Fresh and simple truffle recipes
But if you’ve purchased fresh Canberra black winter truffle, congratulations! First things first: you’ll need to know how to use and store it. And when it comes to recipes, our advice is to not overcomplicate things, and to let the truffle be the star of the dish.
Truffle Butter Recipe
250g salted butter | 10g fresh truffle
Bring butter to room temperature and cut into cubes. Run the butter through your food processor or in your stand mixer to incorporate air into it. Add finely shaved truffle and mix so that it is evenly mixed. Roll into wax paper and return to the fridge to set. Leave for 2+ days for the truffle to infuse through the butter. Note, this truffle butter can also be frozen for later use.
Truffled Mash (Mashed Potatoes)
500g pontiac or desiree potatoes, peeled | 80g unsalted butter | 50ml thickened cream | 1 Tablespoon truffle butter (add more if desired)
Steam or cook potatoes in boiling salted water for 8-10 minutes until tender. Drain, then mash until smooth. Add the truffle butter, and cream, stirring to combine, then season with sea salt and freshly ground black pepper. Cover and keep warm.
Infused Truffle Eggs
Store your fresh truffle in a sealed glass container with 6 – 12 eggs (still in their shell) and leave in the fridge for 24 – 48 hours. The perfume and flavour of the truffle will be infused into the egg through the porous shell of the egg. Once you are ready to use the egg, the truffle used to infuse the eggs can then be shaved over the eggs themselves or used for another dish.
For other truffle infusions, follow this step-by-step guide provided by Canberra chef Andrew Haskins.
Take a container of fresh cream or whipping cream and infuse with truffle by combining with 10g of finely chopped fresh truffle. Return to the fridge for 2+ days. Pour cream into bowl and place full (un-chopped) fresh truffle into the bowl and leave for 2+ days. The truffle can then be removed and used to shave into the sauce/dish, or used for something else, and the cream can be used for sauces or whipping. This would then need to be used within a day before the whipped cream loses its volume.
1/3 cup popping corn | 3 tablespoons coconut or olive oil | 2 tablespoons truffle butter*, melted
Melt coconut oil in the bottom of a heavy 4-quart saucepan with a lid. Add popcorn, swirling to coat with oil. Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels. Remove pan from heat when popping slows and pour popped kernels into a large bowl. Toss with melted truffle butter. * Adjust to taste.
Any soup recipe with cream or butter in it can be enhanced by adding truffle butter or truffle cream. You can also shave fresh truffle over the top of warm soup as it is being served.
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