Nutritional yeast whipped butter
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- Abigail Donnelly
- 8
- Easy
- wheat and gluten free
- 30 minutes
- 30 minutes
- Woolworths Simonsig No Sulphur Added Pinot Noir Cap Classique
Serve your guests with Nutritional yeast whipped butter with honeycomb-candied grapes and anchovy olives at the end of a big meal. Also, add glasses of bubbles and pop in a glacé cherry.
Ingredients
- 200 g butter
- 2 T nutritional yeast
- 4 anchovies, chopped
- 12 pitted green olives
- 200 g sugar
- 2 bunches black grapes
- blue cheese, for serving
- Woolworths honeycomb, for serving
- sourdough, for serving
Cooking Instructions
1. Place the butter into a mixer and beat for 3 minutes. Add the yeast and beat in.
2. Place in a piping bag fitted with a large star-shaped nozzle and pipe into small bowls or onto a platter. Stuff pieces of anchovy into the olives.
3. Melt the sugar in a saucepan over a low heat until light brown, swirling the pan a few times to make sure it doesn’t burn.
4. Line a tray with greaseproof paper. Carefully swirl the grapes into the caramel and lift onto the prepared tray. Leave to set for 5 minutes, then serve on the platter with the butter, honeycomb, olives and bread.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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