Tara Brogan owner and chef The Dairy & Foxtrot Parlour
You will need...
Pinch of Nutmeg
½ cup plain flour
Salt & Pepper
1 cup of any delicious cheese you desire!
(I use Tuteremoana Cheddar, goat and a little Mahoe blue)
Parmesan to grate on the top
4 eggs separated
Turn your oven on to 220C.
Peel and roughly chop the onion. Then in a saucepan poach the onion, bay leaf, peppercorns, & nutmeg in the milk to a simmer. Melt the butter in another pan and stir in the flour for about 10 mins on low heat to make a roux. Now pour the infused milk into the pan with the roux through a sieve and discard the onion bayleaf etc. Stir /whisk for a couple of minutes until it thickens. Remove from the heat and whisk in your 3 egg yolks and add your chosen cheese blend.
In a clean bowl whisk your egg whites until soft peak stage and fold gently into the cheesy mixture spoonful at a time keeping as much air in as possible.
Now place the mixture either into individual ramekins (or one larger dish) that have been buttered.
Sprinkle the top with parmesan and a sprinkle of sweet smoked paprika or a crack of pepper and bake for 15 to 20 mins. Or until they are golden and risen beautifully.
You will need...
a small frying pan 10cm (if you want individual tartins to go with the individual soufflés)
Cherry tomatoes (a mixture of colours can look pretty)
Dark brown sugar
Cover the bottom of the frying pan with cherry tomatoes sliced in half and placed face down, all tightly fitted in. Place a few knobs of butter on top, some maldon sea salt, a crack of pepper, 1 Tbls balsamic vinegar, 1 tsp dark brown sugar sprinkled over and 1 Tbls chopped fresh thyme.
Cut the butter puff pastry to suit the size of your pan's circumference and place it over the top of the tomatoes. Place it in the oven at 220C at the same time as the soufflé and they should both be ready together, the pastry will be crispy and puffy.
When ready remove from the oven and place a serving plate on top, invert the tart onto the plate so the tomatoes faces are now looking at you and serve next to the soufflé w a rocket salad.
Yum!! x Tara