If you are looking for a way to vamp up those tinfoil-wrapped mielies, potatoes, sweet potatoes, onions – whatever, really – this basil butter needs to become a staple in your kitchen.
MAKES 250g // COOKING TIME 40 mins
250g butter, at room temperature
½ cup basil, finely chopped
3 garlic cloves, peeled and crushed
Salt and pepper
1. Place the butter, basil and garlic in a mixing bowl, season and beat with a wooden spoon.
2. Transfer on to a large sheet of cling film and roll into a cylinder. Wrap it tightly and refrigerate until firm.
3. Remove the cling film and slice the butter into 2 cm-thick rounds. Split a French loaf lengthways, fill with a row of basil butter slices and heat in the oven, or arrange slices on hot mielies or baked potatoes.