Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.

Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.

Remoulade is a classic French salad popular in winter when celeriac is in season. It’s an ideal accompaniment to any pan-fried or grilled meat or poultry, including chicken or veal schnitzel, and also works well on its own as a simple entrée mounded into baby cos lettuce leaves. Celeriac browns quickly once peeled, so if you’re a bit slow slicing, place the pieces you aren’t working on into a bowl of water with a dash of lemon juice added. Remoulade is even better the next day after the mustardy mayo has had time to soak into the celeriac and leftovers keep for a week in the fridge! Truffle Hill Fumé Sauvignon Blanc Semillon from Pemberton is a delicious match with this elegant dish.

Serves

4

INGREDIENTS
  • 4 x 100g pieces veal tenderloin
  • 2 tablespoons plain flour
  • 2 eggs, lightly beaten
  • ¾ cup fine fresh breadcrumbs
  • 30g butter
  • 2 tablespoons vegetable oil
  • Salt flakes, to taste
  • Lemon wedges, for serving

Celeriac Remoulade

  • 500g celeriac
  • 1 lemon, zested and juiced
  • ⅔ cup whole-egg mayonnaise
  • 1 tablespoon Truffle Hill Truffle Mustard
  • Salt flakes, to taste
  • ¼ cup finely sliced chives
METHOD

Make Celeriac Remoulade: whisk mayonnaise, lemon juice, lemon zest, Truffle Hill Truffle Mustard and salt together in a large bowl. Peel celeriac, cut into thin matchsticks and add to the mayonnaise mixture. Toss chives through, cover and refrigerate until needed, preferably overnight.

Use a meat mallet to hammer veal as thin as possible without breaking it, ideally about 5mm.

Put flour on a large plate, egg in a wide bowl and breadcrumbs in another wide bowl and arrange them side by side in that order, with another large plate at the end.

Dredge both sides of a piece of veal in the flour, shaking off excess, draw it through the egg to coat both sides, then place it in the breadcrumbs and use one hand to press them on to coat both sides well.

Place on the clean plate and repeat with remaining veal pieces.

Heat butter and oil in a frying pan over medium-high heat until foaming.

Add veal, sprinkle generously with salt, and cook for 2-3 minutes each side until golden.

Serve immediately on warm plates with a wedge of lemon and celeriac Remoulade on the side.