Truffle Tagliolini

A deliciously simple recipe and the best way to serve top quality pasta – this is one of my favourite recipes!

Tagliolini is tossed with a butter and truffle sauce and topped with a little shaved truffle and parmesan.

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Truffle Tagliolini
Serves 2

Ingredients:

200g Top Quality Dried Tagliolini, 30g Unsalted Butter, 15ml Extra Virgin Olive Oil, 2tbsp Reserved Pasta Water, 2tsp Black Truffle Oil, 1/2 Small Truffle (Fresh or Preserved) (Finely Shaved), 2tbsp Grated Parmesan, Sea Salt, Cracked Black Pepper

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Method:

1) Bring a large pan of well salted water to the boil. Cook the pasta in the boiling water until al-dente (around 6 minutes for tagliolini).

2) Meanwhile melt the butter in a large saucepan. Add the olive oil and keep warm.

3) Drain the pasta once cooked (remember to save a little of the cooking liquid). Add the pasta to the pan with the butter and olive oil. Add the truffle oil and cooking liquor and season to taste with sea salt and cracked black pepper. Toss well to combine.

4) Serve the pasta and top with the shaved black truffle and a sprinkling of parmesan.

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Enjoy!

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Game Terrine, Truffle Dressing

A great dish which showcases the best of British game. Fantastic as a starter, this can be prepared in advance for quick service when guests require attention!

This Game Terrine is served with a truffle dressing, crushed walnuts and dried cranberry. Best served with a big chunk of toasted brioche.

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Game Terrine, Truffle Dressing
Serves 6/8

Ingredients:

For the Terrine: 800g Mixed Game Breasts (E.g. Pigeon, Pheasant etc), 300g Finely Minced Game Trimmings and Pork Fat (Equal Quantities), 75g Pancetta (Chopped), 1 Garlic Clove (Crushed), 2tsp Thyme Leaves, 3 Bay Leaves, 200ml Game Stock, 3 Gelatine Leaves, Sea Salt, Cracked Black Pepper

For the Dressing and Accompaniments: 200ml Crème Fraîche, 50g Grated Truffle, 1tsp Lemon Juice, 1/2tsp Truffle Oil, 75g Chopped Walnuts, 75g Chopped Dried Cranberry, Sliced Truffle

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Method:

1) Pre heat your oven to 160c. Line a terrine mould with some baking parchment to make it easier to remove the terrine once cooled. Combine the game breasts with the minced trimmings, pancetta, garlic, thyme and season with a little sea salt and black pepper. Place the bay leaves on the bottom of the terrine mould and spoon the mixture over the top and flatten.

2) Cover the terrine with kitchen foil and transfer to the oven and cook for around 2 hours or until the game is cooked through. Once cooked, remove from the oven and allow to cool.

3) Bloom the gelatine leaves in a little cold water. Meanwhile, heat the stock in a small saucepan. Add the gelatine leaves to the stock and remove from the heat – stirring to combine. Pour the stock evenly over the terrine. Place the terrine in the fridge to set for at least 24 hours.

4) Meanwhile, make the dressing by combining the crème fraîche with the grated truffle, truffle oil and lemon juice – mix well to combine. Store in the fridge until ready to serve.

5) When the terrine has set, remove from the mould and slice. Serve with the truffle dressing, the chopped walnuts, dried cranberries and sliced truffle.

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Enjoy!

Sausage Rolls, Truffle Mayonnaise

This is ultimate comfort food – fragrant homemade sausage rolls served with a rich and tangy homemade truffle mayonnaise!

Homemade mayonnaise is so simple to make yet gives fantastic results – a much smoother and thicker texture than shop-bought with a fresh and tangy flavour. Don’t overdo the truffle oil and you’ll have a great comforting supper.

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Sausage Rolls, Truffle Mayonnaise
Serves 4

Ingredients:

For the Sausage Rolls: 500g Pork Sausagemeat, 2tbsp Chopped Fresh Sage, 4tbsp Chopped Fresh Parsley, 1tbsp Finely Chopped Lemon Rind, 2 Red Onions Finely Chopped, 1tsp White Pepper, 1tsp Freshly Grated Nutmeg, 1 Sheet Ready Rolled Puff Pastry, 1 Egg Yolk

For the Mayonnaise: 2 Egg Yolks, 1tbsp Dijon Mustard, 2tbsp White Wine Vinegar, 300ml Sunflower Oil, 1tbsp Lemon Juice, 1tsp White Truffle Oil

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Method:

1) Preheat the oven to 190C. Fry the red onion in a little olive oil over a medium heat for 10 minutes until soft but not coloured. Allow to cool then combine with the sausagemeat, herbs, lemon rind, white pepper and nutmeg in a large bowl until fully mixed.

2) Cut the puff pastry in half and form the sausagemeat mixture along the centre of each half. Fold the pastry over itself and seal together. Glaze the pastry with egg yolk and transfer the rolls to a lined baking sheet. Bake in the oven at 190C for around 30 minutes until golden brown and cooked through.

3) Meanwhile make the mayonnaise. Place the egg yolk, vinegar and mustard in a food processor. Start the processor and slowly pour in the sunflower oil whilst blending – do not rush this stage or the mayonnaise may split. The mayonnaise will emulsify and turn to a thick consistency. Add the lemon juice and truffle oil and blend to combine. Store in the fridge until ready to use.

4) When ready, remove the sausage rolls from the oven, cut into portions and serve with the truffle mayonnaise.

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Enjoy!

Lamb Loin, Onion, Truffle and Herbs

A delicious pairing of lamb loin, onion purée, truffle oil and gremolata.

Great served with sprouting broccoli, this is an impressive dish to share with friends!

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Lamb Loin, Onion, Truffle and Herbs
Serves 4

Ingredients:

For the Lamb: 2 Boneless Lamb Loins, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Thyme Sprig, Cracked Black Pepper, Sea Salt

For the Onion Purée: 2 Large Onions, 50g Unsalted Butter, 175ml Double Cream, 4 Rosemary Sprigs, Sea Salt

For the Gremolata: 25g Dried Breadcrumbs, 1tbsp Chopped Tarragon, 1tbsp Chopped Parsley, 1tsp Chopped Basil, 1tsp Chopped Lemon Rind, 4tbsp Extra Virgin Olive Oil

To Garnish: Steamed and Buttered Broccoli, Sea Salt Flakes, White Truffle Oil

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Method:

1) Prepare the onion purée by sweating the onion in the butter with the rosemary in a saucepan over a low heat for 30 minutes (don’t allow to colour). Add the double cream and boil for 2 minutes. Remove the rosemary and transfer the mixture to a blender. Blend until smooth and pass through a sieve into a clean pan. Season with salt to taste. Set aside.

2) Prepare the gremolata by combining all of the ingredients except the olive oil in a small bowl. Combine with the olive oil just before serving.

3) Cook the lamb sous vide at 59/60C with the thyme and rosemary for 1 hour before flash frying in the butter. Alternatively season and cook the lamb in the butter, thyme and rosemary in a large frying pan over a high heat for around 5 minutes each side or until cooked to your liking. Allow the lamb to rest for 10 minutes before carving.

4) Serve the lamb with some warmed onion purée, gremolata, steamed and buttered broccoli and a few drops of truffle oil. Garnish with sea salt flakes.

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Enjoy!

Asparagus and Duck Egg

This is the perfect weekend brunch dish and a great way to welcome the new asparagus season!

Butter poached asparagus is paired with fried duck egg and air-dried ham and seasoned with a little truffle salt. Go easy on the truffle salt as it can easily overpower and ensure your duck egg is super crisp on the bottom for a great contrast of texture.

Asparagus, Duck Egg, Truffle and Ham
Serves 4

Ingredients:
32 Asparagus Spears
4 Duck Eggs
4 Slices Air-Dried Ham
Truffle Salt
Black Pepper
Olive Oil

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Method:

1) Cook the asparagus in the following manner: Cooking Vegetables.

2) Meanwhile, fry the duck eggs in a little olive oil in a large non-stick frying pan over a high heat. Ensure the bottoms crisp up well.

3) When ready, place around eight asparagus spears on each plate with the duck egg and a small amount of ham. Sprinkle with a little truffle salt and cracked black pepper.

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Enjoy!