- 250g unsalted butter
- 3 punnets Tahoon Cress
- 175ml grapeseed oil
- a pinch sea salt
For the butter:
- Ensure butter is at room temperature.
- Using a high-speed blender, (nutribullet type), blend the Tahoon Cress with the oil at high speed for about 1 minute or until the container of the machine gets warm. This will create an emulsion.
- Place a paper coffee filter in a sieve above a bowl; pour the oil into the filter.
- Leave to pass gently until you are left with just the pulp in the filter.
- Retain the oil for dressing other dishes or serve in a separate bowl as a dip for the bread.
- Take ¾ of the Tahoon Cress pulp and whisk gently into the softened butter. Keep in the fridge until set.
For the Tahoon Cress flakes:
- Wrap a dehydrator tray with cling film.
- Spread the remaining pulp evenly on to the tray and dry for a minimum of 3 hours at 55°C.
- Make a quenelle of butter, sprinkle sea salt on top and arrange with some pieces of dry flaked Tahoon Cress pulp.
- Serve with warm rustic bread.
Recipe: Franck Pontais
Say yes to the cress