I had a lot of coriander at home and could not be bothered to make pesto with it. In my fridge I also had some butter that is no good for baking. I combined the two to make coriander butter. It has been used to flavour hasselback potatoes, and chicken breasts.
Dave and I watch a fair bit of TV, mostly crime and drama series. Every now and then they have a South African on a programme. Nine times out of ten, the South African is a villain. Whereas the character might be from the country I live in, the actor is not! And the accent is awful. It really irks me as the actor is trying to speak with what he considers an Afrikaans accent. And he ends up bastardizing the attempt. Of course, to most of the viewers this is not an issue. They will hear this accent and assume all South Africans sound like that. Which means when then come across a person from here they assume we are from Britain as a lot of South Africans actually speak with what we consider a normal English accent.
Today’s inspiration ♥ Recipe For Coriander Butter ♥ can be found on Lavender and Lime Click To Tweet
And like in most parts of the world every region of South Africa has its own accent. I grew up in Johannesburg which is mostly an English-speaking area. When I was at The University Of Southern Mississippi this accent was commended in a drama class. In Cape Town where I now live, it stands out as sounding very British. Close to Johannesburg is Pretoria, where the language split is quite even between English and Afrikaans and the accents are so diverse. In the Western Cape our version of Afrikaans could be called Afrikaaps. But you would have to be a local to understand that! No matter what our accents are, none of them match what we hear on TV! Is there a particular accent on television that bothers you?
Click on the links for conversions and notes.
- 75 g coriander
- 80 g butter, cubed
- 5 mls olive oil
- Roughly chop the coriander and place into a food processor with the butter and oil
- Blitz until combined and then turn out onto a piece of cling film
- Roll into a sasage shape and seal tightly
- Place into the fridge until the butter firms and can be sliced