Follow the instructions below to make some truly irresistible  Sweet Potato Puree with Goat Cheese and Truffle Oil 

Ingredients:
- 2 1/2 lb Sweet potatoes (red skinned sweet potatoes yams peeled cut into 1 1/2 inch pieces) 
- 4 oz Soft fresh goat cheese (montrachet crumbled) 
- 2 tbsp Stick butter
- 1 tsp White truffle oil

Directions:
1. Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes
2. Drain
3. Transfer sweet potatoes to processor
4. Add cheese and process just until mixture is smooth
5. Add butter and truffle oil
6. Process just until blended
7. Season puree with salt and pepper
8. (Can be prepared 1 day ahead
9. Cover and refrigerate)
10. Stir puree in large saucepan over medium heat until heated through
11. Transfer puree to bowl and serve

A luxurious twist on a perfect accompaniment to any winter warmer. This recipe can be prepared one day in advance, just cover and refrigerate.

Really love your truffle?! ... why not add in a few slices of our La Rustichella Truffle pieces?

Please follow the link below to all of our truffle products: http://www.gourmelli.co.uk/truffle-products.html

MEAD AND CHILI MARINATED STEAK

Serve as a main course – 4 persons
4 x 200 g steaks
150 ml Old Danish mead
2 pcs. Chilli peppers
3 pieces Star anise

Chop the chilli and star anise coarsely add to the large bowl and mix with the mead.  Let the meat marinade for 5-6 hours.

Wipe the meat and fry in a pan or grill. Serve with small potatoes and spinach or mushrooms and leeks fried in the pan. Garnish with Mead and fennel sauce (see below).

MEAD AND FENNEL SAUCE
1 ltr good beef stock
150-200g fresh fennel
2-3 stalks fresh Tarragon
1 piece shallot
250ml Old Danish mead
A little butter for sautéing and gloss
A little lime juice (optional)

Chop the shallots finely and saute in the butter.

Add the fennel and tarragon and saute well without it taking its colour.

Add the mead and boil to reduce by half.

Add the stock and heat through.

Whisk a little cold butter to add gloss and season with salt and pepper and add a little lime if the sauce is too sweet.

http://www.gourmelli.co.uk/kitchen-dining/himalayan-salt-products.htm

Red Wine Sauce

Serves 10 – 1 litre

250–300 g butter
250 g shallots
100 g fresh/dried mushrooms, sliced
3–4 cloves of garlic, fine chopped
60–80 ml ViniChef red wine reduction
1.5 l veal stock
peppercorns, crushed
1 tsp thyme, dried and crushed

Sauté the shallots, garlic and mushrooms in half of the butter. Add in ViniChef wine reduction and the stock. Season and reduce the sauce to 2/3.

Strain the sauce trough a sieve and whisk in the rest of the butter, a little at a time. Season with salt and pepper to taste.