Suzanne’s Recipe 20 2015 Salade de Poulet a la mayonnaise au truffe noir

shredded pork stew and chicken mayo 025 (400x382)I recently had the pleasure to meet a dynamic young South African who is creating some wonderful products using the addictive flavour of Italian Black truffles and local naturally produced food products; She has created 3 different combinations with the Black truffles, a stunning Truffle honey using Cape wild flower honey, a Truffle salt using salt from the salt pans in the Kalahari desert and a delicious, creamy Truffle mayonnaise. Truffles have a highly pungent flavour therefore combining them with plain food allows the maximum enjoyment of the truffle taste. I used all three in the following recipes. First I roasted a chicken and basted it with the Truffle honey. I served this with plain fettucine tossed in Crème Legere (from Normandie) sprinkled with Truffle Salt. I then sliced the cold chicken and mixed this with the Truffle mayonnaise and served it on a bed of salad. It was delicious and so easy. The salad is ideal if you know that you have a power cut looming and need cold dishes that are interesting and have plenty of flavour. I suggest serving these dishes with an earthy wine to complement the truffle flavour such as the St Cosme Cotes-du-Rhone Rouge from the southern Rhone region.

Ingredients for 2 people:

Truffle Roast Chicken:

  • 1 fresh chicken
  • 3 tablespoons truffle honey from the French Market
  • Packet of fresh pasta such as fettucine or tagliatelle
  • About 250ml Crème Legere ( light cooking cream) from Normandie from the French Market
  • Black Truffle salt from the French market
  • Knob of butter or olive oil to baste chicken

 Truffle Chicken Salad

  • 1 breast of cooked chicken
  • 1 packet of Baby leaf salad
  • 3 or 4 tablespoon truffle mayonnaise

Directions:               

  1. Preheat the oven to 180 degrees C
  2. Rub the chicken skin with some butter or oil
  3. Cook the chicken in a covered cooking pan for 40 minutes per kilo or part thereof, baste with cooking juice about every 15 minutes
  4. Remove cover from chicken and cook for 20 minutes until golden.
  5. While chicken is nearing end of cooking time, bring salted water to boil in a saucepan
  6. Add the pasta once water boils and a spoonful of olive oil, cook for a few minutes until almost soft (check directions on packet)
  7. Once cooked, strain off water.
  8. Return pasta to saucepan and pour liquid Crème legere over pasta , turn lightly to ensure pasta well coated, heat gently to keep warm
  9. Sprinkle about half a teaspon of truffle salt (according to your taste) over pasta.
  10. Remove chicken from oven and baste the outside with 2 or 3 teaspoons of truffle honey.
  11. Carve some slices, and place over the fettucine, serve immediately

Directions Chicken salad:

  • Take the left over cold chicken and remove all the meat from the bone.
  • Slice meat finely
  • Mix in a bowl with enough truffle mayonnaise to ensure it is well coated
  • Wash salad leaves and pat dry
  • Decorate a flat plate with the salad leaves.
  • Pile up the chicken mayonnaise in the centre of the salad
  • Add an extra dolllop of mayonaise on top of the chicken
  • Serve accompanied by some crisp baguettes

 

I recommend serving this salad with a dry Rose wine such as a Triennes Rose from Provence.

Bon Appétit!

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