Tag Archives: truffle

Truffle Poutine recipe

28 Feb

A ‘posh’ twist on Poutine, the classic Québécois fast-food dish, with the addition of Italian black winter truffle.

Truffle Poutine

Ingredients

  • 300ml good quality beef stock
  • 200ml good quality chicken stock
  • 2 tsp balsamic vinegar
  • 2 tsp truffle oil
  • 8g fresh black truffle
  • 1kg French fries or chips
  • 200g cheese curds
  • 2 tbsp cornflour (aka cornstarch) mixed in a little cold water

Serves: 3-4
Calories: lots

Instructions

First, catch your cheese curds.  Ideally you’ll want to smuggle them from Québec, like we did. They’re pretty hard to source in the UK, so you may need to make your own curd using rennet, raw milk and yoghurt. Do not substiute normal cheese for curd – that would be an a very poor approximation. Next, find yourself a truffle. We used Mister Truffle – they deliver truffles by the gram…

The quality of the gravy is important. If you can make your own from beef or veal bones, please do so. If you can’t, or you don’t have time, find some good quality ready-made stock. We prefer Marks & Spencer’s concentrate that comes in jars.  Finally, make some chips. We cheated to test this recipe out and used McCain oven chips. Not quite the real deal, but not too bad. French fries would have been more authentic.

Cook your fries, and meanwhile make the gravy by grating about 1/3rd of the truffle into the stock, adding the balsamic and the truffle oil, then bringing it to the boil. Add the cornflour in water to the stock and stir well to prevent lumps, until it’s smooth, thick and lustrous.

Plate up the fries and scatter pieces of the cheese curd on top.  Pour over the gravy, then shave the remaining truffle on top. The hot gravy should melt the curd, but if you want to help it along then 30 seconds in the microwave doesn’t hurt.

Chestnut Mushroom Soup with Truffle Oil Recipe

17 Jan

Mushroom display at Carluccio's mushroom market
Serves: 4

Ingredients

  • 300g of fresh chestnut mushrooms, thinly sliced
  • 25g of dried porcini mushrooms, soaked then chopped
  • 100g pre-cooked and peeled chestnuts, thinly sliced
  • 1 litre chicken or vegetable stock
  • 2 large onions, thinly chopped
  • 3 cloves of garlic, crushed
  • 25g butter
  • 1 tbsp olive oil
  • 100ml of dry sherry
  • 100ml of brandy
  • 1 tbsp white wine vinegar
  • Pinch of sugar
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 1 tbps tomato purée
  • To finish
    • 2 tbsp chopped parsley
    • 1 tbsp chopped tarragon
    • 1 tbsp truffle oil

Instructions

Melt the butter with the olive oil in a large pan or stock pot on a low heat. Add the onions, garlic, thyme and rosemary and cook for 5-10 minutes until the onions are soft and translucent. Add the chestnuts and cook for another 2 minutes. Then turn the heat up slightly then add the mushrooms and fry for another 5 minutes.

Pour in the brandy and sherry and simmer for about 10 minutes until the liquid is reduced by two-thirds. Mix the tomato puree in with the stock and the liqueur the porcini soaked in, then add it to the pan with the pinch of sugar and the vinegar. Turn down the heat and simmer for another 15 minutes. Finally, add the lemon juice and stir well.

Turn off the heat and allow it to cool a little before blending half the mixture, then returning it to the pan. Check the seasoning and add salt and pepper to taste. Serve in a bowl with the tarragon, parsley and a drizzle of the truffle oil on top.

Photography by Kake Pugh