Mark's Spring Recipe
Goat cheese souffle with a roast tomato sauce
Serves four
Roast tomato sauce
Ingredients:
- 6 x Roma tomato
- 1 x sprig Rosemary (roughly chopped)
- Butter
- Oil
- Salt and cracked pepper
Method:
Cut tomato into quarters
In a pan melt butter and oil.
Add tomato and rosemary then cook until soft, season to taste.
Pulse with hand blender until chunky sauce consistency, set aside.
Goat cheese souffle
Ingredients
- Mashed Potato (Peel and boil 4 large potatoes, add butter, cream and season to taste. Then cool.)
- 2 Egg yolks
- 4 Egg whites
- 200g Ashed Woodside goats cheese
- 1tsp Butter
- Salt and cracked pepper
Equipment:
- 4 x 250ml Dariole moulds
- Whisk
- Mixing bowl
- Wooden spoon
- Pastry brush
- Baking paper
- Deep baking tray
Method:
Set oven to 220ᵒC
Butter dariole moulds with a pastry brush then place a 2cm x 2cm square of baking paper on the base.
Add mash potato, goats cheese and egg yolks until combined then season to taste. Set aside.
In a bowl, whisk egg whites with a little salt to soft peaks.
Whisk in one third of the egg whites into the potato and goats cheese mixture until combined.
Gently fold the remaining egg whites until just combined.
Place mixture in dariole moulds, one third from the top, to allow rising.
Place dariole moulds in baking tray and fill with water 1cm deep to make a bain-marie.
Bake in oven for 20 minutes or until golden.
Turn out while still warm.
Finish with a basil oil or pesto.
