Soft Poached Egg on Truffle Toast with Truffle Sauce
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
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’.
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.
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.
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.
Grilled Scallops with Fresh Black Truffle Brown Butter Vinaigrette
Recipe by Philippe Mouchel
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.
Chicken with Truffles
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
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.
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.
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.
Tortellini of rabbit with mushrooms and fresh truffle
Recipe by Greg Feck | Executive Chef | Richmond Hill Cafe and Larder
100gm ‘OO’ pasta flour
2 egg yolks
2 sprigs thyme
4 cloves garlic – finely sliced
500g mixed mushrooms
200ml chicken stock
½ bunch parsley – finely chopped
Salt & pepper to taste
This recipe makes 12 portions – keep half aside and freeze for future use e.g. rabbit bruschetta, rabbit lasagne, rabbit pie, etc.
1 onion – large dice
1 carrot – large dice
2 sticks celery – large dice
150ml olive oil
1 leek – finely sliced
1 bay leaf
1 bulb of garlic – finely sliced
1 tbsp tomato paste
4 tomatoes, roughly chopped
1 lt chicken stock
250ml white wine
Make a well in the centre of the flour on a clean bench. Add the egg yolks in the centre. Gradually bring in together and knead until a soft glossy dough is formed. Wrap in cling film and refrigerate for an hour.
Get your butcher to joint your rabbit. Coat rabbit in flour mix and fry off in olive oil until golden brown, set aside in large roasting tray. In the same pan, sauté vegetables until tender with the garlic, rosemary and bay leaves. Deglaze the pan with the white wine and boil for a few minutes until you add the chicken stock, tomato paste and fresh tomatoes. Simmer for a further 5 mins. Add this stock to the roasting tray with the rabbit. Cover with foil. Bake at 180 degrees for 1-2 hours, or until rabbit is tender, falling off the bone, but not dry! Remove the rabbit from the stock and set aside until cool enough to handle to shred the meat off the bones. (Pick through meat a few times afterwards to ensure there are no bones at all) Put the rabbit stock through a mouli, re-adjust the seasoning and then add the sauce back to the rabbit. Now add some Parmesan, capers and roughly chopped parsley and combine all together.
To make your tortellini, roll out into a long sheet that is approx 6 inches wide to fit into your pasta machine. Make sure the machine is on the last setting and you have a good sprinkle of flour on the base as you don’t want it sticking to the surface.
Make small mounds of the rabbit meat mixture in the middle of the pasta, about 2 inches apart. With a pastry brush and water, brush between every mound before folding over.
Now make a small cut between each mound. Being very careful, push all the air out from around the filling. Place a ring half over the pasta mound, half over the bench and cut to create a half moon shape.
Using thumb and index fingers fold the shape away from you and pinch the pasta at the back to seal.
Bring a large pot of salted water to the boil and drop in the tortellini, they will only take about 4 mins to cook.
In a sauté pan, melt butter until foaming. Add garlic, thyme and mushrooms and sauté till brown. Deglaze with chicken stock, half the Parmesan and parsley until sauce is emulsified.
Garnish with crispy sage leaves, remaining parmesan and shavings of fresh black truffle.
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