Banquets




We've been having a glorious season of feasts and have loved seeing our regulars and new faces. At our winter French feast at Apres, we all blown away by the lightest most elegant goats cheese soufflé and twisted the arm of chef John Clark to share his recipe:

Goat Cheese Souffle
RECIPE - serves 4

45G PLAIN FLOUR
35G BUTTER
225ML MILK
75G GRATED CHEESE
1 SMALL ONION
1/2 TSP CHOPPED FRESH THYME
2 EGG YOLKS
3 EGG WHITES
SALT & CAYENNE PEPPER
SOFT BUTTER & DRIED BREAD CRUMBS TO LINE MOULDS.

METHOD:
Using the soft butter and a pastry brush lightly coat the inside of your moulds using upward strokes, then sprinkle in the breadcrumbs allowing them to evenly coat the inside of the moulds. set aside.
 
Dice your onion and on a low heat sweat with the chopped time until transparent and soft.
 
In a separate pan make a roux, by first melting the butter and adding the flour then slowly adding the warm milk stirring continually to form a thick white sauce. add your cheese and season with salt & cayenne pepper mixing thoroughly.
 
Combine the cooked onions and the cheese roux in a food processor and blend until completely smooth then pour the mix into a large bowl and allow to cool slightly. (about room temp is ideal) before adding your egg yolks.
 
In a separate bowl wisk your egg whites with a pinch of salt until they form stiff peaks. then carefully fold the egg whites into the base mix making sure you mix thoroughly.
 
spoon your mix into your moulds filling them about 3/4 full and place them into a deep baking tray with about a 2cm of water.
 
cook at 160oc for approx 15-20mins.
 
once cooked remove from oven and allow to cool in the moulds.
 
To serve them you should remove from moulds and place in a oven prove dish, sprinkle a little grated cheese on the top and reheat in the oven at 180oc for approx 6-8 mins.