted asparagus, potatoes and spinach, and you will feel a strong disinclination to do anything else for the evening. But in a cheerful way.

Slightly looking forward to veganish week, which starts again on Saturday. For we have done the full cycle of my recipe planning game now.