There's Black Truffle in them thar Mpumalanga!!!!

I must admit that the news of the black truffle in Mpumalanga has got my tastebuds all a flutter. The news yesterday left me dreaming, all night, of all kinds of delicious and delectable fungi of the variety not common to our local supermarkets and veggie shops. To have been successfully grown on South African soil almost makes it feel like something we should all be eating, more attainable, more normal and for the people. Not this luxurious indulgence reserved for the rich and famous, dressed in tweed and foraging for truffles with their genius pigs in faraway forests. Though I have no doubt that the price per gram is not likely to change.

I feel like Cameron Anderson should be knighted or given whatever honour it is local royals from Mpumalanga give for his foresight, bravery and damn ingenuity!!! 

In honour of this feat, tonight's dinner is dedicated to the black truffle. I pay homage in this very tiny way, with a little drizzle (of not quite the same thing) black truffle "flavoured" oil.

Pork Fillet with Roast Tomatoes, Broccoli and Chickpeas

Mixed Tomatoes ready for roasting!

Roasted mixed tomatoes

Mixed tomatoes (cut according to size)
Garlic cut into slivers
Smoked chilli flakes (to taste)
Salt & pepper
Two pinches of french tarragon
Place everything in a roasting pan and drizzle with olive oil before placing in an oven preheated to 220 degrees celcius for 25 minutes.

Pork Fillet
Rub the fillets with olive oil and season with salt & pepper to taste. Seal all sides at high temperature in an oven-proof pan before placing in the same oven for 20 minutes.

Broccoli & Chickpeas

Lightly sauté steamed broccoli in olive oil flavoured with garlic (single smashed whole clove which has just been warmed in olive oil). Add a can of chickpeas and season.

This simple, light summer meal is elevated to something special by drizzling with a few drops of black truffle flavoured oil over the finished dish.

Hopefully we'll all be able to benefit from Mr Anderson's endeavours in the near future and may our South African Black Truffles not succumb to the same fate as our calamari which never finds its way to South African plates.

Eat Well!!!