Tiger prawns and pea salad

Recipe Chris Eras­mus

House and Leisure Food - - FRONT PAGE -

½ cup but­ter 2 large leeks (in­ner white

part only), sliced ½ cup cake flour 2 cups warm milk 300g pecorino (or other strong

goat’s milk cheese) 5 large eggs, sep­a­rated ½t each of salt and white

pep­per 1 cup sor­rel leaves, chopped 2t but­ter ½ cup bread­crumbs

for serv­ing

beet­root pickle fresh and pre­served figs

Makes 6–8

Pre­heated the oven to 180°C. Melt the but­ter in a medium-sized saucepan and sweat the leeks un­til soft. Add the flour and cook for a fur­ther four min­utes. Slowly whisk in the milk and cook for five min­utes. Add the cheese and stir un­til melted. Re­move the pot from the heat and, stir­ring all the time, al­low to cool for 10 min­utes. Add the egg yolks, sea­son­ing and sor­rel, and mix through to com­bine.

In a sep­a­rate bowl, beat the egg whites un­til stiff peaks form, then fold gen­tly into the leek mix­ture.

Grease six to eight ramekins with the but­ter and dust with the bread­crumbs. Half fill the moulds with the souf­flé mix­ture and place in a roast­ing tray. Pour enough hot wa­ter into the tray to im­merse moulds half­way. Bake for 10 to 15 min­utes un­til the souf­flés are golden brown and firm to the touch. Re­move from the wa­ter and ei­ther serve im­me­di­ately or re­heat at 180°C for five min­utes. Serve with beet­root pickle, and fresh and pre­served figs.

Leek, sor­rel and goat’s cheese souf­flé

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