‘A Dish From Dean’ – A delicious souffle!

Last week Aussie Chef Dean Coppard celebrated his birthday. We’ll not divulge which one but a dish which puts a smile on his face is this Twice Baked Cheese Souffle.  So, have a go and let’s see does it put a smile on your face too.

‘A Dish From Dean’ this week is a dish which is special to him. The Aussie chef shares a birthday with his mother and last week the pair celebrated their special days -Dean in Co Armagh and his mother celebrated in Australia. But a mother and son bond they say is one which can’t be broken – especially when there’s a souffle involved.

So, here’s this week’s ‘A Dish From Dean’ – Twice Baked Cheese Souffle. Here’s what you need to make 12.

For the Souffle:

80g of plain flour

80g of butter

550ml milk

1 finely diced  onion

2 bay leaves

1 tsp nutmeg

200g of mature cheddar cheese

1 tsp of English mustard

6 medium eggs separated

1 pinch of salt and pepper for seasoning

Method:

In a saucepan add the onions, bay leaves, and milk. Slowly bring to heat and allow to simmer, stirring to ensure the onions and nutmeg infuse into the milk. Don’t allow it to boil over otherwise the milk will burn. Once the onions soften strain to remove the onions and bay leaves, set the milk a side and allow to cool slightly.

In a large sauce pan, melt the butter and add the flour stirring to create a roux, once a sandy texture is achieved add the mustard and slowly whisk in the infused milk adding the cheese as well. The desired result is smooth paste. In a clean bowl whisk the egg yolks until the eggs start to thicken and when stirred should leave a ribbon shape. In a separate clean bowl whisk the egg whites until stiff peaks form.

Add the egg yolks to the cheese roux making sure the yolks are mixed through thoroughly, then add the egg whites folding them in gently so as not to knock the air out of the peaks. Butter 12 medium sized ramekins making sure to cover the inside of the ramekins right up to the rim, using a ladle fill the ramekins with mixture leaving them ¾ full.

Place the souffles on a baking tray and bake for 12-16mins in a preheated oven at 180c or until golden brown on top. Remove the souffles from the baking tray, the souffles will sink a little but place in the fridge and allow to set in the ramekins.

For the Sauce:

200g of butter

200ml of whipping cream

2 tsp of wholegrain mustard

Method:

Melt the butter in sauce pan, add the mustard and the cream and reduce by a third.

For the second bake, remove the souffles from the ramekins and place in a preheated oven and cook for 4-6 mins at 160c.

Once warmed through place in bowl and add the sauce, finely slice some scallions and add as a garnish

Et voila!

Enjoy!

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