- Mrs Kirkham’s Lancashire Cheese 100g
- Ashcroft’s Golden Beetroot and Red beetroot 250g
- White Wine Vinegar
- Micro Cress from the Manor
- Unsalted Carron Lodge butter 250g
- Strong flour 25g
- 2 whole free range eggs
- 1 Onion
- 225ml of Tomlinson’s whole milk
- Fresh Thyme
Mrs Kirkham’s twice baked Lancashire cheese soufflé, pickled Ashcroft’s beetroot with micro shoots from our Manor Gardens
Mrs Kirkham’s twice baked Lancashire cheese soufflé, pickled Ashcroft’s beetroot with micro shoots from our Manor Gardens
Mrs Kirkham’s twice baked Lancashire cheese soufflé, pickled Ashcroft’s beetroot with micro shoots from our Manor Gardens. Lovely starter cooked by Ben Field from the Bear's Paw in Warmingham during the 2012 Cheshire Heat of the North West Young Chef of the Year Competition held at South Cheshire College.
Ingredients
Method
1. Bring the milk, onion and thyme to scalding point and drain
2. Melt the butter in a sauce pan and add the flour and cook out for a minute. Slowly add the milk a little at a time (let the flour bubble before adding more milk, this means the flour has cooked out until you get a smooth sauce.)
3. Take it off the heat and beat in the egg yolks then add 75g of the cheese
4. Whisk the egg whites until stiff peaks, and then add a small spoonful of the whites to the egg mixture and mix well (this will soften the mixture so the rest of the whites will fold in easily. Add the remaining whites and fold together.)
5. Butter and flour the ramekins and place in the fridge to set. Divide the mixture into your ramekins, place into a bain marie and cook in the oven on 170c for twelve minutes, remove from the oven and turn out till needed.
6. Boil the beetroot in white wine vinegar and water till cooked, slice on a mandolin and place back into the cooking liquid.
7. Assemble. Place the soufflés back in the oven to heat for seven minutes, whilst cooking arrange the beetroot in a circle. Place the soufflé on top and scatter the micro cress around.
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