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Make clarified butter (ghee)

For clarified butter (ghee), slowly melt unsalted butter over low heat. Don't let the butter come to a boil, and don't stir it. This allows the milk solids to separate from the liquid butter.

Once the butter has separated into three layers, there will be foamy milk solids on top, clarified butter in the middle, and milk solids on the bottom. Turn off the heat and skim the foamy white solids from the top. Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan.

Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks. Just remelt to use. One pound of unsalted butter yields 1-1/4 cups clarified butter.

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Recipe by:	Jane Griffiths
Serves:	4
Allergens:	Wheat free / Gluten free
Prep time:	15 minutes
Cooking time:	25 minutes
Ingredients: 2 T olive oil 2 T butter 2 medium onions, sliced 4 clover garlic, diced 2 T ground coriander 1 T ground cumin ¼ t ground cloves 1 t chilli powder 4 skinless, boneless chicken breasts, cut into bite-sized pieces 1 x 400 ml can coconut cream 2 stalks lemon grass, bruised 1 large red chilli, deseeded and sliced into thin strips Sea salt 1 large bunch fresh spinach, washed and roughly chopped Juice of 1 lime Jasmine rice, steamed, for serving
Cooking instructions: Heat the olive oil and butter in a large heavybased saucepan. Add the onion and cook over a medium heat, stirring occasionally, for 10 minutes, or until softened. Add the garlic and cook for a further 2 minutes, then add all the spices and cook, stirring until fragrant. Turn up the heat and add the chicken. Cook, stirring occasionally, for 2 to 3 minutes, then add the coconut cream and lemon grass and stir until mixed. Bring to a simmer. Add the chilli strips and salt, to taste. Just before serving, add the spinach and stir through until just wilted. Remove from the heat, add a squeeze of lime juice and serve with steamed jasmine rice.
Wine: Woolworths Organic Chardonnay 2008

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How to:

Make clarified butter (ghee)

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