Truffle Salt

Sometimes elevating a dish is as simple as adding some seasoning – especially if you have this Cooks’ Ingredients Truffle Salt on standby in your cupboard. Made from a mix of flaked sea salt and black summer truffle, a sprinkle of this exquisite finishing touch will make any dish feel that extra bit special.

You could add a generous pinch to your pasta, risotto or even those creamy mashed potatoes. Or simply offer it in a small bowl on the table and allow your guests to help themselves – they won’t be able to resist!

Enjoy an elevated brunch classic, using the Cooks’ Ingredients Truffle Salt to add a beautiful tang to the cherry tomatoes, complementing the creaminess of the burrata.

Ingredients

2 tsp Cooks’ Ingredients Truffle Salt, plus extra to serve

150g Essential Waitrose Cherry Tomatoes, halved

2 slices bread

1 tbsp olive oil

1 garlic clove

150g (drained weight) burrata

To serve

balsamic vinegar glaze

handful basil, leaves picked

Method

1. To brine the tomatoes, dissolve the Cooks’ Ingredients Truffle Salt in 250ml water. Add the tomatoes and leave for 20 mins to soften and bring out their sweetness, then drain.

2. Toast the bread, then brush over the olive oil and rub with the garlic clove. Top each slice with half the burrata and place the cherry tomato halves on top. Drizzle with some balsamic glaze and to finish, a few basil leaves and a sprinkling of the extra Cooks’ Ingredients Truffle Salt.

Comfort meets elegance with this creamy risotto. A luxurious-tasting dish that’s sure to win over friends at an intimate dinner party, just add a sprinkling of Cooks’ Ingredients Truffle Salt for the perfect finish.

Ingredients

For the risotto

1l hot vegetable stock

30g dried porcini mushrooms

1 tbsp olive oil

1 onion, finely chopped

250g chestnut mushrooms, finely sliced

½ tsp Cooks’ Ingredients Truffle Salt, plus extra to serve

3 garlic cloves, grated

3 sprigs rosemary, leaves finely chopped

350g risotto rice

250ml white wine

2 tbsp crème fraîche

50g parmesan, grated

For the prawns

1 tbsp olive oil, plus extra to serve

200g Waitrose No.1 Madagascan Tiger Prawns

pinch chilli flakes, plus extra to serve

Method

1. In a large bowl, pour the stock over the porcini mushrooms, then cover with a plate and allow to infuse until needed.

2. Add the oil to a large saucepan over a medium heat, then add the onion, chestnut mushrooms and a pinch of the Cooks’ Ingredients Truffle Salt. Fry for 8-10 mins until soft, then add the garlic and rosemary and fry for 30 secs until fragrant. Add the risotto rice and fry for 2 mins.

3. Strain the porcini mushrooms out of the stock (reserving the stock), then finely chop them. Add to the pan and stir, then pour in the white wine to deglaze the pan.

4. Over a low-medium heat, add the stock one ladle at a time, stirring constantly and waiting until it’s all been absorbed before adding another ladle. Continue this for 20-25 mins until the stock has been completely absorbed and the rice is soft with a little bite.

5. When you’re almost ready to serve, cook the prawns. Heat the oil in a small frying pan over a high heat, then once hot, add the prawns and fry for 2 mins, turning halfway, until they’re a golden pink colour. Season and sprinkle over the chilli flakes, then cook for another 30 secs. Alternatively, you could use ready-to-eat prawns.

6. To serve, mix the crème fraîche, ½ tsp Cooks’ Ingredients Truffle Salt and 30g of parmesan into the risotto. Portion onto plates and top with the pan-fried prawns, remaining parmesan, an extra drizzle of olive oil, a sprinkling of truffle salt and a few chilli flakes, if you like.

You might also like...