Truffle Pig’s Recipes

Truffle Pigs meals prepared at the pig pen

Coconut chicken with asian salad ….

Coconut chicken with asian salad ….

DSC_0071This salad is a great lunch or dinner option for warmer weather thanks to its crisp freshness and the tropical punch in the coconut. It is light, fresh, quick and easily “beefed up” with some vermicelli noodles.

What you need:

  • ½ bunch of wombok, thinly sliced
  • ½ bunch of red cabbage, thinly sliced
  • Cup of coriander, roughly chopped
  • Cup of mint, roughly chopped
  • 3 cups of bean shoots
  • 2 x chillies (leave out if you don’t like it hot)
  • 1 can of light coconut milk
  • 500g of chicken
  • ½ cup of roasted, unsalted peanuts
  • 3 shallots stalks, finely chopped
  • Soy sauce
  • Fish sauce
  • 1 lime, juiced
  • 1 carrot, grated
  • 1 teaspoon of sugar

What you need to do:

  • Cut chicken into thin strips and place into a pan on medium heat with the coconut milk, a dash of soy sauce and the chillies finely diced and cook until chicken is cooked through, about 5-10 mintues.
  • While the chicken is cooking place all vegetables into a large bowl and toss
  • To make the dressing place about 4 tables spoons of soy and 4 table spoons of fish sauce into a bowl with the sugar and lime juice and stir, then place over salad, add more ingredients based on your tastes
  • Once the chicken is cooked, place it on top of the salad along with the peanuts and serve.

 

Oink oink,

Truffle Pig.

A Guide To Italian Cheeses ….

A Guide To Italian Cheeses ….

A guide to italian cheeses

If you’re looking for cheese for a platter, pasta, pizza or salad, the Italian’s have you covered. Here is a list of just a few varieties of Italian cheeses:

Asiago (pronounced ah-see-ah-go) is a cow’s milk cheese that can assume different textures, according to its aging. Fresh Asiago is smooth and works well on sandwiches, while the aged variety is crumbly with a sharp flavour perfect for pastas, soups and salads.

Brinata cheese has an edible rind and a milky inside. It tastes similar to brie, but more moist and a slight tang. This one goes perfectly with a nice dry glass of white.

Burrata is a sack of mozzarella filled with buttery cream. Yep, and it tastes as good as it sounds.

Crescenza  cheese is similar to Gorgonzola without the blue veins and it becomes very soft and spreadable at room temperature – the perfect partner for a pear or a cracker.

Crotonese is pure sheep’s milk cheese somes soft or hard and has a similar taste to parmesan and a pecorino. Delicious grated or on a platter by itself.

Fontina is a cow’s milk cheese. It has been made in the Aosta Valley, in the Italian Alps since the 12th century. The original Fontina cheese from Italy is fairly pungent and has quite an intense flavour.

Gorgonzola is one of the more well-known varieties – a blue vein made from unskimmed cow or goat milk. Authentic gorgonzola comes in two varieties – dolce meaning sweet and Mountain which is sharper. It can be melted into risotto, used as a pizza topping, or served in a salad.

Mascarpone is an ultra-rich cheese best known as for its involvement in delicious Italian desserts like tiramisu but it is also delicious topped with fresh berries or in a savoury spread.

Mozzarella is a white, semi-soft cheese, with a high-moisture content. Buffalo mozzarella is made from domesticated water buffalo milk and is stringy when melted making it perfect for pizza and lasagne but also delicious when served fresh in a salad.

Parmigiano-Reggiano aka Parmesan is a cow’s milk cheese with a flaky texture and rich nutty flavour. Usually the more is smells, it the better it is. Perfect for salads, pastas, risottos and much much more.

Pecorino Romano is one of Italy’s oldest cheeses, similar to parmesan with a much sharper taste. Perorino is hard, salty, made from sheep’s milk and the perfect cooking accompaniment.

Provolone is a semi hard cow’s milk cheese that varies from being incredibly sweet to incredible sharp. Great for sandwiches and omelettes.

Ricotta is a pure white salty cheese and the Italian’s answer to cottage cheese. Often used for making cakes, this cheese also works well in salads and pastas like ravioli.

Taleggio is a super stinky cheese that has a mild flavour with a fruity tang. The rind is thin and studded with salt and goes perfectly on salads or bruschetta.

Oink oink,

Truffle Pig.

Coconut & Vanilla Chia Seed Pudding Recipe….

Coconut & Vanilla Chia Seed Pudding Recipe….

DSC_0042

What you need:

  • 1 cup coconut water (healthiest option), cream or coconut milk
  • ¼ cup chia seeds
  • ¼ cup honey
  • ½ tsp vanilla extract
  • Shredded coconut
  • Seasonal fruit
  • Crushed almonds and yoghurt optional

What you need to do:

  • Put seeds, honey, vanilla extract and coconut water into a medium size bowl, mix well to combine. Transfer pudding into shot glasses or jars and then into the fridge for at least 2 hours.
  • Once ready, serve the pudding with fresh fruit and coconut flakes.

Oink oink,
Truffle Pig.

Healthy Fish Taco Recipe ….

Healthy Fish Taco Recipe ….

Fish taco

This recipe has all the flavour of amazing Mexican food, but without the fatty cheese and sour cream and it includes plenty of healthy vegetables. Best of all it takes about 10-15 to cook.

Serves approximately 4 people.

What you need

400 grams of white fish like ling cut into thin strips
1 packet of taco seasoning (mild, medium or hot depending on how you like it)
2 avocado
2 shallots thinly cut, stalks and all
1 large can of corn kernels
1 tomato, seeds removed and finely chopped
1/2 red onion finely diced
1 bunch of coriander roughly chopped roughly
1 lemon
1 lime
4 birds eye chillies finely diced
A few leaves of cos lettuce roughly chopped chilli oil (best invention ever) or just plain olive or coconut oil.

What you need to do:

Guacamole

Smash the 2 avocados with half the coriander, lemon juice, red onion and a little bit of taco seasoning smashed together – add chillies if you like spicy food

Corn salsa
Add the corn, tomato, shallots and a splash of oil and mix together.

The fish
Coat the fish in taco seasoning and some oil then cook on a pan or BBQ on high heat for approx 2 minutes or until cooked through

The tortillas
Follow cooking instructions to warm them up, this usually means 1 minute in the microwave

Place guacamole, salsa and fish on top of the taco along with chopped lettuce and coriander with a generous squeeze of line juice.

Healthy substitute – replace tortillas with some left over leaves of cos lettuce.

Enjoy!

Oink oink,
Truffle pig.

Spicy Chicken & Veggie Bowl ….

Spicy Chicken & Veggie Bowl ….

Quick, easy, healthy and tasty – those are usually the pre-requisites of mine when cooking at home. This recipe is like fried rice, without the rice, excess oil and weird looking prawns. Gluten free, grain free, fat free but not fun free.

What you need:

  • 1 clove of garlic, finely chopped
  • Half a brown onion, fined chopped
  • 1 carrot finely chopping into small cubes
  • 2 large celery sticks, finely chopped
  • 1 handful of bean sprouts, roughly chopped
  • 1 handful of green beans, finely chopped
  • 2 green onions finely chopped
  • 400g of chicken mince
  • 2 eggs
  • 1 teaspoon of peanut oil
  • 3 birds eye chilli
  • 1 generous gulp of tamari sauce

What you need to do

  • Put the mince and garlic in a woke on  in the peanut oil and once cook, put to the side
  • Throw all the veggies except half of the bean sprouts and shallots into the wok with the tamari and a splash of water
  • While the veggies are cooking, lightly beat the eggs and cook in a saucepan on low heat to create an even, thin omelette then remove and chop it into strips
  • Once the veggies have softened place the chicken into the veggies along with the omelette for a minute or two while stirring until they all combined
  • Serve into bowls and top with bean shouts, shallots and fresh chilli then enjoy!

Oink ink,

Truffle Pig.