Next weekend my husband and I will be celebrating our first wedding anniversary. A whole year has already gone by. I wish we could live our wedding day over and over again – it was the best day of our lives. I’m a lucky lady to have him in my life.
We celebrated our honeymoon at Disney World this past April. It was the best trip we’d ever taken, and we think of it often. While we were there, we eat a lot of fantastic food. Most of our favourite food we ate at Disney’s Animal Kingdom Lodge, at Boma and Jiko. We had a deluxe dining plan while at Disney, which meant that we got three course meals every time we sat down to eat. If you’re a foodie, I really recommend it. We didn’t eat a single a bad dish.
Our meal at Jiko was amazing. Jiko fuses the flavors of traditional African, Indian, and Mediterranean cuisine. This is where we discovered tandoori butter. I begged our waitress for the recipe, but she wasn’t able to get it for me, which I understand. I made it my mission when I got home to find this recipe. I was very happy to find it, along with a goldmine of other Disney recipes that you can be sure I’ll be trying at home.
This butter, although simple, is really one of the most favourite things I’ve eaten. I am already dreaming up a multitude of uses for it: on biscuits, naan, or cornbread, drizzled over popcorn, in pasta, melted on an ear of corn.
This recipe makes just over two cups of the butter. Keep one for yourself, and give one to a friend.
[Recipe] Tandoori Butter
The first thing we’ll need to do is make a tandoori spice blend.
You will need:
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon cayenne pepper
Blend. Annnnnnnd, done.
Now, we can start on the butter.
You will need:
2 Tbsp tandoori spice blend (above)
1 lb butter, softened
1/2 cup olive oil
1 tsp salt
1/4 tsp ground black pepper
Place the butter in a mixing bowl and whip it really well until fluffy with lots of white peaks.
Add the tandoori spices and mix well on a low speed.
Slowly drizzle in the olive oil and mix well.
Season with salt and pepper to taste.
Store in a jar in the refrigerator until ready to use.
We hope you like it as much as we do. We can’t wait to go back to Jiko and enjoy it there again.
