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Weston Park Food Festival 28th May 2017

Mr Moyden’s Wrekin Blue and asparagus Cheese Soufflé

What you need

11/2 oz butter
1 oz flour
1/2 pint semi skimmed milk
3 oz Wrekin Blue cheese
3 egg yolks and 4 whites
Salt and cayenne pepper

How you make it in 40 minutes

Preheat the oven to Gas 7 or 220C. Prepare a soufflé dish 6 inches in diameter, by buttering liberally and then coating the inside with flour, shaking out the excess.

Make a béchamel with the butter, flour and milk, stirring all the time add cubed cheese then season with salt and cayenne pepper, remove from the heat, beat in the egg yolks one at the time. This mixture should be left of the heat but somewhere warm, while you beat the egg whites to a firm snow. Add one tablespoon of whites to the panade and stir it in, then fold in the remaining egg whites, add seasoning if necessary and then turn into the prepared soufflé dish. Put into the preheated oven and turn the heat down to Gas 6 or 195C and bake for 20-25 minutes, serve straight away while it is brown fluffy and light.

I promise you, a soufflé is nowhere near as sensitive as people think and if you follow this recipe it is difficult to make a failure. Just make sure the people you are cooking the soufflé for are ready and waiting when the soufflé is ready, and that they are at the table, forks in hand!

Sides

Gerrol  Jalving Red Flesh potato with Asparagus and panchetta, with Lane Cottage Mixed leaves, Dunn and Bennet rapeseed oil

1 lb Red Flesh potatoes
3 24 Asparagus
100gr Lane Cottage Mixed Leaves
4 Hussey Smoked Belly bacon
2 tbsp rapeseed oil
Salt and pepper to taste.