Veal1 (about 2kg) veal rack2 tbspextra-virgin olive oilTruffled scalloped potatoes600 mlpouring cream2 cloves garlic2bay leaves1 kgdesiree potatoes, peeled and thinly sliced50 gmfresh black truffle, thinly sliced100 gmGruyère, coarsley grated 2 tbspthyme leavesTruffle gravy25 gmbutter125 ml (½ cup) Marsala125 ml (½ cup) chicken stock10 gmfresh black truffle, finely choppedTruffled Brussels sprouts500 gmBrussels sprouts, trimmed and halved65 gmunsalted butter, softened10 gmfresh black truffle, finely chopped
Preheat oven to 180C. For truffled scalloped potatoes, place cream, garlic and bay leaves in a saucepan and bring to the boil over medium heat, then reduce heat to low and simmer for 5 minutes. Remove from heat and stand for 10 minutes for flavours to infuse, then discard garlic and bay leaf. Lightly grease an 8-cup capacity gratin dish, then layer one-third of the potato in the base of the dish. Top with one-third each of the truffle, Gruyère and thyme and season generously with sea salt and freshly ground black pepper and pour over one-third of the cream. Repeat twice with remaining potatoes and ingredients. Pour over any remaining cream, cover with foil, and bake for 40 minutes. Remove foil and bake for another 40 minutes or until top is golden brown.
Meanwhile, season veal generously. Heat olive oil in a large frying pan over high heat, add veal and cook for 3-5 minutes or until browned on both sides. Transfer to a roasting pan, roast for 40 minutes, then transfer to a plate, cover loosely with foil, and rest for 20 minutes.
For truffle gravy, place roasting pan over medium heat. Add butter, scraping any caramelised sediment with a wooden spoon as butter melts. Add Marsala and chicken stock and cook for 5 minutes, add truffles and cook for a further 5 minutes or until gravy thickens. Strain and transfer to a gravy jug.
For truffled Brussels sprouts, cook sprouts in boiling salted water for 3-5 minutes or until tender, then drain. Place warm Brussels sprouts in a bowl, add butter, 1 tsp sea salt and truffle and toss to combine.
Slice veal rack into 6 portions and serve with truffled scalloped potatoes, Brussels sprouts and gravy to the side.
Where to buy truffles
You can buy Australian truffles direct from the producers - ask
for Al Blakers, of Manjimup Truffles, at the Five Acre Nursery, (08
9771 2258), or get in touch with fellow West Australians The Wine
& Truffle Company (www.wineandtruffle.com.au), or Duncan Garvey at
Tasmania's Perigord truffles (www.perigord.com.au). Otherwise Simon Johnson
stores around the country have WA truffles in stock, as does
Brisbane's Black Pearl Epicure, and other smaller premium
retailers. If the idea of entering into a truffle co-op appeals but
you can't find like-minded fellows, ask suppliers and delis; some -
such as Sydney's Black Bull Butchery, in Potts Point - organise
their own co-ops, and sell to their customers by the gram.