Butter mixes, spreads and dips
Anchovy butter
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
50 g chilli peppers
10 g black peppercorns
500 g butter
75 g anchovies
25 g lime zest
30 g garlic
30 g ginger
Recipe preparation
(1) Peel and deseed the chilli peppers and cut into pieces. Roast the pepper and grind to a fine powder. Add the remaining ingredients, mix and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times with overpressure.
Recipe from Jan Hartwig
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no