chicken-and-egg - page 38

Chicken & Egg. Welfare and Food Together.
Heat the oven to 200°C/180°C fan/gas 6.
Put a baking sheet in the oven to heat up.
Butter the sides and base of the soufflé dish
and scatter the breadcrumbs inside the dish,
turning to coat evenly.
For the soufflé base mixture, melt the 50g
butter in a pan over a medium heat, whisk in
the flour and cook, stirring, over a medium
heat for 2 minutes, until it smells biscuity (this
is called a roux). Take off the heat and whisk
in the milk to make a smooth sauce, then
put back on a medium-high heat and cook,
stirring with a wooden spoon to form a thick
glossy sauce. Transfer to a mixing bowl, then
stir in the grated/crumbled cheeses, egg
yolks, mustard and seasoning.
Put the egg whites into a large spotlessly
clean mixing bowl and using a hand-held
mixer whisk on slow until foamy, then
increase the speed and whisk to stiff peaks.
Using a metal spoon, fold a dollop of egg
white into the soufflé base mixture to loosen
it, then carefully fold in the rest until it’s all
incorporated. Pour the mixture into the
prepared soufflé dish.
Bake on the hot baking sheet for 40-45
minutes until risen, golden brown and just
starting to crack on the surface (it will carry
on cooking as you take it to the table). Serve
with a fresh salad with sliced apples and
walnuts if you like, as a starter or light lunch.
483kcals, 35.5g fat (19.5g
saturated), 24.5g protein, 15.9g carbs (3.7g
sugars), 1.5g salt, 0.7g fibre
Best of British
50g butter, plus extra for greasing
Handful finewhite breadcrumbs
50g plain flour
300mlwholemilk, warmed
75g strong hard cheese (cheddar,
lincolnshire poacher or amix), grated
75g stilton, crumbled
5 large free range eggs, separated
2 tspwholegrainmustard
You’ll also need…
15cm soufflé dish (about 1 litre capacity)
Content from delicious. magazine
Recipes and food styling the delicious. food
Photographs Toby Scott
Styling Davina Perkins
Serves 4. Hands-on time 25 min, oven time
40-45 min
The mix for the soufflé base can be made up to
48 hours ahead and kept, covered, in the fridge.
Whisk the egg whites just before baking.
You can vary the flavour with other cheeses. If
you don’t like stilton, use nutty gruyère instead.
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