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    Violet Potatoes With Truffle Cream and Violets From Quay by Peter Gilmore

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    rameshnaidu
    This dish features violet potatoes served with a truffle cream sauce and fresh violets. The potatoes are simply roasted to preserve their flavor and served with shaved black truffles. A truffle-infused cream is made by simmering milk with grated truffle and thickened with agar agar. The potatoes are roasted in foil on a bed of rock salt until tender, then peeled and brushed with butter before being arranged with dollops of the creamy sauce, sliced and julienned truffles, and fresh violets.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Violet Potatoes With Truffle Cream and Violets From Quay by Peter Gilmore

    Uploaded by

    rameshnaidu
    36 views1 page
    This dish features violet potatoes served with a truffle cream sauce and fresh violets. The potatoes are simply roasted to preserve their flavor and served with shaved black truffles. A truffle-infused cream is made by simmering milk with grated truffle and thickened with agar agar. The potatoes are roasted in foil on a bed of rock salt until tender, then peeled and brushed with butter before being arranged with dollops of the creamy sauce, sliced and julienned truffles, and fresh violets.

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    Violet Potatoes with Truffle Cream and Violets from Quay by Peter Gilmore

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    This dish features violet potatoes served with a truffle cream sauce and fresh violets. The potatoes are simply roasted to preserve their flavor and served with shaved black truffles. A truffle-infused cream is made by simmering milk with grated truffle and thickened with agar agar. The potatoes are roasted in foil on a bed of rock salt until tender, then peeled and brushed with butter before being arranged with dollops of the creamy sauce, sliced and julienned truffles, and fresh violets.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    36 views1 page

    Violet Potatoes With Truffle Cream and Violets From Quay by Peter Gilmore

    Uploaded by

    rameshnaidu
    This dish features violet potatoes served with a truffle cream sauce and fresh violets. The potatoes are simply roasted to preserve their flavor and served with shaved black truffles. A truffle-infused cream is made by simmering milk with grated truffle and thickened with agar agar. The potatoes are roasted in foil on a bed of rock salt until tender, then peeled and brushed with butter before being arranged with dollops of the creamy sauce, sliced and julienned truffles, and fresh violets.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    VIOLET POTATOES WITH TRUFFLE CREAM AND VIOLETS

    PREPARATION INFO APPEARS IN


    QUAY
    SERVES DIFFICULTY By Peter Gilmore
    8 EASY Published 2010

    This is a simple dish of potatoes, truffles and violets. The violet potatoes have a beautiful flavour, especially when freshly dug from the earth. Simply
    roasting them in the oven to preserve their flavour and serving them with truffles celebrates the best of both worlds — the humble and the rare. The addition
    of silver leaf is symbolic of the preciousness of the truffles. In some cultures silver is believed to have important health benefits.

    INGREDIENTS METHOD
    64 Small Violet Potatoes To prepare the truffle cream, heat the milk in a saucepan to simmering
    Fine Sea Salt point. Using a microplane, grate the truffle and add to the milk. Season
    30 ml (1 fl oz) Olive Oil with sea salt and allow to infuse off the heat for 15 minutes. Bring the milk
    Rock Salt back to simmering point and add the agar agar. Whisk in well, then
    50 g (1¾ oz) Unsalted Butter remove the pan from the heat and refrigerate until set. Once the milk is
    40 g (1½ oz) Black Winter Truffle set, place the contents back into a small saucepan and reheat while
    16 White Sweet Violets mixing with a hand-held blender until you have a smooth cream. Put the
    16 Pink Sweet Violets truffle cream aside until required.
    16 Purple Sweet Violets
    Preheat the oven to 180°C (350°F/Gas 4). Wash the dirt from the
    8 Native Violets
    potatoes and dry them thoroughly. Place the potatoes on a sheet of foil.
    2 × 10 cm (4 inch) Square Sheets Pure Silver Leaf
    Season the potatoes with sea salt and drizzle with the olive oil, then seal
    the foil to form a package. Prepare a bed of rock salt on a baking tray and
    TRUFFLE CREAM
    place the foil package on the salt. Cook the potatoes in the oven for
    250 ml (9 fl oz/1 cup) Milk about 30 minutes, or until they are tender.
    10 g (¼ oz) Black Winter Truffle
    Remove the potatoes from the oven and test them with the point of a
    Fine Sea Salt
    sharp knife. Peel them while they are hot using a small sharp knife; you
    3 g (1/10 oz) Agar Agar Powder
    can virtually rub away the skin. Cut some of the potatoes in half and leave
    the smallest ones whole. Melt the butter and brush it liberally over the
    potatoes, then season with sea salt.

    TO FINISH AND PLATE


    Arrange the potatoes in small attractive serving bowls. Thinly slice half the truffle and finely julienne the other half. Reheat the truffle cream and place a
    couple of spoonfuls randomly in between the potatoes. Garnish with sliced and julienned truffle and arrange the violets on top. As a final touch, place a
    small amount of silver on the dish. Serve immediately.

    © 2010 All rights reserved. Published by Murdoch Books.

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