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Twice baked Smoked Westmorland Soufflé with Beetroot Carpaccio
By: Marc Sanders
From: The Wild Boar, Crook
Soufflé:
200ml milk
A pinch of nutmeg
30g onion peeled
40g butter
40g flour
125g Smoked Westmorland cheese
3 eggs separated
1tbsp english mustard
150ml double cream and extra for brushing
Parsley finely chopped
Melted butter for coating dishes
Carpaccio:
1 medium size beetroot
3tblsp balsamic vinegar
1tblsp walnut oil
4 pickled walnuts
Rocket salad
How it’s done…
- Preheat oven to 170c/325f/Gas3.
- Butter four small soufflé/ramekins dishes, and prepare a bain-marie ready to stand the soufflé in to cook in the oven.
- Warm the milk in a saucepan, add the nutmeg and onion and leave to infuse for 10-15 minutes.
- In a second saucepan melt the butter and add the flour, cooking gently for 2 minutes without colouring, remove the onion from the milk and slowly add the milk to the pan a third at a time, stirring continuously, when all the milk has been added, continue to stir over the heat for 1 minute more.
- Remove the milk pan from the heat, add the cheese, stirring till it is fully melted, then add the egg yolks and mustard, transfer the mixture to a clean bowl.
- In a separate bowl, stiffly whip the egg whites and then fold in the cheese mixture.
- Fill your buttered soufflé/ramekins dishes two-thirds full leaving enough room for the soufflés to rise, place them in the bain-marie and cook in the pre-heated oven for 25-30 minutes.
- Carpaccio; Peel and thinly slice the beetroot.
- Mix the beetroot with the walnut oil and balsamic, season with a little salt and pepper, leave to marinate for 2 hours.
- Arrange the beetroot around the sides of the plate, ¼ the pickled walnuts and arrange with the rocket in the centre of the plate.
- Place the soufflé on top of the salad.
- Serve and enjoy.
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