For those of you who have a lot of leftover food from New Years Parties, I thought it may be a good idea for AI members to share some recipes so here is mine: Chritmas Pudding Truffles Mix any christmas pud you have left over with a quantity of Gnache (recipe below) 275g dark chocolate, minimum 60% cocoa solids, broken into pieces 250ml thickened cream (double cream un-whipped) 60g unsalted butter, at room temperature Place the chocolate in a large bowl. Bring the cream to the boil and pour it over the chocolate. Stir gently until chocolate has melted, trying not to create bubbles; leave to cool for 2 minutes. Add the butter in 2 stages and stir in gently. Once the butter is incorporated the ganache should be smooth and glassy now add the leftover christmas pudding and mix. Set the truffle mixture in the fridge for a minimum of 3 hours. For best result leave for overnight. Take teaspoonfuls and roll into balls and dip in cocoa powder or melted chocolate.
Hi all of you food enthousiasts, Do you have a favourite recipe that you would like to share? My recent favourite is truffle risotto: 1 liter chicken broth 4 tbsp diced 1 small black truffel, coarsely grated 2x 1 tablespoon truffel olive oil 1 schallot - peeled and diced 4 tbsp dry white wine 1 clove of garlic peeled and minced 350 gm Aborio rice 3 tbsp butter, room temperature 4 tbsp freshly-grated Pecorino Cheese S&P to taste Preparation: Heat the chicken broth. In a large heavy pan over medium heat, heat truffel olive oil; add schallot and sauté for 1 to 2 minutes or until soft (be careful not to brown the onions). Add the garlic then the rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Turn up the heat and add the wine all at once and let cook for 1 minute so the alcohol is burnt off. Reduce the heat again. Add the hot chicken broth a little at a time, stirring frequently from the bottom of the pan. Wait until the broth is almost completely absorbed before adding the next amount. When the rice is done, but still has a litle 'bite', turn off the heat and immediately add butter, grated truffel, mushrooms, Pecorino and 1 tablespoon truffle oil, stirring carefully to combine with the rice. Add S&P to taste. Enough for 4 portions