Chorizo and lemon rice, cheese soufflé, Shanghai noodles: classic family dishes bringing luxury at affordable prices from chefs including Joe Woodhouse and Fuchsia Dunlop
Joe Woodhouse, Joe Trivelli, Poppy O'Toole, Melissa Thompson and Fuchsia Dunlop
In addition to allowing grocery store cupboard basics – such as salt, pepper, olive oil, flour, dried herbs – we ask our cooks to calculate the cost of shopping from scratch in major supermarkets. You'll have some leftovers which of course will be saved for other meals. The cost of each recipe is correct at the time of going to print.
The ingredients: cheese
The recipe: Joe Woodhouse cheese soufflé
This dish is luxurious beyond its simple ingredients, with pickled pink onions keeping up the richness. I love it as a main meal that everyone can jam around the table with. Cooking in a bain-marie really helps with texture and results in a steady rise. I use a cast iron enamel pot to cook it. A cake tin or a deep pie plate will also work. Using whole wheat flour adds a bit of nutty flavor to the soufflé.
The mustard powder really shines here, but the dijon is also in its own right. Add half and taste: I like the taste so I use the full amount. You can let the cheese sauce cool before adding the eggs, if you want to continue. But working quickly when things are hot will start cooking. Serve straight from the oven to the table, steaming in all its glory.
- Serving 4
- 2 shallots, approximately 400g, finely sliced
- red wine vinegar 3 tbsp (cider vinegar or white wine vinegar will also work)
- 60g flour (chocolate adds a nutty flavor, but can be anything)
- unsalted butter 125g
- 300ml full fat milk
- cheddar cheese 175g
- 6 medium eggs, separated
- dijon mustard 1-2 teaspoons, or mustard powder
- new potatoes 750g
- green onions 250g, coarsely sliced
Joe's total cost: £7.98 (item purchased from Sainsbury's)
Set the oven to 200C fan/gas sign 7. First, mix the shallots with vinegar and a little salt, set aside.
Over medium heat, toast the flour in 60g butter for 2-3 minutes until golden and fragrant. Add half the milk, and with a spatula or whisk, work it completely into the flour and butter. Add the remaining milk and stir until a smooth roux is formed. Keep stirring over the heat until the sauce thickens – 2-3 minutes should be enough. Turn off the fire.
Grease a 20cm x 9cm tin or plate with 15g of butter. Then finely grate 25g of cheese directly onto the plate, trying to coat the sides as much as possible. Turn plate and coax remaining cheese into buttered area to cover.
Either by hand or machine, beat the egg whites until stiff peaks with a pinch of salt. Beat the egg yolks one at a time into the sauce. Once thoroughly mixed, mix in the remaining cheese, mustard and a pinch of salt. Taste for your preferred level of mustard, adding more if needed. Stir the egg whites through the cheese mixture a quarter at a time, until well combined. Be careful not to get too much air out of the egg whites.
Pour the batter onto your plate. Arrange in a high sided oven tray filled with 2 cm of water. Place in the oven and bake for 30 minutes. Rotate the tray 180 degrees and continue cooking for another 10-15 minutes until the top is golden and set.
Meanwhile, cook the potatoes in salted water until tender. At the same time add the chives to the remaining 50g of butter in a medium saucepan. Cook slowly with lid over medium-low heat until tender and tender. Toss the potatoes into the leeks with well-ground black pepper. Serve alongside soufflés with quick pickled onions.
Post a Comment