We love butter and obviously we love kimchi, so combining the two was inevitable. Almost any savoury dish will benefit from a spoonful or two of this elixir – stir it through hot peas or broccoli just before serving, lay a slice of it on a fillet of fish before baking in the oven, or just spread it on your toast. If you’re really motivated, try using this butter in the centre of a homemade chicken kiev
Unsalted butter 250g, softened
Eaten Alive Classic Spicy Kimchi 250g
Eaten Alive fermented scotch bonnet paste 20g (optional)
-Firstly the kimchi needs to be thoroughly drained, too much liquid and the mixture will split. Leave the kimchi to drain in a sieve over a bowl for a while. Then squeeze it by hand to remove as much juice as possible, and finally lay it out on a couple of layers of kitchen paper. (Save the juice, you can use it in dressings, you can cook potatoes or pulses in it, you can add it to a bloody Mary)
-Blend the drained kimchi and the softened butter in a food processor until it is smooth, add the chilli paste at this point if using
-Shape the butter into blocks or logs and wrap in parchment paper. You can store it in the fridge for up to 1 week or in the freezer for 3 months.