Manteiga de Alho e Coentros

Ingredients

• 200 gbutter — softened
• 6 clovesgarlic — pounded to a paste
• 1 bunchfresh coriander — very finely chopped
• 1 tbsplemon juice
• 1 tsppiri-piri flakes
• to tastefine sea salt

Method

1. Peel the 6 cloves of garlic and place them in a mortar. Add the leaves from 1 bunch of fresh coriander, discarding the thicker stems. Use the pestle to pound the garlic and coriander together until they form a coarse paste. The mixture should be fragrant and the garlic should be broken down into small pieces, but not completely smooth.
2. Add 1 tsp of piri-piri flakes to the garlic and coriander paste. Continue to pound the mixture gently, ensuring the flakes are evenly distributed. This will infuse the paste with a subtle heat, characteristic of Portuguese flavors.
3. In a medium bowl, add 200 g of softened butter. Gradually incorporate the garlic and coriander paste into the butter, mixing with a spatula or wooden spoon. Work slowly to ensure the mixture emulsifies, becoming smooth and homogenous without any separation of oils.
4. Squeeze 1 tbsp of lemon juice over the butter mixture. Stir well to combine, allowing the acidity to brighten the flavors. Taste a small amount on a piece of bread to check the balance, then adjust with fine sea salt to your preference.
5. Transfer the manteiga de alho e coentros to a serving dish and let it rest at room temperature for at least half an hour. This resting period allows the flavors of garlic and chili to mellow and blend harmoniously. Serve with crusty bread, boiled potatoes, or alongside grilled fish for a traditional Portuguese experience.