Serves 3 - 4
200g Blue Murder
140g softened HFC salted butter
2-3 teaspoons dry sherry
2-3 teaspoons Worcestershire sauce
2 drops Tabasco
a few grinds black pepper
1 tablespoon toasted walnuts and pistachios, roughly chopped
For the capers:
2 tablespoons pickled capers, drained sunflower oil, for frying
Put the Blue Murder and 100g of the butter into a bowl. Using a fork, or balloon whisk, beat in the sherry, Worcestershire sauce, Tabaso and black pepper, until smooth. Spoon the mixture into a ramekin or ceramic pot, or divide it between 3-4 little ramekins as individual portions – a little goes a long way. Smooth the surface so it’s flat and scatter the toasted walnuts and pistachios over the top.
Melt the rest of butter in a small pan and pour it over the surface, making sure it is completely sealed. Chill for at least 2 hours (you can keep it undisturbed for a month).
Before serving, heat enough oil in a pan or wok for deep-frying. When the oil is at the right temperature, toss in the capers and fry until crispy.. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve with the Potted Murder on slices of apple or on small oatcakes or crackers.
