The challenge of cooking fresh truffle can be daunting with the price of the truffle, its the limited shelf life and the uncertaininty over the likely response from friends and family to this new and exciting addition to Australian cuisine. To assist you the Truffle Growers Association have prepared a simple guide on storing and using truffles for anyone wanting to include truffle as part of their seasonal culinary treat. Remember that Australia does not have a culture of truffle, as part of our cuisine, so the best way to introduce it is fresh and highly visible, where they can see the truffle and savour the aroma and taste, initialy on simple dishes. Having said that, if you come up with some exotic new way of preparing truffle PLEASE share it with us at the festival..
250g salted butter
10g fresh truffle
Bring butter to room temperature and cut into cubes. Run the butter through your food processor or in your stand mixer to incorporate air into it. Add finely shaved truffle and mix so that it is evenly mixed. Roll into wax paper and return to the fridge to set. Leave for 2+ days for the truffle to infuse through the butter. Note, this truffle butter can also be frozen for later use.
500g pontiac or desiree potatoes, peeled
80g unsalted butter
50ml thickened cream
1 Tablespoon truffle butter (add more if desired)
Steam or cook potatoes in boiling salted water for 8-10 minutes until tender. Drain, then mash until smooth. Add the truffle butter, and cream, stirring to combine, then season with sea salt and freshly ground black pepper. Cover and keep warm.
Store your fresh truffle in a sealed glass container with 6 – 12 eggs (still in their shell) and leave in the fridge for 24 – 48 hours. The perfume and flavour of the truffle will be infused into the egg through the porous shell of the egg. Once you are ready to use the egg, the truffle used to infuse the eggs can then be shaved over the eggs you cook, or used for another dish.
Take a container of fresh cream or whipping cream, and infuse with truffle by:
Combining with 10g of finely chopped fresh truffle and then returning to the fridge for 2+ days. Pouring cream into bowl and placing full (unchopped) fresh truffle into the bowl and leaving for 2+ days. The truffle can then be removed and used to shave into the sauce/dish, or used for something else, and the cream can be used for sauces or whipping. Whipping and stirring in finely cut shaved truffle. This would then need to be used within a day before the whipped cream loses its volume.
1/3 cup popping corn
3 tablespoons coconut or olive oil
2 tablespoons truffle butter*, melted
Melt coconut oil in the bottom of a heavy 4-quart saucepan with a lid. Add popcorn, swirling to coat with oil. Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels. Remove pan from heat when popping slows, and pour popped kernels into a large bowl. Toss with melted truffle butter. * Adjust to taste.
Any soup recipe with cream or butter in it can be enhanced by adding truffle butter or truffle cream. You can also shave fresh truffle over the top of warm soup as it is being served.
Watch some of chef Jan Gundlach’s superb matchings with truffle as YouTube videos.
There’s some other truffle dishes on the Regional Food Australia website.