All posts tagged Truffle

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

 

Scrambled Eggs with Truffle

Scrambled Eggs with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  4 Slices Sour dough bread
  • 40g Black Truffle
  • 10 free range Eggs
  • 100ml cream
  • 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
  • When ready to prepare eggs, grate truffle with a microplane.
  • Crack eggs & whisk with salt, pepper & cream in a bowl
  • Place the bowl over a pan of simmering water & whisk gently until cooked
  • Toast bread
  • Serve on toasted bread

 

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

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

 

Vanilla Poached Pear with Truffle Chantilly

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 3 beurre Bosc pear
  • 2 vanilla pod
  • 250 g sugar
  • 1 l water
  • 1 truffle
  • 200 ml pure cream
  • 50 sour cream
  • 50 g icing sugar


Method:

– Peel the pears, cut in half and trim the core out.
– Place pears in a pot with water, sugar, vanilla, and sliced truffles.
– Cook for about 25 minutes until soft.
– Chop the truffles and mix in sweetened whipped cream.
– Serve with biscuits.

Truffle infused Duck Egg in Potato & Herbs Nest

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 6 duck eggs
  • 1 Desiree potato
  • 1 fresh truffle
  • White truffle oil
  • Chervil
  • Dill
  • Tarragon
  • Cling wrap


Method:

– Place a small bowl or cup on a work bench, cover with cling wrap and cut it square, leaving enough cling wrap on each side.
– In the middle, place salt, pepper, truffle oil and truffle slice, then crack the egg on top, keeping the yolk intact.
– Grab the four corners of the cling wrap and join to close the bag.
– Tightly tie a knot creating an egg shape with the cling wrap.
– Cook in simmering water for 7 minutes and serve unwrapped in a potato basket with fresh herb salad.

Truffle Emulsion & Prosciutto on Croutons

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

Emulsion

  • 100 ml lemon juice
  • 100 g egg white
  • Truffle trimmings
  • 500 ml veg oil
  • Salt & pepper
  • Hand held stick blender

Croutons

  • 1/2 sourdough baguette
  • Extra Virgin Olive Oil
  • Salt
  • 100 g Prosciutto


Method:

Emulsion

– Place in a stand up canister, egg white, lemon juice, chopped truffles, salt and pepper and blend, slowly adding the oil until it is a mayonnaise consistency.

Croutons

– Slice the bread
– Cover with olive oil and salt
– Oven bake until golden

Truffle Butter

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 250g Lurpak butter
  • Parsley finely chopped
  • 1 small black truffle


Method:

– Start with room temperature butter and a medium sized mixing bowl.
– Place the butter into the bowl and grate the truffle over the top.
– Using a rubber spatula and cream butter, truffles and finely chopped parsley together until thoroughly combined.
– Divide truffle butter into four portions, and wrap first in waxed paper, then in plastic wrap. Place your portioned butter into a freezer safe resealable plastic bag, and store in the freezer where it should last for at least six months.

*Truffle salt may also be used to deliver truffle flavour. Adjust to taste.

Bruschetta with Fresh Black Truffles

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 4 Slices Sour Dough Bread
  • 100 g Black Truffle
  • Extra Virgin Olive Oil
  • 1 Garlic clove
  • 1 Anchovy fillet
  • Salt


Method:

– Clean the truffle. Grate the truffle with microplane.
– Place a peeled garlic clove and one anchovy fillet in a mortar and crush with a pestle (if no mortar is handy simply use a plate and crush with the back of a spoon) while gradually adding extra virgin olive oil.
– Add the grated truffle and continue to crush and mash together. Add a little salt. Continue to pour in the remaining extra virgin olive oil. The compound should be dense but fluid, so that if a spoonful is placed on a plate it spreads but does not slides away.
– Toast the bread. Quickly spread the black truffle sauce on each one of the stillhot toasted bread slices. Serve immediately. Enjoy!

Snapper en Papillote, Leek Fondue & Truffle Sauce

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 500 gr red snapper fillet
  • 2 leeks 50g butter

Sauce:

  • 500 ml white wine
  • 1 eshallot
  • Thyme
  • Bay leaf
  • Spices (coriander, white pepper corn ,star anis & fennel seeds )
  • 500 ml fish stock
  • 500 ml cream
  • 25 g fresh truffle


Method:

– Thinly slice the leeks, and quickly sweat down in butter until soft but still green.
– Clean and portion the fish.
– On oven proof paper, place the leeks and the seasoned fish, with the truffle sauce on top and close the paper to secure.
– Bake for 6 min @ 180°C

Sauce:

– In a sauce pan, place white wine, sliced eshallots, thyme, bay leaf and spices.
– Reduce until almost dry.
– Add the fish stock and reduce again until almost dry.
– Add cream and bring to simmer.
– Strain and then add the chop truffles and let infuse.

Salted Truffled Popcorn

By Michaela Uren of forchefs

Ingredients:

  • 120g Corn kernels
  • 45ml Peanut oil
  • Truffle Butter
  • Sea Salt to taste


Method:

– Heat the oil in a litre size pot over medium heat.
– Put a few kernels into the pot and cover to test the temperature. When they start to pop, add the rest of the kernels into the pot and cover.
– Remove from the heat and gently shake for 30 seconds for all the kernels to reach the same even temperature, so they will pop at the same time.
– Sprinkle the truffle salt and drizzle the truffle oil over the kernels and return the pot to the heat. Once the popping starts, gently shake the pot over the burner.
– During the popping, the salt will be well distributed throughout the popcorn. Open the cover slightly to release some of the steam for drier and crisper popcorn.
– When the popping slows and quietens down after 3 to 6mins, remove from the heat and tip into a wide bowl.