Moroccan Compound Butters (Chermoula & Tfaya)

Ingredients

• 0.5 cup Fresh parsley (chopped, for Chermoula butter)
• 0.5 cup Fresh cilantro (chopped, for Chermoula butter)
• 2 Garlic (cloves, for Chermoula butter)
• 8 oz Kerrygold salted butter (softened, for Chermoula butter)
• 0.5 tsp Ground coriander (for Chermoula butter)
• 0.25 tsp Ground cumin (for Chermoula butter)
• 1 Lemon zest (zest of 1 lemon, for Chermoula butter)
• 2 Thai chili peppers (minced, for Chermoula butter)
• Salt (pinch, plus more to taste)
• 0.25 cup Golden raisins (for Tfaya butter)
• 2 tbsp Butter (for sautéing onions (Tfaya))
• 2 Yellow onions (thinly sliced, for Tfaya butter)
• 0.5 tsp Ground ginger (for Tfaya butter)
• 0.5 tsp Ground cinnamon (for Tfaya butter)
• 0.5 tsp Ground turmeric (for Tfaya butter)
• Saffron (pinch, for Tfaya butter)
• 1 tsp Orange blossom water (for Tfaya butter)
• 8 oz Kerrygold butter (softened, for Tfaya butter base)

Steps

1. 1

   To make the Chermoula Butter: In a food processor, combine 1/2 cup chopped parsley, 1/2 cup chopped cilantro, and 2 garlic cloves. Pulse until the mixture is finely chopped.

2. 2

   Add 8oz of softened Kerrygold salted butter, 1/2 tsp coriander, 1/4 tsp cumin, the zest of 1 lemon, 2 minced Thai chili peppers, and a pinch of salt to the food processor. Pulse until fully combined and the butter turns a vibrant green color. Taste and adjust salt if needed, then set aside.

3. 3

   To make the Tfaya Butter: Place 1/4 cup golden raisins in a small bowl and cover with hot water. Let them soak to plump up while you prepare the onions.

4. 4

   In a separate small bowl, bloom a pinch of saffron in 1 tbsp of hot water. Let this sit for at least 5 minutes.

5. 5

   Heat 2 tablespoons of butter in a skillet over medium heat. Add the 2 thinly sliced yellow onions and sauté for 3 to 4 minutes until they begin to soften.

6. 6

   Stir in 1/2 tsp each of ground ginger, cinnamon, turmeric, and salt. Continue to sauté for 10 to 12 minutes, stirring frequently to prevent burning.

7. 7

   Drain the raisins and add them to the skillet along with the saffron water. Stir to combine and continue cooking for another 8 to 10 minutes until the mixture has darkened and the onions are slightly caramelized.

8. 8

   Stir in 1 tsp of orange blossom water. Remove the skillet from the heat and allow the onion mixture to cool completely.

9. 9

   In a mixing bowl, combine 8oz of softened Kerrygold butter with the cooled Tfaya onion mixture. Stir until well incorporated. Season with additional salt if needed.

10. 10

    Serve both butters with warm Irish scones, use as a spread for sandwiches, or include as part of a brunch spread.

Notes

The Tfaya mixture must be completely cooled before mixing with the softened butter to prevent the butter from melting. These butters can be prepared in advance and stored in the refrigerator; let them come to room temperature before serving for the best spreadable consistency.

Nutrition per serving

• Moroccan
• compound butter
• condiment
• breakfast
• brunch
• vegetarian
• savory
• spread