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Best ways to use a truffle - top tips from a leading Canberra chef

18/6/2015

18 Comments

 
French black truffles freshly dug from the earth - photo by Liz Posmyk Good Things
'Being a truffle can be disconcerting, as truffle is the domineering ingredient in dishes,' says Andrew Haskins of 3Seeds Cooking School. The leading Canberra chef (ex 'the fig') and cooking school owner is presenting a series of unique and informative hunt and cook packages during the truffle season.

Chef Andrew Haskins of 3Seeds Cooking School in Canberra - photo Liz Posmyk Good Things
Chef Andrew Haskins from 3Seeds Cooking School has the stove fired up



It's a Friday night and we're seated in a marquee in the middle of a paddock, not far from the truffle shed. A twilight truffle hunt is finished and now we're in for more sensory pleasure. Haskins has the stove fired up and has planned a mini-feast for the attendees. We'll be tasting and smelling truffles and truffle-infused dishes as we listen to sage advice on the best ways to use these earthy treasures. 

'I remember first seeing truffles in 1979, as an apprentice in Melbourne.' Haskins tells me before the class. 'They looked like tiny balls of rubber, and tasted the same!' he laughs. 'My first personal 'go' with truffles was in the 90’s at our restaurant, 'the fig'. Truffle butter drizzled over pan seared blue eye cod with a truffle scented potato mash,' he explains. 'My best truffle experience was in 2010. A cafe in Certaldo, Tuscany, with my wife, Catherine, for her 40th. Fresh truffle pasta, both made with and shaved on top (not my thing now) and served with an awesome local Chianti,' he recalls.
Picture
Best ways to use a truffle - layer the flavours and infuse products
A truffle is not the cheapest food commodity. Indeed, it is an investment. Haskins says that when most people buy themselves a truffle, they make the mistake of shaving the whole thing over a dish of scrambled eggs or pasta. 'Then the truffle is gone all at once. And, what's more, you only smell a little of the truffle by doing that,' he adds. 

To get the most out of the truffle, and bang for your buck, the idea is to layer the flavours and infuse products to give them truffle pungency. 'You can get so much truffle mileage in such a short time by bringing flavours together to creative a little party. And, you've still got the truffle to use,' says Haskins. 

Here are the chef's suggestions and top tips. The last one is a cracker! 
  • Store the truffle in a glass jar with half a dozen free range eggs. Pop on the lid and refrigerate for 24-48 hours.
  • Do the same with Arborio rice. Use the rice to make risotto and shave a little truffle over the top.
  • Infuse some cream with the truffle and use the cream to make a ganache or truffled truffle. Or combine the cream with the eggs and make truffled pasta carbonara.
  • Make truffle salt or truffle butter by combining pure salt or butter with shaved truffle. 
  • Cut into a round of double brie into layers and shave truffle in between the layers. Refrigerate and allow the truffle to infuse, then leave the brie at room temperature for an hour or two before serving. 
  • Shave some truffle into a pot of honey, allow the flavours to infuse and serve the truffled honey with fresh figs and cheese.
  • Store offcuts of truffle in a bottle of vodka. The pungency of the truffle will steep into the vodka, while the vodka preserves the truffle.
I really like these ideas, don't you? Tell me, have you ever tried truffle? What are your favourite ways of using truffle?

18 Comments
Krista link
18/6/2015 12:04:42 am

What scrumptious ideas for such a delicious ingredient. I really like truffles with eggs. They go so beautifully somehow. :-)

Reply
Lizzy
18/6/2015 12:38:09 am

Ah, yes, they surely do, don't they Krista : ) Thanks for stopping by x

Reply
Francesca link
18/6/2015 11:35:46 am

Other than a little truffle infused oil, no. It is a rare thing indeed and if you got t try the fresh item, lucky you indeed.

Reply
Lizzy
18/6/2015 12:15:36 pm

Francesca, I am very lucky indeed!

Reply
Amanda link
18/6/2015 12:42:01 pm

Wow - those truffles in the top image are huge.
I love them infused in honey, then drizzled over a ripe, runny brie - bliss!

Reply
Lizzy
18/6/2015 12:44:37 pm

Aren't they just, Amanda! Oooooh, yes, I hear you! : )

Reply
Eha
18/6/2015 04:11:44 pm

Oh I certainly would not like to put a monetary value on those two beauties :) !! Am guilty of oft using truffles, when around, with eggs and pasta. Knew about the egg, rice and salt 'tricks' but the rest is new and interesting . . . ooh, lucky you :) ! Have a good weekend: daresay it will be busy!!!

Reply
Tandy | Lavender and Lime link
18/6/2015 07:27:10 pm

I had some honey with truffles in the other day and it was amazing. My favourite will always be truffle oil as it is easy to store. But, real truffles in duck egg scramble is awesome :)

Reply
Hotly Spiced link
18/6/2015 09:10:20 pm

I have tried storing truffles with eggs and yes, the flavour definitely permeates through the shell very well. But I am also guilty of shaving it all over a wonderful creamy pasta - to die for! Must invest in a bottle of vodka and find myself a rubbery truffle xx

Reply
Liz link
19/6/2015 01:39:23 pm

What marvelous tips and suggestions! Not like I'll probably get my hands on a truffle anytime soon, but good to know!

Reply
tania | My Kitchen Stories link
20/6/2015 02:44:59 am

Some fabulous tips there if any of us mere mortals end up purchasing a truffle the size of the one in his hand. Have you tried that vodka Lizzy?. Can't imagine what it would be like.

Reply
Red Nomad OZ link
21/6/2015 12:29:37 am

Truffle vodka, huh? That sounds interesting - but I think I'll stick to the brie suggestion!!

Reply
Deborah Harris
21/6/2015 01:20:06 am

Just want to let you know that ALDI have Casa Barelli Burgundy Truffles 25g $7.99 on sale this Wednesday 24th June. I am not sure about the quality but price is OK. I think there are about 2 truffles in a jar.

Reply
Gerry C
31/7/2016 02:23:15 am

Those ALDI preserved truffles are not too bad.
You only get about 18g of salt preserved truffle - the rest is the brine.
A great way to dip your toe in the water if you're not up for $100 plus for fresh black truffle.
Great for creamy pasta dishes and risotto.

Reply
James Bradley
28/5/2017 05:13:21 am

The difference is further than chalk and cheese between Aldi truffles and canberra truffles. PLEASE don't judge truffles on the Aldi version. I got a truffle for my birthday - awesome!

David Scott Allen link
21/6/2015 06:50:05 am

OMG - those are gorgeous truffles! Wow! I would love to get my hands on them...

Reply
Beck link
24/6/2015 08:58:50 pm

Great tips Liz! I was thinking of buying some truffle to take when we visit my parents, and now I know how to get best use out of it...

Reply
Andrea
27/6/2015 11:26:10 am

Great ideas, I have a truffle, never too sure what to do with it, now I know! Thanks Liz!!!

Reply

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