All posts tagged Black Truffle

Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 2 chicken Breasts, skin on
  • 30g Black Truffle
  • 100g Butter
  • I tbsp. chopped parsley
  • I shallot, finely diced
  • 100ml White wine
  • 100ml Chicken Stock
  • 100ml Cream
  • Handful of Kale or Cavlo Nero

Method:

  • Finley slice 6 slices of Truffle
  • Grate the remaining truffle with microplane and mix with 30g softened butter and chopped parsley
  • Spread butter under the skin of chicken. Place slices on top of butter but under skin.
  • Season chicken breast with salt & pepper.
  • Heat a frying pan and melt a knob of butter with a tbsp. of oil. Place chicken into pan skin-side down and cook until golden. Turn over and put into oven at 180C
  • Melt butter in and sweat shallot gently. Add white wine and reduce by 2/3. Add chicken stock & reduce by ½ . Add cream and bring to boil. Check sauce for seasoning.
  • Cook kale gently in butter.
  • Serve kale topped with chicken & cream sauce

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

 www.rgt.com.au

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Fresh Black Truffle Risotto

Fresh Black Truffle Risotto

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 2 tbsp olive oil
  • 1 brown onion finely diced
  • 1 clove garlic, minced
  • 1 cups Arborio rice
  • 100ml white wine
  • 3 cups chicken stock
  • 100g Parmesan, grated
  • Flat leaf parsley, chopped
  • 1 tbsp butter
  • 1 Tbsp Crème Fraiche
  • 30g black truffles

Method:

  • In a thick based saucepan, heat olive oil over a medium heat.
  • Add onions and garlic and sweat for 3 minutes until vegetables are translucent
  • Add rice to pan and cook until you see the eye.
  • Add white wine & cook until absorbed
  • Add a ladleful of hot stock and stir until absorbed. Add another & repeat until rice is almost cooked.
  • Grate truffle in, remove from heat & stir in parmesan & tablespoon of butter
  • Fold chopped parsley through & serve. Top with some shaves of parmesan & truffle

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

www.rgt.com.au

__________________________________________________________________________________________________________________

Celeriac & Potato Soup with Fresh Truffle

Celeriac & Potato Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 1 Onion, diced
  • 40 g Black Truffle
  • Extra Virgin Olive oil
  • 4 sprigs fresh thyme, tied together
  • 400g Celeriac, peeled & diced
  • 400g floury potatoes, peeled & diced
  • 1lt chicken stock
  • 100ml cream

Method:

  • Sweat onion in olive oil. When translucent add potato & celeriac
  • Cook with no colour for a few minutes then cover with stock
  • Add thyme & bring to the boil. Simmer gently until potato & celeriac are tender
  • Remove thyme sprigs then blend.
  • Strain to remove any lumps & return heat. Check seasoning.
  • Whip cream to soft peak & grate in 15g truffle.
  • Serve soup with a drizzle of olive oil, a spoonful of truffle cream & extra shaved truffle

Ivonne Nathan

Forchefs Trainer

M 0448 975 478  E ivonnenathan@rgt.com.au

www.rgt.com.au

__________________________________________________________________________________________________________________