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--- Received from GA.KWIST1 TBC HOT DESKING 03-05-05 14= .29 -> LONDON.FOOD@xxxxxxxxxx.xxx CC: -> simon@xxxxxxxxxx.xxx -> KAY.WISTOW@xxxxxxxxxxxxxxxxxx.xx.xx KAY WISTOW A15 = FIN (Sion cc'd you in will you do the honours if I have the address wrong. Thanks) Did a safari dinner party at the w/e. What's a safari dinner party? One where you go to a different house for each course. 9 couples is the ideal number as then you never eat with t= he same couple twice. 3 houses do starters, 3 main and 3 dessert. You can organise a final venue when you all meet up. Best if venues are within walking distance as copious amounts of wine get drunk!) I was given the starter and look for maximum impact, minimum effort so I served individual roquefort souffl=E9s garnished with watercress and che= ese palmiers. Looked spectacular, smelt fantastic and more importantly tast= ed good. I have to confess it is a Delia recipe and I'm not normally a big fan. http://www.deliaonline.com/recipes/r_0000000768.asp Twice-baked Roquefort Souffl=E9s The obvious advantage of twice-baked souffl=E9s is that they can be done= and dusted the day before you need them. Then they rise up again like a drea= m, with a brilliantly light texture and flavour. Serves 6 6 oz (175 g) Roquefort 8 fl oz (225 ml) milk 1/4 inch (5 mm) onion slice 1 bay leaf grating of nutmeg 6 whole black peppercorns 11/2 oz (40 g) butter 11/2 oz (40 g) plain flour 4 large eggs, separated 5 fl oz (150 ml) double cream salt and freshly milled black pepper To garnish: 6 sprigs watercress * Click an ingredient to find out more You will also need 6 ramekins with a 3 inch (7.5 cm) diameter, 11/2 inch= es (4 cm) deep, lightly buttered, an 11 x 8 x 2 inch (28 x 20 x 5 cm) bakin= g tin, and a 14 x 10 inch (35 x 25.5 cm) baking tray. Pre-heat the oven to gas mark 4, 350=B0F (180=B0C). Begin by heating the milk, onion, bay leaf, nutmeg and peppercorns in a medium-sized saucepan till it reaches simmering point, then strain the m= ilk into a jug, discarding the rest now. Rinse out the saucepan, then melt t= he butter in it. Add the flour and stir to a smooth, glossy paste, and cook this for 3 minutes, still stirring, until it turns a pale straw colour. Then gradually add the strained milk, whisking all the time, until the sauce is thick and cleanly leaves the sides of the pan. Then season ligh= tly and cook the sauce on the gentlest heat possible for 2 minutes, stirring now and then. Next remove the pan from the heat and let it cool slightly, then beat in the egg yolks one at a time. Now crumble 4 oz (110 g) of the cheese into the mixture and stir until most of it has melted - don't worry if some cheese is still visible. Put a kettle on to boil and, in a spanking-clea= n large bowl, whisk the egg whites to the soft-peak stage, then fold a spoonful of egg white into the cheese sauce to loosen it. Now fold the sauce into the egg white using a large metal spoon and a cutting and folding motion. Divide the mixture equally between the ramekins. Put them in the baking tin, place it on the centre shelf of the oven, then pour about 1/2 inch = (1 cm) of boiling water into the tin. Bake the souffl=E9s for 20 minutes, t= hen transfer them to a cooling rack (using a fish slice) so they don't conti= nue cooking. Don't worry if they sink a little as they cool, because they wi= ll rise up again in the second cooking. When they are almost cold, run a small palette knife around the edge of each ramekin and carefully turn the souffl=E9s out on to the palm of you= r hand, then place them the right way up on a lightly greased, shallow bak= ing tray. They can now be stored in the fridge for up to 24 hours, lightly covered with clingfilm. When you are ready to re-heat the souffl=E9s, pre-heat the oven to gas m= ark 4, 350=B0F (180=B0C) and remove the souffl=E9s from the fridge so they c= an return to room temperature. Dice the remaining Roquefort into 1/4 inch (5 mm) pieces and sprinkle it on top of the souffl=E9s, then place them in the = oven, on the shelf above centre, for 30 minutes. Then, 2 or 3 minutes before serving, spoon a tablespoon of cream over ea= ch souffl=E9 and return them to the oven while you seat your guests. Serve = the souffl=E9s immediately on warm plates and garnish each with a sprig of watercress. Any other simple starter suggestions welcome Kay Norwich Union, an Aviva company, is authorised and regulated by the Financial Services Authority. This E-mail transmission may contain confidential or legally privileged information that is intended for the addressee only. Any view or opinions presented are solely those of the author and do not necessarily represent those of Norwich Union. If you are not the intended recipient you are hereby notified that any disclosure, copying, distribution or reliance upon the contents of this E-mail is strictly prohibited.
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