(Serves 6/7)
Ingredients:
3 tablespoons unsalted butter, plus more for dishes
3 tablespoons all-purpose flour, plus more for dusting
1/2 cup whole milk, warm
4 ounces firm aged goat cheese, grated or coarsely chopped (about 1 1/2 cups)
1/4 teaspoon ground nutmeg
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 large eggs, separated
Salad:
Salad leaves of your choice (rocket recommended)
Pomegranate
Apple (or pear)
Walnut- crushed or roughly broken up
Dressing:
1 tsp of Dijon mustard
1 tsp pomegranate molasses
1 tbsp Olive oil
Method:
· Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.
· In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
· Heat oven to 160c gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 30-35 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or 3 days
· About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
· Make the salad. Toss the salad leaves, apple, pomegranate and walnuts. Beat Dijon mustard, pomegranate molasses and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.
Recipe courtesy of Freddy, Head Chef at Lots Road Pub & Dining Room
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