1/2 cup finely grated grana padano (or parmigiano reggiano)
1/4~1/2 cup pasta water
salt as needed
Instructions
Step One: Thinly shave truffle using a mandoline or garlic slicer. Soak truffle slices in olive oil; set aside and let them infuse while you prep everything else. This will let the truffle slices soften, and infused oil will help the pasta sauce pick up more truffle flavor
Step Two: Start boiling water for pasta. In the meanwhile, grate ~2 oz of cheese using the finest side of a box grater, or a microplane. Box grater preferred as it will yield a more granular, dust like texture that is easier to dissolve
Step Three: Cook pasta according to package instruction. Drain the pasta and reserve the cooking water. Add pasta water to grated cheese; stir to form a base sauce. start with 1/4 cup of pasta water, keep adding more as needed. once cheese is melted into a sauce, stir in butter, add half the olive oil & truffles. Stir until sauce is well combined. Add pasta into the sauce, toss to combine. Add the remaining olive oil and truffle to pasta. Top with more grated grana padano
Step One: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight
Step Two: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight
Step Three: Remove the chicken from the refrigerator and pat dry some more with paper towels including the cavity
Step Four: Preheat your oven to 450”F. Meanwhile rub the chicken all over with 1 teaspoon of olive oil and season with the truffle salt and paprika all over. Stuff the cavity with the thyme and sage sprigs, garlic cloves and bay leaves
Step Five: Thinly slice 6 slices of the black truffle. Without tearing the skin make sure to stuff them underneath the skin of the chicken breast
Step Six: Make a slit in the fat hanging from the back of the chicken and insert the end of each chicken leg through the slit in the opposite direction, having the legs cross each other
Step Seven: Very lightly oil the bottom of a large roasting pan and set a roasting rack in the middle. Make sure to oil the roasting rack before placing the chicken on top breast side up. Make sure to tuck in the wing tips as well
Step Eight: Allow the chicken to rest at room temperature for 30 minutes before roasting. While the chicken is resting, scrub and cut the potatoes into large but equal pieces. Transfer to a pot and cover with cold water. Bring to a simmer, add a good pinch of sea salt and boil for 7 minutes
Step Nine: Drain the potatoes in a collander and allow them to dry in their steam for a few minutes. Meanwhile transfer the truffle chicken to the preheated oven and roast for 25 minutes. After 25 minutes have past carefully open the oven door and add the potatoes in the bottom of the roasting dish together with the sage leaves. Gently toss them to coat a little in the drippings from the bottom
Step 10: Roast everything together for another 25 minutes and carefully using a spatula try to turn the give the potatoes a gentle toss
Step 11: Very carefully add the truffle butter on top of the chicken. It will immediately melt from the heat and drip down onto the sage potatoes to coat them
Step 12: Roast everything together for another 20 minutes or until the internal temperature reaches 165”F
Step 13: Remove the truffle chicken from the oven and carefully transfer it to a serving dish. Taste the sage potatoes and give them a final sprinkling of truffle salt if necessary. Then scoop them out and place them on the serving dish surrounding the truffle chicken
Step 14: Thinly slice the remaining black truffle and sprinkle it over the top of the chicken together with the thyme leaves and whatever edible flowers you might have around
Notes: Allow the chicken to rest for 10 minutes before slicing
Step One: Place the miso paste, sesame oil and mirin in a large bowl. Mix until well combined
Step Two: Cut the chicken in half, then cut the thick end of the breast in half lengthways. Add the chicken pieces to the miso paste mixture and toss until well combined
Step Three: Heat the vegetable oil in a non-stick frying pan over medium heat. Place the chicken pieces into the pan and cover with baking paper. Then place a lid or heavy pan on top of the baking paper to weigh down the chicken, making it cook faster and more evenly. Cook for 3-4 minutes on the first side, then remove the lid and baking paper. Turn the chicken over and cook for another 2-3 minutes on the other side or until cooked through. Transfer the chicken to a chopping board to rest for a minute or so before slicing
Step Four: To assemble the salad, toss the salad leaves with Japanese Ginger & Sesame Salad Dressing. Divide among serving bowls. Scatter over the cherry tomatoes, corn and edamame beans. Top with chicken slices. Drizzle with extra dressing and serve
Step One: Slice the beef across the grain into slices no more than 3mm thick. Place the beef and the marinade ingredients in a bowl and mix until well combined. Set aside for 5 minutes
Step Two: In the meantime, combine the stir-fry sauce ingredients in a small bowl
Step Three: Place a cast iron pan onto high heat and allow to heat while you make the stir-fry
Step Four: Heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir-fry for another 10 seconds. Add the beef and spread it out in the pan so there’s maximum surface area coming into contact with the hot pan. Allow to sear for 1 minute, then toss and stir-fry. Spread out the beef again and allow it to sear again for another minute. Then toss and stir-fry until the beef is almost cooked. Add the spring onions and the stir-fry sauce and stir-fry again for another 10 seconds. Add the Shaoxing wine and stir-fry for another minute or until the sauce thickens slightly
Step Five: Carefully place your pre-heated cast iron pan onto a heat-proof trivet or chopping board at your table. Bring your stir-fry to the table in your wok and then tip it onto the hot plate (being careful because there may be hot sauce splattering). Serve immediately
Notes: If you can’t find Shaoxing wine, substitute with Mirin
