Oh dear, there are truffles to use up. How sad....;9
Never thought I'd ever get to say that. But it's true. They only last so long. So last night's dinner was a Trufflegasm. Let's just say I finally have a partner I love cooking with; I don't even mind being sous-and-plongeur!
Seared wild venison rump from Onkaparinga Valley (headshot-culled feral Sika deer for human consumption), served medium-rare with a truffled Bordelaise sauce. (Amazing how almost a litre's worth of veal stock and Shiraz-Grenache reduces down to barely 200ml!)
For goeswith, there was butternut pumpkin, roasted and caramelised with thyme, a silky truffled celeriac cream, and the smoothest truffled potato puree, made with Heston's method.
I was responsible for the venison and the pumpkin, while he performed the alchemy that resulted in the celeriac and potato dishes. And the aforementioned Shiraz-Grenache was the 2008 Wallace by Ben Glaetzer. An absolutely stunning red that had me giggling with pleasure from the first sip.
Trimmings and peelings from said truffle went into warmed grapeseed oil to make homemade truffle oil. There's still maybe two thirds of that truffle left. *innocent whistle..*
Oh wow. You do not want to know how much butter went into that meal. Back on the wagon I go...
This entry was originally posted at http://delicious-irony.dreamwidth.org/219523.html. Please comment there using OpenID.
Seared wild venison rump from Onkaparinga Valley (headshot-culled feral Sika deer for human consumption), served medium-rare with a truffled Bordelaise sauce. (Amazing how almost a litre's worth of veal stock and Shiraz-Grenache reduces down to barely 200ml!)
For goeswith, there was butternut pumpkin, roasted and caramelised with thyme, a silky truffled celeriac cream, and the smoothest truffled potato puree, made with Heston's method.
I was responsible for the venison and the pumpkin, while he performed the alchemy that resulted in the celeriac and potato dishes. And the aforementioned Shiraz-Grenache was the 2008 Wallace by Ben Glaetzer. An absolutely stunning red that had me giggling with pleasure from the first sip.
Trimmings and peelings from said truffle went into warmed grapeseed oil to make homemade truffle oil. There's still maybe two thirds of that truffle left. *innocent whistle..*
Oh wow. You do not want to know how much butter went into that meal. Back on the wagon I go...
This entry was originally posted at http://delicious-irony.dreamwidth.org/219523.html. Please comment there using OpenID.