TRUFFLE SAUCE
Make and share this Truffle Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
- When bubbly add shallots and sauté 3 minutes.
- Add brown sauce, red wine and truffle.
- Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
- Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
- Serve immediately with squab, lamb, beef or veal.
Nutrition Facts : Calories 117.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2.8, Carbohydrate 1.2, Sugar 0.1, Protein 0.3
STUFFED OSTRICH FILLET WITH TRUFFLE SAUCE
I love ostrich meat as do the rest of my family especially my son. I usually just grill it plain with cafe de paris butter which I will post at a latter date. I love it this way because it allows the lovely flavour of the meat to come through but I thought I would try something different last night. Ostrich meat is similar to beef in cooking times and what goes well with it, I thought I would try black truffles as I make this with beef and it is great. It was very yummy here is the recipe.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook chopped bacon in a small pan until browned, drain on absorbent paper.
- Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.
- Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.
- Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.).
- Note: Ostrich meat is very lean while cooking time is similar to steak do not overcook as it will become tough.
- For the Sauce.
- Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.
- To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.
Nutrition Facts : Calories 81.2, Fat 4.6, SaturatedFat 1.7, Cholesterol 8.3, Sodium 235.2, Carbohydrate 3.3, Fiber 0.4, Sugar 1, Protein 1.9
STUFFED FLOUNDER FILLETS
I love ordering Stuffed Flounder at the restaurants. This one I can enjoy at home and with less calories and carbs.
Provided by David04
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Rinse fillets, pat dry with paper towels.
- Sauté onions over medium heat until tender. Add celery, carrot, and pepper.
- Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender.
- Increase heat to medium-high, stir in thyme and cook until all moisture is absorbed. Stir in 1 tablespoon parsley.
- Spoon an equal amount of stuffing into center of each fillet.
- Roll lengthwise and seal with a toothpick.
- Place filets, seam side down, into coated casserole dish.
- In small bowl combine cheese, mayonnaise, and mustard.
- Spread over fish, sprinkle with lemon juice.
- Bake 20 minutes until the fish flakes easily with fork.
STUFFED SOLE FILLETS
An elegant and delicious meal, with a minimum of fuss. Quick enough to serve for supper yet special enough for company.
Provided by JoAnn
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, shrimp and mushrooms in butter until onion is tender.
- Add crabmeat.
- Sprinkle fillets with salt, pepper and paprika.
- Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
- Place in a greased 13x9x2 inch baking dish.
- Combine soup, broth and water, blend until smooth.
- Pour over fillets.
- Sprinkle with cheese.
- Cover and bake for 30 minutes at 400 degrees.
- Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
- Serve over rice if desired.
CHOCOLATE TRUFFLE SAUCE
THE BEST CHOCOLATE SAUCE ON EARTH!!! This is the only recipe I use (from Elinor Klivan's Bake and Freeze Chocolate Desserts), and it is just marvelous. The thick, fudgy, and gooey nature of this sauce will make your mouth water! *Prep time is cooking time.*
Provided by JamesDeansGirl
Categories Sauces
Time 30m
Yield 1 cup, about, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
- Do not let the mixture boil.
- Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
- Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.
ROAST FILLET OF BEEF WITH MUSHROOM STUFFING
Serve up a spectacular centrepiece of roast beef with a rich stuffing, and a clever twist on Yorkshire puddings
Provided by Emma Lewis
Categories Lunch, Main course
Time 1h30m
Yield Serves 6 with leftovers
Number Of Ingredients 14
Steps:
- Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.
- Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.
- Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.
- Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.
- Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.
- Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don't pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard and crème fraîche. Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.
Nutrition Facts : Calories 499 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 0.61 milligram of sodium
SPICY OSTRICH ROAST
I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be. Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. Prep time does not include sitting time.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
- Crush spices and garlic using a blender or mortar and pestle.
- Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
- Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 minutes.
- Remove and allow to rest for 10-15 minutes before carving.
- Sauce.
- Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
- Whisk in butter and thicken with gravy granules, serve over meat.
- Serves 3-4.
- To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.
Nutrition Facts : Calories 227.4, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 41.5, Carbohydrate 28.8, Fiber 4.2, Sugar 12.6, Protein 1.8
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