Rich Cheese Double Baked Soufflés

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Dorset Food & Drink Ambassador and cookery school founder Lesley Waters will teach you to make soufflés that will rise to any occasion

Lesley Waters has been an ambassador for Dorset food since she moved to the county and set up her cookery school. But its now been recognised with an official title as Dorset Food & Drink have made her one of their Ambassadors alongside Mark Hix and The Pig’s James Golding.

The celebrity chef, well-known for her TV appearances on Ready, Steady Cook and This Morning, passes on her passion for cooking with fresh local ingredients at the Lesley Waters Cookery School at Abbots Hill Farm, which nestles in the heart of the West Dorset countryside. Lesley and her team pride themselves on creating a relaxed and friendly atmosphere and promise that you will take home with you the knowledge to create simple and stylish food with confidence and flair.The emphasis is on meeting people and enjoying a relaxed, creative day with no expert skills needed. Upcoming courses include a Bread and Pastry Hands on Saturday 30th September, Autumn Harvest Demo day on Friday 6th October and an Autumn Kitchen Hands-on day Thursday 12th October.

This recipes soufflés will make great use of your favourite Dorset cheeses and can be served with a crisp, crunchy salad that will work well into the autumn.

Rich Cheese Double Baked Soufflés

Ingredients

Serves 6

 300ml (1/2 pint) milk

1 slice onion

pinch nutmeg

1 bay leaf

45g (1 1/2oz) butter

45g (1 1/2oz) plain flour

1 teaspoon grainy mustard

55g (2oz) mature cheddar cheese, grated

55g (2oz) hard goats cheese, grated

3 large eggs, separated

200ml (1/3 pint) double cream

salt and freshly ground black pepper

Method

These double baked soufflés can be cooked several hours in advance and then re-baked just before serving.

 1. Preheat the oven to 180C / 350F / gas mark 4.

2. Place the milk, onion, nutmeg and bay leaf in a saucepan and gently heat. Remove the pan from the heat and set to one side to infuse for 30 minutes then remove the onion and bay leaf.

3. In a second saucepan, melt the butter. Stir in the flour and gently cook for 30 seconds. Remove the pan from the heat and gradually whisk in the milk until smooth. Return the pan to the heat and stir until the sauce boils and thickens.

4. Remove the pan from the heat and stir in the grainy mustard, three-quarters of the cheese and the egg yolks. Season well.

5. Generously butter 6 ramekins. In a large bowl, whisk the egg whites until stiff. Carefully fold the whisked whites into the cheese mixture and fill each ramekin until two-thirds full.

6. Place the ramekins in a roasting tin of boiling water and bake in the oven for 15-20 minutes or until the mixture is cooked. Remove the ramekins from the roasting tin and allow to cool.

7. When ready to serve, preheat the oven to Gas Mark 7, 425F, 220C. Loosen the soufflé edges with a knife and turn out, upside down, into a shallow ovenproof dish. Sprinkle with the remaining cheese and pour over the cream.

8. Place in the oven for approx. 10-12 minutes until the soufflés are puffed and golden. Serve at once with a spoonful of celery and apple salad.

Crunchy Celery & Apple Salad

6 stalks celery, sliced on the diagonal

1 small red onion, finely chopped

2 Coxs apples, cored and roughly chopped

juice 1 lemon

2 tablespoons extra virgin olive oil

85g (3oz) watercress, washed

Salt & freshly ground black pepper

Just before serving, simply toss all the ingredients together and season.

Lesley Waters Cookery School

Abbots Hill Farm

Closworth Road

Halstock

Dorset

BA22 9SY

www.lesleywaters.com

Tel: 0844 800 4633.

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