Cafe de Paris butter

You can make a simple version of this butter with just salt, pepper, citrus zest, garlic and herbs.  But this version is a bit special, we think.  Amazing with eye fillet, just as good with chargrilled slices of cauliflower or eggplant.

• 125 g softened butter (soften on bench for 30 mins before cooking)
• 2 anchovy fillets, minced
• 1 tsp tomato sauce
• Big pinch smoked paprika
• Big pinch mild curry powder (any brand is fine)
• 1 tsp capers, rinsed and chopped
• Handful of parsley, chopped
• Small handful of dill, chopped
• 2 cloves garlic, minced
• 2 big pinches black peppers
• Zest and juice of half a lemon
• 2 tsp sherry
• 1 tsp Worcestershire sauce

Whip butter with a whisk or in blender/Thermomix until smooth, fold in the rest of the ingredients with a spatula.

Roll up in a foil or plastic wrap to form a log.  Freeze until required, then cut into 1 cm logs.  Will keep in the freezer for 2 months.