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  1. Prosciutto Salad with Balsamic

    Prosciutto Salad with Balsamic


    Preparation: 10 minutes / Cooking: 0 minutes

    Ingredients


    • Small red onion
    • Handful of mixed salad leaves
    • 4 slices of Prosciutto
    • Salt and Pepper to taste
    • 1 tbsp Extra Virgin Olive Oil
    • Drizzle of TruffleHunter White Truffle Balsamic

    Method


    1. Peel and slice the red onion into thin rings.
    2. Tear the Prosciutto into small pieces, approximately 1 or 2 inches square.
    3. In a large mixing bowl, toss the mixed salad leaves, red onion, prosciutto, salt, pepper and the Extra Virgin Olive Oil.
    4. Arrange your salad on four individual plates and finish each serve with a generous drizzle of TruffleHunter White Truffle Balsamic Vinegar. Serve immediately...
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  2. Truffle Gravy

    Real Truffle Gravy


    Preparation: 15 minutes / Cooking: 30 minutes

    Ingredients


    • One glass of red wine
    • 1 litre of meat or vegetable stock
    • One heaped teaspoon of TruffleHunter's Minced Black Truffle
    • One tablespoon of good quality gravy granules
    • 25g cold butter

    Method


    1. Apply heat to saucepan (or roasting tray). Pour in the glass of red wine and reduce it by two thirds. Poor in your stock and reduce again by two thirds. The sauce will begin to thicken.
    2. Add the tablespoon of gravy granules and remove from the heat, the rich gravy should now coat the back of a spoon.
    3. For richness, vigorously stir the cold butter into the gravy until melted. Fold in the heaped teaspoon of TruffleHunter's Minced Black Truffle
    4. Pour over everything...
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  3. Double Truffle Beef Burger

    Double Truffle Beef Burger


    Serves 2

    Ingredients


    • 4 Beef Patties
    • 4 slices of blue cheese, 100g
    • 2 portobellini mushrooms
    • 1/2 red onion
    • 2 tbsp of Watercress & rocket salad
    • 2-4 tsp of Truffle Dust
    • Brioche rolls
    • 2 sprigs of rosemary
    • 1 tsp of olive oil

    Method


    1. Preheat your oven to 180˚C and roast your mushrooms with a drizzle of oil and a little sprinkle of Truffle Dust. Bake for 10 minutes.
    2. Shake Truffle Dust over your beef patties and cook for 10-12 minutes. Then place slices of blue cheese on each patty and transfer to a lined baking tray or skillet. Bake in the oven or under a grill until the cheese has melted.
    3. Grill your bread bap and assemble your truffle burger with a layer of salad, red onion, patty, mushroom and another patty.
    4. Enjoy with some Truffle Dust chips on the side and try with Truffle Mayo...
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  4. Mixed Mushroom Pizza with English Truffle Oil

    Mixed Mushroom Pizza with English Truffle Oil


    Preparation: 60 minutes / Cooking: 15 minutes

    Ingredients


    For the base
    • 300g strong bread flour
    • 1 sachet dried instant yeast
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tsp Sugar
    • 1 tsp Salt
    For the topping
    • 500g mixed fresh wild mushrooms
    • 1 small red or yellow bell pepper, cut into small strips
    • 1 small onion
    • 1 tbsp dried mixed herbs; Thyme, Marjoram, and Parsley work well
    • 2 tbsp Extra Virgin Olive Oil
    • 125g grated Mozzarella
    • Handful of Fresh Rocket
    • 25g fresh black summer truffles (optional)
    • TruffleHunter English Truffle Oil to drizzle

    Method


    1. To make the Pizza bases mix the yeast sachet, 200ml of warm water, 1tsp of sugar and the Olive Oil in a small bowl. Put the flour in a large bowl, make a well in the centre and slowly add the yeast liquid, mixing as you go until you have a soft damp dough. Turn onto a floured surface and kneed for 10 minutes or until smooth and elastic. Cover with a damp tea towel and set aside for 30 minutes.
    2. Slice the fresh wild mushrooms and finely chop the small onion. Heat the Olive oil in a large frying pan and gently sauté the onion until soft. Add the dried herbs, sliced wild mushrooms and cook gently until the mushrooms start to brown and lose water. As an extra luxury at TruffleHunter we like to add 1tbps of cognac to the pan with the mushrooms.
    3. Give the dough a quick kneed and roll out thinly into 3 or 4 large rounds. Place the pizza bases on a baking tray, you are now ready to dress your pizza. Carefully arrange the wild mushrooms, sliced bell peppers and finish with the grated Mozarella and a shaving or two of fresh truffles if available...
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  5. Beef Wellington

    Beef Wellington with Black Winter Truffles


    Preparation: 45 minutes / Cooking: 50 minutes / Serves 6 /

    Ingredients


    • 1 banana shallot, finely diced
    • 2 cloves of garlic, minced
    • 1tbs flat leaf parsley, chopped
    • 500g closed cup mushrooms, finely chopped
    • 375g pack of ready to roll puff pastry. Rolled to a 30x30cm 12'x12' square
    • 1kg fillet of beef, seasoned and seared in a piping hot frying pan
    • 3 free range eggs
    • 65g plain flour
    • 210ml whole milk
    • 2 4'/10cm sprigs of thyme, leaves only
    • 1 tbs TruffleHunter white truffle oil>/li>
    • 1 tbs TruffleHunter minced black truffle

    Method


    1. Preheat oven to 200c/390f/gas mark 6.
    2. Preheat your oven to 200c/400f/gas mark 6
    3. For the duxelles: Place the diced shallots in the truffle oil and heat gently for 5 minutes over a low heat with the lid on until translucent.
    4. Add the chopped garlic, turn the heat up to medium, leave the lid off and cook until all the excess liquid has evaporated.
    5. Add the finely chopped mushroom continue to cook on a medium heat, stirring regularly, until the mushrooms have softened and the mix in the pan is dry, (no excess liquid).
    6. Remove from the heat, stir in the TruffleHunter Minced Black Truffle and the chopped parsley. Lay the mix out on a baking tray to cool completely.
    7. Season your fillet of beef and fry in a hot frying pan until golden brown all over. Place in the preheated oven for 18-25 minutes. Once cooked set aside to cool.
    8. Whilst waiting for the beef, prepare your pancakes. Season the flour with ½ tsp of salt, ¼ tsp of ground black pepper and the thyme leaves. Add two of the eggs to the flour, combine well and then add...
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  6. Pear, Walnut and Blue Cheese Filo Tartlets with Truffle Honey

    PEAR, WALNUT AND BLUE CHEESE FILO TARTLETS DRIZZLED WITH TRUFFLE HONEY One of our new customers – Caroline – sent us in this recipe recently. This was a dish Caroline...
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  7. Mushroom and Truffle Oil Rarebit

    Mushroom and Truffle Oil Rarebit


    Preparation: 30 minutes / Cooking: 30 minutes / Serves 1-2 /

    Ingredients


  8. 2 slices good quality bread
  9. 5 or 6 chestnut mushrooms
  10. 80g (1 packed cup) grated mature cheddar cheese
  11. 2 tsps wholegrain mustard
  12. 2 tsps single cream, or you could use milk
  13. 1/2 tsp truffle oil
  14. Salt and pepper to taste
  15. Method


    1. First, saute the mushrooms for a couple of minutes in a frying pan. Just enough to get them cooked.
    2. In a bowl, mix the grated cheese, mushrooms, mustard and cream together.
    3. Add as much salt and pepper as you like.
    4. Now add the truffle oil and mix around some more. You will have a thick, pasty mixture.
    5. Toast the bread in the lightest setting of your toaster. Meanwhile, pre-heat your grill.
    6. Top the toasted pieces with the mixture and place under the grill.
    7. Keep a close eye on it and remove as soon as its brown and bubbling...
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  • Jalapeno and Cheese Croquettes with Panko Crust

    Jalapeno and Cheese Croquettes with Panko Crust


    Serves 4

    Ingredients

    Black Truffle Ranch Dessing

    1 1/4 cups Mashed potato /p>

    1/2 cup Gruyere, grated

    1/2 cup Mature Cheddar, cubed

    1/4 cups Jalapenos, finely diced

    2 Egg yolks

    2 Eggs

    3/4 cups 150g Plain flour

    1/2 cup Panko bread crumbs

    Salt and pepper

    Method

    1. In a bowl, combine the mashed potatoes, gruyere, jalapeno, egg yolks and 3 Tbs flour. Mix together to combine and season with salt & pepper. .
    2. Place a tablespoon of your mash mixture into your hand, take a cube of cheddar and place into the middle. Roll together to make a ping pong ball size. Repeat the process with the remaining mash.
    3. On a work surface arrange three bowls with your flour, beaten egg and panko breadcrumbs. Dip each potato ball into your flour and transfer into your egg then panko breadcrumbs. Place on a parchment lined sheet and repeat with the remaining potato balls.
    4. Heat your oil to 325F and deep fry your croquettes for 5-7 minutes until golden and crispy. Remove and drain on a paper towel adding salt immediately.
    5. Serve over Black Truffle Ranch Dressing and top with more Gruyere
    ...
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  • Oven Baked Truffle Parmesan Chips

    Oven Baked Truffle Parmesan Fries

    Serves 4

    Preparation: 30 minutes / Cooking: 15 minutes

    Ingredients


          • Four large potatoes
          • Two tablespoons of olive oil
          • Flaked sea salt
          • Fresh ground black pepper
          • 2 oz grated Parmigiano Reggiano
          • Two tablespoons of TruffleHunter’s Black Truffle oil

        Method

        1. Preheat oven to 350˚F and lightly coat a baking tray with the olive oil & wash the potatoes, leaving the skins on. Cut the potatoes into the desired thickness that you want your fries. Rid the potatoes of excess moisture by plotting dry with paper towel.
        2. Toss the fries on the olive oil coated baking sheet and season liberally with salt and black pepper.
        3. Place the fries in a single layer on the baking tray, keep them separate & bake in the oven for about 20 minutes, or until the fries are crispy and golden.
        4. Drizzle over the truffle oil, throw in the Parmigiano Reggiano and toss.
    ...
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  • Scallop and Squash Risotto

    Squash and Scallop Risotto


    Serves 2

    Ingredients

    • 12 MSC scallops

    • 120g risotto rice

    • 1 tsp Truffle sea salt

    • 1 tbsp olive oil

    • ½ roasted squash

    • 1 shallot, finely diced

    • 1 litre of fish stock

    • Pinch of saffron

    • 2 bay leaves

    Method

    1. Roast half a butternut squash with a little pinch of Truffle Sea salt for 35-40 mins at 180˚C until soft. Allow to cool slightly and blitz into a smooth paste in a food processor.
    2. In a sauté pan soften your shallot in a drizzle of oil and then add in your rice. Stir for 2 mins and then add your squash followed by a ladle of stock. Enrich your stock with some saffron and bay.
    3. Cook the risotto for 15-20 mins gradually adding stock and stirring until soft but retaining a little nutty bite. Meanwhile heat a non-stick frying pan and sear your scallops with a little oil. Cook the for no longer than 1 minute on each side so they are still a little springy to touch and then season generously with Truffle salt.
    4. Serve the warming risotto with scallops arranged on top.
    ...
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