Expat Cookbook: Cheddar Soufflé

Nothing impresses more at a dinner party than serving a home-cooked soufflé. And when it is offered as a savoury appetizer, be prepared for the oohs and ahs to quadruple, especially when you share that this recipe draws culinary inspiration from that created by the chef who presides over a Michelin starred restaurant in the Isle of Skye.

Ingredients:

3 tbsp fine breadcrumbs

3 tbsp Parmesan cheese, finely grated

1½ tbsp butter

1 medium onion, peeled and finely chopped

4 tbsp fresh coriander leaves and chives, finely chopped

4 large eggs, whites and yolks separated

40 g butter

40 g plain flour, sieved

300 ml milk

250 g mature Cheddar cheese, finely grated

Salt

Crack black pepper

Boiling water

Sprigs of fresh parsley

Instructions:

1. Pre-heat the oven to a fan-forced 190^OC.
2. Liberally grease the base and sides of 4 ramekins with 1½ tablespoons of butter.
3. Mix the breadcrumbs and Parmesan cheese together, and use the mixture to coat the base and sides of the 4 greased ramekins.
4. Chill these coated ramekins in the refrigerator until you are ready to fill them with the soufflé mixture.
5. Melt 40 g of butter in a pot over a medium flame.
6. Sauté the onions in the melted butter until they are softened.
7. Add the sieved flour into the pot to make a roux.
8. Gradually stir in the milk until you have a thick sauce.
9. Leave the sauce to cook gently over a very low heat for 10 minutes.
10. Beat the egg yolks well, and then thoroughly beat them into the sauce.
11. Thoroughly stir in the Cheddar cheese, coriander and chives.
12. Season with salt and pepper.
13. Whisk the egg whites till they form a soft peak when lifted with your whisk.
14. At 1 spoonful at a time, thoroughly fold the whisked egg whites into the sauce with a large metal spoon.
15. Divide the soufflé mixture into the 4 coated and chilled ramekins.
16. Place these ramekins into a roasting tray.
17. Fill the roasting tray with boiling water till the water level is ¾ up the sides of the ramekins.
18. Place the roasting tray on the top shelf of the oven.
19. Bake for 30 to 35 minutes until the soufflés will not rise any further and are golden brown on the surface.
20. Serve immediately, garnished with sprigs of parsley.

Serves 4