Coffee Butter with Rye toast and shaved jamon

My husband and I first had this together at a new fun restaurant in Canberra, Pulp Kitchen, which unfortunately is no longer there. It was such a new taste sensation we couldn’t believe it. We knew it sounded unusual but trusted the idea and are so glad we did. Once you have made the butter it is a nibble or starter ready to go - with any fresh crusty bread really, jamon and coffee butter in the fridge – just bring it out to room temperature as soon as you know it’s in the plan.

A fun, adventurous new breakfast, or nibble or a special meal.

Pictured: Coffee Butter with rye toast and shaved jamon

Coffee butter -

Splash vegetable oil – you do not want a flavoured oil

1 large tbsp instant coffee

1 large dollop of thick cream

2 tsp sugar, I like a brown sugar to add a caramel flavour

125g butter, softened

To serve –

Fresh light rye sourdough toasted, and thinly sliced jamon or prosciutto.

Coffee butter - in a small pan, add the oil and the cream and warm gently on low heat. (The cream and oil help to incorporate the coffee into the butter later). Add the sugar and coffee, stirring while it warms, until it melts the coffee and sugar to a smooth syrup. Cool.

Add to 125g butter, and whip it all together, either by hand or in a mixer.

Toast the bread and allow to cool a little otherwise it will melt the butter too quickly – this is lovely with the butter still whipped on top. 

Serve toast portions, with the butter and jamon on the side for everyone to add as they choose

Serves 8 - 10