Posts Tagged ‘Soufflé’

This has to be the perfect post-Christmas dish; great for using up the cheeseboard leftovers and all that smoked fish you though you would eat. Our daughter was so enamoured of this that she has been demanding it ever since. Serve with a green salad and some crusty bread.

Wine Suggestion: Find yourself a Chardonnay made on the lees, but not necessarily in oak. This will preserve a freshness and mid-weight while giving a yeasty, buttery character. A good producer from the Maçon, like Manciat-Poncet, would be ideal and that’s what we had.

Smoked Salmon Soufflé – Serves 3

  • 20g freshly grated Parmesan, plus an extra 1 tbsp
  • 1 small onion, peeled
  • 100g smoked salmon or smoked trout, finely chopped
  • 300ml full fat milk
  • 1 bay leaf
  • 50g butter
  • 55g plain flour
  • 4 large eggs, separated
  • 2 tbsp chopped tarragon

You will need a soufflé dish or baking dish, approximately 18-20cm.

Lightly grease the inside of the dish with butter, then dust with the 2 tbsp of grated Parmesan.

Preheat the oven to 200C/Gas 6.

Put the milk into a small saucepan with the onion and bay leaf. Bring to the boil, then remove from the heat and leave to sit for a few minutes. Remove the onion and bay leaf and discard.

Melt the butter in a heavy saucepan, then stir in the flour and cook, stirring, for a few minutes. Then pour in the warm milk and stir vigorously until you have a smooth, thick sauce. Continue to cook for another couple of minutes, then remove from the heat.

Lightly beat the the egg yolks with a fork, then stir them into the sauce with 20g of Parmesan, the chopped fish and the tarragon.

Beat the egg whites until stiff with a whisk in a large bowl. Fold the egg whites into the sauce, then spoon into the buttered dish. Smooth the top if needed, then sprinkle over the remaining Parmesan. Put the dish onto a baking sheet and bake for 20-25 minutes. The crust should be pale brown and the centre slightly soft, it should still have a little wobble when you give it a shake.

Serve immediately with dressed salad leaves and crusty bread. You need to eat it all up as this dish will not keep.

(Original recipe by Nigel Slater in The Guardian, Tuesday, 28 December 2021.)

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Cheeseboard soufflé

Another useful recipe for all the leftover cheese following the holidays. The soufflé is deliciously light and the pear and walnut salad (scroll down for recipe) is the perfect accompaniment.

Wine Suggestion: a classic, and to our mind excellent wine match is bubbly, and at the moment we’ve been exploring the different Cremant’s found around France. Tonight it was the Domaine Manciat-Poncet Cremant de Bourgogne from the Maçonnais (chosen and provided by our friend Michelle), and a good choice indeed.

Cheeseboard Soufflé – serves 4

  • 50g butter
  • 25g plain flour, plus extra for dusting
  • 200ml milk
  • 300g hard cheese, cut into chunks (we used Comté, Cheddar & Parmesan)
  • 100ml double cream or crème fraîche
  • 4 eggs, separated
  • grating of nutmeg
  • pinch of cayenne pepper

Heat the oven to 200C/180C fan/gas 6.

Melt the butter in a saucepan. Brush a 20cm soufflé dish with a little of the melted butter, then dust with flour.

Stir the rest of the flour into the melted butter in the saucepan, then bubble together for 1 minute. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and continue to stir over the heat to melt.

Leave to cool slightly, then mix in the rest of the cheese, the cream and the egg yolks. Season and add the nutmeg and cayenne pepper.

In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully transfer into the soufflé dish. Bake for 25 minutes or until puffed up and golden.

Serve with the winter salad below.

Winter seasonal salad

Pear, blue cheese & walnut salad – serves 4

  • 110g bag of mixed salad leaves
  • 100g blue or goat’s cheese, crumbled
  • 50g shelled nuts – we used walnuts
  • 1 pear, sliced
  • 3 tbsp of salad dressing

Toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve.

Cheese board soufflé 2

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Soufflés are not that hard to make despite their intimidating reputation. Maybe try it yourself first before serving at a dinner party, just in case. Ideally you need a 2 pint soufflé dish (ours was a bit bigger and it still turned out great – it just won’t rise up above the rim of the dish as much). Tastes fab!

Easy cheesy soufflé – to serve 4

  • 50g butter, plus a bit for greasing
  • 4 eggs
  • 100g firm goat’s cheese, with rind
  • 300ml milk
  • 1 bay leaf
  • 50g plain flour
  • 50g grated Parmesan
  • 15g packet chives

Put a heavy baking tray on the shelf below the centre of the oven and preheat the oven to 190C/fan 180C/gas 5. Grease the inside of a soufflé dish with some soft butter. Put the egg whites in a large clean bowl, and the yolks in a small bowl. Finely chop the goat’s cheese.

Put the milk into a large saucepan, then add the bay leaf, butter and sprinkle in the flour. Put the pan over a medium heat and whisk vigorously continuously until the milk comes to the boil. Once the sauce bubbles and starts to thicken, continue to whisk for a further minute until it is very thick, then remove from the heat.

Throw away the bay leaf. Stir in the goat’s cheese and Parmesan, keeping 1 tbsp Parmesan. The mixture will look pretty lumpy but don’t worry about this. Stir in the egg yolks, one at at time. Snip in the chives using a pair of scissors, then season with salt and pepper. Stir well and set aside.

Whisk the bowl of egg whites with an electric mixer on high speed for 2-3 minutes until they stand in soft peaks. You should be able to hold the bowl upside down without the eggs sliding out. Careful not to whisk them past this point. Use a wooden spoon to stir two spoonfuls of the egg whites into the cheese sauce in the pan.

Use a spatula or large metal spoon to gently fold the remaining egg whites into the cheese sauce until they are evenly mixed in. Take your time and stop when a few streaks of egg white are still visible.

Pour the mixture into your soufflé dish and sprinkle with the remaining Parmesan. Run your thumb lightly around the inside edge of the dish to make a deep groove in the mixture. Gently place onto the hot baking sheet in the oven and cook for 35-40 minutes, until risen and golden. Shake the soufflé gently to check if it is cooked, if it wobbles a lot, bake for another 5 minutes. Serve straight away as it doesn’t keep!

Wine Suggestion: We suggest trying a rich, mouth-filling white from the northern Rhône. Try a Condrieu made from Viognier, or for something a little different we highly recommend Pierre Gaillard’s St Joseph Blanc made from 100% Roussanne.

(Original recipe by Jeni Wright, in BBC Good Food Magazine, June 2001.)

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