Feeds:
Posts
Comments

Archive for June, 2009

Truffle Egg Pasta

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.

Advertisements

Read Full Post »

My Truffle

My Truffle

My Truffle

Read Full Post »

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.

Read Full Post »

Cured Ocean Trout Carpaccio

Cured Ocean Trout Carpaccio

Read Full Post »

Cauliflower Soup

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

Read Full Post »

Cured Ocean Trout Baguette with Lemon Creme Fraiche

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

Read Full Post »

Cured Ocean Trout with Remoulade & Dill Vinagrette

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.

Read Full Post »

Older Posts »