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French breakfast radishes, butter and herb salt

You'll need

For shallow frying: vegetable oil ½ tbsp (firmly packed) each thyme, sage, basil and rosemary 20 gm sea salt flakes 120 gm softened unsalted butter 1 bunch French breakfast radishes, trimmed and halved


  • 01
  • Heat 1cm oil in a saucepan over medium-high heat, add herbs, fry until crisp (1-2 minutes), strain through a heatproof sieve (discard oil) and transfer to a mortar and pestle. Add salt and pound until coarsely ground, then set aside.
  • 02
  • Beat butter in an electric mixer until pale and fluffy (4-5 minutes). Pipe onto radishes using a piping bag. Serve with herb salt.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2009 O’Leary Walker Watervale Riesling.

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