My Sous Chef and I have parted ways. We were the only reason each other came into work. (Apart from the money and free cheese from time-to-time.)
We worked together for 3 and a half years which in chef terms is a hell of a long time.
We have shared laughs, tears and plenty of wine.
Like the Christmas Day where only the two of us turned up.
Or when the ceiling light fell on her head.
Like when she ordered a crate of aubergine instead of just one!
Or when she ordered 200 peppermint teas instead of just one box. (Nearly got rid of them now).
And cannot miss out the time she threw the burning hash browns out the window.
No matter how crazy it got we always had each other’s backs…..
……and a big fat plan to make whoever got in our way suffer!!
Anyhow, Here’s her recipe for no fail twice baked cheddar soufflés. Perfect for ‘no stress’ dinner parties. Make a few hours ahead.
Makes 4 (main course size)
Boil 450ml milk infused with onion, English mustard and a bay leaf.
Melt 4 tablespoons butter then chuck in 7 tablespoons plain flour and combine. Pour in the milk (omitting the onion and bay leaf) until it thickens.
Take off the heat then beat in 4 egg yolks saving the whites. Set aside.
Whisk the whites to medium peak and fold in to the mix with a handful of mature grated cheese and a little washed rocket.
Spoon the mix into 4 buttered teacups or large ramekins and place into a roasting tin. Pour hot water in the roasting tin around the cups. (about halfway up the cups). Bake for 15 mins at 160oC until risen with a little wobble. When cooled, Run a knife around the edge to loosen, flip over then sit back in the teacup/ramekin. They can now be placed in the fridge until you need them. Less stress at your dinner party! They only take 7 mins to reheat and you can serve them in the teacups on a saucer.
For added extravagance brush with a little double cream before the second bake.
Also perfect for a starter (makes 8).
Chef anon
It's a chef's life! 