Supreme souffle

The secret of making a souffle well, is to have the eggs well whisked, but particularly the whites, the oven not too hot and to serve it the moment it comes from the oven.

If the souffle be ever so well made and it is allowed to stand before being serving, its appearance and goodness will be entirely spoiled.
Souffles may be flavoured in various ways, but must be named accordingly.
Vanilla is one of the most delicate and recherché flavourings that can be used for this very fashionable dish.
From: Mrs Beeton's book of household management 1869

**********

HADDOCK SOUFFLE

Serves 3-4

INGREDIENTS:
10 fl.oz water
10 oz (280g) smoked or fresh haddock
1 tsp butter
2 tbsp plain flour
5 fl.oz milk
2 oz (56g) cheddar cheese, grated
1 tsp lemon rind, grated
¼ tsp dried or 1 tsp fresh dill, finely chopped
¼ tsp salt
¼ tsp black pepper
2 egg yolks
3 egg whites


METHOD:
In a large frying pan, heat the water and fish over a moderate heat. When the water begins to simmer, reduce the heat to low, cover the pan and cook for 6 minutes or until the fish flakes easily when tested with a fork.
Remove the pan from the heat and, with a slotted spoon, transfer the fish to a plate. Flake it and discard the skin and bones. Reserve 5 fl.oz of the cooking liquid.
Preheat the oven to 190C/375F/GMk5.
Grease a medium-sized souffle dish with the butter.
In a medium-sized saucepan, mix together half of the cooking liquid and the flour to make a smooth paste. Stir in the remaining cooking liquid and the milk. Place the pan over a moderate heat and, stirring constantly, bring to the boil. Continue to boil for 2 minutes, until thickened.
Remove from the heat and stir in the fish, cheese, lemon rind, dill, salt and pepper. Beat well and stir in the egg yolks.
In a large bowl beat the egg white with a whisk until they form stiff peaks. Carefully fold them into the fish mixture with a metal spoon, then spoon the mixture into the souffle dish.
Bake in the oven for 30 minutes until well risen and golden brown. Serve immediately.

More Haddock recipes

*********

COURGETTE AND PARMESAN SOUFFLE

Serves 4

INGREDIENTS:
1 ½ oz (40g) butter plus extra for greasing
2 tbsp dried breadcrumbs
1 ½ oz (40g) plain flour
½ tsp English mustard powder
9 fl.oz (250ml) milk
3 oz (75g) cheddar cheese , grated
4 eggs, separated
11 oz (300g) courgettes , coarsely grated
2 oz (50g) parmesan cheese, grated
salt and black pepper

METHOD:
Preheat the oven to 200/400F/GMk6. Grease a 1 ¾ pt (1ltr) souffle dish and dust with the breadcrumbs.
Place the courgettes in a colander, sprinkle with salt and allow to drain for 30 minutes, then squeeze out any remaining liquid.
Melt the butter in a saucepan over a low heat, stir in the flour and the mustard powder and cook for 1 minute.
Slowly stir in the milk, a little at a time, then simmer gently for 2-3 minutes until the mixture becomes very thick and leaves the sides of the pan. Remove from the heat.
Stir in the cheddar, egg yolks and courgettes, then season with plenty of salt and pepper. Transfer to a large bowl.
Whisk the egg whites until stiff. Mix a spoonful into the cheese mixture to loosen it, the gently fold in the remaining egg whites and the parmesan cheese.
Pour the mixture into the prepared souffle dish, smooth the surface and run a knife around the rim. Bake for 20-30 minutes until firm and golden. Serve.

More Vegetarian recipes

**********

CAULIFLOWER AND STILTON SOUFFLE

Serves 4

INGREDIENTS:
1 ½ oz (40g) butter plus extra for greasing
2 tbsp dried breadcrumbs
1 ½ oz (40g) plain flour
½ tsp English mustard powder
9 fl.oz (250ml) milk
3 oz (75g) cheddar cheese , grated
4 eggs, separated
5 oz (150g) cauliflower florets, cut into hazelnut size pieces
3 oz (75g) stilton, cut into ½ in (1 cm) pieces
salt and black pepper

METHOD:
Preheat the oven to 200/400F/GMk6. Grease a 1 ¾ pt (1ltr) souffle dish and dust with the breadcrumbs.
Melt the butter in a saucepan over a low heat, stir in the flour and the mustard powder and cook for 1 minute.
Slowly stir in the milk, a little at a time, then simmer gently for 2-3 minutes until the mixture becomes very thick and leaves the sides of the pan. Remove from the heat.
Stir in the cheddar and egg yolks, then season with plenty of salt and pepper. Transfer to a large bowl.
Blanch the cauliflower in boiling salted water for 2 minutes. Drain well.
Whisk the egg whites until stiff. Mix a spoonful into the cheese mixture to loosen it, the gently fold in the remaining egg whites, the stilton and the cauliflower.
Pour the mixture into the prepared souffle dish, smooth the surface and run a knife around the rim. Bake for 20-30 minutes until firm and golden. Serve.

More Vegetarian recipes

**********

JERUSALEM ARTICHOKE SOUFFLE
Serves 4

INGREDIENTS:
2 oz (50g) plus 1 tsp butter
1 oz (25g) fine breadcrumbs
2 oz (50g) plain flour

10 fl.oz (275ml) milk

½ tsp salt
¼ tsp ground black pepper
⅛ tsp cayenne pepper
⅛ tsp dried oregano
2 oz (50g) parmesan cheese, grated
8 oz (250g) Jerusalem artichokes peeled,boiled and drained
2 tbsp double cream
4 egg yolks
5 egg whites

METHOD:
Preheat the oven to 375F/190C/GMk 5.
Grease a 3 pint soufflé dish with the teaspoon of butter and swill the breadcrumbs around to lightly coat the sides and bottom of the dish, tipping out any excess.
In a large saucepan, melt the remaining butter over a moderate heat. Remove the pan from the heat and stir in the flour. Gradually stir in the milk, mxing well to disperse any lumps. Return to the heat and cook, stirring, until very thick.
Remove the pan from the heat and stir in the salt, pepper, cayenne, oregano and cheese. Set aside to cool slightly.
Using the back of awooden spoon, rub the cooked artickokes through a sieve to make a purée.
Stir the purée and cream into the sauce mixture along with the egg yolks. Mix well.
Whisk the egg whites until they form stiff peaks. Using a metal spoon, carefully fold them into the souffléSpoon the mixture into the prepared dish and bake in the oven for 35-40 minutes, until well risen and brown on top. A skewer inserted into the centre should come out clean. Serve the soufflé immediately.

More Jerusalem artichoke recipes

**********

This unique and popular vegetarian cookbook features a complete guide to living the heart healthy way, with over 100 100% vegan, heart-healthy recipes.

For more information Click here