Blog

  1. Black Truffle BBQ Ribs

    Black Truffle BBQ Ribs


    Ingredients for the Dry Rub:

      • 100g Light Brown Sugar
      • 2 tbsp Smoked Paprika
      • 3 tsp cayenne pepper
      • 1 tbsp sea salt
      • 2 tsp garlic powder
      • 2 tsp onion powder
      • 1 tsp black pepper
      • Ingredients for the BBQ Glaze:

      • ½ jar Truffle BBQ Sauce
      • ½ jar Truffle Hot Sauce
      • Ingredients for the Slaw:

      • 1/3 Red Cabbage, finely sliced
      • ½ Red Onion, finely sliced
      • 2-3 Carrots, grated
      • Handful Coriander leaves, picked
      • 1 tbsp Mayonnaise
      • Juice of ½ Lemon
      • ½ tbsp Sugar
      • Pinch Salt & Pepper

    Method

    1. Massage the mustard around the ribs
    2. Then mix the rub together well and scatter all over the ribs
    3. Roast the ribs at 140°C for 2-3 hours
    4. Mix ‘The Slaw’ ingredients together and boil the corn on the cob for 15 minutes
    5. Once ready to finish, brush a generous amount of the truffle BBQ sauce over both sides of the ribs and or Truffle Hot Sauce over the wings and barbecue or grill all the meat to finish. At this point, grill the vegetables and brush with the truffle butter until charred and well glazed.
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  • White Truffle Honey Pancakes

    White Truffle Honey

    Serves 2-4


    Ingredients:

  • Method

    1. Sieve the flour into a mixing bowl, making a well in the middle.
    2. Add the eggs and salt, whisk until blended. Set aside.
    3. Place a pan over a medium heat, add a knob of butter to the plan until melted, wipe with a paper towel to distribute evenly.
    4. When hot, pour ½ cup of batter and spread to the edge of the pan.
    5. Cook for 2 minutes each side, until golden brown.
    6. Serve with your favourite toppings. We recommend our White Truffle Honey and berries.
  • Read more »
  • Panko Crusted Jalapeno and Cheese Croquettes

    Panko Crusted Jalapeno and Cheese Croquettes


    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
    Read more »
  • Roasted Vegetables with White Truffle Honey

    Roasted Vegetables with a Sprinkle of Truffle

    Serves 4

    Ingredients 

    • 6 parsnips
    • 1 bulb of garlic
    • 4 King Oyster Mushrooms
    • 6 baby carrots
    • 12 cooked chestnuts
    • 1/2 Butternut Squash
    • 2 red onions, halved
    • 1 savoy cabbage
    • 1 tbsp White Truffle Honey
    • 1 tbsp Truffle Dust
    • 2 tbsp Olive Oil
    • Flaked Black Truffle Sea Salt 

    Method

    1. Preheat your oven to 200˚C. Blanche your parsnips in boiling water for 10 mins while your oven is heating up and then drain.
    2. Slice your savoy cabbage and keep separately ready to steam later.
    3. Toss all root vegetables, squash, mushrooms and chestnuts in oil and place into a large preheated oven roasting tray. Season generously with Truffle sea salt and sprinkle with Truffle dust. Add chopped thyme and roast for 30 mins.
    4. Remove from the oven every 10 mins to turn and roast evenly. Cook for a further 15 minutes with a generous drizzle of truffle honey to glaze.
    5. Steam your savoy cabbage and season with extra Truffle Dust and sea salt. Combine with the roasted vegetables and serve with a final pinch of Truffle Sea salt flakes.
    Read more »
  • Truffle Pizzette

    Truffle Pizzette

    Serves 4-8

    Ingredients 

    • Pizza dough
    • 650g 00 flour
    • 325ml warm water
    • 50ml milk
    • 7g Yeast
    • 1 tsp Sea Salt
    • 1 tbsp Olive Oil
      •  

    For the toppings

    • 100g Tomato pizza sauce
    • 150g Mozzarella
    • 1 tbsp White Truffle Oil
    • 4 chestnut Mushrooms, finely sliced
    • 1 tbsp Minced Black Truffle (optional)
    • 1 tbsp Black Truffle Oil
    • 1 tsp Thyme
    • Salt and Pepper to season

    Method

      1. Whisk your yeast into the warm milk and water and leave to start bubbling for 5 minutes. In a large mixer using a dough hook or by hand knead your flour, oil, yeasty water and salt for 10 mins until smooth. Form into a ball and leave covered to prove for 1-2 hours.
      2. Then knock back and divide into 6-8 small pizza dough balls. Prove for a further 45 mins.
      3. Preheat your pizza oven to 375˚C or domestic oven to 220˚C.
      4. Sauté your mushrooms with thyme, Truffle Mince and Black Truffle Oil.
      5. On a floured surface roll out your pizza bases and then transfer onto a peel with polenta to prevent sticking. Top with a ladle of tomato sauce and truffled mushrooms. Place some mozzarella balls in the gaps and bake for 2-3 mins in a wood fired pizza oven or 10-12 in a conventional oven.
      6. Drizzle with White Truffle Oil and garnish with torn basil leaves.
    Read more »
  • Pear, Gorgonzola & Truffle Tart

    Pear, Gorgonzola and Truffle Tart

    Serves 2

    Ingredients 

    • 1 block of shortcrust pastry
    • 4 pears, thinly sliced
    • 175g Gorgonzola Dulce
    • 50g walnuts
    • 1 tbsp White Truffle Honey
    • 1/2 tbsp Truffle Salt
    • Method

      1. Roll out your shortcrust pastry on a floured surface and blind bake in a 22cm tart case for 15-20 mins.
      2. Remove from the oven and allow to cool slightly. Layer with sliced pears in concentric circles. Then add lumps of Gorgonzola Dulce over the top dotted with walnuts. Season with Truffle Sea Salt and bake the tart for 15-20 mins at 180˚C.
      3. Remove from the oven and drizzle with a generous spoonful of White Truffle Honey. Return to bake for a final 8-10 mins until the top of the tart starts to caramelise.
    Read more »
  • Minced Black Truffle Pasta

    Minced Black Truffle Pasta

    Serves 2

    Ingredients 

    • 250g fresh Trofie pasta
    • 500ml chicken stock
    • 50g grated parmesan
    • 50g butter
    • 1 tbsp Minced Black Truffle
    • 1 shallot, finely diced
    • 1 clove of garlic, diced
    • 1 tsp thyme

    Method

    1. Start by reducing your chicken stock for 20-25 mins in a saucepan until the volume has reduced by three quarters. Boil your pasta water ready in preparation to cook the pasta as per pack instructions.
    2. In a frying pan sauté your shallot and garlic in butter with thyme. Then once the onion is soft but not heavily caramelised add in your Minced Black Truffle and the reduced chicken stock. Simmer for 5 mins whilst you cook your fresh pasta.
    3. When the pasta is just cooked use a slotted spoon to transfer it to the sauce. Add parmesan and cook for 3-4 mins until the pasta is coated in a glossy, velvety truffle sauce. Serve with a glass of chianti and extra parmesan.
    Read more »
  • Truffle Cheese Toastie Canapés

    Truffle Cheese Toastie Canapés


    Serves 6

    Ingredients

    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:

      • Black Truffle Ketchup
      • White Truffle Honey
      • Flaked Black Truffle Sea Salt
      • Chopped chives [optional]

    Method

    1. Start by melting butter in a saucepan and then add the flour. Stir over a medium heat to form a roux base. Then slacken by adding milk and all of the cheese. Stir on a low heat for 5-6 mins to make a smooth, glossy cheese sauce. Remove from the heat and continuing to stir add mustard and a beaten egg yolk. Season to taste and allow to cool. .
    2. Lightly toast your bread and slice into toast fingers. Preheat your grill and then spread the cheese sauce over the toast.
    3. Grill for 2-3 mins on high heat until the cheese caramelises. Then transfer to a platter and drizzle with lots of Truffle Honey, A good pinch of Truffle Sea Salt and serve with ketchup and other delicious Truffle condiments of your choice.
    Read more »
  • Squash and Scallop 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.
    Read more »
  • Truffle Pâté Pasty

    Truffle Pâté Pasty

    Makes 4 

    Ingredients

    For the filling

    • 4 small potatoes, peeled and dice
    • 250g mushrooms, sliced
    • 100g blue cheese, crumbled
    • 1 shallot, finely diced
    • 2 cloves of garlic, diced
    • 25g butter
    • 1 tbsp Truffle Pate
    • 1 tbsp chopped tarragon
    • Sea salt and cracked black pepper

    For the pastry

    • 500g plain flour
    • 250g salted butter
    • 1 tbsp Black Truffle Pate
    • Cold water

    To serve

    • Black truffle Mustard
    • Black truffle Mayonnaise

    Method

    1. Make your pastry in advance by mixing diced cold butter with flour in a food processor until you reach a breadcrumb texture. Add in your Black Truffle pate and then gradually add water until you have a dough consistency. Form the shortcrust pastry into a ball, cover and leave in the fridge for 1-2 hours to rest.
    2. Sauté your shallot, garlic and mushroom with a small knob of butter until golden. Add chopped tarragon, Truffle Pate and season to taste. Mix in a bowl with potatoes and blue cheese.
    3. Roll out your pastry into 4—6 pasty rounds and then place a handful of filling into the centre of each.
    4. Fold over and crimp the pastry to seal in a rolling rope crimp. Glaze with beaten egg and bake in a preheated oven at 200˚C for 30 mins until golden brown. Serve with Truffle mustard or mayo
    Read more »
  • Truffle Yorkshires

    Truffle Yorkshires 


    Serves 6-12

    Ingredients

    • TruffleHunter's Preserved Truffle Selection 

    For the roast beef

    • 500g beef roasting joint
    • 1 tsp olive oil
    • 1 tsp Truffle sea salt
    • ½ tsp cracked black pepper 

    For the Yorkshire Puddings

    • 140g plain flour
    • 4 eggs, beaten
    • 200 ml milk
    • Beef dripping or goose fat for cooking

     

    Method
    1. Preheat your oven to 170˚C and season your beef by rubbing with oil, truffle salt and pepper before roasting. Cook in the oven for 40 mins and test the internal temp with a probe depending on how rare you like it. I aim for 50-54˚C for medium rare.
    2. Allow the beef to rest wrapped in tin foil whilst you turn up the oven temperature to 220˚C.
    3. Whisk your Yorkshire ingredients and sift in flour until you have a smooth golden batter. Line small muffin trays with a tsp of dripping, fat or sunflower oil and heat them in your oven for 3-4 mins.
    4. Carefully remove from the oven and fill each with batter. Cook in the oven for 22-25 mins but don’t open the door whilst they’re cooking.
    5. Build your canapés by placing a spoonful of minced black truffle or black truffle sauce into each cooked Yorkshire pudding and then add a generous slice of carved roast beef, a pinch of truffle sea salt and finish with a luxurious Black Truffle slice.
    Read more »
  • Vegan Lasagne with Truffle Dust

    Vegan Lasagne with Truffle Dust

    Serves 6

    Ingredients

    • 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

    • 3 tbsp olive oil or vegan spread
    • 2 tbsp plain flour
    • 500ml Oatley or Soy Milk
    • 1 tbsp tahini
    • ½ tsp grated nutmeg
    • Pinch of sea salt and pepper

    For the tomato sauce

    • 250g plant-based mince
    • 200g chopped tomato
    • 150g chestnut mushrooms
    • 1 tbsp Minced Black Truffle
    • 1 shallot, finely diced
    • 2 cloves of garlic
    • 1 tbsp olive oil
    • 1 tbsp oregano
    • Sea salt and cracked black pepper

    Method

    1. Preheat your oven to 180˚C. Make your bechamel sauce by warming your oil and stirring in flour and tahini to form a roux texture then add your Soy milk a little at a time to slacken until you have a velvety white sauce. Season to taste and add grated nutmeg.
    2. In another pan heat oil and sauté your mushrooms, shallots, garlic and mince. Add a generous spoonful of Truffle Hunter minced black truffle, oregano and season to taste. Then add chopped tomatoes, reduce the heat and simmer for 10 mins.
    3. Build your lasagne by starting with your truffled plant mince and tomato sauce on the base. Then a layer of lasagne sheets.
    4. Next add a layer of roasted squash and bechamel. Repeat with another layer of pasta sheets, more tomato sauce and then a pasta sheet layer topped with spinach.
    5. Finish the lasagne with a final layer of pasta and completely cover with the remaining bechamel sauce. Cover with some vegan cheese over the top and a heaped teaspoon of truffle dust.
    6. Bake for 35-40 mins until the top is golden. Sprinkle with chopped chives and extra truffle dust before serving.
    Read more »
  • Autumnal Squash Soup with Parsley and Black Truffle Oil

    Squash Soup with Parsley and Black Truffle Oil


    Preparation: 10 minutes / Cooking: 60 minutes

    Ingredients

    • 2 pumpkins (approx 3 pounds
    • 2tbsp olive oil
    • 2 medium red onions, diced
    • 1 stick celery, chopped
    • 2 cloves garlic, crushed
    • 2 pounds mixed squash, de-seeded and chopped
    • salt
    • 3 1/2 cups stock
    • 2 tbsp TruffleHunter Black Truffle Oil
    • Chopped parsley and fresh cream, to garnish

    Method

    1. Set the oven to 400 F. Cut the top off the pumpkin and using a spoon hollow out the centre, removing the seeds. Brush with olive oil and season generously. Roast for 35 minutes, until the pumpkin is cooked but holding its shape. Carefully remove any liquid with a large spoon.
    2. Heat the olive oil, adding the onions, celery and garlic. Allow to sweat until softened. Add the chopped pumpkin pieces, season generously with salt and cook slowly over a gentle heat for approx. 10 minutes.
    3. Once the squash has started to soften, add the stock. Cover with a lid and simmer over a gentle heat for 15 minutes. Blend until smooth and stir in the TruffleHunter Black Truffle Oil. Serve in the roasted pumpkin, topping with the parsley, cream and a dash of TruffleHunter Black Truffle Oil
    .
    Read more »
  • Stuffed Squash with Truffle and Chestnut Crumb

    Stuffed Squash with Truffle and Chestnut Crumble

    Ingredients


      • 1 Large squash halved and seeds removed (this recipe works with Pumpkin as well depending on preference)
      • 2 tbsp olive oil
      • 2 sprigs of sage
      • 2 sprigs of thyme
      • TruffleHunter Black Truffle Oil
      • For the filling:

      • 3/4 cup giant cous cous, cooked
      • 2 preserved lemons
      • 1 tbsp dried apricot
      • 1 tbsp capers
      • 1 courgette, finely sliced
      • 1 handful of kale, chopped
      • For the crumble:

      • 1/4 cup panko breadcrumbs
      • 3/4 cup cooked chestnuts
      • 1 tbsp rosemary
      • 2 tbsp TruffleHunter Black Truffle Slices

    Method

    1. Preheat your oven to 350˚F. Drizzle your halved squash or pumpkin with oil and add your thyme and sage into the centre. Roast for 35-40 mins.
    2. Meanwhile make your filling by combining cous cous, preserved fruit, caper, courgette and kale and toss together in a large mixing bowl.
    3. In a food processor blitz your chestnuts, breadcrumbs and rosemary. Then add your truffle slices into the nutty crumble.
    4. Spoon your filling into each roasted squash and top with a generous layer of crumble. Drizzle with a little truffle oil and roast for 15 minutes until the topping is crunchy and golden.
    Read more »
  • Christmas Turkey, Goose or Guinea Fowl with Fresh Black Truffles

    Christmas Turkey, Goose or Guinea Fowl with Fresh Black Truffles

    Serves 4


    Ingredients:

  • Method

    1. Have the fresh Truffle using a Truffle shaver, and using a sharp knife, make small incisions under the skin of the bird.
    2. Loosen the skin and smear with a good quality extra virgin olive oil.
    3. Take 1.5 oz of the Black Truffle shavings, and carefully insert into the various incisions.
    4. Roast the bird in the oven in the usual way, using a cooking time as appropriate for the size.
    5. Serve with all your favourite traditional Christmas trimmings.
    6. To complete the Truffle effect, shave the remaining 0.5 oz of fresh Truffles onto Roast or Boiled Potatoes as they are served at the dining table.
    Read more »
  • Bacon Sandwich, Gruyere cheese and Black Truffle Ketchup

    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

    Ingredients

    • White sourdough loaf
    • 3 rashers of smoked back bacon
    • Gruyere cheese
    • Butter
    • TruffleHunter’s Black Truffle Ketchup

    Method

    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!

    Read more »
  • Truffle Honey Glazed Ham

    Truffle Honey Glazed Ham


    Preparation: 20 minutes / Cooking: 90 minutes[print-me]

    Ingredients


    • 5.5 lbs of green gammon
    • 10 whole peppercorns
    • 3 carrots
    • 3 spring onions
    • 1 white onion
    • 2 bay leaves
    • 3 tablespoons of wholegrain mustard
    • 8.4 oz TruffleHunter White Truffle Honey
    • Teaspoon of cider vinegar
    • 20 cloves

    Method


    1. Place the ham in cold water, bring to the boil and drain (leave the gammon in the pan). Cover the gammon with cold water and add the peppercorns, bay leaves, chopped carrots & onions. Simmer for an hour and leave to cool in the pan for 30 minutes.
    2. Whilst the ham is cooking, mix the white truffle honey, cider vinegar and wholegrain mustard in a bowl. Remove the ham and peel away any skin leaving the layer of fat intact. Score the fat by making a criss-cross pattern with a sharp knife. Stud each square of fat with a single clove.
    3. Brush the ham liberally with the white truffle honey mixture, place in a roasting tray and bake in a 340˚F preheated oven for 60 minutes.
    4. Remove the ham from the oven and brush the ham liberally with the remaining mixture and return to the oven, basing and brushing the ham with the white truffle mixture every 20 minutes. Brush and baste one last time. Carve and enjoy.
    Read more »
  • Truffled Squash, Chestnut and Blue Cheese Pizza

    Truffled Squash, Chestnut and Blue Cheese Pizza

    Ingredients


    • For the Pizza:

      • 1 pizza base
      • 6 slices of roasted squash
      • 1 1/4 cups blue cheese, crumbled
      • 8 baby sprouts, halved
      • 8 chestnuts, cooked
      • 2 tbsp Black Truffle Sauce
      • 6 sage leaves
      • Drizzle of Black Truffle Oil
      • For the salad:

      • Bag of baby rocket leaves
      • 6 Parmesan shavings
      • 3 figs, halved
      • 1 tsp Black truffle oil
      • 1 tbsp White Truffle Balsamic

    Method

    1. Preheat your oven to 400˚F and top your pizza base with squash, sprouts, chestnuts and crumbled blue cheese. Fill in the gaps with teaspoons of black truffle sauce and sage leaves.
    2. Bake for 10 minutes and drizzle with truffle oil before serving.
    3. For the rocket salad toss the leaves in a little truffle oil to dress and serve with halved figs and parmesan. Pour over a good drizzle of white truffle balsamic to serve.
    Read more »
  • Porcini Mushroom and Truffle Arancini

    Porcini Mushroom and Truffle Arancini


    Preparation: 15 minutes / Cooking: 1 hour 20 minutes / Serves 4 as a main / 8 as a starter /

    Ingredients:

  • Method

    1. Sweat onion and garlic on a low heat, lid on, for 5 minutes try and avoid browning the base.
    2. Add porcini risotto rice, cook out for 3 minutes, add the stock a little at a time all the while still on a low heat. Before adding more stock each time ensure the last addition had been absorbed.
    3. Once the rice is soft but not mushy remove from the heat, stir in the parmesan and minced black truffle, spread thinly onto a cling film covered baking tray and allow to cool completely.
    4. Once cool roll into 30mm wide spheres.
    5. Roll each sphere in the flour then egg then the breadcrumbs.
    6. Deep fry on 350 ˚F until the breadcrumbs are golden and the arancini balls are piping hot all the way through.
    7. Serve in a bed of wild rocket.
    Read more »
  • Oven Baked Truffle Parmesan Fries

    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.
    Read more »
  • Seared Scallops with Truffled Cauliflower and Chorizo Crumb

    Seared Scallops with Truffled Cauliflower and Chorizo Crumb

    Preparation: 30 minutes / Cooking: 15 minutes
  • Ingredients


    Read more »
  • Double Truffle Burger

    Double Truffle Burger


    Serves 2

    Ingredients


    • 4 Beef Patties
    • 4 slices of blue cheese, 1/2 cup
    • 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 200˚F 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.
    Read more »
  • Truffle Salted Scallops

    Truffle Salted Scallops


    Serves 2

    Ingredients


    • 10-12 scallops
    • 1/2 cup pancetta
    • 8 peas in the pod
    • 1/2 cup frozen peas
    • 1/4 cup butter, melted
    • 1 tbsp olive oil
    • 1 tsp Truffle Salt
    • Garnish: Tarragon oil

    Method


    1. Fry your pancetta in oil until crispy and then remove from the frying pan with a slotted spoon. Sear the scallops for 2 minutes each side and season well with truffle salt.
    2. For the pea puree simply boil frozen peas for 3-4 minutes, drain and blend until smooth with melted butter.
    3. Serve fresh peas and a drizzle of herb oil.
    Read more »
  • Turkey with Black Truffle Stuffing

    Turkey with Black Truffle Stuffing


    Preparation: 30 minutes / Cooking: 45 minutes (per KG) plus 20 minutes / Dairy-Free

    Ingredients


    • 1 large free range turkey
    • 2 cups button mushrooms, finely chopped
    • 3/4 cups bread, stale or slightly toasted - chopped finely
    • 4 garlic cloves, finely chopped
    • 2 banana shallots, finely diced
    • 3 tbsp parsley, flat leaf, chopped
    • 1 tbsp dried thyme
    • 1 cup good chicken stock
    • 2 tsp olive oil
    • 12-15 TruffleHunter preserved black truffle slices
    • 1 tsp TruffleHunter black truffle oil

    Method


    1. Start by preparing the stuffing. Gently cook the shallots in 2tsp of olive oil on a low heat with the lid on for about 5 minutes until they are translucent. Add the garlic, increase the heat to medium, cook for a further 2 minutes
    2. Maintaining the medium heat add the mushrooms and cook until most of the liquid has evaporated
    3. Add the chopped bread, parsley, thyme, TruffleHunter Preserved Black Truffle Slices and TruffleHunter Black Truffle Oil. Mix the ingredients well and remove from the heat
    4. Add the chicken stock a little at a time. The mixture should not be stodgy but equally not saturated. You are aiming for a paste-like texture
    5. For the turkey, starting at the neck end, with your hand between the skin and the breast meat begin to create a cavity. The skin is flexible and will stretch – be careful not to split the skin
    6. Once the cavity between the breast meat and the skin is complete begin to stuff your bird with the stuffing paste
    7. Smooth the stuffing under the bird’s skin with your hand over the top of the skin from the neck to the back – do your best not to rip or tear the skin
    8. Lay the turkey on a trivet of onion, carrot and celery and ok for 20 minutes for every 2.2lb of weight and another 20 minutes on top to finish
    9. If the bird appears to be browning too quickly place a length of grease proof over the crown and cover the baking tray with foil
    10. Once the turkey has finished cooking put the bird on to a cooling rack above a tray to catch any escaping liquids – these are great for your sauce
    11. After 5 – 10 minutes place your bird on a chopping board and get ready to carve
    Read more »
  • Black Truffle Cheddar Taquitos

    Black Truffle Cheddar Taquitos


    Preparation: 20 minutes / Cooking: 20-25 minutes / Serves 2 / Vegetarian

    Ingredients


    • Chesnut mushrooms, sliced
    • 1 green bell pepper (2cm/2/3inch diced)
    • 4 medium floured wraps - taquitos
    • 2 tbsp flat leaf parsley, leaves only, roughly chopped
    • Sea salt and ground black pepper to taste
    • 1 vegetarian stock cube, crushed to a powder
    • TruffleHunter black truffle cheddar, grated
    • 1 tsp olive oil

    Method


    1. On a high heat, sauté the mushrooms in the olive oil, once they have started to soften add the bell pepper, when they are heated through add the crushed stock cube, cook out for 1 minute.
    2. Remove the pan from the heat and add the parsley. Stir thoroughly.
    3. Lay the wraps out on a clean surface leaving a little space between each.
    4. Share the mushroom and bell pepper mix between the 4 wraps sprinkling 2/3 of the TruffleHunter Black Truffle Cheddar onto the wraps.
    5. Roll them tightly, no need to fold the ends over, and place into a suitably sized baking tray, lined with baking parchment.
    6. Spread the rest of the TruffleHunter Black Truffle Cheddar over the top of the Taquito and bake on 338˚F/gas mark 3 until the cheese on the top has melted.
    7. Serve hot with a crisp salad or some buttered green vegetables.
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  • Arabiatta Strozzapreti

    Arabiatta Strozzapreti


    Preparation: 15 minutes / Cooking: 40 minutes / Serves 4 / Vegetarian / Vegan / Dairy Free

    Ingredients


    • 2 shallots, finely diced
    • 2 cloves of garlic, minced
    • 1tsp ground cinnamon
    • Small pinch dried chilli flakes
    • 1tbs granulated sugar
    • 1 green bell pepper, finely diced
    • Half large mild green chilli, deseeded and finely sliced
    • Tinned chopped tomatoes
    • Passata/ sieved tomatoes
    • TruffleHunter Porcini Strozzapreti
    • 1tbs olive oil
    • 1 tbsp TruffleHunter black truffle sauce

    Method


    1. Sweat on a low heat, the shallot, garlic, chilli flakes, bell pepper and green chilli with the lid on.
    2. After about 7 – 10 mins add the cinnamon and sugar, cook out for a further 2 minutes.
    3. Add the chopped tomatoes and passata, turn the heat up to a low medium setting and simmer.
    4. Once the sauce reaches the simmer turn back to a low heat and allow to simmer for 25 – 30 minutes.
    5. Whilst the sauce is cooking out boil a medium pan of water with 1 tsp of salt in it and cook the TruffleHunter Porcini Strozzapreti until it has a little bite left in it (al dente)
    6. Once the sauce has a nice sheen to it add the TruffleHunter Black Truffle Sauce to it, drain the pasta and leave air dry for a minute or two
    7. Combine the sauce and pasta and enjoy while still hot, on its own or with some garlic bread.
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  • Mussels with Truffle Fries

    Mussels with Truffle Fries


    Ingredients:

  • Method

    1. Preheat your oven to 400˚F if you are baking your fries or heat oil to 350˚F if frying. If you are baking then place your oven fries on a baking tray and start cooking.
    2. Soften your butter in a large pan and add chopped shallot and garlic. Sauté for 3-4 mins.
    3. Check your mussels, debeard, remove any open ones and add all the rest to the pan. Pour over your white wine to steam and cover with a lid.
    4. After 3-4 minutes when the mussels have almost all opened, add in your parsley stalks and cream. Bring back to the boil, simmer for a few more minutes and garnish with the remaining chopped herbs.
    5. For the fries – as soon as they are cooked transfer into a large bowl for seasoning. Coat with a generous sprinkle of truffle sea salt and toss up in the air and around the bowl to evenly cover with the seasoning.
  • Read more »
  • Truffle Hot Dog Canapes

    Truffle Hot Dog Canapes

    Serves 4


    Ingredients:

  • Method

    1. Preheat your oven to 350˚F and bake your pigs in blankets for 20 minutes until cooked.
    2. Mix your batter in a small bowl with a whisk and dunk in your shallot rings. Then fry in hot oil for 4-5 mins until golden and crispy.
    3. Finely shred your sprouts and endive and then start building your hot dog canapes.
    4. Offer your guests a choice of truffle sauces and lay in a cooked sausage, some slaw, pickles and crispy shallot rings. Finish with a festive grating of fresh truffle and serve.
  • Read more »
  • Squash Gnocchi with Kale and Black Truffle Slices

    Squash Gnocchi with Kale and Black Truffle Slices

    Serves 4


    Ingredients:

  • Read more »
  • Grilled Brie and Truffled Mushroom Toastie

    Grilled Brie Truffled Mushroom Toastie

    Serves 2


    Ingredients:

  • Method

    1. For this decadent toastie preheat a skillet or heavy-duty griddle. In another small frying pan melt half your butter and add in your chopped mushrooms, rosemary and truffle sauce. Sauté for 5-10 minutes and then start building your toastie layers.
    2. Layer some kraut on the bottom, followed by a generous handful of rocket. Next your truffle mushrooms and top with a big slice of ripe brie.
    3. Finally brush the remaining butter onto the outer sourdough and place into your hot skillet. Place another heavy pan or an iron grill press on top.
    4. Cook for 4-5 mins and turn at least once during cooking.
  • Read more »
  • Duck Ragu with Black Truffle Sauce

    Duck Ragu with Black Truffle Sauce

    Ingredients


    Serves 2

    For the homemade pasta:
  • Read more »
  • Hasselback New Potato with Truffle Salt

    Hasselback New Potato with Truffle Salt

    Ingredients


    Serves 4

        • 2 (lbs) of new potatoes
        • 2 tbsp of olive oil
        • 1 tsp of truffle sea salt
        • 1/2 cup rocket

      Method

      1. Preheat your oven to 180˚C. To hasselback your potatoes place two wooden chopstick either side of the potato. This isn’t essential but it helps prevent you from slicing all the way through the small potato when you are slicing them. Then make a dozen parallel cuts almost all the way through the potato to increase the surface area.
      2. Once you’ve hasselbacked your new potatoes drizzle them with olive oil and place in a roasting tray. Season generously with truffle sea salt and roast for 25-30 mins.
      3. Serve on a bed of wild rocket and enjoy warm.
    Read more »
  • Truffle Dust Ravioli

    Truffle dust Ravioli

    Ingredients


    Serves 2

    For the Pasta
  • Read more »
  • Chinese Ribs with Truffle Dust and Five Spice

    Chinese Ribs with Truffle Dust and Five Spice

    Ingredients


    Serves 2

        • 8 pork ribs
        • 2 tbsp of Truffle Dust
        • 2 tbsp of Soy Sauce
        • 1 tbsp of sesame oil
        • 1 tbsp of mirin
        • 1 tbsp of Chinese 5 spice
        • 2 tsp of black sesame seeds
        • 1 tsp of red pepper flakes
        • 1/2 cup of water
        • 1/4 cup hoisin sauce
        • Garnish with Coriander and Sliced spring onions

      Method

      1. Rub your ribs with truffle dust, 5 spice, sesame oil and seeds, soy sauce and mirin. Leave to marinade for 4-6 hours or overnight for best results.
      2. Preheat your oven to 160˚C. Place your ribs in a roasting tray and add your water to keep them moist while they cook. Then cover the pan with tin foil and roast for 1 hour.
      3. Then remove the tin foil and increase the heat to 180˚C. Brush with hoisin sauce and cook for a final 10-15 mins. Serve the sticky truffle dusted ribs with chopped spring onion and coriander. This dish works well with shitake mushroom, Chinese cabbage and ginger stir fried vegetables on the side.
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  • Cod with Truffle Butter

    Cod with Truffle Butter

    Ingredients


    Serves 2

        • 2 cod fillets
        • 1/2 cup Black Truffle butter, diced
        • 1 tbsp of olive oil
        • 2 handfuls of watercress
        • Pinch of sea salt
        • For the herb oil:
        • 1 handful of mint leaves, parsley or dill
        • 1/4 cup of olive oil

      Method

      1. Start by making a basic herb oil. To do this blitz a large handful of herbs with your oil. Then warm both in a small pan. Turn off as the oil starts to reach boiling point and allow to cool. Strain through a fine sieve and set to one side.
      2. For the cod heat your oil in a non-stick frying pan. Place your cod into the pan and cook for 2-3 mins before adding in your diced butter. Turn your fish over carefully with a fish slice and then spoon the bubbling golden truffle butter over the fish as it cooks. Cook until the fish starts to flake and then serve.
      3. Garnish the plate with a bunch of washed watercress, drizzle of herb oil and a pinch of sea salt.
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  • Parsnip Fries with Truffle Ketchup

    Parsnip Fries with Truffle Ketchup

    Serves 4


    Ingredients:

  • Method

    1. Preheat your oven to 350˚F. Boil your sliced parsnips in water for 15 minutes to soften and then drain and leave in a colander to steam. The more time you allow moisture to evaporate off, the better the texture your parsnips will be after frying.
    2. In a roasting tray heat your oil over a medium heat on the stove, until it is sizzling hot. Then add in your parsnips and coat evenly. Season well and sprinkle with thyme. Transfer to the oven and bake for 15-20 mins. Then remove and drizzle with maple syrup.
    3. Return to the oven and cook for a further 20-25 mins until the parsnips are golden, crispy and fluffy on the inside.
    4. Serve hot with a generous spoonful of Truffle Ketchup.
  • Read more »
  • Truffled Beet Wellington

    Truffled Beet Wellington

    Serves 2


    Ingredients:

  • Method

    1. Preheat your oven to 180˚C. Rub your beetroot with oil and season with salt and pepper. Roast for 45-50 mins until tender. Use a skewer to check if the beets are cooked in the centre, then allow to cool to room temperature.
    2. Remove the large central vein from your greens and blanch the leaves in boiling water for 2 mins. Then drain and pat dry with a tea towel to remove excess water
    3. Roll your pastry into two large sheets and cut each one in half. You should aim to have four equally sized sheets each approximately 15-20cm square. These need to be larger than your beetroot bulbs.
    4. Place a larger leaf of spring greens on the base and then spread with Black Truffle Pate. Then position the roasted beetroot bulb in the middle and some more pate on top of the beetroot. Use the remaining greens to wrap the bulb and sandwich in an even layer of Truffle duxelles. Then once you have both beetroots wrapped in pate and spring greens, lay the top sheet of puff pastry over the top. With floured hands press down around the truffled beet to seal it in and cut into a neat square. Use a fork to edge the Beet Wellingtons. Preheat your oven to 180˚C.
    5. Brush them with beaten egg and sprinkle with a pinch of Truffle Sea Salt. Make a small hole in the top with a fork or knife to allow steam to escape. Then bake in the oven on a lined tray for 25 mins or until the pastry is golden and the base is cooked.
    6. Serve with steamed new potatoes, roasted mushrooms, and braised red cabbage.
  • Read more »
  • Strawberry Salad with Truffle Balsamic Vinegar

    Strawberry Salad with Truffle Balsamic Vinegar

    Serves 2-4


    Ingredients:

    For the strawberries:
  • Method

    1. For this twist on a Caprese salad macerate the strawberries for at least 30-45 mins before serving for best results. This means to pull out a little moisture and make them extra juicy by gently tossing the sliced strawberries in sugar, salt and the Truffle vinegar.
    2. Then serve the salad with all elements arranged on a large serving platter. Finish by adding another drizzle of White Truffle Balsamic vinegar and little truffle oil. Enjoy at room temperature.
  • Read more »
  • Rack of Lamb with Truffle Dauphinoise

    Rack of Lamb with Truffle Dauphinoise

    Serves 4


    Ingredients:

    For the lamb:
  • Method

    1. Preheat your oven to 180˚C. For the dauphinoise warm your milk and cream in a pan to infuse with the Black Truffle Sauce, garlic and thyme. Then cook the thinly sliced potatoes on the hob for 5 mins. Using a slotted spoon remove the potato and layer into a shallow ovenable dish. Cover the potatoes with the truffled cream and milk – remove the garlic cloves. Then sprinkle with grated cheese and bake for 35-40 mins.
    2. For the lamb rub with oil and season with salt and pepper. Then sear the meat on all sides in a pan until brown. Add butter, garlic and thyme and cook for 5 mins. Transfer to a wire rack and roast in the oven for between 10-15mins for rare / medium. I cook until the internal temperature reaches 54˚C for medium rare.
    3. Meanwhile in a small mixing bowl combine a crust for the lamb with breadcrumbs, chopped herbs and Black Truffle Sauce.
    4. Rest and then cover the skin side of the rack with some truffle mustard. Spread your herby Black Truffle sauce onto the rack so it sticks and serve with your Truffle Dauphinoise and some wilted greens.
  • Read more »
  • Lobster Risotto with Black Truffle Sauce

    French onion soup with Black Truffle Pâté croutons

    Ingredients


    Serves 2

    Ingredients:
  • Method

    1. In a sauté pan soften your shallots in oil for 5 mins on a medium heat but avoid them browning and then add your rice. Cook for 1-2 mins and then add your wine.
    2. Reduce for 2-3 mins and then gradually start incorporating your fish stock a ladle at a time.
    3. After 10 mins cooking add in half of your lobster meat, all the chopped preserved lemons and 1 tbsp of Black Truffle Sauce. Cook for 5-10 more mins until the rice is soft but still a little nutty in texture.
    4. In another pan warm the remaining claw meat in butter with 1 tbsp of Black Truffle Sauce. Toss the heated lobster in freshly chopped herbs and season with sea salt. Then serve the risotto on a bed of steamed samphire with the buttered lobster on top.
  • Read more »
  • Baked Mushroom Truffle Egg Nest

    Baked Mushroom Truffle Egg Nest

    Ingredients


    Makes 12

    Ingredients:
  • Method

    1. Preheat your oven to 200˚C. In a frying pan sauté your mushrooms and shallot in oil with a little garlic until softened and browned. Then season to taste and allow to cool. Mix this cooked mushroom mix with your sliced truffles.
    2. Prepare your filo pastry by cutting into squares approximately 10cm across. Then using a non-stick or silicone muffin tray place a sheet of pastry and press into it. Brush with a little melted butter and then layer another sheet of pastry on top, set to one side, so they start to overlap and form a basket. Repeat with another 2 sheets until you have a filo pastry case.
    3. Fill each one with a tsp of cooked mushrooms and sliced truffles. Then make a gap in the middle for your egg. Bake in the oven for 8-10 mins until the pastry is crispy. Top with chopped chives.
  • Read more »
  • French onion soup with Black Truffle Pâté croutons

    French onion soup with Black Truffle Pâté croutons

    Ingredients


    Serves 4

    Ingredients:
  • Method

    1. In a large pan heat your oil or butter and add the onions and garlic. Fry for 10 mins on a medium high heat with the lid on and then once soft add in your sugar.
    2. Cook the onions for 20-30 mins stirring occasionally until they are all caramelised. They should turn a golden-brown colour. Then add in your thyme and flour.
    3. Gradually incorporate the white wine stirring as you pour it in. Then follow with vegetable stock. Cover again and cook for a further 20-30 mins.
    4. Heat your sliced baguette in the oven with a drizzle of oil until golden and spread each slice with a generous dollop of Truffle Pate.
    5. Serve the Black Truffle crouton in your soup with a pinch of sea salt and a sprig of thyme.
  • Read more »
  • Asparagus soup with Truffle Salted Croutons

    Asparagus soup with Truffle Salted Croutons

    Ingredients


    Serves 4

    Ingredients:
  • Method

    1. For the croutons dice your bread and dry out in the oven at 160˚C for 10-15 mins. Then drizzle with oil in a large bowl, tossing for an even coating and fry until golden brown in a frying pan until golden and crunchy. Season well whilst still warm with Black Truffle Sea Salt.
    2. For the soup melt the butter in a saucepan and soften your shallots for 5 mins. Then add in your asparagus, peas and spinach. Cook for 5 mins until softened but still brightly coloured.
    3. Add stock and cream and blitz until smooth with a stick blender. Then season to taste with truffle sea salt.
    4. Serve the soup with a handful of pea shoots and a few steamed asparagus tips plus the truffled croutons.
  • Read more »
  • Duck Pancakes with Truffle Honey

    Ingredients


    Serves 4

        • 1/2 duck
        • 1 tbsp of Chinese five spice
        • 1 tbsp of white truffle honey
        • 1 tsp of sea salt
        • 4 spring onions ,finely sliced
        • Half a cucumber, finely sliced
        • 6 radish, thinly sliced
        • 4 de-stoned plums
        • 12 pancakes
        • 1/3 cup hoisin sauce

      Method

      1. Preheat your oven to 170˚C. Use a skewer to make several holes in the duck skin and then scald the entire duck with a kettle full of boiling water. Allow to cool and pat dry.
      2. Then brush with a mixture of truffle honey, 5 spice and salt. Roast in the oven for 1 hr 30 mins and then increase to 200˚C for a further 10-15 mins for really crispy skin with your sliced segments of destoned plums in the same roasting tray.
      3. Shred the truffle spiced duck with two forks and serve in soft steamed pancakes with spring onion, radish and cucumber. Drizzle with a little hoisin sauce and serve with your chargrilled plums drizzled with a little more truffle honey.
    Read more »
  • Root Veg Crisps with Black Truffle Mayonnaise

    Root Veg Crisps with Black Truffle Mayonnaise

    Ingredients


    Serves 4

        • 1 carrot
        • 1 sweet potato
        • 1 beetroot
        • 1 potato
        • 1 parsnip
        • Vegetable oil for frying
        • 1 tbsp plain flour
        • 1 sprig of Rosemary
        • 1/2 tsp of flaked Black Truffle Sea salt
        • A jar of Black Truffle Mayonnaise for dipping! Vegan Black Truffle Mayonnaise, now available

      Method

      1. Peel and thinly slice all of your vegetables. Keep the peelings to one side to cook later. Place all of your sliced root veg on a baking tray and dust lightly with plain flour.
      2. Preheat oil to 180˚C and deep fry your vegetables in small batches. Cook for 4-5 mins until golden and crisp and then with a slotted spoon lift out of the hot oil and onto a sheet of kitchen towel to soak up excess oil.
      3. Repeat until you’ve cooked all of the veg and then cook your peelings too. The peel will take less time to cook so reduce the frying time to 2-3 mins. Season all crisps with sea salt and some chopped sprigs of rosemary.
      4. Serve with our vegan truffle mayo as a luxurious dip for these zero waste snacks.
    Read more »
  • Steak and Asparagus with Truffle Hollandaise

    Steak and Asparagus with Truffle Hollandaise

    Ingredients


    Serves 2

        • 2 fillet steaks
        • 1 teaspoon of sea salt
        • 1 tsp of olive oil/li>
        • 1 garlic clove, crushed
        • sprig of thyme
        • 1/3 cup of black truffle butter
        • 12 asparagus spears
        • 2 sprigs of tarragon
        • 1 tbsp of olive oil or herb oil
        • For the Truffle Hollandaise:
        • 1/2 cup Black Truffle Butter
        • 3 egg yolks
        • 1/2 tsp of Black Truffle Mustard
        • 1 garlic clove, grated
        • 1 tsp of lemon juice

      Method

      1. Start by removing your steak from the fridge to return to room temperature. Next gently melt your truffle butter in a small pan.
      2. Separate your egg yolks and whisk with garlic and Dijon mustard. Once your butter is melted gently drizzle into the bowl and whisk until the eggs thicken and you have a smooth, glossy truffle Hollandaise sauce. Finish with a little lemon juice and season to taste.
      3. Next start cooking your steak in a hot pan with a little oil. Season your steak and then sear on all sides. After searing to brown the steak finish with some more truffle butter, clove of garlic and sprig of thyme. Cook to your taste, 2 ½ mins each side for rare, 3 ½ mins for medium rare or 4 mins for medium.
      4. Grill the asparagus for 3-4 mins whilst your steak rests and serve them simply with tarragon and pinch of salt.
      5. Drizzle your steak and asparagus with a generous amount of black truffle Hollandaise.
    Read more »
  • Steak Crostini with Black Truffle Pâté

    Steak Crostini with Black Truffle Pâté

    Ingredients


    Serves 2

    Ingredients
  • Method

    1. Toast your ciabatta and then cook your steak. Rub the steak with oil and season first, then cook in a non-stick frying pan for 2-3 mins each side.
    2. Finish by adding garlic, rosemary and butter in to the pan and spooning over the steak. Allow to rest in a warm place covered in the butter with the garlic and rosemary on top.
    3. Spread the Black Truffle Pate on each slice of toasted ciabatta and then arrange a slice of thinly sliced steak on top. Season with an extra pinch of Truffle sea salt and garnish with some watercress and sliced radish.
  • Read more »
  • Burrata Salad with Truffle Honey

    Burrata Salad with Truffle Honey

    Ingredients


    Serves 2

        • Burrata
        • 1 teaspoon white truffle honey
        • 1 clementine
        • 1 red onion, thinly sliced
        • 12 radish, halved
        • 1 large bag of wild rocket
        • 1/3 cup roasted hazelnuts
        • for the dressing
        • 1 tbsp Cider vinegar
        • 1 tsp truffle Oil
        • 1/2 tsp of Truffle Honey
        • 1/2 teaspoon clementine zest
        • Pinch of sea salt

      Method

      1. Make a dressing in a large bowl by whisking your vinegar, oil, zest, truffle honey and salt and then toss the radish, and red onion.
      2. Build your salad with a thick layer of rocket leaves and then scatter over your roasted hazelnuts, sliced clementine and dressed radish and onion. Top with burrata cheese or a large mozzarella ball and drizzle the entire dish with white truffle honey.
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  • Truffle Chopped Green Salad

    Truffle Chopped Green Salad

    Serves 2


    Ingredients:

  • Method

    1. Cook your vegetables in a frying pan with a little oil for 5 minutes until the asparagus is tender and the greens have wilted.
    2. Finish with Truffle balsamic, toasted pumpkin seeds and fresh herbs.
    3. Serve with focaccia, more olive oil and some truffle balsamic for dipping the bread into.
  • Read more »
  • Leek and Potato Soup with Truffled Croutons

    Leek and Potato Soup with Truffled Croutons

    Serves 4


    Ingredients:

  • Method

    1. Start by melting your butter and adding in 2 tbsp of White Truffle Oil. On a medium heat start to cook your diced potato, leek and shallot. Sauté for 5-10 mins but avoid caramelising the leeks.
    2. Next add in stock, mustard, pepper and nutmeg. Simmer the soup for 15-20 mins. Once the potatoes are soft add cream and blitz into a smooth texture with a stick blender. Season to taste with salt and warm through on a low heat.
    3. Make your croutons by frying some very small, diced potato and leeks in Black Truffle Oil until crispy. When golden toss in a bowl with sea salt and freshly chopped chives and serve on top of your Truffled leek and potato soup
    4. Serve with fresh sourdough on the side and extra Black or White Truffle Oil drizzled on top of the soup.
  • Read more »
  • The Truffle Muffin

    The Truffle Muffin Serves 1 [print-me] Ingredients 1 sausage 1 egg 1 slice of cheese 1 English Muffin 1 generous dollop of Truffle Ketchup Method Remove the sausage meat from...
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  • Pulled Pork Croquettes with Black Truffle BBQ Sauce

    Pulled Pork Croquettes with Black Truffle BBQ Sauce

    Serves 4


    Ingredients:

  • Method

    1. Mix your pulled pork with Black Truffle BBQ Sauce and form into 8-12 evenly sized croquettes. Roll in seasoned flour and place on a tray in the fridge for 20-30 mins to firm up and help with the next pane stage.
    2. Dip the floured croquettes in beaten egg to coat evenly and then roll in panko breadcrumbs.
    3. Fry them in hot oil at 180˚C for 5-6 mins until golden brown. Then remove from the hot oil and drain off excess oil on a sheet of kitchen roll.
    4. Season again with a small pinch of sea salt and serve with a generous dollop of Black Truffle BBQ Sauce.
  • Read more »
  • Crispy Seaweed with Black Truffle Salt

    Crispy Seaweed with Black Truffle Salt

    Ingredients


    Serves 4

        • Large handful of spring greens, (about 3 cups) finely sliced
        • 2 tbsp sesame seeds
        • 1 tsp of truffle sea salt
        • 1/2 tsp of brown sugar
        • A pinch of chinese 5 spice
        • vegetable oil for frying

      Method

      1. Start by removing the stalks and thick stems from the cabbage. Then finely shred the leaves. Blanch in boiling water for 2 mins and then drain thoroughly on a tea towel to remove most moisture before frying.
      2. Then fry in hot oil 180˚C for about 30 secs. Stir with some tongs to stop the cabbage sticking together. Drain on kitchen towel to remove excess oil and season generously with truffle sea salt, sesame seeds, sugar and a pinch of 5 spice.
    Read more »
  • Fig and Feta Tartlets

    Fig and Feta Tartlets


    Preparation: 20 minutes / Cooking: 12-17 minutes / Makes 12 / Vegetarian

    Ingredients


    • 13 oz ready rolled puff pastry
    • 3 fresh figs, ripe, quartered
    • 1/2 cup feta cheese, cubed 5mm
    • 1tbsp TruffleHunter white truffle honey
    • Pinch of salt & pepper to season
    • Handful of plain flour to dust surface
    • Drizzle of TruffleHunter truffle balsamic vinegar
    • 10 slices of TruffleHunter fresh black truffles

    Method


    1. Preheat oven to 350˚F
    2. Place puff pastry in the refrigerator to chill to just below room temperature (usually takes 10-15 minutes)
    3. Remove pastry from the refrigerators and lay out the pastry on a clean, lightly floured work surface
    4. Take a 4cm /1 ½ ‘cutter and create your 12 bases for your tartlets. Place your cut out bases onto a baking tray lined with silicone paper
    5. Score a cross hatch effect into the bases leaving a 1cm (1/3 of an inch) border. This border will rise slightly around your tartlet filling
    6. Place a few cubes of fetta into the centre of each base and top with a quarter of a fig; now brush/drizzle a generous amount of TruffleHunter White Truffle Honey over each of the fillings. Reserve any leftover honey
    7. Place in the oven for 14 minutes, check after 10 minutes. Your pastry should turn golden brown
    8. Once cooked, remove from the oven and check that the bottom of the tartlets are crispy and flaky. If they are translucent and greasy, return to the oven and check every 60 seconds until ready
    9. Place cooked tartlets on a cooling rack. If there is any honey left mix with equal parts boiling water and brush around the border of the tartlets. This will give you a sticky Danish like finish to your canape
    10. Finish with slithers of TruffleHunter Fresh Black Truffle and a drizzle of TruffleHunter Black Truffle Balsamic.
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  • Truffled Tomato Mackerel Fillet

    Truffled Tomato Mackerel Fillet


    Preparation: 10 minutes / Cooking: 9-18 minutes / Serves 4 / Pescatarian / Gluten Free / Dairy Free

    Ingredients


    • 4 Mackerel Fillets
    • Flaked Black Truffle Sea Salt
    • Black Truffle Ketchup

    Method

    1. Prepare the fish by seasoning the skin side with Flaked Black Truffle Sea Salt and dressing the flesh side with the Black Truffle Ketchup.
    2. Lay the fillets skin side down into a hot pan and watch for the sides/ flanks and the v cut to begin to appear cooked.
    3. Once this has occurred turn the fillets over. The skin should be golden brown in colour and feel crispy to the touch, the flesh will only need to be on the heat for about 60-90 seconds.
    4. Ensure the fish is cooked through by applying firm pressure to the flesh.
    Read more »
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