Local Fresh Winter Black Truffles in store NOW! Don't miss out!
Knights has the freshest, most exquisite black truffles, grown just down the road in Batlow! These delicacies are available for a limited time now in our deli!
Sulari & Michael from Batlow Grand Oak Trufferies held a truffle hunt just for Knights, and under the snow they discovered a selection of top quality fresh black truffles which are now available in store.
Never used truffles before? A little goes a long way!
Here are some tips from the gourmet food store:
Truffles tend to infuse their odor and flavor to everything around them, which is why they work perfectly with ingredients that are submissive and agreeable to let the truffle take center stage.
- The Truffle Is King: The noble truffle is king, and other ingredients should bow to him. Never try to overthrow him with other foods with strong flavors and overwhelming aromas, as the truffle flavor will be lost - a horrible waste.
- Fat is good! Fats work perfectly with truffles, and help bring the full flavor out, which is why truffles are usually paired with fatty foods like foie gras, butter, cheese, cream, and oils.
- Holy Trinity: Pasta, rice, potatoes. Bland foods are brilliant to bring out the delicious flavor of the truffle.
- Shave, Sliver, and Slice: You always want to maximize the truffle flavor, using the least amount of the ingredient as possible. So always slice into paper-thin wedges or strips, and let them work their magic. Use a truffle shaver (similar to a cheese grater) when shaving truffles. As for quantity, typically use 8-10 grams of truffle per person.
- Fresh Truffles - Always should be used the same day, or within 3 days of purchase.
Cooking with Winter Black Truffles
This famed truffle is the prize ingredient of chefs everywhere from five star restaurants to sophisticated kitchens.
- Winter Black Truffles are best if used when cooking a dish, as their aroma and flavor are long-lasting, and will seep into your preparation.
- The French adore their Perigord Diamond when used in scrambled eggs and an omelet, as eggs easily assimilate the subtle earthy flavor of black truffles. This is also a very easy way of using black truffles, since it leaves almost no room for error.
- Pasta, cuore! Indeed, shave, slice thinly, or grate over a hearty creamy pasta sauce, and prepare to reach heaven in one bite.
- Try putting thin shavings underneath the skin of a whole chicken or chicken breast, and bake.
Recipe: Roast chicken with truffle and cauliflower
Roast chicken with truffle
- 1.6 kg chicken
- 1 black truffle (around 50 g), finely shaved
- 1 head garlic, sliced in half through the cloves
- thyme sprigs
- rosemary sprigs
- bay leaves
- 3 tbsp butter
- sea salt
Cauliflower, truffle and caramelised shallots
- ½ cauliflower, broken into florets
- 2 tbsp butter
- 5 French shallots, halved
- pinch of sugar
- roughly chopped flat-leaf parsley
- remaining truffle from the chicken
- sea salt and freshly ground black pepper
- ½ cauliflower, broken into florets
- 500 ml chicken stock
- 2 tbsp whipped cream
Preheat the oven to 220°C. Carefully insert your fingers between the skin and breasts of the chicken, moving all the way to the end of the breasts to create a pocket under the skin.
Place 4 or 5 large slices of truffle on each breast underneath the skin. Pull the skin back over the breasts to secure the slices of truffle. Place half the garlic inside the chicken, along with a generous bundle of thyme and rosemary and about 3 bay leaves.
Tuck the wings beneath the chicken. Truss the chicken by looping a long length of butcher’s string under the chicken and around the tips of the legs. Cross the pieces of string and loop each one around the facing leg tip to pull the legs in tight to the breasts. Take the string to the back of the chicken, going underneath the wings, then around the remaining length of neck to pull the skin tight across the breasts. Tie firmly in a knot.
Rub the chicken all over with 2 tablespoons of the butter and season with salt. Line a roasting pan with a generous bed of thyme, rosemary and bay leaves. Nestle the remaining piece of garlic into the herbs and sit the chicken on top of the herbs and garlic. Roast for 45–60 minutes, until the juices run clear. Once the chicken is cooked, rub it with the remaining butter, remove it from the pan, and cover with foil to keep warm. Take the herbs and garlic from the pan and bring the cooking juices to a simmer on the stovetop. Cook until reduced by about half.
While the chicken is in the oven, make the cauliflower dishes. For the cauliflower with truffle and caramelised shallots, bring a saucepan of water to the boil and add the cauliflower. Boil for a few minutes, then drain.
For the cauliflower puree, put the cauliflower in a saucepan with the chicken stock and simmer until soft.
Melt the butter in a frying pan and add the shallots and sugar. Fry until glossy and caramelised. Add the plain boiled cauliflower and sauté for a few minutes, letting the florets colour a little. Sprinkle with parsley and the remaining shaved truffle and season to taste. Toss for another 30 seconds before removing from the heat.
Drain the cauliflower boiled in stock, reserving the stock, and return to the saucepan. Puree with a stick blender, adding a small splash of the stock to loosen the puree if needed. Pass through a fine sieve to give a velvety texture. Stir in the whipped cream. Gently reheat the puree if needed.
Carve the chicken. Spoon some cauliflower puree onto each plate and top with the chicken. Arrange the warm cauliflower, truffle and shallot salad around the chicken. Drizzle with the reduced cooking juices.
Adapted from www.sbsfood.com.au