Life got a bit complicated so willeats unfortunately took a bit of a backstep for the last couple of years, but my cooking is a good barometer of mental wellbeing. So here we are……
What better way to get back into this than with week messing around with one of the finest gastronomic ingredients, the black truffle. I think I last had one of these fellas back in Bristol, roughly 2003? and it cost about 30 quid for one (this 28g specimen cost just $50, 14 years later, the same???). I think I that one too long, which was a shame. This time, I was going to come out of gates flying- this lump of pure black gold wasn’t going to last more than a few days.
Australia is a damn fine place. I am constantly in awe of the amazing quality of the boutique wines and beers that we produce. So in addition to insanely good vineyards another offspring of the retiring baby boomers is the advent of the downunder trufferie. Well, we have to get some crumbs from that silver spooned generation??? A quick internet search for local truffles came up with this company.
A few PMs and a dodgy meetup in a car park, and here we are.
So, what to do. Interesting the phrase Louise the supplier used was keep it simple. Now, it’s a curious thing that one of the recipes I had in mind was poached chicken and truffle, which I had mis-appropriated to Simon Hopkinson. Now, follow me here, but I was in the local secondhand bookshop, and low and behold, there is a copy of Keep It Simple by Alastair Little. In it was the recipe for poached truffled chicken. Even more witchy as my mum would say, is that the last entry I wrote, ‘send in the tarts’, below, I referenced the same book. Anyway, I thought that was interesting. Here’s the recipe……
So, this is what I did. I tracked down some good looking chicken from the local organic shop- it had black skin on the legs (I’ll check breed/ supplier)*. It was mightily pricey, but then, chicken is woefully undervalued, poorly treated, and therefore mostly tastes mediocre. I was happy to pay for a chicken of fine heritage deserving of trufflation. Given this was no caged beast, I cooked it for a bit longer than the suggested 60min so 90-100mins. It was just the legs mind you, (as it was only myself and my lovely wife). If It had been the whole chook I would have jointed it and removed the breasts after an hour.
The only change I made to the recipe was adding some blanched/ squeezed spinach to the leeks at the end as shown, and a plainly boiled potato. Oh yes, I didn’t have any stock to add, and didn’t see the need to be honest. It makes it’s own.
Improvements? I might not blanch the leeks next time, though black truffle and leek is beyond sublime, I think slowly sweating them with the truffle butter might be better. Maybe remove the chicken skin and fry it with the potato? The truffle would look more attractive just stuck on the side of the meat, like a badge of honour.
The wine was divine, a gloriously perfumed Yarra valley 2014 pinot that my non-wino, not-so-truffly wife identified 4 flavours in……..(she more than liked the whole dinner, but interestingly didn’t like the fresh truffle smell. Then again, she’s not into……)
And the final
Outing, the eggs become an omelette with just a bit of superb unpasteurised Swiss cheese called ‘my love’ from the wonderful
Fromart cheese company in Queensland. A nod to the old world with some delicious Riesling.
An omelette and a glass of wine. Now where have I heard that?