Coquille St Jacques with a Truffle and Sauterne Sauce

coquille, st jacques, coquille, truffle, sauternes, cream, sauce, france, french, Good Life, magazine, recipe

Coquille St Jacques with a Truffle and Sauterne Sauce

I love scallops and will always take the opportunity to eat them whenever possible – especially with the roes, which for some reason, many people discard: what an absolute travesty!  Coquille St Jacques is traditionally a dish of scallops in their shells, topped with cheese and grilled until brown.  This is a fantastic twist on that dish with the addition of wine and truffles – although I do cheat and use my ever-faithful Cotswold Gold truffle rapeseed oil (which I’ve blogged about before) instead of actual truffles. You can also use any white wine – as long as it’s sweet!

scallops, shells, roes, coquilles st jacques

The recipe is taken from a magazine I love, The Good Life France, which is available as a paper copy as well as online. It was devised by a Countess, no less: Countess Simonof-Arpels who has a saffron farm in the Dordogne. I wrote about saffron and her farm in a recent blog post you can find here.

It’s a stunning looking dish that is deceptively simple.  You could cook it as a starter when you have friends round or as a special meal for your loved one.

The Recipe

Serves 4

Ingredients

3­-4 large prepared scallops per person
2 shallots
l large wine glass of Sauterne (or any dessert wine )
6-­7 dessertspoons double cream
60 g chopped truffle or a good slug of truffle oil (eg Cotswold Gold)
2 tablespoons butter (not needed if using truffle oil – see above)
Salt and black pepper (or pink peppercorns if you have them)

Wash the scallops well in cold water. Dry with a kitchen towel. Remove the roe and put to one side.

Peel and finely chop shallots. Fry with a little butter (or truffle oil – see above) until golden brown.

Add the wine and let it simmer for 1 minute then add the cream. Reduce by a third over a low heat and leave
until needed.

Take a heavy bottomed frying pan, slice scallops horizontally into 2 thinner discs. Melt the butter or heat the truffle oil and sear the scallops on each side until golden brown. Add the chopped roe then take off the heat.

Add the scallops to the prepared sauce and then add the finely chopped truffle (if using).  Reheat gently for 1­2 minutes.

Season to taste with the salt. Serve sprinkled with a grind or two of the pink peppercorns.

Serve immediately on warm plates.

 

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Mushroom, Truffle and Gorgonzola Pasta

mushroom, truffle, gorgonzola, cheese, pasta, Cotswold Gold

If you read my blog post from earlier this week, you’ll know that I was stewarding at the International Cheese Awards in Nantwich last week. After the judging duties are over comes the big clear up, part of which involves removing cheese in “anonymous” packaging that’s been blind judged, and replacing it with the branded version.

international, cheese, awards, 2017, Nantwich, judges, steward, John Axon, Jan Deldycke, Helen Gregory, Marcel Klaver
Cheese Judges & Steward Selfie!

One of the perks of stewarding is that we are able to “facilitate the removal” of the unbranded cheeses – aka bring some home to eat! I acquired a couple of Gorgonzolas and a whole host of Brie and Camembert types and I’ve been eating them in various ways since Tuesday.

Tonight I decided to pimp up some supermarket pasta with a delicious mushroom, truffle and gorgonzola sauce. The pasta I’d bought from Aldi but in all honesty, you could use any fresh or dried pasta, plain or filled.

Cotswold Gold, rapeseed, oil, white, truffle, cold, pressedI’m a total sucker for truffles too and I get through this Cotswold Gold truffle rapeseed oil way too quickly.

I’m sure using a Swiss cheese with what is essentially an Italian dish probably isn’t conventional, but I love the contrasting cheesy flavours.  Don’t buy Gruyère specially: just use some more gorgonzola or maybe a mixture of cheddar and parmesan.

Just be warned: this dish is definitely not one for diet days!

Mushroom, Truffle and Gorgonzola Pasta

Serves 2

1 small onion or 1/2 a large one
garlic clove
chestnut mushrooms
olive oil
sea salt and fresh coarsely ground black pepper
Cotswold Gold rapeseed oil with white truffle
150ml double cream
50g gorgonzola
50g Gruyère (grated)
Pasta of your choice (I used Aldi’s Wild Porcini, Mushroom & Truffle Triangoli) to serve 2 people (approx 75-100g each dried pasta).

Method:

  1. Preheat the oven to 190°C / 375°F / Gas 5.
  2. Bring a pan of water to the boil and add the pasta. Cook according to the package’s instructions in salted water with a dash of oil to stop it sticking.
  3. Once cooked, drain and set aside to dry a little – you don’t want excess water to water down the sauce.
  4. Finely chop the onion and the garlic clove and fry in a pan with a little olive oil.
  5. Slice the mushrooms and add to the pan along with a glug of truffle oil.
  6. Fry gently till the onions are golden and the mushrooms are soft.
  7. Season with the sea salt and coarse ground pepper. Taste to check seasoning and to ensure you can taste the truffle. If you can’t add another glug (or two!).
  8. Turn do
    wn the heat and add the double cream.
  9. Allow it to come to a simmer then add the gorgonzola, cut into small chunks (it’s difficult to grate so chunks are easier).
  10. Stir thoroughly on a very low heat until the cheese has completely melted and you’re left with a smooth sauce. Recheck seasoning and truffle taste.
  11. Add the cooked pasta to the sauce and stir gently to coat it thoroughly with the sauce.
  12. Tip the pasta and sauce into an ovenproof dish. Sprinkle the grated Gruyère on top.
  13. Pop into the oven and cook for around 20 minutes, or until the top is golden and starting to turn crispy.

mushroom, truffle, gorgonzola, pasta, recipe, cheese, uncooked

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