Mission
To take you on a journey of discovery as we learn about potatoes and truffles. We will meet growers, suppliers and other industries that have developed to support them while testing, developing and experimenting with recipes.
Potatoes and Truffles
There are so many similarities and differences between potatoes and truffles that it is hard to know where to start. I am still learning so much about these delicious underground edibles.
Both are classified as tubers as they are part of a plant growing underground, but a potato grows on its own, while a truffle forms on a host plant. The other key difference is that a truffle is from the fungi kingdom, while a potato is from the plant kingdom.
Tuber Tales
Tuber Tale
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Truffles are fungi that attach to a plant's roots and, as they grow, form a growth underground. Potatoes are vegetables that also create a mass on the roots of a plant underground. Both of these are referred to as tubers as, unlike carrots, parsnips, beetroots and turnips, they do not have a centralised tap root, and multiple tubers can form on one set of roots.
Tuber Tale
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The potato is believed to have gotten the nickname spud from the early hand tool used for harvesting and was referred to as a 'spyd'.
A common tool for harvesting truffles is the Vanghetti, Vanghetta or Vangetto. Named after its creator, Vanghetti, an Italian Scientist who founded cineplastic procedures (fitting of a lever to an amputee limb to regain movement)
Potatoes
Do you know your La Ratte from your Sebago? Is the potato starchy or waxy? What difference does it make? Which potato should I use for potato salad? Which potato makes the best air-fried chips?
Embark on this exciting journey with me as I delve into the world of potatoes, experimenting with different varieties, some new to the Australian market and some old favorites.
There is so much more to the humble spud than the handful of varieties on the supermarket shelf. Selecting the right potato for cooking can make or break the dish.
We will create new recipes that you can easily replicate at home and test different varieties in the same recipe to see how they compare. We will also embark on experiments to test cooking techniques.
Each time I cook with a different potato I will document it detailing my findings
Want to see what potatoes I have discovered? Click Here
Truffles and Truffle Products
Truffles have only been grown in Australia for Twenty-five years. Often hailed as an aphrodisiac due to their aroma similarity to that of a male pheromone, are also a powerhouse of nutrition. Their limited season and rarity, earning them the moniker 'black diamond', are reflected in their price tag. While a fresh truffle may be out of your budget, many great truffle products are available at the farm gate or online. Check the ingredients of commercially made products as these usually contain truffle flavour, and you want to get the real thing.
I always have a jar of truffle mustard and honey on hand. A good truffle product can add the earthy, balanced flavour of truffles to a dish.
Similar to my approach with potatoes, I will experiment with various truffle products in my cooking and detail my findings. You can also filter my recipes by product, making experimenting with different truffle products in your cooking easier.
Want to see what truffles and truffle products I have discovered? Click Here
What I am up too
I have been watching A Girl's Guide to Hunting, Fishing and Wild Cooking. At the soft launch of her restaurant, Analiese made a wallaby pithivier pie. They looked different. The way the base puffed, and the top scored through an egg wash, added a medieval look. They also contained a potato layer. I had to play.
I was not keen on the wallaby idea. After scouring the internet, I found one that not only walked me through the process but also featured a meat patty made from Cumberland sausage, and the potato layer was potatoes boulangère. Thank you, Kitchen Projects. I am still working on the filling, a pork and apple patty with potatoes boulangère and roasted capsicum, but it is the assembly that I need to master. My first video will be how not to assemble a pithivier pie!
Do you ever get something into your head and find it impossible to waver from it? You may even feel it is wrong, but you get stuck on it. I knew what I was doing had a high chance of not working. It defied all techniques for working with pastry and forming pies, but I doggedly stuck with it. It was only after I had formed the pies that I watched the tutorial again and realised that I had really botched the process. At one point, I considered not baking them as they were bound to leak, but I did not want to waste the filling and thought I might be able to salvage something. Surprisingly, they did hold and looked good. I am eager to try again. The filling needs tweaking. I sent some out for a taste test, and the capsicum needs to go. Maybe a layer of caramelised onion and increase the potato layer. I paired it with an apple and truffle mustard sauce, but another suggestion has been a truffle gravy. Oh, the possibilities! And of course, I must master forming them!
Keep a (potato) eye out for the next version.
Jenny
The Great Chip Experiment
Can you achieve 'Fish and Chip Shop' quality chips using the air fryer
Recipes
