The summer is the prime time for BBQ! Julius Jaspers, a well-known chef in the Netherlands knows that. He, a big enthusiast for barbecuing, have in the book BBQ bijbel collected al his knowledge about the subject. And I must say, it really covers everything!

Starting from different barbecues and grills, the best kind of wood to use when, techniques, temperatures, tools and so on followed by a great number of recipes. A lot of them with a focus on meat and fish but also lots of greens and even desserts is part of the book.
For me, living in middle of the city, without any possibilities to start-up a bbq without having al neighbors complaining, it was a bit of a challenge to write a review about the book. At least, it was until I found the chapters about side dishes and condiments. Salads, sauces, marinades and rubs can be uses al year around, with veggies or whatever you prefer. And even without a grill if needed. Happiness! I will however,of course, bring the book also to Sweden the next time to try out the lovely bbq recipes as well.

3x tasty herb butters

For this post I chose three oh so delicious herb butters to make. To begin with, a classic garlic butter with a twist of pastis. This French anise evokes great memories of my childhood during family holidays in France. This butter almond flour which, pastis, garlic and parsley together will allow combine with everything. Lubricate it to start once again on a warm slice of bread from the oven. Then will come up ideas.

The second herb butter, olive butter, I made a few daring full flavor. A little salt because the capers and olives with sage and oregano give a spicy effect. I’m sure that the butter does very well at the upcoming vegetable harvest beets, celery and corn.

But the third and last, the mustard butter, I made has clearly become my favorite. So simple and sooooo tasty. Thus, one of which you secretly eat on a spoon. Fresh, slightly spicy and full of flavor.

I’ll give you a tip here with the author. The art of making butter begins when choosing your base butter. And butter is butter so no margarine …
Let’s go to work!

Garlic butter

Ingredients
4,4 oz /125 gram butter, softened
1 clove garlic, crushed (or 2 cloves roasted)
4 sprigs parsley, leaves picked only
0,53 oz / 15 gram almond flour
15 ml pastis
2 drips of tabasco
Salt and pepper

How do I do it?
1. Mix all ingredients by hand for a coarse texture or in a food processor for a more fine structure.
2. Season with salt and pepper. Roll the mixed butter to a sausage in plastic wrap and allow to cool. Store in the cooler or freezer.

Olive butter

Ingredients
4,4 oz /125 gram  butter, softened
1,4 oz /40 gram sundried Taggia-olives, chopped up
6 sage leaves, chopped finely
A pinch of dried oregano
20 gram capers

How do I do it?
1. Cut the olives, sage and if preferred the capers.
2. Mix all ingredients by hand for a coarse texture or in a food processor for a more fine structure.
3. Season with salt and pepper. Roll the mixed butter to a sausage in plastic wrap and allow to cool. Store in the cooler or freezer.

Mustard butter

Ingredients
4,4 oz /125 gram  butter, softened
1,1 oz /30 g Amora mustard (I used Dijon mustard)
1 tsp lemon zest
1 tsp lemon juice
Salt and pepper

How do I do it?
1. Mix all ingredients by hand for a coarse texture or in a food processor for a more fine structure.
2. Season with salt and pepper. Roll the mixed butter to a sausage in plastic wrap and allow to cool. Store in the cooler or freezer.

Titel BBQ bijbel

Author Julius Jaspers
ISBN 9789048832507
Publisher Carrera
Buy the book here! (In Dutch)