We’ve been smoking butter for decades, and while Frank often suggests new product ideas for smoking there are few that cannot simply be improved with a sliver of our smoked butter.
Take a firm, fat fresh piece of cod for example, possibly cured with some salt, and fry skin–side down until crisp with a little oil. Then baste with frothing smoked butter until à point and serve the cod with a salad of sliced raw tomatoes, also drizzled with the cooking jus and flaked salt. In short, way better than smoked cod.
Never again should you put yourself through the trauma of the badly smoked spud tasting of cinders & tar, or the squishy taut flesh of a brined smoked chicken. With a bit of smoked butter life is so much better … says Betty.
Please note, it should be used sparingly as it’s incredibly rich. We smoke Glenstal Abbey country butter from County Limerick, again using beechwood.
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