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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
Serves 4
Serves 4-8
For the toppings
Serves 2
Serves 2
Truffle Condiment Discovery Range
3 slices of thick sliced white bread
For the cheese sauce
25g butter
1 tbsp plain flour
75 ml whole milk
75 g grated gruyere cheese
100g mozzarella
1 egg yolk
1 tsp mustard [Black Truffle Mustard]
Salt and pepper
To serve:
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
For the filling
For the pastry
To serve
For the roast beef
For the Yorkshire Puddings
Serves 6
200g wholemeal lasagne sheets
1 packet of spinach, wilted
½ Roasted squash
Vegan cheese [optional]
1 tsp Truffle Dust
1 tsp chopped chives
For the bechamel
For the tomato sauce
There is a lot of debate about how to make the best bacon sandwich. At TruffleHunter HQ we insist it must have Black Truffle Ketchup!
The bread must be white, chewy and a little sour, the bacon must be thickly cut and smoked, the cheese must be sweet and nutty and most importantly the tomato ketchup must be loaded with black summer truffles!
Preparation: 30 minutes / Cooking: 30 minutes
Step 1:
Cut your sourdough bread into slices. We prefer a thickness of around 1cm, the trick is not to cut it too thin, or thick.
Step 2:
We prefer to grill our back bacon until the fat crisps and renders and the bacon starts to curl. Be careful, you want crispy fat but you don’t want to dry the bacon out too much. To achieve this preheat the grill on the highest setting possible before putting your bacon under it.
Step 3:
Slice the Gruyere cheese and butter your bread in anticipation of it meeting the hot, crispy bacon. Smother one side of the bread with TruffleHunter’s Black Truffle Ketchup. On the other side of the bread, layer the bacon first so the butter starts to slightly melt under the heat of the crispy bacon. We like to ‘top and tail’ our bacon, so that each slice has a bite of the crispy top end of bacon rasher and the meaty bottom end.
Step 4:
Layer the cheese on top, close the sandwich, slice down the middle. Enjoy at breakfast, lunch and dinner!
Makes 4 1/4 lb burgers, they can be made well in advance of cooking)