Warm Breads And Spreads Recipe
red wine & A5 tallow butter, chimichurri oil, Hawaiian lava salts
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Ingredients
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Warm Breads
Red Wine & A5 Tallow Butter
Chimichurri Oil
Finishing Salts & Garnish
Method
Warm Breads
- 1
Warm rolls
Preheat oven to 180°C (350°F). Arrange the 12 dinner rolls on a baking sheet. Brush each roll lightly with 2 tbs softened unsalted butter. Bake for 8–10 minutes until warmed through and the crust is slightly crisp. Remove from oven and keep warm covered with a clean towel while you prepare the spreads.
Red Wine & A5 Tallow Butter
- 2
Reduce wine (stovetop)
Place 60 ml red wine and the minced shallot in a small saucepan over medium heat. Bring to a gentle simmer and reduce until syrupy and about 15–20 ml remains (about 8–10 minutes). If you have a prepared red wine reduction, use 15 ml instead and skip this step. Remove from heat and let cool slightly.
- 3
Blend butters
In a medium bowl, combine 80 g A5 wagyu tallow and 60 g softened unsalted butter. Use a fork or small spatula to mash until smooth and fairly homogenous.
- 4
Incorporate wine
Stir the cooled reduced wine (or 15 ml reduction) into the butter-tallow mixture until evenly distributed. Add the 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1 tsp lemon zest. Taste and adjust seasoning. The finished compound butter should be spreadable but firm; if too soft chill briefly (10–15 minutes) to firm up.
- 5
Form or serve
Optionally, transfer the butter onto plastic wrap, roll into a 4 cm diameter log, twist ends, and chill until firm for neat slicing. Or place in a small serving dish at room temperature. Keep refrigerated if not using immediately and remove 15–20 minutes before serving to soften slightly.
Chimichurri Oil
- 6
Prepare herbs and aromatics
Finely chop the parsley and cilantro (if using). Mince the garlic cloves very finely, or press through a garlic press.
- 7
Combine and emulsify
In a bowl or small food processor, add 40 g parsley, 15 g cilantro, 3 garlic cloves, 15 ml red wine vinegar, 1 tsp dried oregano, 1 tsp crushed red pepper flakes, 1 tsp fine sea salt, and 0.5 tsp black pepper. Pulse or whisk while slowly adding 120 ml extra-virgin olive oil until a loose, oil-forward chimichurri results. The texture should be slightly chunky but pourable. Taste and adjust salt, acid, or chili to preference.
- 8
Rest
Let the chimichurri oil sit for at least 10 minutes at room temperature to allow flavors to meld. It can be made several hours ahead and refrigerated; bring to room temperature before serving so the oil is pourable.
Finishing Salts & Assembly
- 9
Plate the spreads
Arrange warmed rolls on a serving platter. Place a small shallow dish of the red wine & A5 tallow butter and a small bowl of chimichurri oil alongside. If you formed the butter into a log, slice into rounds about 5 mm thick and fan or stack on the butter dish.
- 10
- 11