Truffle Egg Pasta

Truffle Egg Pasta

Serves 2

Ingredients
Fresh made tagliatelle (100g flour, 1 egg, olive oil)
1 tablespoon butter
1 cup cream
4 tablespoons grated parmesan
2 Truffle Eggs
Extra Parmesan for serving
Fresh Manjimup Truffle for grating

Bring pot of water to the boil.
To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.
If using ordinary eggs add truffle oil now to the cream mixture.
Boil pasta for one to two minutes. Strain.
Add cooked pasta to the cream mixture and toss, then add parmesan and stir.
In the meantime coat a non stick frying pan with butter and fry eggs the eggs until the whites are firm and the yolks are still runny.
Divide pasta onto plates.
Place egg on top of pasta.
Add more parmesan, salt, pepper and shaved truffle.  Using a spoon and fork gently cut egg and toss through pasta.

Truffle eggs are ordinary eggs that have been stored with fresh white truffles. The porous nature of the shell means the egg absorbs the flavour. If the eggs are not available truffle oil and ordinary eggs can be substituted.

http://www.lifestylefood.com.au/recipes/287/truffle-egg-pasta

Notes:
For my truffle eggs, I stored the eggs in a container with the Manjimup Truffle.  I purchased my truffle from Simon Johnson.

My Truffle

My Truffle

It’s Truffle Season!

I’m very excited. On Monday I ordered my truffle from Simon Johnson. My little bundle of joy will be ready for pick up on Thursday so I’m making busy getting my recipes organised so there should be some exciting additions to this blog over the next week.

Cured Ocean Trout Carpaccio

Cured Ocean Trout Carpaccio

Cauliflower Soup

Cauliflower Soup

Ingredients
½ cauliflower roughly chopped
2 Cloves Garlic crushed
½ small Onion finely diced
200 ml Milk
300 ml stock
Nutmeg
50 g Butter
50 ml truffle oil (optional)
100 ml Cream
Salt
White pepper

Heat a pot, melt butter without colour, add oil, onion & garlic, sweat without colour for 2 minutes, add cauliflower, sweat without colour for 3 minutes. Add stock, milk & nutmeg, cook till cauliflower is tender, remove from heat, add cream & season. Blend to a puree.

Cauliflower Soup – LifeStyle Food

Cured Ocean Trout and Lemon Creme Fraiche Baguette

Cured Ocean Trout and Lemon Creme Fraiche Baguette

Home cured ocean trout
Arugula
Salted capers
Finely sliced eshallot
Finely chopped chives
Salmon roe
Baguette

Lemon creme fraiche:
Creme fraiche
Finely grated lemon rind
Lemon thyme leaves
Salt and pepper

Cured Ocean Trout with Remoulade and Dill Vinaigrette

Cured Ocean Trout with Remoulade & Dill Vinaigrette

Cured Ocean Trout:
Ocean Trout filleted with skin on
Lemon rind finely grated
Rock salt or salt flakes
Sugar

Pin bone fillet and trim off and discard belly flaps and blood line as required. Put a large sheet of plastic wrap on a clean work surface. Pat dry fillet with paper towel.
Mix together salt, sugar and lemon rind until well combined.
In a flat, shallow baking tray add half the salt mix and place the fillet on top and cover the fillet with the remaining salt mix. Weight it down, cover and refrigerate.  The curing mixture will draw out the juices.
Remove fillet from the refrigerator and wash off salt mix with water.
Remove the skin and cut into required portions

Remoulade:
Home made mayonnaise (whole egg, Dijon mustard, olive oil, lemon juice, vinegar, salt and pepper)
Freshly grated celeriac

Dill Vinaigrette:
Coursely chopped Dill
Olive Oil
Lemon
Red or White Wine Vinegar
Salt and Pepper

Useful Websites:
http://carolcookskeller.blogspot.com/2008/05/citrus-marinated-salmon-with-confit-of.html
Make the citrus marinade for the salmon: Zested one orange, half a lemon, half a lime, and a third of a grapefruit.
Mixed zest in a bowl with some salt, white pepper, and sugar.
Spread part of the marinade on a sheet of aluminum foil, place the salmon fillet (skinned) on top, sprinkle the rest of the marinade on top of the salmon, wrap it up, and put it between two baking sheets (picture looks like baking trays) and put it in the fridge for about three hours.
Remove the salmon from  the refrigerator, rinse off the citrus marinade, pat the fish dry, cut it into servings and sit at room temperature for about 30 minutes.
Bring a pot of olive oil up to 110 degrees Fahrenheit, add the salmon pieces to it, and poach them in the oil (about 10 minutes).  Take the salmon out of the oil and let them drain for a minute on a paper towel-covered plate.

Cream of Celeriac Soup

Cream of Celeriac Soup

Ingredients
1 celeriac
1-2 celery stalks chopped (optional)
20g butter
1 onion or eshallots sliced finely
1 clove garlic finely chopped
2-4 medium potatoes peeled and chopped
1 litre liquid – either chicken stock, water or a combination
Salt and freshly ground pepper
Pure Cream
To serve:
Hazelnut oil (optional)
Freshly ground nutmeg

Peel the celeriac, chop in large pieces and place in acidulated water.
Heat butter in a heavy based saucepan over low heat, then cook the onion, garlic, leek and celery until soft and translucent.
Add the potato and drained celeriac and cook for approximately 2 minutes.
Pour in enough liquid to cover. Bring to the boil then reduce heat and simmer until celeriac and potato are cooked through.
Strain the liquid into a bowl.
Transfer the vegetables to another bowl and puree, adding stock as needed.
Whisk in remaining stock to achieve the desired consistency.
Return soup to a clean pan and gently reheat.
Season to taste and before serving, stir in the cream.
To serve, ladle soup into bowls and drizzle with hazelnut oil and sprinkle with freshly ground nutmeg and and add an extra splash of cream.

Celeriac Puree:
Alternatively, once the vegetables have been strained, they can be blended with some of the stock and/or milk to make a celeriac puree. To finish, stir in a good amount of butter and some pouring cream. Season to taste.

* Acidulated water:  1 litre water, 1T salt, 1T white vinegar or lemon juice
* Ensure the potato and celeriac are cut into pieces which will allow both vegetables to cook in an equal amount of time
* Alternatively use 1/2 an onion and 1/2 a leek

Salmon Tartare with Lemon Creme Fraiche

Salmon Tartare with Lemon Creme Fraiche

Serves 2

Salmon Tartare:
250-300g fresh Salmon – skinned and boned (must be of the freshest quality)
Lemon
Chives
Sea salt
Pepper (I used a combination of ground black and white pepper)
Capers (I used dried, salted capers)
Eshallot
Olive Oil
Salmon Roe (to garnish)
Optional:  Finely grated lemon rind, dill

Dice salmon evenly into 1 cm sized cubes – enough to fill 2 small creme brulee sized ramekins.
To the salmon, add a good drizzle of olive oil, juice of about 1/2 a lemon, finely minced eshallot, capers and finely chopped chives. Gently mix until combined.  Season to taste.

Divide salmon mixture into ramekins and press down firmly until even on top.  Place ramekins into the refrigerator for at least 15 minutes.

Lemon Creme Fraiche:
Creme Fraiche
Lemon – rind and juice
Lemon Thyme
Sea Salt
Freshly ground white pepper

Thoroughly wash lemon.
Place a couple of large spoon fulls of creme fraiche into a bowl and add finely grated rind from one lemon, juice of 1/2 the lemon, lemon thyme leaves from about 2 sprigs. Season to taste.
Place creme fraiche into a piping bag (I used a zip lock bag) and refrigerate until ready to serve.

Remove ramekins from the refrigerator and carefully run a knife around  the edge and turn out moulded salmon into the centre of each plate and serve with piped creme fraiche and garnish with salmon roe and sprigs of chives.

Notes:
- Salmon was purchased from Christies already filleted and boneless ($29/kilo)
- By adding the lemon juice to the salmon mixture, the  fish looses its shiny colour and turns opaque as the fish starts cooking in the lemon juice. Alternatively mold and plate immediately to eat or drizzle with lemon juice over salmon just prior to serving or use lemon rind only or drizzle with a simple oil and lemon vinaigrette when serving.
- Finely grated lemon rind could be added to the salmon
- Alternatively lemon could be substituted with lime.
- Some recipes suggest placing salmon in the freezer for 10-15 minutes to make it easier to slice.
- Further variations could include ginger or dill and garnishing with baby herbs.

Useful websites:
French Laundry At Home
Masterchef  Salmon Tartare
Delicious Days
Fine Living – Thomas Keller’s Salmon Tartare

Souffle Au Fromage

Souffle Au Fromage

Servings 4-6

Ingredients
60g butter
60g plain flour
6 eggs, separated
½ litre of milk
200g good quality gruyere cheese, grated
Nutmeg
Black Pepper
Salt

Preheat oven to 200 degrees Celsius.

Butter a large soufflé dish.

To make the roux, melt butter in a heavy bottom saucepan over low heat and add flour, stirring with a wooden spoon until the mixture foams.

Add cold milk in small amounts and stir with a wooden spoon or a whisk until the mixture is homogeneous and thickens.

Add cheese and season with salt, pepper and nutmeg to taste.

Remove pan from heat and stir in egg yolks.

In a glass bowl, beat egg whites with a pinch of salt until stiff peaks form – firm but not dry. With a large metal spoon gently add a small amount of egg white to the cheese mixture.

Pour remaining cheese mixture into egg whites and mix gently.

Pour into buttered soufflé dish and flatten top with the back of a spoon.

Bake on the centre shelf for 10 mins.

Turn oven down to 180 degrees celcius and continue to cook for another 25 to 30 minutes until well risen and golden brown.

Serve immediately.

Notes:
A large souffle dish is shown in the online video.

Recipe Courtesy of  SBS Food Safari

Other websites:

http://www.lifestylefood.com.au/recipes/3348/souffle-suissesse

http://www.lifestylefood.com.au/recipes/9553/souffle-au-fromage

http://www.lifestylefood.com.au/recipes/6120/awts-cheese-souffle-masterclass

http://www.lifestylefood.com.au/recipes/9425/double-baked-cheese-souffle

http://www.lifestylefood.com.au/recipes/4150/gruyere-omelette-souffles