Rutland Stamford Pride FEBRUARY 235.qxp 06/01/2022 15:50 Page 56
PREPARED WITH LOVE
In the KITCHEN The food of love this month with three suggestions for a Valentine’s Day-themed evening in... each of which can be prepared in advance so you’re not stuck in the kitchen!
DOUBLE BAKED CHEESE SOUFFLÉS Preparation Time: 30 minutes. Cooking Time: 30 minutes. Serves: Two. 200ml whole milk • 1 bay leaf • 1 large garlic clove • 50g butter • 40g plain flour 2 tsp Dijon mustard • 100g mature Cheddar cheese, grated • 50g Gruyère cheese, grated 3 eggs, separated • 4 tbsp double cream • A few chives (optional) Warm the milk in a small pan with the bay leaf and garlic. Turn off the heat and leave the milk to infuse for 30 minutes. Reheat just before using. Preheat the oven to 200°C/400°F/Gas 6 and heat a large baking tray. Melt the butter in a medium-sized pan and use a little to grease four 175ml cup ramekins. Whisk the remaining melted butter with the flour over a medium heat and cook the roux for 1 minute, stirring. Remove the bay leaf and garlic from the warm milk and gradually stir it into the roux. Bring to the boil, then turn the heat down and simmer for 5 minutes, stirring continuously until thick and smooth. Pour the white sauce into a bowl and stir in the mustard, Cheddar and 2 tablespoons of the Gruyère. Beat in the egg yolks, one at a time. In a separate large bowl, whisk the egg whites until they form stiff peaks. Using a metal spoon, fold the egg whites into the cheese mixture in three batches; you can add a few chives for colour/flavour if you wish. Spoon the mixture into the ramekins. Put the ramekins on the heated baking tray and bake for 18–20 minutes until risen. Leave to cool, run a knife around the edge of the soufflés and carefully turn them out. Chill until ready to serve. Heat the oven to 220°C/425°F/Gas 7. Put the soufflés on a baking tray, then spoon 1 tablespoon of the cream and the remaining Gruyère over each one. Bake for 10–12 minutes until risen and the cheese has melted. n 6
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