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Udder Delights Chèvre and Roasted Capsicum Soufflé

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Udder Delights Chèvre and Roasted Capsicum Soufflé


Don’t be afraid of a soufflé! They are not as tricky as they sound, and this one can even be done in advance and reheated. A perfect do-ahead dish for a light lunch or dinner. The sweet smoky capsicum is a perfect pairing to the tangy goats’ cheese. If you run out of time Beerenberg make a delicious Roasted Capsicum Bruschetta Chutney which is a great substitute.

You can also choose to make individual Soufflé in small ramekins, or one easy large Soufflé in a baking dish that you scoop out from when serving.


Serves  4-6

Cooks in   minutes

Difficulty  Not too tricky



chèvre, goats cheese, recipe, vegetarian


Ingredients

  • 1 cup full cream milk heated
  • 30 grams butter
  • 30 grams plain flour
  • 3 eggs separated
  • 150g grams Udder Delights Chèvre
  • 1-2 teaspoons mild paprika
  • 10 grams fresh chives chopped
  • Extra butter for greasing moulds
  • ¼ cup dried breadcrumbs
  • 3 red capsicums
  • 6 x ½ cup ramekins or a 1L baking dish

Method

Step 1
Preheat oven to 180 degrees Celsius. Bring a kettle of water to the boil.
Step 2
Melt butter in a saucepan, when it bubbles add flour and stir to combine. Reduce heat and continue to stir and cook the mixture for 3 minutes until the ‘roux’ is paler and slightly crumbly. Add warmed milk and whisk to combine. Continue to cook on a low heat for three minutes.
Step 3
Remove from saucepan and put mixture into a large bowl, whisk in paprika, chives, 120 grams of Udder Delights Chevre and egg yolks.
Step 4
Whilst this is cooling melt extra butter to grease the ramekins or baking dish. Tip breadcrumbs into one ramekin, roll around to coat all sides and the base, before tipping them into the next ramekin and repeating the process. Place the ramekins or baking dish in a high sided roasting tray.
Step 5
Beat egg whites until firm and glossy. Fold through the ‘roux, milk and cheese mix’ one spoon at a time. Be careful not to knock the air out of the egg whites. Gently fold to combine. Divide the mixture between the ramekins (or put all of it in the one baking dish) and run your finger around the top edge to help the Soufflé to rise.
Step 6
Fill the baking tray the ramekins, or baking dish, is sitting in with boiling water – 2 cm up the side.
Step 7
Place in the oven for 20 -25 minutes if you plan to serve immediately.
Step 8
If you plan to re-cook the Soufflés later, place in the oven for 15 minutes only. Then store them in the fridge fr4om this point for 3 days or freezer for 3 months and reheat them when you need. When reheating, preheat the oven to 200 degrees Celsius, and then re-cook for 15-20 minutes before serving immediately.
Step 9
To cook red capsicums plane them on a tray lined with foil, shiny side down. Roast them whole for 40 minutes. Remove them from the oven and encase the capsicum in the sheet of foil they are sitting on. This will steam them slightly and help with the peeling process. Leave them there till they are cooled.
Step 10
Once cooled, remove the stem from the top and pull all the seeds out and the skin off. Do no wash or rinse the capsicums in water, as this removes some of their flavour.
Step 11
Slice thinly and toss in a tiny bit of olive oil, salt and pepper.
Step 12
To serve Soufflés top with roasted capsicum, any remaining chevre or goat curd and a side salad.
Sheree Sullivan moved from the keyboard to the cheese board when she was instrumental in setting up the Udder Delights cheese factory in 1999 after completing her Bachelor of Music, Jazz Piano, at the University of Adelaide's Elder Conservatorium. She has since become the accidental entrepreneur who has built the family cheese empire while juggling businesses and brands, family and kids, and risks with rewards. She values sustainable community - she grows local, makes local, employs local, lives local and gives local; and has a savvy and sassy approach when putting good food in front of the punters.