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STEAM AND FROTH YOUR WAY TO PERFECT MILK
So simple but so effective – make in advance and use as required.
Serve on chicken or fish steaks, hot off the grill.
As you take them to the table, the butter oozes and melts, and forms a tasty sauce.
The lime buttercan be stored in the freezer and slices cut as you need them.
200g (7oz) best unsalted butter,
the zest of 6 limes
lime juice, to taste
Using the balloon whisk, beat the butter until white and fluffy.
Stir in the zest, and enough salt, lime juice and Tabasco to give it a good flavour.
Scrape it out of the bowl, and lay in a straight line, approximately 12cm (5 inches) long, on aluminium foil.
Roll the foil round the lime butter, to form a sausage.Twist the ends like a toffee wrapper.
Store in the freezer in a plastic bag.
To take a slice, cut through the foil. with a hot knife into nice rounds, ½ cm thick (just under ¼ inch).