Recipes and products from the Charlie & Ivy's kitchen - truffle-infused dishes
Charlie & Ivy's creates delicious-tasting artisan oils, dressings, mayos and marinades. Packed full of flavour, our products are made by us on our farm using the very best ingredients including our own cold-pressed rapeseed oil. We're driven by making entertaining delicious, and these are some of our go-to truffle-infused dishes and information about the products that inspired them.
Please contact Tracey Baty for more information, samples or high res images -traceybaty@three60marketing.co.uk01430 871360/07971 961574
Recipe | Baked Seafood & Truffle Tortiglioni |
Soundbite | This easy recipe is comfort food at its very best. Made extra special with a trio of delicious seafood, truffle flavour, and a crispy breadcrumb topping. Our luxe take on a Mac & Cheese recipe. |
Availability | The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html |
Serves | 4 |
Ingredients | 300g Tortiglioni Pasta - No.4 from The Yorkshire Pasta Company 170g Staal Smokehouse oak roast salmon, flaked 250g skinless, boneless cod fillet 165g raw king prawns 2 tbsps Cold Pressed Rapeseed Oil Pinch of salt and freshly ground pepper For The Cheese Sauce 3 tbsps Cold Pressed Rapeseed Oil 50g plain flour 500ml milk 250g cheese, grated (we used 125g each of a vintage Red Leicester and a mature Cheddar) Pinch of salt and freshly ground pepper For The Breadcrumb Topping 3 slices wholemeal or seeded bread Good drizzle of Truffle Oil Small handful of fresh dill Pinch of salt and freshly ground pepper |
Method | Cook your pasta, make sure it's a firm ‘al dente' texture and then drain. Whilst the pasta is cooking, cook the cod fillet and fry the king prawns. We steamed our cod fillet in a microwave. Loosely cover with plastic wrap and microwave on high for 3-5 minutes and then check it is cooked. It should flake easily and lose any translucent or raw appearance. Flake into generous pieces and set aside. Fry the king prawns, heat 2 tbsps of Cold Pressed Rapeseed Oil in a frying pan over a high heat and then fry the prawns for 2 minutes, along with a little seasoning. Once cooked, set the prawns aside and keep the juices from cooking. To make the cheese sauce, in a saucepan add the juices from cooking the prawns, along with the 3 tbsps of Cold Pressed Rapeseed Oil and heat on a medium hob heat. Once heated, add the plain flour and stir until a paste forms and continue to cook for a minute or two. Gradually add the milk, stirring or whisking with a balloon whisk in between each addition until the sauce is thickened. Off the heat, add the cheese to the sauce, stir to melt and then season to taste. To make the fresh breadcrumbs, roughly tear the bread and pop into a food processor and blitz for a few seconds. Add the dill, a good drizzle of Truffle Oil along with a little salt and pepper and then blitz again until you have rough breadcrumbs. To assemble the dish, cover the cooked pasta with the cheese sauce and stir to coat, add the cooked fish, flaked salmon and prawns and ensure all is gently combined throughout the pasta. Spread evenly into a roasting dish, top with the breadcrumbs and bake in a pre-heated oven 200C / 180C Fan / Gas Mark 6 for 25 minutes or until the topping is lightly browned and crisp. Serve immediately and enjoy! |
Image (a selection of high res images are available on request)
Photo credit: Jennie Palmer/Charlie & Ivy's |
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Recipe | Creamy Celeriac & Truffle Mash (V) |
Soundbite | Impress your friends and upgrade your dinner party sides to restaurant standard with our Celeriac & Truffle Mash recipe. Luxurious, light and fluffy, this is super simple recipe, with our Truffle Oil as the star of the show. |
Availability | The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html |
Serves | 4 |
Ingredients | 1 celeriac, peeled and cut into 2-3cm chunks 2 shallots, peeled and quartered 3 cloves of garlic, peeled and roughly chopped 800ml vegetable stock Drizzle of Truffle Oil with Black Summer Truffle & Sea Salt 150ml double cream Sprig of fresh thyme Salt and freshly ground pepper to season |
Method | Place the celeriac, shallots and garlic in a large saucepan, pour in enough stock to cover. Reserve the rest of the stock for later. Season and bring to the boil. Simmer for 15-20 minutes, or until a knife slices easily through the chunks. Drain the stock and pop the celeriac into a food processor with a good drizzle of Truffle Oil, the double cream and a twist of salt and pepper and blitz. Pour in enough of the remaining stock to ensure you have a creamy mash and keep blending until smooth and creamy. Plate and serve with a good drizzle of Truffle Oil and a scattering of thyme leaves. |
Image (a selection of high res images are available on request)
Photo credit: Jennie Palmer/Charlie & Ivy's |
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Recipe | Smashed Truffle Potatoes with Parmesan & Thyme (VG) |
Soundbite | If you are looking for a bit of decadence, then these golden, crispy smashed truffle potatoes are for you. Made using our Truffle Oil with Black Summer Truffle & Sea Salt, it's a must for you truffle lovers to dunk these nuggets of flavour in our Great Taste Award Winning Truffle Mayonnaise. |
Availability | The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html |
Serves | 4 as a side |
Ingredients | 750g baby potatoes Truffle Oil - Black Summer Truffle & Sea Salt 20g grated Parmesan cheese Fresh thyme leaves Sea salt Truffle Mayonnaise, for dunking |
Method | Boil the potatoes, whole and in their skins, in salted water until nearly cooked. This should take 10-15 minutes. Once they have slightly cooled, take an oven tray and drizzle with a little of the Truffle Oil. Place each potato on the oil drizzled tray and crush each potato to flatten it slightly. We used a heavy ramekin to do this. Drizzle the potatoes with more of the Truffle Oil, and half the grated parmesan, along with some of the thyme leaves. Pop into a pre-heated oven (200C / 180C Fan / 400F / Gas Mark 6) for around 30 minutes until crisp and golden. Remove the tray from the oven and scatter the rest of the grated parmesan and thyme leaves over the potatoes. As true truffle lovers, we also like a further little drizzle of the Truffle Oil before serving. Serve with our Truffle Mayonnaise for dunking. |
Image (a selection of high res images are available on request)
Photo credit: Jennie Palmer/Charlie & Ivy's |
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Trend | Truffle based products |
Product | Charlie & Ivy's Truffle Oil - Black Summer Truffle & Sea Salt 200ml |
RRP | £18.00 |
Reasons to buy |
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Availability | https://www.charlieandivys.co.uk/truffle-oil.html
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Ingredients | Cold Pressed Rapeseed Oil, Truffle Aroma, Dried Summer Truffle, Flaked Sea Salt |
Soundbite | Making the ideal gift for food lovers, our luxury Truffle Oil is perfect for enjoying over pasta, pizza and risotto, or why not try a drizzle over your homemade bruschetta? |
Photo (High res versions available on request) Credit: Jennie Palmer/Charlie & Ivy's |
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Trend | Truffle based products |
Product | Charlie & Ivy's Truffle Mayonnaise |
RRP | £8.00 |
Size | 190g glass jar |
Reasons to buy |
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Availability | |
Ingredients | Cold Pressed Rapeseed Oil, Water, White Wine Vinegar, Free Range Pasteurised Egg, Sugar, Lemon Juice (from concentrate), Sea Salt, Mustard Powder, Dried Black Summer Truffle, Truffle Aroma, Xanthan Gum |
Soundbite | This mayonnaise is perfect for food lovers looking for a little truffle luxury. Our Truffle Mayonnaise is a must for dipping French fries, to elevate your burgers, and delicious on a grilled sandwich. Why not try it with eggs and omelettes, or to jazz up your Mac 'n' Cheese recipe? |
Photo (High res version is available on request) Credit: Jennie Palmer/Charlie & Ivy's |
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