Twice Baked Cheddar Souffles Recipes

DOUBLE-BAKED CHEDDAR SOUFFLéS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
• Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
• Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
• To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.

TWICE-BAKED CHEESE SOUFFLéS

Steps:

• Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
• Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
• Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
• Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool - they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
• When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.

TWICE-BAKED GARLIC SOUFFLéS

Steps:

• Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
• Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
• Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
• Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
• When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
• To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.

TWICE-BAKED GOAT CHEESE SOUFFLE

Steps:

• Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
• Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
• Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
• Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
• Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
• Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
• Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
• Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
• When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.

TWICE BAKED CHEDDAR SOUFFLES

Steps:

• Put the milk in a small pan with the onion and bay leaf.
• Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
• Remove the onion and the bayleaf.
• Prehat oven to 200*C (400*F).
• In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
• Remove from the heat, then gradually stir in the infused milk.
• Return to the heat and stir constantly until thickened and just beginning to boil.
• Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
• Season well and add a good pinch of nutmeg, then beat in the egg yolks.
• Butter six 150ml (1/4 pint) ramekins.
• Put the kettle on to boil.
• Whisk the egg whites until stiff, then fold into the cheese sauce.
• Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
• Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
• Bake for 15 to 20 minutes until set and golden.
• Leave to cool.
• Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
• To serve turn the oven to 220*C (425*F).
• Season the cream with salt and pepper to taste.
• Pour it over the souffles.
• Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
• Remove with a palate knife and serve immediately, garnished with parsley.
• NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.