Best Watercress Butter Recipes

ROAST LEG OF LAMB WITH GARLIC & WATERCRESS BUTTER

Steps:

• Remove the lamb from the fridge 1 hr before cooking. Heat the oven to 200C/180C fan/gas 4. Use the tip of a knife to make 20-25 small slits in the lamb, then set aside in a roasting tin. Blitz the watercress, garlic and anchovies in a food processor until smooth, then add the butter and pulse to combine.
• Season the lamb, then spread over half of the butter mixture, pushing into the slits as well. Break the rosemary sprigs into pieces and tuck into the slits. Season, cover with foil and cook for 1 hr 20 mins for medium (a thermometer should read 55C), or 1 hr 40 mins, if you prefer the meat well done. Uncover the lamb halfway through cooking and spread over the remaining butter, then put back in the oven uncovered for the remaining time.
• Meanwhile, blitz the sourdough in a food processor to make coarse crumbs. Toss with the oil and parmesan and spread out flat on a baking sheet. Put in the oven underneath the lamb for the last 20 mins of cooking, or until lightly golden and crunchy. Leave the lamb to rest, covered, for 30 mins, then slice and sprinkle over the crumbs.

STEAK SANDWICHES WITH HORSERADISH MUSTARD BUTTER AND WATERCRESS

Steps:

• Preheat broiler.
• Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until combined well.
• Pat steak dry, season both sides well with salt and pepper, and put on rack of a broiler pan. Spread top of steak with 1 tablespoon mustard butter, then broil 2 to 3 inches from heat 5 minutes. Turn over and spread other side with 1 tablespoon mustard butter, then broil 4 to 5 minutes more for medium-rare. Transfer meat to a cutting board and let stand 5 minutes. (Leave broiler on.)
• Cut baguette crosswise into 4 equal sections, then halve sections horizontally. Broil bread, cut sides up, about 3 inches from heat, rotating pan once, until golden, 30 seconds to 1 minute.
• Holding knife at a 45-degree angle, very thinly slice steak across the grain. Spread cut sides of bread with mustard butter and mound steak on half of bread. Top with watercress and remaining bread.

WATERCRESS SANDWICHES WITH CHILI-LIME BUTTER

Steps:

• Mix first 4 ingredients in small bowl to blend. Season to taste with salt and pepper. (Chili-lime butter can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before using.)
• Spread chili-lime butter on 4 bread slices. Top with watercress. Top with remaining bread slices. Cut each sandwich in half and serve.

BUTTER BEAN SOUP WITH WATERCRESS

Steps:

• Sauté onion and leeks in a heated oil until soft,about 5 minutes,add potatoes.
• Add watercress and stir until wilted,about 3 minutes.
• Add stock and beans and reduce heat and simmer for 20 minutes.
• Puree soup,season and reheat gently.
• Serve with a swirl of cream and a sprinkle of paprika.

TEXAS TOASTS WITH FILET MIGNON, WATERCRESS & HERB BUTTER

Steps:

• Preheat grill to high.
• Mash butter in a small bowl with the back of a spoon until it's soft and creamy.
• Stir in 2 teaspoons oil until combined.
• Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cover and place in the freezer to chill.
• Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl.
• Rub on both sides of steak.
• Rub both sides of bread with the halved garlic clove; discard the garlic.
• Grill the steak 3 to 5 minutes per side for medium-rare.
• Grill the bread until toasted, 30 seconds to 1 minute per side.
• Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
• Divide watercress among 4 plates and top with the steak-topped toasts.

WATERCRESS BUTTER

Steps:

• Combine all ingredients in a blender or food processor.
• Mix on high speed for 30 seconds.

MOROCCAN WATERCRESS AND BUTTER LETTUCE SALAD: SHLADA DE-AL JORJOR AIN EL MAA

Steps:

• In a small bowl, combine the flax seed with 2 tablespoons of water and let soak for 20 minutes.
• Meanwhile, in a small bowl, whisk together 3 tablespoons red wine vinegar and 1 teaspoon cumin. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste. Mix the flaxseed with the dressing. Set the flaxseed dressing aside.
• Preheat an outdoor grill or indoor grill pan. In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste. Grill the peppers and tomato until slightly charred and soft. Let cool.
• Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste.
• Peel and seed the peppers and tomato and leaving some of the charred skin, and slice. Toss the them with the dressing.
• Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat. Add the prawns and cook, stirring, until just cooked through.
• Arrange lettuce leaves along outer edge of a large platter. Arrange the peppers and tomato on the lettuce. Place the watercress in the middle and drizzle flax seed dressing over the top. Add the prawns with their juice and scatter around the preserved lemon and olives. Serve.