BEAR X DEL BOCIA 2.0

Del Bocia Butter has been quietly putting in the work over the past six months, rolling out an array of new flavours. Not to put the cart before the horse, but there’s already a clear front-runner: the Australian Herbs Butter. I was blessed with two blocks, and it disappeared at an alarming speed. For context, this is coming from someone whose long-standing favourite was the Del Bocia Truffle Butter - no easy title to steal!

STEAK & FRIES WITH AUSTRALIAN HERBS BUTTER

INGREDIENTS

Del Bocia Australian Herbs Butter
a good cut of steak
1 potato
green peas
salt & pepper
EVOO

METHOD

This one is simple. Steak should come out of the fridge approximately one hour before intended cooking time. Rub with salt and pepper and leave to sit. While your steak is marinating in its seasoning, cut your potato into thin strips to make fries, brush EVOO across a cast iron dish and bake in the oven at 180°C. On the BBQ, cook your steak - for a thicker cut of steak, approximately 3-5 minutes will leave you with a rare to medium-rare steak. Cook your peas (or broccolini or any other desired vegetable - I’m just obsessed with peas right now). Rest your steak for 5 minutes after cooking to let it tenderise. Sit a generous lob of Australian Herbs Butter on your steak and allow to melt. Welcome to heaven.

Unfortunately, the steak was cooked in darkness so the photos couldn’t make the cut, however the other block of Del Bocia Australian Herbs (alongside a block of Del Bocia Salted Butter) was enjoyed with six of my nearest and dearest at a dinner party I hosted a few weeks ago!

CHOCCIE CHIP BICCIES WITH UNSALTED BUTTER

BILL GRAINGER’S CHOCOLATE CHIP COOKIES

INGREDIENTS

125g Del Bocia Unsalted Butter

1 1/2 cups plain flour
1 1/4 cups of tightly packed brown sugar
1 egg
a dash of vanilla essence
a pinch of salt
1/2 teaspoon baking powder
dark chocolate, roughly chopped

METHOD

Preheat oven to 180°C and line a couple of baking trays with baking paper. Melt Del Bocia Unsalted Butter and combine with sugar. In a separate bowl, beat egg and combine with vanilla essence. Add the egg mixture to the butter/sugar mixture and stir well to combine/dissolve grains of sugar. Add a pinch of salt. Add in sifted flour slowly until a dough forms. Add in chocolate shavings. Spoon into small balls on your baking tray and flatten slightly. Cook for 15-20 minutes (depending on biscuit size) or until golden brown - I prefer to slightly undercook my biscuits so they are slightly soft in the middle with crunchy edges.

Makes 16.

CAREMELISED ONION, PARMIGIANO & PEPPERBERRY PASTA

INSPIRED BY ELENA (THISHOUSE5000)
INGREDIENTS

a big lob of Del Bocia Parmigiano & Pepperberry butter
2 large brown onions
2 cloves of garlic
1-2 sprigs of fresh thyme
1 cup heavy cream
half a bottle of pinot grigio
1L of chicken or veg stock
EVOO
parmesan
fresh flat leaf parsley
any shape pasta you like (rigatoni or farfalle would be my choice)

METHOD

Over low/medium heat add a drizzle of olive oil to a cast iron pot, add a crack of salt and pepper and your healthy chunk of Del Bocia Parmigiano & Pepperberry butter, and let caramelise for about 30 minutes with the lid on (vital), stirring occasionally. Add in the pinot grigio, stock & thyme, and stir for another minute or so. Your sauce will look extremely thin and runny but don’t worry - you will be cooking your pasta in this mix! Bring to the boil and add your pasta, just before your pasta is al dente, remove the sprigs of thyme and add in the heavy cream.

Serve topped with parmesan and flat leaf parsely.

SARDINES ON TOAST WITH ANCHOVY BUTTER

I appreciate this one may not be for everyone - but I love the double fish hit. This quick and easy recipe makes me feel like I'm having a wine with my girlfriends in a fancy wine bar. Transport yourself!

INGREDIENTS

Del Bocia Anchovy Butter (also works well with Del Bocia Chilli Butter)
Sourdough bread
Sardines (I like the wood-smoked Sole Mare wild brisling sardines as they are slightly smaller than other varieties)
1 garlic clove
lemon
parsley, finely chopped
chilli crisp/flakes (optional)

Pick your fighter

METHOD

In a pan, melt Del Bocia Anchovy Butter before adding in your sourdough to lightly toast. When toasted, remove from the pan and rub with a clove of garlic. Add your sardines in a neat little line, and top with a gentle squeeze of lemon, a pinch of parsley, and your chilli topper. Enjoy - I have been fixated on this snack.

I can’t wait to see what Del Bocia does next - Alberto doesn’t miss!

Bon Appétit

BEAR.

BEAR X Del Bocia 2.0