Multi-Flavor Butter Board

Name: Multi-Flavor Butter Board
Total time: 45 min
Ingredients: For the Pumpkin Seed Butter; 6 g toasted pumpkin seeds; 25 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 0.4 tbsp pumpkin seed oil; 0.1 tbsp lemon juice; sea salt and pepper to taste; 0.1 tbsp coriander, coarsely chopped; For the Red Onion Butter; 0.4 red onions; 0.2 tbsp olive oil; 0.2 tbsp sugar; 0.2 tbsp white wine vinegar; sea salt and pepper to taste; 25 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 0.05 tbsp garlic, chopped; 0.05 bunch of chives; Fot the Orange Butter; 0.4 sprigs of thyme; 0.1 tbsp grated orange zest; 25 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; sea salt and pepper to taste; 0.1 tbsp unwaxed grated orange zest; 0.3 tbsp orange marmalade; 0.1 tbsp unwaxed orange zest, thin strips; 0.2 tbsp hazelnuts, coarsely chopped; 0.05 tbsp chili flakes

Source: https://www.oldenburger-professional.com/rcp_recipe/multi-flavor-butter-board

Total time

45 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
		For the Pumpkin Seed Butter
60	g	toasted pumpkin seeds
250	g	Oldenburger Butter, unsalted
4	tbsp	pumpkin seed oil
1	tbsp	lemon juice
		sea salt and pepper to taste
1	tbsp	coriander, coarsely chopped
		For the Red Onion Butter
4		red onions
2	tbsp	olive oil
2	tbsp	sugar
2	tbsp	white wine vinegar
		sea salt and pepper to taste
250	g	Oldenburger Butter, unsalted
0.5	tbsp	garlic, chopped
0.5		bunch of chives
		Fot the Orange Butter
4		sprigs of thyme
1	tbsp	grated orange zest
250	g	Oldenburger Butter, unsalted
		sea salt and pepper to taste
1	tbsp	unwaxed grated orange zest
3	tbsp	orange marmalade
1	tbsp	unwaxed orange zest, thin strips
2	tbsp	hazelnuts, coarsely chopped
0.5	tbsp	chili flakes

Preparation

Making the Pumpkin Seed Butter

Set aside 1 tbsp. of pumpkin seeds for the garnish. Chop the rest and place in a bowl with the Oldenburger Butter, pumpkin seed oil and lemon juice. Combine everything and season to taste with salt and pepper. Spread the pumpkin seed butter on a board and garnish with the remaining pumpkin seeds and coriander.

Making the Red Onion Butter

Peel the onions, finely dice 3 of them and cut the fourth into fine rings. Heat 1 tbsp. of olive oil in a frying pan, sweat the diced onions, add 1 tsp. of sugar and 1 tsp. of vinegar. Reduce the onions briefly, season with salt and pepper and set aside. Clean the pan and sweat the onion rings in 1 tbsp. of olive oil, add the remaining sugar and vinegar and season with salt and pepper. Add the Oldenburger Butter, diced onions and garlic to a bowl and combine, seasoning again with salt and pepper. Spread the red onion butter on a board and garnish with the chives and onion rings.

Making the Orange Butter

Strip the thyme leaves from the sprigs and chop finely. Combine with the grated orange zest and Oldenburger Butter and season to taste with salt and pepper. Spread the orange butter on a board using a spoon and garnish with the marmalade, orange zest strips, hazelnuts and chili flakes.