Roasted Batatas With Lime Cumin Butter Food

ROASTED BATATAS WITH LIME-CUMIN BUTTER

Steps:

• Wrap whole potatoes in 1 layer of foil.
• Place in middle of a preheated 400°F oven.
• Bake for 1 1/4 to 1 1/2 hours.
• While batatas are roasting, stir together butter, lime juice, parsley, cumin, salt, and pepper in a small bowl with a fork until combined well.
• Unwrap batatas carefully.
• When cool enough to handle, peel and cut crosswise into 1/2-inch-thick slices.
• Season batatas with salt and pepper and serve with lime-cumin butter.

ASH-ROASTED BATATAS WITH LIME-CUMIN BUTTER

Steps:

• Tear off 4 (2-foot-long) sheets of heavy-duty foil and stack. Arrange batatas in 1 layer on top in center. Working with top sheet of foil, fold each side of foil over batatas to enclose, then turn package a quarter turn and fold over each side of second sheet of foil to enclose. Repeat folding with remaining 2 sheets of foil, turning package a quarter turn before each layer.
• Open vents on bottom of grill and remove top grill rack, leaving bottom rack in place. Light charcoal in chimney starter, then pour out onto bottom rack, using tongs to clear a space in center of rack just large enough for foil package. Put package in cleared space and arrange lit coals around package. (Do not put coals underneath or on top of package.)
• Roast batatas, turning package over every 10 minutes, checking and adding charcoal to keep a steady heat around package, until a sharp paring knife inserted halfway into a batata passes through easily but with slight resistance, 45 to 50 minutes.
• While batatas are roasting, stir together butter, lime juice, parsley, cumin, salt, and pepper in a small bowl with a fork until combined well. 3Unwrap batatas carefully. When cool enough to handle, peel and cut crosswise into 1/2-inch-thick slices. Season batatas with salt and pepper and serve with lime-cumin butter.
• Batatas can be roasted (instead of grilled), wrapped in 1 layer of foil, in middle of a preheated 400°F oven 1 1/4 to 1 1/2 hours.

SOUTHWESTERN GRILLED CHICKEN WITH LIME BUTTER

Steps:

• In a small bowl, combine first 8 ingredients.
• With a spoon or a basting brush, spread seasoning paste over the chicken.
• Grill chicken.
• In a small bowl, combine all lime butter ingredients.
• Drizzle over chicken just before serving or serve separately for dipping.

SEARED SALMON WITH LIME BUTTER

Steps:

• Spray a large cast-iron skillet or stainless steel skillet with nonstick cooking spray and heat it over medium-high heat.
• When the pan is hot, add half of the butter, and let it melt.
• The pan should be hot enough that the butter bubbles but doesn't brown.
• Add in the salmon, skin side down and top it with half the lime juice and half of the salt.
• Sear the salmon (cook it without moving it) for about 5 minutes until it starts to cook through.
• Add the remaining half of the butter to the pan and flip the salmon.
• Decrease the heat slightly; top the salmon with the rest of the lime juice and a little more salt.
• Cook it for 3-5 minutes until the salmon flakes easily and is cooked through.
• Remove the salmon to a plate and top it with any pan drippings.

PARSNIP TART WITH CUMIN BUTTER

Steps:

• Heat oven to 200C / 400°F.
• Heat 25g of the butter in a pan and fry the shallots and garlic for 1 minute. Remove and set aside.
• Place the parsnips in the same pan and cook for 5 - 6 mins until golden. Return the shallot mix to the pan and add the sugar, vinegar and lemon juice. Cook for another 8 - 9 minutes until caramelised.
• Meanwhile roll out the pastry and cut a 25cm circle.
• Arrange the cooked parsnip in a 23cm spring form tin cut side up. Pour over any remaining juices. Lay the pastry on top and tuck down the sides.
• Bake for 30 mins until golden. While tart is cooking mix the remaining butter with the cumin and chill.
• Turn the tart out onto a plate and serve topped with the cumin butter.

BAKED DELICATA SQUASH WITH LIME BUTTER

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch.
• Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
• In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper.
• Spoon the butter mixture into baked squash cavities and serve hot.