Does anyone have any recipes that include green butter?

Question

Green butter is made from buds boiled in water with buds

Answer 1

Lamb with Green Butter Balls
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20mins plus marinating

Ingredients:

4-8 Lamb Loin Chops (depending on their size)

Salt and Pepper

2 Bay Leaves, crumbled

3 tbsp very finely chopped Onion

6 tbsp Olive Oil

100g/4oz Butter

2 Garlic Cloves, crushed

6 tbsp Fresh Parsley, chopped

1 tbsp Lemon Juice

Instructions
1. Arrange the chops in a large flat dish and season to taste with salt and freshly ground black pepper. Scatter over the crumbled bay leaves and finely chopped onion, and pour over the olive oil . Cover the dish. Leave in a cool place for at least 2 hours, turning the chops once or twice in the marinade.
2. Meanwhile, place the softened butter in a mixing bowl and add the crushed garlic and 2 tbsp freshly chopped parsley. Beat vigorously with a wooden spoon until smooth. Beat in the lemon juice and salt and pepper to taste.
3. Form the green butter into marble-sized rounds and chill in the fridge until firm. Once firm, remove from fridge and roll one at a time in freshly chopped parsley until completely coated. Arrange in a serving dish, cover loosely with greaseproof paper and chill in the fridge until required.
4. Heat the grill to very hot. Grease the grid to prevent sticking.
5. Drain the chops and arrange on the greased grid. Grill for 5 - 8 minutes on each side, according to taste. Transfer the chops to heated serving plates and serve immediately with the green butter.
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Pan-fried salmon fillet with green butter
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4 170 g; (6oz) portions
; salmon fillet, skin

Little oil
Lemon wedges to serve
Few sprigs parsley and lengths chives
1 sm Hand sorrel leaves
1 tb Chopped parsley
1 tb Chopped chives
110 g Unsalted butter; (3 1/2oz)

FOR THE GREEN BUTTER SAUCE First the butter. Put everything into the processor and process. If you don't have a processor, chop the sorrel and other herbs finely, then beat into the butter. Either way, scrape the butter onto a sheet of silver foil, pat into a sausage shap, roll up and chill in the fridge until needed. About half an hour before cooking, season the salmon fillets with salt and pepper. When you are nearly ready to eat, heat a little oil in a saucepan. Cook the salmon, cut side down first for 3-5 minutes, without moving it around at all. Then turn the fish over and leave to cook for a further 3 minutes or so until the salmon is cooked but still has a line of translucent, darker pink flesh in its centre. This slight undercooking keeps the salmon moist and tender. Any more and it is dry, and much duller to eat. Lay the salmon on warm serving plates and top with a slice or two of green butter. Tuck a lemon wedge in on the side, add the parsley and chives and serve immediately. **************************************************

Answer 2

I saw an entire book in Urban Outfitters not too long ago on not only how to make it, but how to use it in recipes. It also provided numerous recipes in the book. Complete with pictures too.