Good day Steemit community!
Here is my take on a savoury soufflé. I have been using this recipe for years now, and it has never failed to impress. It practically melts in your mouth, and the flavor combinations work surprisingly well.
I am a Chef by trade, and some of the terminology reflects that. So if you have any questions, please do not hesitate to ask.
Serves 16-19 (Depending on how well your aeration goes)
FOR THE SOUFFLÉ:
180g Butter
180g Flour
1L Milk
800g Feta
240g Egg Yolks
340g Egg Whites
On a low heat, melt the butter. Add the flour and mix until it forms a dough. Take off the heat and add the milk slowly while whisking. Put back on the heat and add the Feta Cheese. Mix thoroughly until most of the feta is dissolved.
Allow the mixture to cool for 10 minutes then mix in the Egg Yolks.
Cool the mixture for a further 10 minutes.
Whisk the Egg Whites to soft peak stage. Add a large spoon of the whisked egg whites to the egg yolk and cheese mix and mix through quickly. Gently fold in the rest of the egg whites using a metal spoon.
Grease the soufflé molds and line with bread crumbs. Fill the molds up to ⅔ with the mix and bake in a Bain-Marie @ 180°c for 10 minutes, then at 160°c for 20 minutes. Do not open the oven during the first 10 minutes.
Remove from the oven and let cool in the Bain-Marie. Remove from molds using a butter knife (I use a small pallet knife). You can wrap these in cling film after they have cooled and freeze them for later use. They keep their texture surprisingly well. I try to always keep at least 20 in my freezer at home for unexpected visitors.
To reheat: place the soufflé in a greased tray and heat @ 180°c for 6 minutes.
WATERMELON:
Cut the watermelon into cubes, removing all pips.
PINE NUTS:
Lightly toast the Pine Nuts on a medium heat stove or in the oven at 180°c, tossing frequently. Don’t burn these. They’re expensive, and become bitter once slightly over done.
FOR THE SAUCE:
2 tsp Chili and Garlic Paste
2 Tbsp Soya Sauce
2 Tbsp Rice Wine Vinegar
3 tsp Sugar
2 Tbsp Olive oil
Sesame Oil to taste
Whisk all the ingredients together and mix again just before serving.
Reheat the soufflés right before serving to crisp them up.
Plate as desired. I found that placing the soufflé in the middle of the plate, and working the rest around it works great.
I realize that I have no photographs attached to this (And I didn’t want to steal any off the net). This being my first post and all, I’m just testing the waters. If there is enough (If any) interest, I will make a point of taking some step by step photos next time I make this recipe :-)
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