This year we managed to score two Périgord truffles for Christmas and so decided to feature them in a degustation dinner.
Truffled Parsnip Soup with Shaved Truffle - similar to this soup but have omitted the leek and decreased the quantity of potato. A few truffle slices were also added to the soup while it was cooking.
Hapuka and Hiramasa Kingfish "Usuzukuri" - based on a dish by Tetsuya Wakuda. Slivers of Hapuka and Kingfish are drizzled with a dressing of soy, mirin, pickled ginger and lemon juice. It's then topped with a mix of micro herbs and greens and Yarra Valley Salmon Roe.
Caramelised Onion and Truffle Tart - based on a recipe by Serge Dansereau. The tart is comprised of a simple puff pastry base and is topped with warmed caramelised onions that have been adjusted with a little sour cream. It's crowned with slivers of black truffle.
Stuffed Zucchini in Tempura Batter - simply stuffed with a mix of ricotta, persian fetta, parmesan and chives. Finished off with a drizzle of 30 yo Balsamic.
Chive Butter Tiger Prawns - similar to this recipe
Mixed Mushrooms and Truffle "al Cartoccio" - based on this recipe. In this version, I've used king pine, oyster and shimeji mushrooms along with truffle slices.
I didn't take any photos of the main course but we did enjoy a simple trio - Roast Beef with Truffle Mustard, Cauliflower in Truffled Béchamel Sauce and a mixed tomato salad.
Dessert was a rather gorgeous Trifle made by my sister that I also forgot to take a photo of. I'll just blame that on the champagne and hope she'll make another!
Mmm Mouthwatering! What a great way to celebrate Christmas! (a late Merry Christmas and Happy New Year to you, by the way!)
ReplyDeleteHappy Holidays and wishing you a happy new year. May all your dreams come true.
ReplyDeleteI could eat that whole usuzukuri dish by myself! The whole dinner sounds wonderful.
ReplyDeleteWhat else do you use the 30 year-old balsamic vinegar on?
Snap (but only a timid one). I couldn't bring a whole truffle back with me, but I managed to bring some truffle oil that transformed our creamed Brussels sprouts dish on Christmas Day. Our roast goose was incredible, but looking at your menu, we must get a bit more creative next year. Hope you has a great Christmas and have a Happy New Year.
ReplyDeleteA very classy celebration indeed. Hope you had a lovely Xmas.
ReplyDeleteHave a wonderful new year Y!
ReplyDeleteThanks Ivy - all the best for the coming year!
Thanks Nate & Annie - I mostly drizzle it over things and sometimes I will use it in a salad. I've used similar aged vinegars on things like bruschetta, pasta, borettane onions
Thanks Trig - we had a great Christmas and I hope you're going to have a fabulous 2009!
Thanks Valentina - it was lovely and hope yours was too!