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Roast Pumpkin & Buttermilk Soup

Roast Pumpkin & Buttermilk Soup
 
Author: 
Ingredients
  • 1 whole pumpkin (1.5kg)
  • 2 leeks, sliced white part
  • 4 carrots, roughly chopped
  • 2 whole garlic bulbs, remove top
  • 2 sprigs thyme
  • 2 bay leaves
  • olive oil
  • Water
  • Unsalted cultured Butter (25g)
  • 1L buttermilk
  • Smoked viking salt
  • King Valley Dairy Crème Fraîche & nutmeg for serving
Instructions
  1. Pre heat oven to 180degC
  2. Cut pumpkin leaving skin on, remove seeds and place in roasting pan with the garlic and a drizzle of olive oil.
  3. Bake in the oven until pumpkin is soft and falling off the skin.
  4. In a large pot place the chopped carrots, leek, thyme & bay leaves. Lightly sautee in the butter until tender. To the pot add pumpkin, remove the skin. Squeeze the flesh from the garlic bulb and add to the pot. Cover with water and simmer for 5 mins.
  5. Pour the buttermilk into the soup and blend until smooth. Season with the viking salt to taste.
  6. Serve with a dollop of crème fraîche and grated nutmeg.
  7. Soup can be portioned and frozen for later use.

 

Buttermilk Ricotta Gnocchi

Buttermilk Ricotta Gnocchi
 
Author: 
Ingredients
  • 500g Buttermilk Ricotta
  • 5 eggs
  • 25g butter melted
  • ⅓ grated parmesan
  • salt & pepper
  • mixed chopped fresh herbs like parsley, oregano and basil
  • 350g plain flour sifted
Instructions
  1. In a blender place ricotta, slowly add eggs and melted butter.
  2. Place ricotta egg mix in a large bowl and fold in parmesan, salt, pepper, herbs and flour.
  3. Refrigerate for at least 2 hours or overnight.
  4. Place a large pot of water on stove top and bring to boil.
  5. roll the dough into logs, with a little extra flour, the width of your thumb and cut into 2cm lengths.
  6. place these into the boiling water and cook until they float to the surface.
  7. put the risen gnocchi into ice water to cool quickly and set aside.
  8. Make a sauce by reducing a splash of white wine and Crème Fraîche. Place gnocchi into a oven proof dish and pour over sauce. Sprinkle with parmesan and place in oven to bake until golden.
  9. You can also use a tomato based sauce with bocconcini.
  10. You can substitute the buttermilk ricotta for a traditional ricotta.

 

Buttermilk Pear Tart

Buttermilk Pear Tart
 
Author: 
Recipe type: Lunch
Time of Year: Anytime
Ingredients
  • 2 ½ cups unbleached plain flour
  • 2 table spoons sugar
  • 1 teaspoon sal
  • 
220 gram chilled unsalted butter
  • ¼ cup buttermilk
  • 
1 pear
  • 
100 grams blue cheese
  • 
100 grams caramelised onion
  • 
4 eggs
  • 
4 tablespoon crème fraîche
  • 
Salt and pepper
Instructions
  1. To make the pastry, pulse butter, sugar, salt and flour in a food processor until it looks like coarse breadcrumbs. Add the buttermilk and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry in a rectangle. Wrap in plastic film and refrigerate for 10 minutes.
  2. Roll out to 1 cm thick and line a 20 cm low flan tin or 4 individual flan tins, blind bake the pastry by placing a lining of baking paper with rice to weigh it down and bake for 10 minutes at 160°C.
  3. Remove paper and rice and put a layer of caramelised onion followed by the blue cheese, then the sliced pear.
  4. Gently whisk the egg and crème fraîche and pour over tart.
  5. Bake in the oven for a further 10 minutes until egg has cooked.
  6. Serve with a little rocket salad.

 

Buttermilk Mac & Cheese

Buttermilk Mac&Cheese
 
Author: 
Recipe type: Lunch
Time of Year: Anytime
Ingredients
  • 6 eggs
  • 3 cups grated cheddar cheese
  • ½ cup mozzarella
  • 2 ½ cups of buttermilk
  • ½ cup melted butter
  • salt & pepper seasoning
  • ¼ cup Parsley
  • 2 table sp Chives chopped
  • 500g macaroni, cooked and drained
  • 1 teaspoon Truffle butter to serve
Instructions
  1. * Pre heat oven to 180 deg C
  2. *In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter, herbs and season. Add macaroni; toss to coat.
  3. * Place in greased baking dish and top with mozzarella
  4. *Bake for 35 – 40 mins until warmed through, removed and serve hot with the truffle butter melted on top.
  5. *You can get a bit fancy by adding pine mushrooms, bacon, peas or anything you like.

 

Buttermilk Fried Chicken

Buttermilk Fried Chicken
 
Author: 
Recipe type: Lunch
Time of Year: Anytime
Ingredients
  • 1 whole chicken broken down or use 4 drumsticks and 4 thighs
  • 2 cups buttermilk
  • 1 clove garlic, crushed
  • 1 sprig fresh thyme
  • 1 sprig fresh oregano
  • Salt and pepper
  • 1 cup plain flour
  • 250 g Japanese bread crumbs
  • 3 eggs lightly beaten with ½ cup of milk
  • Oil for frying
Instructions
  1. Score the chicken pieces and marinate overnight in the buttermilk, garlic and herbs
  2. Heat oven to 180°C
  3. Pat dry, to crumb the pieces of chicken roll in flour, seasoned with salt and pepper. Follow with egg wash and bread crumbs.
  4. Heat oil until hot, but not smoking. To test drop a crumb in until it sizzles.
  5. Fry the chicken pieces evenly on all sides until browned.
  6. Place in a heated oven until cooked through.
  7. Serve with a little side salad.

 

Buttermilk Brined Turkey

Buttermilk Brined Turkey
 
Author: 
Recipe type: Dinner
Time of Year: Anytime
Marinating your Turkey in Buttermilk will make it so much more tender.
Ingredients
  • Brine
  • 1kg salt
  • 20L water
  • 3 bunches thyme
  • 20 juniper berries
  • 2 liters Buttermilk
  • 5kg turkey
  • To Cook
  • ¼ cup olive oil
  • 2L chicken stock
  • 2 bunches sage
  • 1 Tbsp black peppercorns
  • 150g unsalted butter
  • Stuffing
  • 30g butter
  • 4 bacon rashers, rind removed, finely chopped
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 55g (1/2 cup) walnut halves, coarsely chopped
  • 1 tablespoon finely shredded fresh sage
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper
Instructions
  1. Bring the salt, water, thyme and juniper berries to a simmer in a large pot then set aside to cool, add buttermilk when cooled. Place the turkey in a basin at least twice as large as the bird. Pour the cold brine over the bird and set aside for 12 hours.
  2. Melt 20g of the butter in a frying pan over medium-high heat until foaming. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until onion softens. Transfer to a heatproof bowl. Add the breadcrumbs, walnuts, sage and egg and stir until well combined. Season with salt and pepper.
  3. Rinse the turkey inside and out under cold running water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie the legs together with unwaxed white kitchen string. Tuck the wings under. Place turkey, breast-side up, in a roasting pan.
  4. Preheat the oven to 150°C. Brush turkey with butter and bake for 40 minutes.
  5. Bring the stock, sage, pepper and butter to a boil and baste onto the turkey. Bake for another 45 minutes, basting every 10 minutes. Turn the heat up to 220°C and bake for 20 minutes. Remove the turkey from the oven, cover with foil and a heavy towel, and allow to rest for 15 minutes before serving.

 

Braised Shoulder of Goat

Braised Shoulder of Goat
 
Author: 
Recipe type: Dinner
Time of Year: Winter
Ingredients
  • 500g Goat Shoulder
  • • 1 litre buttermilk
  • • 4 garlic cloves bruised
  • • 60ml EV olive oil
  • • 2 celery stalks, diced
  • • 2 small carrots, diced
  • • 1 onion, diced
  • • 1 tin crushed tomatoes
  • • 1 ¼ cups chicken stock
  • • 6 sprigs of thyme
  • • 2 fresh bay leaves
  • • 20g butter
  • • ½ cup green olives, pitted
  • • 2 tbsp chopped parsley
  • • 2 tbsp lemon zest
  • • soft polenta to serve
Instructions
  1. Marinate Goat overnight in buttermilk with 2 garlic cloves & 2 thyme sprigs.
  2. Preheat oven to 140 deg C
  3. Remove meat from marinade, pat dry and season.
  4. Heat oil in a casserole dish until hot, add the meat and turn occasionally until browned. Transfer to a dish to keep warm.
  5. Add the vegetables to the casserole dish and sauté until starting to caramelise.
  6. Add the tomatoes, stock, bay leaves and thyme and bring to the boil.
  7. Return the meat to the dish, cover with baking paper and a lid. Bake in the oven until tender about 3 hours.
  8. Remove goat from the sauce and slice.
  9. Stir in butter and olives to the sauce.
  10. Serve on soft polenta and garnish with lemon and parsley.
Notes
Buttermilk is perfect or marinating meats, the lactic acid helps to break down the protein and tenderise the meat. It also adds a lovely acidity to the sauce.

 

Buttermilk Ricotta Cheesecake

Buttermilk Ricotta Cheesecake
 
Author: 
Recipe type: Dessert
Time of Year: Anytime
Buttermilk Ricotta makes this cake light and silky.
Ingredients
  • Crust

  • ½ packet of Marie biscuits
  • 
100g butter melted
  • 
Filling
  • 
400g buttermilk ricotta or skim ricotta
  • 6 eggs
  • 1 vanilla bean
  • ¼ cup sugar
  • 3 tablespoons all-purpose flour
  • Finely grated zest of 3 lemons
  • ⅛ teaspoon salt
Instructions
  1. Make crust:
  2. In a blender add the biscuits and pulse until it resembles bread crumbs. Remove and add the melted butter.
  3. Make filling and bake cake:

  4. Heat oven to 160 deg C
  5. Pulse ricotta in food processor until fluffy and smooth. Add eggs, vanilla bean seeds and sugar and mix until blended. Stir in flour and lemon
  6. Butter springform pan and push in crust about ½ cm thick on base.
  7. Pour in ricotta mix. Bake in baking pan in middle of oven until cake is puffed and golden, about 1 hour.
  8. Run a knife around top edge of cake to loosen and cool completely in springform pan on rack.
  9. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature and sprinkle with powdered sugar before serving.
Notes
You can change the flavouring to suit your taste. Try adding things like - Fresh Berries, poached fruit or cocoa powder.

 

Buttermilk Donuts

Buttermilk Donuts
 
Author: 
Recipe type: Snack
Time of Year: Anytime
Tasty, easy Buttermilk donut recipe. Great Snack, Brunch or afternoon tea.
Ingredients
  • 3½ cups all-purpose flour
  • ¾ cup castor sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • ¾ cup KVD buttermilk
  • 1 teaspoon Vanilla Bean Paste
  • ¼ cup KVD Crème Fraiche
  • ¼ cup unsalted KVD butter, melted and cooled
  • Vegetable oil for frying
  • Cinnamon Sugar Coating:
  • 1¼ cups castor sugar
  • 3 tablespoons ground cinnamon
Instructions
  1. Before you begin, line one baking tray with parchment paper or waxed paper, and another with a double layer of paper towels.
  2. In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
  3. In a medium bowl, whisk the vanilla, eggs, Buttermilk, and Crème Fraiche until combined. Add the melted, cooled butter and whisk again.
  4. Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold and press the flour into the liquid center until the mixture forms a sticky dough.
  5. Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough with flour and pat it out until it is about 1cm (½-inch thick).
  6. Use two circle cookie cutters of different sizes, or glasses with different sized rims, and dip the cutters into flour, then press them into the dough to make donut shapes. Transfer the donuts and donut holes to the parchment-lined baking sheet. Pat the dough scraps back together, and use them to make more donuts and donut holes. Chill the dough while you heat the oil.
  7. Pour enough oil into a deep fry pan to make a layer approximately 3 cm deep. Slowly heat the oil over medium-high heat until it is 180 degrees Celsius. (While you are waiting for the oil to reach temperature, mix up the cinnamon sugar topping.)
  8. When the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the pan – make no more than 3 donuts at a time. Once they have browned on one side, turn them over with tongs or a slotted spoon and continue to cook just until browned. Using a slotted spoon, transfer the doughnuts to the paper towel-lined baking sheet and continue to fry the rest of the dough until finished.
  9. While the donuts are still warm, dip them into the cinnamon sugar mixture to coat. Transfer to a wire rack or enjoy immediately.