White Infused Truffle Oil-Spray, 250ml

£8.80

Product Information

White Infused Truffle Oil, 250ml (Spray)

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This innovative gourmet product comes to us from high end gourmet producer - This white truffle spray can be sprayed over any dish to add a little spice and flavour.  This truffle spray goes great over your favorite meats, poultry or fish and will basically spice up any dish from mozzarella and tomatoes.

The only thing to be careful about truflflle is:

  1. Use only small amounts of White Truffle Oil
  2. Heat White Truffle Oil only briefly or add it at the end of the cooking.

Fresh Foods Cornwall Menu Suggestions...

ROASTED HALIBUT WITH BRAISED CELERY IN A CREAMY WHITE TRUFFLE SAUCE

Serves 4

Ingredients 

For the braised celery 

  • 1 Tbl unsalted butter
  • 1 small celery root, peeled and cut into julienne
  • 1 celery stalk, peeled and cut into juliennesalt and freshly ground white pepper
  • 1/4 tsp. lemon juice
  • 1/2 cup chicken stock


For the sauce

  • 2 cups Chicken Stock
  • 1 Tbl small pearl tapioca
  • 1 cup heavy cream
  • 1 large egg yolk
  • 1 Tbl White Truffle Oil
  • Salt and freshly ground white pepper

For the halibut:

  • 2 Tbl unsalted butter
  • 4 x  5oz. skinless halibut fillets
  • salt and freshly ground white pepper

For the sauce:
Pour the chicken stock in a small saucepan and bring to a boil. Add the tapioca, stir to combine and lower the heat so that the broth simmers. Reduce the liquid by half, pour in the cream and return to a boil. Lower the heat so that the liquid simmers once again.

Put the yolk in a small bowl and add about 1/2 cup of the hot liquid in a fine stream, whisking constantly. Return the mixture to the saucepan and , whisking constantly, add the truffle oil and season with salt and pepper. Do not let the mixture boil. Keep warm while preparing the halibut.

For the halibut:
Warm the butter in a salute pan over high heat. Season the halibuts filets with salt and pepper and once the pan is hot, add them to the pan. Brown lightly for 4 minutes, turn the fillets over and cook for another 4 minutes on the other side.

Presentation:
Put the celery in the center of a shallow bowl and top with filet of halibut. Spoon the sauce around and serve immediately.

  •  Why not try with pasta, riscotto and scrambled eggs?

TRUFFLE SCENTED CORNISH GUINEA FOWL WITH PROSCIUTTO & WILD MUSHROOMS

Earthy mushrooms and rich, heady truffle oil make this dish a holiday standout. For the wild mushrooms, I like to use a mix of chanterelles, porcini, and morels.

Serves six

 

  • 6 Cornish Guinea Fowl (about 1-1/2 lb. each), neck and giblets removed and discarded or saved for-stock, hens rinsed and patted dry
  • Salt and freshly ground black pepper
  • 3 Tbs. unsalted butter
  • 3/4 lb. fresh wild mushrooms, finely chopped
  • 1-1/2 tsp. chopped fresh thyme
  • 3 thin slices parma ham (2 oz. total) cut into 1/4-inch dice
  • 3 Tbsp white truffle oil

How to Cook:

Season the cavity of each Guniea Fowl with salt and pepper. In a large skillet over medium heat, melt 1 Tbs. of the butter. Add the mushrooms and season with salt and a few grinds of pepper. Add the thyme and cook, stirring occasionally, until the mushrooms are soft and the juices have evaporated, 5 to 8 minutes. Transfer to a bowl to cool. Stir in the prosciutto and truffle oil.

Heat the oven to 425°F. Insert your fingertips at the wing end of the breast and gently loosen the skin over the breast and around the legs, being careful not to tear the skin. Divide the stuffing into six equal portions of about 2 Tbs. each. Place one portion of the stuffing under the skin and with your fingers, distribute it evenly over the breast and thigh. With kitchen twine, tie the legs together. Tuck the wings underneath. Repeat with each hen.

Arrange the birds breast side up on a wire rack set  in a shallow roasting pan (or two). Melt the remaining 2 Tbs. butter and use half to brush over the hens. Season each hen with salt and pepper. Roast for 20 minutes and brush with the remaining melted butter. Roast until the juices run clear when you prick the thickest part of the thigh and an instant-read thermometer inserted in the thigh registers 170°F, another 25 to 30 minutes. Transfer the hens to a platter, tent with foil, and let stand for 10 minutes before serving.

 

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Ingredients

Product Code: WHIT13

 

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