Roast Chicken with Great Southern Sliced Black Winter Truffle
Ingredients:Free-range chicken. 25g Great Southern Truffle Sliced Black Winter Truffle1 head garlic, sliced in half through the cloves1 whole lemonThyme sprigsParsleySoftened butterSalt and pepper.Method: Preheat the oven to 190 °C. Carefully insert your fingers between the skin, breast and leg to create a pocket under the skin.Using your fingers, insert about 4 tablespoons of soft butter evenly under the loosened skin. Carefully place Great Southern Truffle Sliced Black Winter Truffle on each breast underneath the skin. Pull the skin back over the breast and leg to secure the slices of truffle. Place garlic, lemon and herbs inside the chicken. 3…
Truffle Glazed Honey and Mustard Ham
Ingredients:1 Whole Leg Ham (approx. 3kg)3 tbs Great Southern Black Truffle Mustard3 tbs brown sugar3 tbs Great Southern Black Truffle HoneyClovesMethod: Preheat oven to 160°C.Take the leg ham out of the packaging, remove any netting and place in a large baking dish.Using a knife, score the skin in straight lines on the diagonal and about 2 inches apart over the surface of the ham. Do the same thing in the other direction to create a diamond-shaped mark all over the ham. Stick the cloves into diamond-shaped marks.4 Mix Great Southern Black Truffle Mustard, brown sugar, Great Southern Black Truffle Honey…
Pumpkin Soup with Great Southern Truffles Oil
Ingredients:1 medium onion2 medium carrots2 sticks celery3 cloves garlic, chopped to a paste1 kg pumpkin, cut, peeled and roasted2 litres stockGreat Southern Truffles Infused Extra Virgin Olive OilMethod:Chop onion, carrot and celery and sauté till soft. Add garlic and sauté 2-3 minsAdd pumpkin and stock and bring to boilSimmer until pumpkin is soft and liquid has reduced a littleBlend and serve with a drizzle of Great Southern Truffles Infused Extra Virgin Olive Oil and cream if desired
8 Easy Ways to Use Great Southern Truffles Oil
Great Southern Truffles Infused Extra Virgin Olive Oil is the best-in-class truffle oil. It is extremely versatile and can be used in so many ways to finish your perfect dish. Our oil is renowned for its unique flavour and quality. Great Southern Truffles Infused Extra Virgin Olive Oil is made with the Australian Black Winter Truffles species known as Tuber Melanosporum Vitt. Our rule of thumb here is: truffle oil is exclusively used as a finishing oil, which means it should be drizzled over a dish at the end of the preparation. Fortunately, truffle products have become quite affordable with…
Baked Brie with Fresh Truffles and Black Truffle Honey
Ingredients: 1 wheel of brie1 tablespoon of Great Southern Truffles Honey½ fresh truffle*4 fresh thyme sprigs1 fresh baguetteMethod: Pre-Heat oven to 200C.Line an ovenproof dish with baking paper, preferably one similar in size and shape to the brie, place the entire wheel unwrapped inside.Drizzle Great Southern Truffles Black Truffle Honey and thyme on top of the brie.Place in oven and cook for 10-12 minutes. When you touch the brie, it should feel quite liquid under the rind.Let brie sit for 2 minutes and gently pierce the centre, shave truffle over the top.Serve with slices or torn pieces of fresh baguette,…
Omelette with Great Southern Black Truffle Salsa
Ingredients:4 free-range eggs separated ½ cup grated cheese of your choice Salt and pepper 1 1/2 tablespoons Great Southern Black Truffle Salsa Method: Whisk egg yolks lightly and add Great Southern Black Truffle SalsaWhip egg whites till firm, fold a large spoonful into yolk mixture to loosen, then gently fold in the rest Melt a little butter and oil over low heat, add egg mix and cook till set on the bottom Slide-out of the pan onto a plate, then put the pan on top and invert to cook the other side for a few minutes Sprinkle over the cheese…
Cauliflower Soup with Truffle Infused Extra Virgin Olive Oil
Ingredients:1 large head cauliflower, florets 3 tablespoons olive oil 3 sprigs thyme, leaves only 1 pinch nutmegsea salt to tastePepper, freshly ground, to taste2 tbsp Great Southern Truffles Infused Extra Virgin Olive Oil120g hazelnuts, raw3 sprigs Italian parsley, leaves only, chopped1 Tbsp truffle oil, to serveMethod: Preheat oven to 210C. Line baking tray with baking paper. Place the cauliflower florets in a single layer on the baking sheet. Drizzle with the remaining two tablespoons of olive oil and sprinkle with nutmeg, salt and pepper. Toss to coat and then spread the cauliflower out on the baking sheet. On a separate…
Chicken Breast with Black Truffle Sauce
Ingredients:2 chicken breast, boneless skinless, (600-700g) ½ tsp sea saltblack pepper, freshly ground, to taste1/4 cup flour1 tbsp unsalted butter2 tbsp unsalted butter1 garlic cloves, minced1/4 cup dry white wine 1/2 cup chicken or vegetable stock 1 cup heavy cream 1/2 cup parmesan, freshly grated 1 Tbsp Great Southern Truffles Black Truffle Sauce Method: Preheat oven to 80C. Place serving dish for four steaks inside to warm.Split breast by cutting each breast in half horizontally to form 4 thin steaks in total.Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all…
Pumpkin Gnocchi with Black Truffle Sauce
Ingredients:600g cooked pumpkin1 boiled medium potato 300gm plain flour30g shredded parmesan cheese1 medium eggSalt and pepperPinch of nutmeg2 tbsp Great Southern Truffles Black Truffle SauceButter and shredded parmesan to serveMethod:Cut the pumpkin into thin slices and place it in a baking tray lined with baking paper. Cook in a preheated oven – 200°C regular for 15-20 minutes or fan-forced 180°C for 10-15 minutes, until cooked and slightly dry.Place the flour on a work surface and using your hands or a spoon, create a little mountain. Crush the pumpkin and potato while still warm with a potato ricer directly onto the…
Scrambled Eggs with Great Southern Sliced Truffle
Ingredients:4 free-range eggs100ml creamSalt and pepper 5g Great Southern Sliced Truffle cut into thin strips reserve a little for garnishMethod: Lightly whisk together eggs, add 5g Great Southern Sliced Truffle and let sit for 30 mins.Mix in cream and cook over low heat with a bit of butter and oil or in a non-stick pan.Serve with toast Serves:2
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