20 pieces fresh scallops
400 g mesclun salad
1 piece fresh truffle around 20g
250 g butter
1 dash olive oil
Grey salt, salt & pepper
Clean and remove all dirt on the truffle, cut the truffle in 20 thin slices. Open each scallop and insert one slice of truffle. Close the scallops. In a pan slowly cook the butter until brown in colour, strain through a mousseline.
Wash the salad and season with olive oil, balsamic vinegar, salt and pepper. Add sherry vinegar and a little finely chopped truffle to the brown butter and mix well with a whisk. Place a bouquet of salad in the centre of a plate. Quickly grill the scallops and arrange them around the salad. Add a little grey salt and a little brown butter. You can add more truffles on the salad.
Soft Poached Egg on Truffle Toast with Truffle Sauce (serves 4)
Recipe by Neil Perry, Rockpool Bar & Grill
4 organic hen eggs
1 small fresh black truffle
8 wafer thin slices of sourdough (crusts off)
125g unsalted butter
2 tbsp clarified butter
200ml chicken stock
1 tbsp crème fraiche
fresh lemon juice
sea salt and freshly ground white pepper
Truffle Toast: Using a small knife, trim away the dark outer crust of the truffle; reserve the trimmings. Finely shave the truffle with a mandoline or slicer and set aside. Chop the truffle trimmings until fine and mix into the softened butter; season with salt and pepper. Spread a thin layer of the truffle butter onto each of the bread slices then place the leftover butter into the fridge to cool slightly. Spread the truffle shavings over four of the bread slices, then top each with another buttered slice and press down firmly. You will now have 4 truffle ‘toasts’.
Truffle Sauce: Bring the chicken stock to the boil and allow to reduce by half. Remove from the heat and whisk in the crème fraiche and leftover truffle butter until they have been incorporated. Season to taste with salt, pepper and lemon juice. Heat a large pan with the clarified butter until hot. Add the truffle toasts and fry on both sides until golden brown. Remove from the heat and drain on paper towel.
Eggs: Heat a large pot of water with some white vinegar until boiling. Reduce the heat to just below a simmer and poach the eggs for 2–3 minutes until just set. Drain the eggs on paper towel.
To Plate: Place the truffle toast onto a plate and gently place the egg on top. Spoon the truffle sauce over the egg and give a good grind of white pepper.
Butternut Pumpkin Soup with Poached Egg, Truffles
Recipe by Raymond Capaldi
1 kilo butternut pumpkin grated
200 grams unsalted butter
½ litre sheeps milk
50 grams crème fraiche
4 free range eggs
Method: Add the butter to a large roundel so the pumpkin can sweat evenly, just as the fibres are broken down, or you can rub the pumpkin betweek your fingers with no toughness.
Place the sheeps milk in a pan, bring to the boil, then let simmer on the side for 10 minutes then place in blender until fine place the sweated pumpkin in a thermomix or liquidiser and puree. Once pureed, place the mixture in the bowl on top oo and ice bowl, cool down, then add enough of the stock milk mixture until right consistency.
Place some vinegar in a pan of hot water and season water with salt. Once the water comes to 60oC, stir the water then crack the egg into the whirlpool. Cook until the egg has just set. Heat up the soup, place egg into the middle of warm bowl. Froth up the soup with a blender and pour onto the egg. Grate some truffle over the egg and serve with sourdough bread.
Points: The pumpkin must not be cooked for more than 15 minutes as it will start to get bitter. You may not use all the stock and milk, just freeze until you make again.
Recipe by Daniel Alps
1 cup Ferron Carnaroli rice
2 cups chicken or mushrooms stock
1 tspn horseradish
squeeze of lemon juice
2 tblspn sour cream
salt & pepper
½ diced onion
Heat a little extra virgin olive oil in a saucepan & sauté onion for 3 minutes with a pinch of salt.
Add 1 cup of Ferron Carnaroli rice, stirring continuously for about 3 minutes. Add 2 cups of hot stock (vegetable or mushroom). Tip: the quantity of the stock should be double the volume of dry rice. Gently stir then cover with a lid. Lower the flame to a minimum and allow to cook slowly for 14 minutes. Uncover.
Taste the rice to determine the readiness and add more stock if necessary. The rice should have absorbed all the liquid and will have cooked evenly without sticking to the saucepan.
Stir in a nob of butter, 1 tspn horseradish, a squeeze of lemon, 2 tblspn sour cream, salt & pepper.
Grate truffle with a microplane and fold through risotto. Switch of the flame and stir the risotto well to release the natural starches, then cover. Allow to sit for a minute before serving to allow the flavours to infuse. Garnish with some additional truffles as desired.
Chicken with Truffles (serves 6)
Recipe by Tony Rogalsky
This recipe can only be made with fresh truffles. The quantity of truffles depends upon the size of the chicken.
A chicken of 2 kg requires 50-60 g of truffles.
50 g of truffles
1 x 2 kg chicken
6 leeks, 1 branch of celery
salt and pepper
Preparation: Two days before the meal, prepare the chicken. Finely slice (1mm) 40 g of the truffles and slide them under the skin of the chicken. The truffles need to cover the entire chicken. The remaining 10 g of truffles should go inside the chicken. Wrap the chicken in a cotton cloth and put it on the bottom shelf of the refrigerator.
Cooking: Put the chicken in a cover stew pot containing 1 litre of hot water, and the vegetables. Cook covered over low heat for one hour. Check that the chicken is neither tough nor too soft before the one hour is up.
To Plate: Serve in plates with the vegetables surrounding the chicken. When you cut up the chicken you will notice that the meat is totally infused with the perfume of the truffles.
Recipe by Philippe Perrey
4 serves of your favourite Tagliatelli
40gm leek (only white part)
100ml dry white wine
300ml Chicken Stock
1 sml Black truffle
For the Sauce:
Thinly slice the mushroom with the leek and sweat them in saucepan with a little bit of Olive Oil. Add the White wine and reduce it. Do the same with the Chicken stock but do not reduce it completely. Add the cream and bring it to boil.
Strain the sauce into another saucepan and shave some fresh truffle into.
To finish the sauce use a Stick Blender and foam it up. Separately boil your favourite Pasta.
Serve in Bowl plates, spoon the foamy truffle sauce on the pasta and shave rest of your black truffle onto the Pasta. Enjoy