Spring is in the air, why not grab a JITG hamper and spoil your loved one with a delicious gourmet picnic!
6 March 2015

Wasabi Mustard Butter

Ogilvie & Co Wasabi MustardWasabi Mustard Butter

Using one of Ogilvie & Co Fine Food Merchants newest additions to their ever expanding range, the lovely Brooke from Cooking 101 – Learn Create Inspire set about creating an easy yet divine use for their Wasabi Mustard.  If you don’t know of Brooke, check out her Facebook page and her website for an abundance of recipes, foodie reviews, and she even runs her own cooking classes.  If you are ever short of meal suggestions, you can always count on Brooke to have just the thing, and easy enough for anyone to be able to master.

Here’s what she came up with on this occasion, we’re sure you will agree the end result looks amazing:

 

I have to admit that I had several ideas for what I was going to do with the Wasabi Mustard, and in the end I opted for a recipe I know can be used time and time again, with lots of different kinds of dishes!  It’s such a versatile recipe that will give a flavourful kick to any meal or side dish, with the zesty, strong flavour of the wasabi mustard, mixed with fresh parsley, chives and garlic!  Add it to cooked veggies or mash potato, toss it through some pasta or seafood, stuff it in chicken breast or top it on a steak and let it melt over all it mmmm…  Another fabulous up side to this recipe is that you can make a decent sized batch and freeze what ever you don’t need!  Simply slice off what you do and pop it back in the freezer for next time!

Wasabi Mustard ButterWasabi Mustard Recipe

250g butter (softened to room temp)

4 x garlic cloves (minced finely)

Small handful of parsley (finely sliced)

Small handful of chives (finely sliced)

3-4Tbs Wasabi Mustard

Salt and pepper to taste

Simply mix it all together well and turn it out onto a large piece of cling wrap. Carefully fold over the wrap and roll it into a sausage shape, making sure there isn’t many air bubbles and the ends are sealed. Then pop it into the freezer to set, and slice off pieces whenever needed.