Chestnut Bacon and Sage Flavoured Butter - Jamie Oliver

Flavoured Butter with Chestnut and Bacon 

Pop a slice onto Brussels sprouts or whatever else you fancy.

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Just give the sprouts a stir and the butter will melt.

Brussels sprouts at Christmas or of course anytime you fancy. Or how about on a jacket potato? I saw this on an oldish (2005) Jamie Oliver DVD - Christmas with Jamie.

Now, it's all very simple to have this butter ready and waiting in your freezer for when the mood takes you to use it.

Lay your sheet of greaseproof paper out on the worktop with the widest side top and bottom. 

You can run your hand under the cold tap and smear it over the paper if it won't behave and lay flat.

Dry your hands and then put the butter in the centre and spread it out in an oblong. It will probably spread to about 8 x 5 inches. 

When the bacon mixture is cold, put that on top of the butter.

Roll it up like a Christmas cracker and pop it into the fridge to set. When it's completely cold, you can unroll it and slice it into thick slices. 

Now roll it back up, pop it into a freezer bag, and you have flavoured butter long after Christmas! It'll keep for a good few months.

You might like Thyme Orange and Cumin flavoured butter - perfect for carrots.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

flavoured butter Jamie Oliver recipe

Jamie Oliver

English

Yield: 250g

Author: Jan Bennett

Chestnut Bacon and Sage Flavoured Butter

Delicious on Brussles sprouts!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• Greaseproof paper - a large sheet say 16x12 inches
• 250g pack unsalted butter - at room temperature
• 10 rashers of smoked streaky bacon
• 200g vacuum pack of ready-cooked chestnuts
• a handful of fresh sage leaves - kept whole
• a frying pan

Instructions

1. Heat up your frying pan, there's no need to add any oil. Fry the bacon until it's a lovely colour and really crispy.
2. Add the chestnuts and stir them about to soak up the fat from the bacon. Now add the sage leaves and cook them until they're also nice and crispy.
3. Tip the lot into a bowl and leave the pan to cool, I mean really go cold.
4. Lay your sheet of greaseproof paper out on the worktop with the widest side top and bottom. You can run your hand under the cold tap and smear it over the paper if it won't behave and lie flat.
5. Dry your hands and then put the butter in the centre and spread it out in an oblong. It will probably spread to about 8 x 5 inches.
6. When the bacon mixture is cold put that on top of the butter. Roll it up like a Christmas cracker. Pop it into the fridge to set.
7. When it has you can unroll it and slice it into thick slices. Roll it back up pop it into a freezer bag and you have flavoured butter long after Christmas!

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