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Chef Jozef Rogulski preparing the "Game Bird" butter at his restaurant in The Stafford Hotel in London.
Ingredients:
- Butter: 250 kg
- Chopped shallots: 70 g
- Chopped capers: 50 g
- Chopped gherkins: 50 g
- Chopped green pepper corns: 25 g
- Egg yolk: 40 g
- Smoked paprika: 10 g
- Roast garlic puree: 10 g
- Grated garlic clove: 5 g
- Whole grain mustard: 10 g
- Chopped tarragon: 10 g
- Chopped chives: 20 g
- Maldon sea salt: 5g
Preparation:
- Whip the butter until white.
- Fold through all other ingredients.
- Shape the butter in clingfilm into a ballotine.
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Jozef Rogulski
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