Olive Oil Flavoured with Black Truffle 25 cl is a modern Culinary ingredient you’ll be able to infuse and flavour your dishes with easily.
Truffle oil can be used in a variety of ways in dishes such as pasta, fish and can also be mixed into mash potatoes to aid the flavour.
You could even incorporate this little gem into the mix when making pizza.
However, high heat will compromise the truffle oil’s flavour, so should be added to cooked dishes or sauces at the end of the cooking process just before serving.
For the aroma to be at it’s peak, it’s best to showcase this oil by drizzling over the dish just before serving.
Truffle Oil is available all year round, through all seasons and is a firm favourite with many chefs. It was originally used to add the luxurious flavours of truffle to dishes without the extravagant costs.
Truffle oil should be used in small amounts only and should not be poured but drizzled lightly.
An example of use for Truffle oil:
Scallops with truffle mash
- For the truffle mash
550g/1lb 4oz potatoes, peeled and boiled
3-4 tbsp milk
salt and white pepper
truffle oil, to serve
- For the scallops
12 large scallops (with or without roes, as preferred)
2 tbsp olive oil
- For the truffle mash, place the cooked potatoes into a bowl. Add the butter and milk and mash until smooth. Season, to taste, with salt and white pepper. Set aside and keep warm until ready to serve.
- For the scallops, drizzle the scallops with olive oil.
- Heat a griddle pan or frying pan until very hot, then add the scallops. Cook for about 90 seconds on each side, or until just cooked through, then remove from the pan.
- To serve, place a portion of the warm mashed potato onto each serving plate and drizzle over a few drops of truffle oil. Top with the seared scallops.