the truffle shuffle appetiser Runny Cheese and truffle bake

Transcription

1 appetiser Runny Cheese and bake

2 appetiser Runny Cheese and bake ingredients Fresh Wheel of Brie or Camembert cheese A small wheel of 400g is enough for 4 people Crusty bread method 1. Preheat oven to 180 degrees 2. Remove cold cheese from packaging 3. Turn cheese onto its side and slice in half creating two wheels 4. Place one wheel down on a board (skin down) and shave onto exposed cheese covering entire wheel evenly 5. Place second wheel back on top re-creating original wheel 6. Place cheese and onto small dish and place in hot oven 7. Turn temperature down to 120 degrees and leave in for 6-8 minutes (until cheese is just runny) 8. Slice bread and place onto serving plate 9. Put cheese onto serving plate 10. Guests can dip in and enjoy village market

3 appetiser GRILLED SCALLOPS AND TRUFFLE BUTTER

4 appetiser grilled scallops and butter ingredients Fresh 2 cloves of garlic 3 tablespoons of olive oil 4 scallops in shells 125 grams of salted butter method 1. Clean and cut cloves of garlic into thin (half a matchstick width) pieces and put aside 2. Gently warm and melt butter and do not let it get too hot 3. Shave into butter and set aside 4. Bring a second pan to high heat, drizzle in 1½ tablespoons of olive oil 5. Add garlic and cook just until y turn golden brown 6. Add cooked garlic into butter and mix 7. Sear and cook scallops for no more than 35 seconds per side adding more of oil if needed and making sure pan is still at a high temperature 8. Remove scallops from pan and place each scallop back onto its shell 9. Drizzle butter mix over top of scallops 10. Serve and enjoy village market

5 side dish WINTER SALAD WITH TRUFFLE DRESSING

6 side dish winter salad with dressing ingredients Fresh 1 white witlof 1 red witlof 30 snow peas Half a medium fennel 5 tablespoons of honey 5 tablespoons of sherry vinegar 50 grams of slivered almonds or broken walnuts (optional) method 1. Break each witlof into individual leaves and put aside 2. Break fennel into segments so that each piece is same size as a witlof leaf 3. Bring a pot of water to boil 4. Drop fennel and snow peas into boiling water for no more than 90 seconds 5. Remove and let cool 6. Whisk honey and vinegar and shave in 7. Add more honey or vinegar to make your dressing more sweet or more tart 8. Toss ingredients toger and serve village market

7 side dish CRUSHED POTATOES AND TRUFFLE BUTTER

8 side dish crushed potatoes and butter ingredients Fresh 1kg of Dutch cream potatoes 2 tablespoons of olive oil 125 grams of salted butter Salt and pepper to taste method 1. Turn on grill to medium/high heat 2. Peel and cut potatoes into 4-6 pieces 3. Put potatoes into cold water in a pot and bring to boil, cooking until soft 4. Remove potatoes from water, place on tray and pat dry with a paper towel 5. Toss potatoes in olive oil and add pepper and salt to taste 6. Place under grill until golden brown on edges 7. Gently warm and melt butter and do not let it get too hot 8. Shave into butter and set aside 9. Remove potatoes and drizzle over butter and mix village market

9 main SEARED STEAK AND TRUFFLE CREAM SAUCE

10 main seared steak and cream sauce ingredients Shaved black s 4 Eye Fillet steaks Vegetarian Option: Linguini 2 tablespoons butter 1/2 cup heavy cream 1/4 cup milk Salt & pepper method 1. Cook eye fillet steaks to your desired specifications (Vegetarian option: Cook linguini as per cooking instructions) 2. After removing steaks from pan, place pan back on medium heat and melt butter 3. Add heavy cream and milk, allow an increase heat and bring to a boil 4. Reduce to simmer and allow liquid to reduce for about 5 minutes 5. Remove from heat and add shaved black s 6. Eir pour sauce over steak, or serve in a small dish on plate 7. Serve steak with eir or both sides village market

11 dessert TRUFFLE HONEY SAUCE

12 dessert honey sauce Truffle and honey is a classic combination and as a sauce you can add it to ice cream or a New York Cheesecake for dessert. ingredients Shaved black s 4 tbsp honey 1/2 tsp vanilla essence or 1 vanilla pod (scrape insides) 500ml organic, Italian-style gelato New York Cheesecake method 1. Warm honey in a saucepan on low heat 2. Whisk shaved s into honey 3. Add a teaspoon of vanilla essence or if you want to be super indulgent you can scrape out a fresh vanilla pod 4. Pour warm sauce over your choice of dessert village market