Recipe of the Month: Truffles

By Amelia Johansson 01 November 2012

Truffles

ROAST BEETROOT, PUMPKIN AND HAZELNUT SALAD WITH TRUFFLE DRESSING

Serves 4

FOR THE DRESSING

2 tbsp extra virgin olive oil

2 tbsp hazelnut oil

2 tbsp red wine vinegar

½ tsp Dijon mustard

1 clove garlic, peeled and finely minced

½ truffle, grated

FOR THE SALAD

4 raw beetroot, peeled and sliced into 0.5cm-thick slices

800g pumpkin, de-seeded and cut into 2cm-thick wedges

2 red onions, cut into 1cm-thick wedges

6 cloves of garlic, unpeeled

3 tbsp olive oil

4 sprigs of thyme

200g watercress and rocket leaves

150g hazelnuts, toasted

½ truffle, shaved

1 Starting with the dressing, place the olive oil, hazelnut oil, vinegar, Dijon mustard, garlic and truffle into a jar. Season with salt and black pepper. Place the lid on the jar, shake vigorously and set aside.

2 Preheat the oven to 180°C/350°F/Gas 4.

3 For the salad, place the beetroot, pumpkin, red onion and garlic into a roasting pan. Drizzle with the olive oil and season with salt and freshly ground black pepper. Sprinkle over the thyme and cook in the oven for 20–30 minutes or until all the vegetables are tender. When the vegetables are cooked, remove them from the oven and allow them to cool for 10 minutes.

4 Place the watercress and rocket leaves into a large bowl and add the roasted vegetables and hazelnuts. Pour over the dressing and gently toss the salad until all the leaves and vegetables are lightly coated. Divide the salad between four plates and sprinkle with the truffle shavings. Serve immediately.

WINE RECOMMENDATION

Burlotto Elatis Piedmont Rosé 2011, £22.95

Truffles

PUMPKIN GNOCCHI WITH SAGE AND TRUFFLE BUTTER

Serves 4 as a starter

INGREDIENTS

250g floury potatoes such as Maris Piper, peeled and cut into 2cm chunks

300g peeled weight of dry pumpkin or butternut squash, cut into 2cm chunks

2–3 tbsp olive oil

½ tsp grated nutmeg

160–200g plain flour, plus extra for surface dusting

3 tbsp grated Parmesan

150g salted butter

20 sage leaves

1 truffle, finely sliced

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Place the potatoes into a large pan, cover with cold water and add half a teaspoon of salt. Bring to the boil and simmer for 15 minutes or until tender. Drain and return the potatoes to the pan. Dry the potatoes over a low heat, then remove and leave to cool for five minutes.

3 Put the squash or pumpkin in a roasting tray, drizzle with olive oil, add the nutmeg, and season with salt and pepper. Cook in the oven for 20 minutes or until tender. Remove and set aside.

4 Push the squash and potato through a ricer or sieve onto a floured work surface. Sieve over the flour and two tablespoons of Parmesan, and then lightly combine the mixture until you have a smooth dough, using more flour if necessary.

5 Cut the dough into four pieces and roll each into a sausage about 2cm wide. Cut each piece into 2cm gnocchi and place on a floured tray.

6 In a large pan, boil some salted water. Drop in the gnocchi and cook for about three minutes, until they rise to the top. Drain, put in an ovenproof dish and keep warm in the oven.

7 Meanwhile, heat a large frying pan and add the butter. When it starts foaming, add the sage and the truffle slices. Cook for a further 30 seconds and drizzle over the gnocchi. Sprinkle with Parmesan and serve immediately.

WINE RECOMMENDATION

Giacosa Nebbiolo D’Alba, £29.99

Truffles

DOUBLE-BAKED MUSHROOM AND TRUFFLE SOUFFLÉ WITH RAGOUT

Serves 6

INGREDIENTS

400g assorted wild mushrooms, trimmed and halved

2 cloves of garlic, peeled and finely chopped

3 tbsp olive oil

300g whole milk

80g butter, roughly chopped

2 shallots, peeled and finely chopped

60g plain flour

4 eggs, separated

25g mixed herbs such as chervil, tarragon or flat-leaf parsley

100g Roquefort cheese

1 truffle, finely shaved

4 tbsp double cream

20g chervil

NOTE

You will need 6 ramekins

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Place half of the mushrooms and a clove of garlic on a baking tray. Drizzle with one tablespoon of olive oil, season and cook in the oven for 10–15 minutes. Remove from the oven and finely chop in a food processor.

3 In a small pan, bring the milk to a simmer. In another pan, melt the butter and add the shallots. Cook for two minutes until soft. Stir in the flour and whisk over a low heat, then gradually add the milk and whisk until smooth. Bring to the boil and simmer until thick. Leave to cool for five minutes.

4 Beat the egg yolks into the sauce and add the mushrooms. Season and stir in the mixed herbs, the Roquefort and half of the truffle. In another bowl, whisk the egg whites until firm peaks form, then gently fold into the mixture.

5 Fill six buttered ramekins with the mixture and place in a roasting tin half-filled with boiling water. Cook in the oven for 20 minutes until set. Cool, place the soufflés on a buttered roasting tray and return to the oven for 10 minutes.

6 Heat two tablespoons of olive oil in a sauté pan and add the rest of the mushrooms, garlic and truffle. Cook for four minutes, then stir in the cream, cook for one minute, and season.

7 To serve, place the soufflés on plates with the ragout, and garnish with the chervil.

WINE RECOMMENDATION

Daniel Bouland Vieux Vignes Morgon, £24.95

Truffles

CHICKEN SUPRÊME STUFFED WITH FOIE GRAS AND TRUFFLES SERVED WITH A RED WINE SAUCE

Serves 4

INGREDIENTS

4 Bresse chicken suprêmes

120g foie gras, cut into 4 slices

12 slices of truffle

20g butter

4 tbsp olive oil

FOR THE POTATO

750g floury potatoes, such as Maris Piper, washed

200g butter

50ml whole milk

50ml double cream

FOR THE SAUCE

2 tbsp olive oil

2 shallots, peeled and finely diced

1 clove of garlic, peeled and finely minced

2 sprigs of thyme

2 black peppercorns, lightly crushed

1 bay leaf, split

1 tbsp sherry vinegar

375ml red wine

400ml chicken stock

1 Preheat the oven to 180°C/350°F/ Gas 4.

2 Slit the side of each chicken suprême to make a pocket. Fill each with a slice of foie gras and three slices of truffle. Secure with a tooth pick and season with salt and pepper.

3 Heat the butter and oil in a large ovenproof frying pan. Add the chicken suprêmes, skin-side down. Fry for five minutes until the skin is golden. Turn and place in the oven for 20–30 minutes until the juices run clear.

4 Boil the potatoes in a large pan of salted water for 20–30 minutes until tender. Drain, peel and mash using a potato ricer or masher. Return the potatoes to the pan and add the butter. In a separate pan, warm the milk and cream and add to the potato. Stir until the mash is well combined. Season with salt and pepper.

5 For the red wine sauce, heat the oil in a pan and add the shallots and garlic. Cook for one minute. Add the thyme, black pepper and bay leaf. Cook until the shallots are golden brown. Add the vinegar and red wine and reduce until syrupy. Add the chicken stock, bring to the boil and simmer for 20 minutes. Sieve the sauce into a small pan. Place over a high heat and reduce until thick and shiny. Set aside and keep hot.

6 Place each chicken suprême on top of the mashed potato and serve with the sauce.

WINE RECOMMENDATION

Chateau Thibeaud-Maillet Pomerol, £51.95