Sage butter
Photography by Photography by Aaron McLean.
INGREDIENTS
100g unsalted butter
fresh sage leaves
METHOD
Melt the butter gently in a small pan. When the foam has subsided and the milk has separated out, remove from the heat and sit for a few minutes. Skim off the foam and pour the fat through a sieve lined with a paper towel, leaving the milk behind. Set aside.
Heat the clarified butter over a medium heat, add the sage leaves and
cook for a few seconds until bright green and crisp.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.