All posts tagged Truffle

Black Truffle Tortilla

Black Truffle Tortilla

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  ½ brown onion sliced
  • 2 potatoes cooked with skins on
  • 40g Black Truffle
  • 8 free range Eggs
  • Good pinch sea salt
  • Freshly ground black pepper

Method:

  •  Leave the eggs (in their shells) along with the cleaned truffle in an airtight container in the fridge for 48 hours before you are going to use them
  • Peel skin from potatoes and slice thickly
  • Crack eggs & whisk with salt & pepper in a bowl. Grate in ½ truffle using a microplane grater
  • Sweat onion in olive oil, add potato, then egg.
  • Cook stirring gently for 2 minutes then drop spoonfuls of goats cheese on top.
  • Put under a grill or into oven to finish

Ivonne Nathan

Forchefs Trainer

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

www.rgt.com.au

Jerusalem Artichoke Soup with Fresh Truffle

Jerusalem Artichoke Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 1/2 Onion, diced
  • 40 g Black Truffle
  • Extra Virgin Olive oil
  • 400g Jerusalem artichokes peeled & diced
  • 400g floury potatoes, peeled & diced
  • 1lt chicken stock
  • 100ml cream

Method:

  • Sweat onion in olive oil. When translucent add potato & artichoke
  • Cook with no colour for a few minutes then cover with stock
  • Bring to the boil. Simmer gently until potato & artichoke are tender then blend.
  • Strain to remove any lumps & return to 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

__________________________________________________________________________________________________________________

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

__________________________________________________________________________________________________________________

Fresh Black Truffle Butter

Fresh Black Truffle Butter

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 140g good quality Butter
  • 50g fresh Truffle

Method:

  • Soften the butter
  • Grate truffle with micro-plane and mix through butter
  • Can be stored rolled in baking paper in the freezer until required

Ivonne Nathan

Forchefs Trainer

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

www.rgt.com.au

Sautéed Kale with Black Barley, Garlic, Truffle Butter

Sautéed kale with black barley, garlic, truffle butter

Recipe by Pistachio Dining at Torrens

  • 200g mixed selection of kale or cabbage
  • 100g black barley
  • 1 Onion diced
  • 3 Cloves garlic
  • Truffle butter (leftovers from the above recipe)

Method

Bring a large pot of water to the boil and place barley in to cook for around 20 minutes or until soft

While barley is cooking clean the kale and roughly chop to make it easier to cook

In a large sauté pan cook onion, garlic until soft

Once soft add cleaned kale and sauté over moderate heat until the kale starts to break down

Season

Strain the barley when it’s cooked and add to kale mix season again and mix well

Just before serving fold through the truffle butter and place into a side dish

Would be a great side dish for the Boxgum Pork

PISTACHIO DINING AT TORRENS

S HOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU

WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

 

Boxgum Grazing Pork Loin with Roasted Beetroot, Seeded Mustard

Boxgum Grazing Pork loin with roasted beetroot, Truffle butter, seeded mustard.

Recipe by Pistachio Dining at Torrens

  • 1kg Boxgum Pork loin rolled
  • 2 Lge Beetroot
  • 1 Clove garlic
  • 1 Sprig thyme
  • Sherry Vinegar
  • Olive oil

Butter

  • 20g Canberra black truffle grated
  • 100g Unsalted butter, softened
  • 10g Parsley and chives, chopped finely
  • 1 Clove garlic
  • ½ Spanish onion, diced finely
  • 20g Seeded mustard

Method

Season pork and place onto a roasting tray and cook on high heat for 15 minutes and then turn the heat down to moderate and cook slowly until the juices run clear around 30 minutes depending on the size of the pork.

While the pork is cooking place the beetroot with the garlic, thyme, oil and vinegar into a foil parcel and roast in the oven for 30 minutes or until cooked. You can use a small knife to check if there cooked there should be no resistance. Cool slightly and peel and dice.

Place softened butter, truffle, herbs, garlic and onion into a bowl with a little seasoning and mix well. Once incorporated well roll into a log shape and wrap in gladwrap and place into the fridge to set.

When the pork is cooked rest for 10 minutes then carve place onto serving plates garnish with beetroot and the truffle butter. The butter should melt over the warm meat if this doesn’t place under a warm grill for 2 minutes to soften

PISTACHIO DINING AT TORRENS

SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU

WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

 

Goats Cheese Ravioli with Smoked Bacon, Shaved Truffle, Mushroom & Sage

Goats cheese ravioli with smoked bacon, Shaved truffle, mushroom, sage

Recipe by Pistachio Dining at Torrens

Pasta dough

  • 200g Flour
  • Salt
  • 5ml Olive oil
  • 2 Eggs

Filling

  • 200g Goats cheese
  • 1 Egg

Egg wash Sauce

  • 100g Salted butter
  • ½ Onion
  • 2 Cloves garlic
  • 50g Smoked bacon
  • Sage
  • 50 g Mixed Mushrooms
  • Local Black Truffle

Method Make pasta dough by adding all ingredients together and brining the mix together to form a firm dough

Cover in fridge and let rest for 30 minutes

Make the filling by blending the cheese and the egg together well and place into a piping bag

To make the sauce melt the butter in a large pan add all ingredients and cook over medium heat until the onion is soft and the bacon golden keep warm until ready to serve

To make the ravioli you will need a pasta machine – follow manufactures instructions when using

Once the pasta is rolled out divide it into two, place the filling onto one side of the pasta brush with egg wash and enclose with the remaining pasta use pastry cutters to remove and excess air and to cut into the size you would like. Store on some semolina in the fridge

Cook ravioli in boiling salted water for 5 min drain and place into serving plates Place warmed sauce over the top followed by some shaved truffle

PISTACHIO DINING AT TORRENS

SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966

EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

 

Roasted Cauliflower & Potato Soup with Parmesan Creme

Roasted cauliflower and potato soup with parmesan crème.

Recipe by Pistachio Dining at Torrens.

  • Local black truffle
  • ½ Cauliflower roughly cut
  • 2 Lge Potato peeled and roughly cut
  • 1 Onion Diced
  • 2 Cloves garlic
  • Thyme
  • Unsalted butter
  • 500ml Chicken stock
  • 500ml Cream
  • 500ml Milk
  • Parmesan rind
  • 100ml Cream
  • Shaved Local black truffle

Method

  • Roast cauliflower and potato in oven until lightly golden
  • Sauté onion, garlic and thyme with a little oil and butter until soft
  • Add roasted cauliflower and potato to pan and cook for 5 min
  • Season
  • Add stock, 500ml of cream and milk and bring to the boil
  • Turn soup down and simmer for 20 min
  • Place parmesan rind into a small pot with enough cream to cover and reduce until thick take off heat
  • Once soup is done blend until smooth and check seasoning
  • To serve place into a warm bowl drizzle parmesan cream over and shave some local truffle to finish.

 

PISTACHIO DINING AT TORRENS

S HOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607

PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

Bruschetta with Fresh Black Truffles

Bruschetta with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  4 Slices Sourdough Bread
  • 15g Black Truffle
  • 50g Butter
  • 1 tbsp Crème Fraiche
  • 50g Parmesan

Method:

  • Clean the truffle. Grate the truffle with microplane.
  • Cook gently in the butter.
  • Spoon butter over bread slices, spread with crème fraiche & sprinkle with parmesan
  • Put into hot oven for a few minutes

P: 02 6241 2969   F: 02 6241 2631   E:ivonnenathan@rgt.com.au www.forchefs.com.au

23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485

 

Chicken Breast with Fresh Black Truffle

Chicken Brest with Fresh Black Truffles

Ivonne Nathan of forchefs

Ingredients:

  •  2 Hillside Pastured Farm Chicken Breasts
  • 1 rasher Free Range Bacon cut into lardons
  • 50g Black Truffle
  • 100g French shallots quartered lengthways
  • 4 cloves garlic sliced
  • 250g swiss brown mushrooms, sliced
  • 50 ml verjus
  • 150 ml brown Chicken Stock
  • 100 ml Cream
  • ½ bunch fresh basil
  • A knob of butter
  • Salt & pepper
  • Oil for cooking

Method:

  • Heat a fry pan, add oil
  • Season chicken breasts with salt & pepper and add to pan. Fry until golden then turn & do the same on the other side
  • Meanwhile heat a heavy based saucepan, add 1tbsp oil and fry lardons until crisp then add shallots & garlic and fry until coloured. Add chicken to the saucepan.
  • Use the fry pan that the chicken was cooked in- add butter & fry mushrooms for 3 minutes.
  • Add verjus & reduce slightly, add stock & cream.
  • Pour sauce over the chicken breasts & simmer gently for 10-15 min
  • Add tarragon just before serving, Adjust seasoning.
  • Shave truffle over.

P: 02 6241 2969   F: 02 6241 2631   E:ivonnenathan@rgt.com.au  www.forchefs.com.au

23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485