Recipe: Wakame butter with rye sourdough

Styling: Kate Arbuthnot
MANJA WACHSMUTH

Styling: Kate Arbuthnot

Keeping the starter simple can be a great idea when you're serving a feast – just fabulous bread and beautiful butter and you're done. Wakame is a type of seaweed; also known as Japanese kelp, it thrives around our coastlines. Its natural saltiness gives butter a beautiful flavour. You'll find it at organic or health food shops and possibly some larger supermarkets. 

INGREDIENTS

20g dried wakame 
125g butter, softened
1 small garlic clove, crushed
Rye sourdough loaf and flaky sea salt to serve

METHOD

Rehydrate the dried wakame in a bowl of cold water for about 10 minutes. Drain, gently squeeze dry then roughly chop. 

Place butter, chopped wakame and garlic in a food processor and blend until combined and smooth. 

Scrape the butter out using a rubber spatula and place on a piece of baking paper. Mould the butter into a rough rectangle, wrapping it in the paper, then refrigerate until ready to use. 

Serve with rye sourdough and flaky sea salt for sprinkling. It is also great over steak.  

Makes about ½ cup butter

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 - NZ House & Garden

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