Thursday, 19 December 2013

Twice Baked Soufflés 2 Ways

If you are looking for an impressive starter for Christmas lunch or over the festive season these twice baked soufflés are a great solution that satisfy vegetarians and fish eaters alike without you having to make lots of different dishes. After all you don't want to spend the whole of the festivities chained to the oven, not when there is egg nog to be drunk and games to be played.
 
I was always daunted by soufflés and then I bit the bullet and made a raspberry one, it turned out perfect first time and I realised I was frightened over nothing. This recipe makes 2 smoked salmon and 2 smoked aubergine soufflés.
 
you will need;
 
50g butter
50g flour
250ml milk
70g smoked salmon
100g cream cheese
1tbsp fresh chives, chopped
3 large eggs
1 small aubergine
salt and pepper
 
method;
 
1. Melt the butter, add the flour and then gradually add the milk to make a smooth sauce.
2. Remove the sauce from the heat and add the cheese, chives and season.
3. Separate the eggs. Stir the egg yolks into the sauce, one yolk at a time. Split the sauce into two bowls, one will be the base for the salmon soufflés, the other for the aubergine.
4. Line the ramekins with a little butter and a strip of baking parchment. You only need the baking parchment around the side. Wrap strips of salmon around the edge of to of the ramekins, Finely chop the remainder and add it to one of the bowls. Chop the drained smoked aubergine and add to the other bowl.
5. Whisk the egg whites until they form stiff peaks. Split the egg whites between your two bowls and gently fold in.
6. Fill your ramekins to the top. Place in a roasting dish, pour in boiling water until it is a third of the way up the ramekins. Place in the centre of a preheated oven at 170C for 15mins or until they have risen and brown on top.
7. Allow the soufflés to cool a little.
for the sauce;
 
5tbsp double cream
1tbsp fresh chervil, chopped
125ml white wine
 
method;
 
1. Simply place all of the ingredients into a pan and cook until the sauce forms, this should take five minutes on a low to medium heat and should be done white your soufflés are in the oven.
2. Take your slightly cooled soufflés and turn them out into an oven proof dish. This is easier to do when they are slightly cooler.
3. cover the soufflés with your sauce and return to the oven for a further 10 minutes. Serve hot.
How to smoke an aubergine;

It is a good idea to do this the day before so that the aubergine has a chance to drain as they have a high water content. Place your aubergine in a hot dry frying pan turning occasionally until the outsides are black and the flesh is soft. You can tell by simply pressing the aubergine it should almost collapse it is that soft. Remove the flesh from the aubergine and leave to drain in a sieve

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