Talk about being super excited and forever grateful on getting my hands on a fresh local perigord black truffle from bannockburn, Central Otago.  I do realise that fresh truffles are a rare delicacy for many and one that most don’t get to try in a lifetime. We do however need to celebrate that harvesting of these delights is happening now on our doorstep and one that we need to embrace as this has been many, many years in the cultivation.  The best way to make a little of the fragrant truffle go a long way, is to use it by making a truffle infused butter. You can also store the truffles in with your eggs or rice so that they permeate and enhance the delicious flavour.  

TRUFFLE BUTTER

500g unsalted pure butter, at room temperature

20-30g fresh truffle (more if possible), finely grated or chopped

¼ tsp good quality sea salt flakes

Method 

Place the softened butter into a bowl, whip it until no lumps are visible and the consistency is smooth and silky.

Add the freshly grated truffle and salt and mix together until evenly combined.

Store the butter in suitable containers or roll into a cylinder shape, wrapped in baking paper and freeze until needed.

Uses for the truffle butter

• Spread on toast

• Cooking eggs, omelettes, scrambled

• With steak and chicken

• In sauces

• Melted over vegetables, especially asparagus

• With cheese especially brie

• Risotto

• Potatoes