TWICE-BAKED CHEESE SOUFFLE WITH ROCKET SALAD AND SULTANA DRESSING (OAK SMOKED STANFORD)
(Serves 4 as a starter or light meal)
CHEESE SOUFFLE
50 g butter
45 g flour
250 ml milk
120 g Klein River Oak Smoked Stanford cheese, grated
10 ml Dijon mustard
15 ml chopped chives
Salt and pepper for seasoning
3 eggs, separated
40 g grated Klein River Oak Smoked Stanford cheese
200 ml cream (use 50 ml cream per souffle if you bake them individually)
SALAD
80 g rocket or salad leaves of choice
1 punnet micro herbs/salad
2 spring onions, chopped
SULTANA DRESSING
15 g butter
2,5 ml chopped rosemary
50 g sultanas
5 ml Dijon mustard
45 ml lemon juice
30 ml olive oil
5 ml honey
Salt and pepper for seasoning
METHOD:
- Grease 4 ramekins very well with butter and dust with flour.
- Preheat the oven to 180°C
- Melt the butter in a small saucepan and add the flour. Stir for a minute then remove from the heat and add all the milk. Return to the heat and allow to thicken whilst stirring all the time. Bring to a simmer, remove from the heat then add the cheese, mustard, chives and seasoning. Place back briefly on the heat, stir to combine then remove the saucepan from the heat and cool for 5 minutes
- Mix in the egg yolks
- Beat the egg whites till stiff and gently fold into the souffle mixture in two parts.
- Spoon into the prepared ramekins and place ramekins in a bain-marie (roasting dish filled halfway with hot water)
- Bake for about 18 – 20 minutes until puffed and golden brown. Remove bain-marie from the oven and allow souffles to cool for 10 minutes before removing them from the water
- Cool completely and run a knife around the edges of the ramekins to remove the souffles (souffles can be made in advance and kept in fridge until needed)
- About 20 minutes before serving: preheat oven to 190°C and place souffles into greased ovenproof serving dishes (or one large one)
- Pour over the cream and grated cheese and bake in the oven for ±15 minutes until puffed, bubbly and golden brown. Serve with the salad on the side.
- TO MAKE THE SULTANA DRESSING: Melt the butter in a small saucepan, add the rosemary and cook until the butter starts to brown. Add the sultanas and stir until the sultanas become plumped up. Remove from the heat and add the mustard, lemon juice, olive oil and honey. Mix well, taste to adjust the seasoning, cool for about 10 minutes
- Combine salad ingredients and toss the dressing through the salad.
