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Buttermilk Panna Cotta

Buttermilk Panna Cotta
 
Author: 
Recipe type: Dessert
Time of Year: Anytime
Ingredients
  • 500 ml buttermilk
  • 250 ml cream
  • 3 gelatine leaves
  • ¼ cup Strawberry Puree
  • 2 table spoons sugar
  • Strawberries for garnish
Instructions
  1. Soak the gelatine leaves in water to soften, do not use hot water. Warm the buttermilk (if you do not have access to buttermilk use pouring cream instead), cream and sugar in a heavy based saucepan and add the softened gelatine.
  2. Mix in the berry puree and pour into Dariole moulds or you could use teacups if you do not have the moulds. Refrigerate over night.
  3. Run a small knife around the edge of the mould and gently tip the set cream onto a plate, you can decorate with some berry coulis or just the strawberries

 

Buttermilk Dressing

Buttermilk Dressing
 
Author: 
Recipe type: Condiment
Time of Year: Anytime
Ingredients
  • ½ cup buttermilk
  • 2 tblsp Crème Fraîche
  • 2 tblsp cider vinegar
  • 2 tblsp finely chopped shallot
  • 1 tblsp sugar
  • 3 tblsp finely chopped chives
  • 1 tblsp chopped tarragon
  • salt and pepper
Instructions
  1. Whisk all ingredients together until sugar has dissolved.
Notes
This dressing is a great substitute for mayo on coleslaw

 

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.

 

Black Chia Pudding

Black Chia Pudding
 
Author: 
Recipe type: Breakfast
Time of Year: Anytime
Ingredients
  • ¼ cup Black Chia Seeds
  • 1 cup Almond milk
  • ¼ Coconut milk
  • ¼ cup Buttermilk
  • ¼ cup fresh Blueberries
  • Apple chips, coconut chips and fresh mint leaves for garnish
Instructions
  1. Soak the Chia seeds in the Almond milk and coconut milk overnight in the refrigerator.
  2. In the morning give this mix a stir and add the buttermilk.
  3. place in a serving bowl and sprinkle with the blueberries, Apple Chips, Coconut and mint.
  4. If you like your a little sweeter, drizzle with some honey