Ingredients:
- 500g butter, diced frozen butter
- 30g soy sauce
- 20g mirin
- 5g Murray River pink salt
- As many Jatz crackers as your heart desires
- 1 anchovy per Jatz cracker
Method (ideally made the night before needed):
- Set the Ninja BBQ Grill to the smoke setting at 90C. Add in the Ninja All Purpose Blend Pellets for the authentic wood-fired flavour and allow the pellets to ignite for around 5-7 minutes.
- Place the butter into a metal bowl. When the grill is ready to go, quickly place the bowl onto the grill, and close the lid. The Ninja BBQ Grill’s lid ensures a controlled smoking environment, trapping all the smoke to maximise flavour infusion.
- Smoke the butter for 15 minutes. During this time, the butter may melt, but that’s okay - the grill's even heat distribution ensures a consistent smoke. Once smoked, allow the butter to re-solidify at room temperature.
- Transfer the re-solidified butter to a mixer fitted with a whisk attachment. Whip the butter on high speed until it becomes pale in colour, and light and fluffy in texture. Add the soy sauce, mirin and salt, and then whisk to combine.
- Transfer the whipped, smoked butter into a piping bag or suitable container. Store in the fridge over night to allow the flavours to meld and mature.
- Before use, let the butter soften at room temperature for easy spreading. Pipe a dollop of smoked butter on each Jatz cracker, curl an anchovy around the butter and serve.
The smoked butter is also a great accompaniment to steak, chicken, fish or roast vegies.
