The Truffle Trilogy Part Three: Truffle Linguine

Here it is, the third and final part of my trio of truffly delights! This is actually my personal favourite of the three recipes. The strong truffle taste was simply divine when coating the pasta - enjoy (I know I did!)

 Ingredients (serves 2):
Enough dried Linguine for two
One whole Black Truffle (once again shaved with a fine grater)
3 finely chopped garlic cloves
1 finely chopped white onion
Truffle Oil
Extra Virgin Olive Oil
Pinch of Salt
Freshly ground black Pepper
Plenty of freshly and finely grated Parmesan Cheese

Method:

1. Put the pasta on the boil. Add a glug of each oil to a wok-style pan on a medium heat. 
2. Add the chopped onions and fry for a minute or so before adding the garlic. Add most of the shaved truffle.
3. When the linguine is al dente, drain it but add a little of the pasta water to the pan when you add the pasta itself next. Make sure the pasta is covered in the oil mixture - adding more if necessary - and stir in the salt, pepper and a little Parmesan.
4. Make sure everything is evenly distributed throughout and serve with more Parmesan grated on top and decorate with truffle shavings. An elegant yet simple dish!

 Serve with a nice dry, perfectly chilled Italian White Wine!

The Truffle Trilogy Part Two: Porcini and Truffle Risotto

Part Deux of the Truffle Feast! This is the most substantial meal of the trio - in fact I seem to have inadvertently created a full day of truffles with Part One as breakfast, Part Three as Lunch and this recipe as dinner, or tea (whatever you like to call it).

Ingredients:

Enough Arborio or Carnaroli rice for 2 (I used some Arborio that was already mixed with some dried truffle)

Packet of dried Porcini (I used about 70g)

1 Whole Black Truffle, shaved

About 1 pint and 1/2 Chicken Stock (you can use vegetable if you wish but I think the chicken compliments the mushroomy flavour)

Pepper

A good handful of finely grated Parmesan cheese

Butter

1 Onion, finely chopped

1 Garlic Cloves, finely chopped (I didn't use much garlic here as I don't want it to overpower the mushrooms)

Dash of White Wine

Add the stock, one ladel at a time.

Method:

1. Firstly, the dried mushrooms need to soak for at least 15 minutes. After that add half of the mushroomy water to your stock and chop the Porcini, leaving two-four whole for decoration later.
2. Heat a knob of butter in a large pan/wok on a medium-high heat. Add the onions, chopped Porcini and garlic and fry for a few minutes. Also add a dash of wine. Whilst doing this also bring your stock to a medium heat on another burner.
3. Add the rice to your large pan and make sure it is coated in the buttery/oniony/mushroomy mixture. You can add a little bit of truffle oil at this point too if you like.
4. Begin adding the stock, one ladel at a time (see the picture above). Make sure each ladel of liquid is completely incorporated into the mixture before adding the next. Also make sure you have a radio or something to listen  too whilst doing this as it will take about 20-25 minutes.
5. When done the rice should still be a tiny bit saucy (I think I didn't add enough stock to mine). Take off the heat and stir a little Parmesan, most of the truffle shavings, some freshly ground black pepper and another good few nobs of butter through the Risotto.
6. To serve, plate up and sprinkle over truffle shavings and a little Parmesan and decorate with Porcini. Mushroom-tastic!

The Truffle Trilogy Part One: Truffled Eggs

Hello and welcome to the The Truffle Trilogy! As a present I bought Paddy a jar of 3 truffles, so I've come up with three simple recipes to show them off! The first, truffled eggs, we ate for a breakfast before attending Ladies Day at York Races. We had them in the garden with Champagne and it was lovely!

Ingredients (serves 2):

4 farm eggs

splash of milk

1 Whole Black Truffle (Shaved - I used a fine grater)

Salt and Pepper

Handful of freshly chopped flat leaf Parsley

Truffle Oil

Method:

1. Heat the oil - a good tbsp of - in a pan on a medium heat.
2. Lightly beat the eggs with a splash of milk.
3. Pour into pan and gently whisk as the egg begins to cook and scramble.
4. Add half the shaved truffle, salt, pepper and most of the Parsley.
5. You want the eggs to still be quite moist and juicy so keep a close eye on them, it doesn't take long until they're done. When they are serve on either a lightly toasted thin slice of brown bread, or as in my case, on one of last night's homemade chapatis, for something different. Sprinkle the remaining truffle shavings and parsley over the top and finish with an extra couple of squirts of truffle oil and some freshly ground black pepper. Delicious.

Mozzarella Chicken Supreme with Spring Onion and White Wine Linguine

This was a bit if an impromptu tea that turned into a new recipe for the blog. I was really fancying chicken and we also had two Mozzarella balls that needed using in the fridge. We didn't have that much else in so I managed to come up with this! It's actually a much simpler recipe than it sounds and it worked out very tasty - especially the sauce which is a new creation of mine!

Ingredients (serves 2):

2 Chicken Breasts

Mozzarella, sliced (I used 2 balls but one would be enough as long as, unlike me, you don't eat it as you cook along!)

1 Onion (finely chopped) A leek would also work well instead

5-6 Spring Onions, finely sliced

3 Garlic Cloves, finely chopped

2 Oxo Stock Cubes, chicken flavoured

About 1 tbsp Plain flour

Olive Oil

Salt and Pepper

White Wine

Chicken Stock 

Small drop of White Wine Vinegar

Enough Linguine for two, boiled until al dente

Broccoli (optional accompaniment)   

Butter

Method:

1. Make a paste with some Olive Oil, crushed Oxo cubes and a little salt and pepper either with a Pestle and Mortar or your fingers in a bowl and set aside.
2. Begin the sauce by lightly frying onions (not the spring onions yet) in some butter - just a medium size nob. Use a deepish pan with a cover or lid. Add the garlic and fry for a couple of minutes. Add the flour and either whisk or quickly stir while turning the heat up a little. Add the white wine - a good glug - and cook off the alcohol. Add some chicken stock and white wine vinegar to bring the level in the pan just enough to cover breasts when in pan. You can use just stock or just wine here according to preference.
3. Flatten each breast between sheets of cling film using a rolling pin. Heat up a griddle pan with a little oil and wrap flattened breasts around a few bits of mozzarella. Rub paste into the outside of the chicken breasts. Place each breast onto the griddle and fry for just about a minute on each side until just browned. This will seal the meat.
4. Place the breasts into the simmering sauce (ensuring that the liquid just about covers the breasts), cover and simmer on a low-medium heat for 15-20 minutes or until the meat is cooked. When cooked remove the Supremes and individually wrap tightly in foil - this allows them to retain all the tasty juices.
5. Meanwhile, prepare the pasta and any accompaniments, as I say I used broccoli. Turn up the heat a little on the pan of sauce. When everything is just about ready and the sauce has thickened stir in the remaining mozzarella, spring onion and season to taste.
6. Toss the linguine in the sauce and use tongs to serve onto a heated plate, unwrap the Supremes and place on top. Pour over remaining sauce left in the pan. Add any accompaniments and serve!