Did you read my truffle hunt adventures on HerCan yesterday? I discovered that not only are truffles a fungi that grow on the roots of oak trees but they are also little balls of flavour sent to relax your senses and help add a melt-in-your-mouth flavour to your favourite foods. They can even be added to chocolate, like this chocolate and cream infused with truffles (below)!

On the same day as my truffle hunt, I was invited to attend a truffle cooking class at 3Seeds at the Fyshwick Fresh Food Markets – a commercial grade kitchen with wide windows that let in lots of light and make the room feel open and modern. Well known Canberra chef, Andrew Haskins, was my chef teacher for the day. Bright, friendly and passionate about food, he led a team of friendly and kind staff who made me feel immediately at ease in my surroundings.

How had I not known about 3Seeds before?  They run cooking classes all the time; they have ‘City Singles’ (classes for those tired of cooking for one), kids classes, Italian, Vegetarian, Thai classes, dinner party classes for groups and so much more.  There is even a Truffle Long Lunch (four courses) this Sunday 23 June, but, alas, it is already booked out!

Straight away Andrew got down to teaching the group all about truffles.  From him, I learnt the key to making truffles is to not be too keen to use them the night you buy them and to just give it a go.  It’s the sort of food that you can’t ruin.  It seemed to me that all it took was a tiny amount added to the most subtle foods to turn an ordinary dish into an extraordinary one.

Tips for top truffles

• The outside of a truffle is rough and black.  The inside is smooth and grey, but all of it can be used in cooking.
• You can buy a truffle shaver, but a potato peeler, a grater or even finely chopping the truffle works just as effectively.
• Store the truffles in a glass jar with paper towelling (make sure you change it daily).  Why do that?  Truffles need to be left to infuse into the food.  For best results, put in or with the food you wish to flavour.  Leave this in an airtight sealed container in your fridge for at least 48 hours.
• Truffles work well with eggs, dairy and subtle/mild tasting foods.  For example, the flavouring won’t work with a parmesan cheese.
• Truffles work well with other earthy foods; such as parsnips, cauliflower and mushrooms.
• Simple truffle cooking ideas are preparing scrambled eggs (the best I’ve ever had!) or adding it to brie cheese, salt or butter.

Terrific Truffle Recipes

Truffle Butter

what you need

20g freshly grated truffle
250g salted butter (softened)

what to do

Whip butter in a mix master until light & fluffy, add the truffle & mix well.

Place on a piece of baking paper, which is on a piece of gladwrap & shape into a log. Tie ends tightly. Refrigerate for at least three days. The longer the truffle is infused the stronger it will be. Cut into pieces as you need or freeze.

You can just serve your truffle butter on some yummy bread, or use it in your cooking.  It can be stored in baking paper in your freezer for up to six months.

Andrew cooked many beautiful foods to show the versatility of the truffles, but one of my favourites was the Chicken breast filled with truffled brie.  Andrew and the 3Seed team are happy to share it with you today.

Chicken breast filled with truffle brie

Serves 4

what you need

4 Kiev cut chicken breast (skin on)
40g brie filled with truffles
1 cup english spinach leaves
4 tsp truffle butter
1 punnet of exotic mushrooms (Oyster, Swiss brown)
2 tsp sherry
4 tbls chicken stock
2 tbls cream
1/2 tsp castor sugar

what to do

Clean excess skin off chicken breast. Place the breast skin side down on a board then, with the fillet still attached but opened up, cut a a pocket in the thickest part of the breast & push in 10g of the brie, followed by a few spinach leaves. Fold the fillet over the pocket. Turn the breast over so its skin side up, push your finger under the skin to make another pocket. Push 1 tsp truffle butter under the skin, followed by a few spinach leaves.

Pan sear the chicken, skin side first in a pan of foaming butter on a high heat. Once browned on both sides place on a tray and bake in 190º oven for 10-15 mins.

To make the sauce, in the frypan used to brown the chicken, add your mushrooms & sherry & let simmer for a couple of mins, then add the stock and cream and reduce for a further three mins. Once chicken is cooked pour sauce over the top & garnish with freshly shaved truffles.

We had our Chicken served with Cauliflower Puree.

Cauliflower Puree

what you need

½ Cauliflower
2 cups chicken stock
seasoning
2 tbls sour cream

what to do

Cut cauliflower into chunks & place in a saucepan with seasoning & stock.  Bring to the boil and simmer until just soft (5 – 10 mins).  Once cooked puree with a stick blender & mix in the cream.  Serve with the truffle chicken.

Want to know more about Truffles

Get down to the Truffle season launch at Fyshwick Fresh Food Markets between 10am and 3pm this Sunday 23 June.

• Truffle cooking demos by celebrity chef Jared Ingersoll who is launching his new cookbook (11am-12pm and 2pm-3pm)
• Producers’ markets (under cover and warm with heaters and seating in the new building)
• Live music from a great line up of local artists
• Kids facepainting and craft
• A truffle popcorn stand
• Wine tastings at Plonk
• A meet and greet with Sherry McArdle-English, owner of French Black Truffles Farm.
• Giveaways during the live Broadcast from 2CA
• 3seeds four-course truffle long lunch.
• Truffle recipe cards available around the markets (throughout truffle season)
• Fresh truffles and truffle products available at Mart Deli, DP and Wiffens; you’ll also find truffles on the menu at Deli Planet, Bean & Grain and Ocean Fresh Seafood.

Shelley’s Truffle cooking class was given courtesy of 3Seeds. For information on the 3Seeds Cooking classes please click here.