TRUFFLED PARSNIP & BRIOCHE PUDDING WITH HAZELNUT & THYME BUTTER
This decadent, savoury take on the classic bread & butter pudding can be served as a vegetarian centrepiece, or an indulgent side dish
Provided by Ben Tish
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the parsnips on a baking tray, drizzle with the olive oil, season well and roast for 30 mins or until tender and nicely caramelised. Reduce the temperature to 180C/160C fan/gas 4.
- In a large bowl, whisk together the cream, eggs, half the butter, half the cheese and half the thyme. Season well, then add the truffle oil, brioche and parsnips, and leave for 10 mins.
- Lightly oil a medium baking dish and tip in the soaked brioche mixture. Heat the remaining butter in a shallow pan and cook until the butter turns brown. Add the hazelnuts and remaining thyme and cook for 2 mins before spooning over the top of the pudding. Cover the dish with foil, and cook in the oven for around 50 mins until puffed up and starting to caramelise. Remove the foil, sprinkle with the remaining cheese and place back in the oven for 15 mins to brown fully. Scatter over the black truffle, if using, add an extra drizzle of truffle oil, the extra thyme and serve.
Nutrition Facts : Calories 1221 calories, Fat 103 grams fat, SaturatedFat 53 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
BLACK TRUFFLE PORK AND VEGETABLES
I have watched the TV chefs use black truffle in dishes for years and have always wanted to try it. I couldn't locate whole truffles, but found truffle-infused items like salt, butter, and oil. This was more economical and still imparted that black truffle flavor. This was my first taste, and results were amazing. I am now a black truffle fanatic for life. This recipe below is one I am extremely proud of and I hope you will take the risk and try it for yourselves. Yay for the black truffle!
Provided by Jennifer Botting
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h35m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.
- Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Add pork shoulder to the hot oil and brown thoroughly on all sides, 3 to 5 minutes per side. Transfer meat to a plate.
- Lower heat to medium and melt 2 tablespoons truffle butter in the Dutch oven. Add potatoes and season with truffle salt and white pepper. Saute until potatoes are golden brown but not cooked through, about 10 minutes. Transfer potatoes to a large bowl.
- Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil to prevent burning if necessary, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer vegetables to a medium bowl.
- Return heat to medium-high and pour in wine; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add pork back to the pot and surround it with browned potatoes. Add vegetable broth until liquid covers the potatoes.
- Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake an additional 45 minutes. Transfer 2 to 3 cups cooking juices to a bowl and set aside for sauce. Baste the pork in the pot with the remaining cooking juices. Add onion-mushroom mixture, cover, and bake until vegetables are tender and pork is done, 15 to 20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Meanwhile, melt remaining 2 tablespoons truffle butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the reserved cooking juices into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
- Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.
Nutrition Facts : Calories 649.2 calories, Carbohydrate 87.4 g, Cholesterol 59.8 mg, Fat 22.7 g, Fiber 12.7 g, Protein 22.1 g, SaturatedFat 8.5 g, Sodium 236 mg, Sugar 13.1 g
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