Serves 8, easy, time 1 hour to make and overnight to set, you'll need an 8" springform cake tin 250g of Coconut Taralli 70g unsalted butter 500g cream cheese (full fat) 70g of icing sugar 300ml double cream whipped till firm ie slightly over whipped Zest of 3 limes Toast the tarallis till just taking on some colour, this intensifies the coconut flavour even more Melt the butter Whilst the butter is melting, blitz the tarallis till like bread crumbs Stir the tarallis into the butter then put into the springform cake tin and press down, put into the fridge till cool. Put the cream cheese into a bowl, sift the icing sugar over the top and mix together Add the zest and mix Fold in the whipped cream Pour into the springform tin, cover with clingfilm and refrigerate for 12-24 hours To decorate, grate a lime over the top I've deliberately not used gelatine in this recipe to make it vegetarian - the over whipped cream is crucial otherwise it won't set.
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Gnocchi with Black Truffle and Olives (Tartafuta) Supper for 2 or light lunch for 2. 20 minutes, Easy 500g of Gnocchi 250g of Chestnut mushrooms, thinly sliced 90 ml of Tartafuta 80 ml Creme Fraiche (half fat will work just as well in the recipe) Large handful of Parsley finely chopped 2 tb olive oil (not extra virgin, this doesn't like to be heated to high temperatures) *Using a wok for ease of frying, cook the mushrooms until they are dry, a little colour is good but don't burn them. *Boil a pan of salted water. Add the gnocchi and they are done when they float. *Whilst the gnocchi is cooking, add the Tartafuta to the mushrooms and heat (you'll smell toast, don't be confused by this, it's the olives). Then add the creme fraiche and 2/3rds of the parsley. *Mix and heat gently, if there's a lot of liquid (because the mushrooms weren't cooked dry) don't worry, just let the mixture bubble away gently till reduced. *The gnocchi should be done by now, drain and add to the Tartafuta sauce, mix, taste, adjust seasoning, taste again and plate up, add the rest of the parsley as garnish then serve. Mushrooms are an optional ingredient, they bulk out the dish and add protein but are not necessary if you're not a fan. Toasted pine nuts would be a nice addition too if you have any to hand. Egg royal with truffle hollandaise Serves 2 , 15 minutes , skill level medium 2 egg yolks 75g butter 25g Black Truffle Oil Lemon juice 1/4 lemon 4 eggs to poach Hot smoked salmon - we recommend Salar Smokehouse and as much or as little as you like Hot, buttered toast, sourdough works so well with this. Whisk two yolks in a bowl and place the bowl on a damp cloth Heat the butter till almost boiling and then dribble, very slowly, from a height into the egg bowl whisking all the time (the damp cloth stops the bowl from moving too much and the height cools the butter so it doesn't over cook the egg) Add the truffle oil, again very slowly, whisking all the time. Taste, add some of the lemon juice, taste, add more if needed Season, taste and adjust if required Put to one side and keep warm Poach the eggs, I prefer to use a frying pan for poaching. No "swirling" required just very fresh eggs and you can use the left over lemon juice to help set the eggs rather than vinegar. This is the order that I prefer to build the plate but to be honest, it really doesn't matter. Do it to your taste and exactly how you like it. Toast Salmon Eggs Generous helpings of hollandaise |
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