Winter truffle season is here and to celebrate we’re sharing three decadent recipes. Elevate everyday meals with our favourite truffle products, whether you’re a kitchen novice, confident home cook or master chef.
Baked brie with truffle honey, walnuts and rosemary
Luxe, yet simple, this meltingly delicious baked cheese goes next level with lashings of truffle honey. Choose your favourite individual wheel of cheese – 250g-350g is the sweet spot in terms of weight – and make sure you have plenty of fresh or toasted baguette for sipping and spreading.
Prep time 10 mins, cook 10 mins
Serves 4 as a snack
INGREDIENTS
1 small wheel of brie or camembert
1 garlic clove, thinly sliced
1 tbsp rosemary sprigs
1/3 cup truffle honey, plus extra to serve
Coarsely chopped roasted walnuts, to serve
Grilled baguette, for dipping
METHOD
1. Preheat oven to 200°C. Score a diamond cross-hatch pattern into the top of the cheese and stud with garlic slices and rosemary sprigs. Place the cheese in an oven-proof dish with sides, not too much larger than the cheese itself. Drizzle with truffle honey and bake for 8-10 minutes until bubbling and golden. Scatter with walnuts and serve with grilled baguette for dipping and extra truffle honey for drizzling.
Truffled potato galette with goats curd
Potato galette is often served as a side dish but we believe it’s a star in its own right, especially when infused with the flavour of truffles. Dollops of goats curd add tang, while a simple herb salad cuts through the richness. If you’re feeling extra-luxe, shave fresh truffle over the top to serve.
Prep time 30 mins, cook 1 hour 40 mins
Serves 6
INGREDIENTS
300g butter, diced
2 golden shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp coarsely chopped thyme
1 tbsp Great Southern Truffle Paste
2kg desiree potatoes, unpeeled
100g finely grated parmigiano reggiano
Truffle salt, for seasoning
Goat’s curd, to serve
Fresh truffle (optional), to serve
Herb salad
2½ tbsp David Jones Extra Virgin Olive Oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
Squeeze of lemon juice
1 cup mixed soft herb leaves, such as flat-leaf parsley, chervil, mint and chopped chives
½ cup watercress
METHOD
1. Melt butter in a saucepan over medium-high heat, then pour into a glass jug. Stand until the white milk solids settle to the bottom then pour the clear yellow butter into a clean saucepan (discard milk solids). Add shallots, cook over low heat for 2-3 minutes until shallots soften, remove from heat and stir in garlic, thyme and truffle paste. Set aside for 15 minutes to infuse.
2. Preheat oven to 180°C. Thinly slice the potatoes on a mandolin and add to the butter mixture, toss to coat. Brush a 23cm-diameter spring-form cake tin with butter, line with baking paper and place on a baking tray lined with baking paper. Arrange potatoes in concentric circles to form a single layer in the base of the tin, season with truffle salt and freshly ground black pepper and scatter with a little cheese. Continue layering potatoes and cheese, seasoning in between layers – if there’s some butter mixture left in the bowl when you’re finished, use to brush the top layer then finish with a scattering of parmesan and extra thyme sprigs. Bake 1 – 1¼ hours until golden brown and tender. Stand for 15 minutes then run a sharp knife around the edge of the tin and remove the sides. Transfer to a serving plate.
3. To make the herb salad, whisk David Jones Extra Virgin Olive Oil, vinegar, mustard and lemon juice in a bowl to combine, season to taste. Combine herbs and watercress in a large bowl, drizzle with dressing to taste and toss lightly.
4. Dollop galette with goat’s curd, shave fresh truffle over the top, scatter with herb salad and serve.
Truffle-roasted chicken with truffle polenta and greens
The humble roast chicken gets a major upgrade by layering slices of truffle over the breasts – if you have time, do this a day ahead and refrigerate in an airtight container. The additional time will infuse the truffle flavour more deeply through the flesh. If you can’t get fresh or preserved whole truffles, you could instead mix truffle paste through softened butter along with crushed garlic and a handful of chopped herbs such as thyme and parsley. Spread over the breast between the flesh and skin and get roasting.
Prep time 25 mins, cook 1 hour 15 mins (plus resting)
Serves 4-6
INGREDIENTS
1.6kg chicken
1 small fresh truffle, thinly sliced or 20g Great Southern Whole Black Winter Truffle
3 garlic heads, halved horizontally
1 bunch thyme
1 bunch rosemary
3 tbsp butter, softened
1 cup (250ml) chicken stock
1/2 cup (125ml) David Jones Sauvignon Blanc
Wilted greens and shaved parmigiano reggiano, to serve
Truffle polenta
3 cups (750ml) chicken stock
2 cups (500ml) milk
1 300gm jar Ogilvie & Co Black Truffle Polenta
80g finely grated parmigiano reggiano
40g butter, diced
METHOD
1. Preheat oven to 220°C. Carefully separate the skin from the breasts by inserting your fingers between them, gently moving all the way to the end of the breasts to create a pocket. Place 5-6 truffle slices on each breast underneath the skin and pull the skin back over the breasts.
2. Stuff the cavity with one head of garlic, 3 thyme sprigs and 3 rosemary sprigs. Rub the chicken all over with 2 tbsp butter, season to taste. Arrange remaining herbs in a small roasting pan, place chicken on top and arrange remaining garlic around. Add stock and wine to pan and roast for 50 minutes – 1 hour until golden brown and the juices run clear when the thigh is pierced with a skewer (add an extra splash of wine, stock or water to the pan if it dries out). Rub chicken with remaining butter, transfer to a plate and cover loosely with foil to keep warm.
3. Discard herbs and remove garlic from the roasting pan. Squeeze half the garlic from its skin and mash with a fork, return to pan juices and simmer on the stovetop for 1-2 minutes until reduced by about half.
4. While the chicken is roasting, make the truffle polenta. Bring stock and milk to the boil in a saucepan over medium-high heat. Add truffle polenta and whisk continuously for 10-12 minutes until thick and no longer grainy. Whisk in cheese and butter to combine, season to taste.
5. To serve, transfer truffle polenta to a serving dish with sides. Carve chicken from the bone, arrange on top of polenta, pour over cooking juices and serve with wilted greens, scattered with any remaining truffle slices.