Page 27

Stir it up magazine October 2015

Quicke’s Macaroni Cheese incorporates a blend of mature cheddar and goats’ milk cheese One recipe where cheese truly is the crucial ingredient is quiche. A carefully selected cheese can really elevate this simple dish. Oak Smoked Cheddar pairs beautifully with wild mushrooms to make a decadent quiche with a robust flavour. Inspired by a family favourite recipe, Quicke’s Macaroni Cheese incorporates a blend of mature cheddar and goats’ milk cheese. These two cheeses make this humble dish excel. Devonshire Red Cheese and Mature Cheddar, meanwhile, combine beautifully with flour and eggs to create a delicious cheese soufflé. A truly indulgent cheesy dish! Mary Quicke is the 14th generation to run Home Farm at Newton St Cyres in Devon and the second to create multi-award-winning cheese One of the most extraordinary things about cheese is its versatility. The key to making cheese the star ingredient is selecting a variety with a rich complex flavour. Using a top quality cheese can completely transform a dish. THE MELTING POT Sean Wilson, ex-Coronation Street actor, cheesemaker and chef (www. saddleworthcheese.co.uk) I do like the combination of fresh crumbly cheese with a sweet partner and these two bedfellows have been well utilised over recent times. A light crumbly makes a light soufflé and the dried cranberry intensifies the sweetness of the fruit as opposed to the sourness of the fresh fruit. All you need here is the right ingredients and four good soufflé dishes (not ramekins) and the soufflés will work every time!! As we have a little secret ingredient... “Using a top quality cheese can completely transform a dish.” Wensleydale & Cranberry Soufflé >> Serves 4 Ingredients A tip of a teaspoon of xanthem gum – about 1-2g 50g unsalted butter (optional) – helps keep a plus more for greasing soufflé from falling Either finely grated Parmesan 125g good Wensleydale or fine breadcrumbs cheese – reserve if possible 350ml whole milk 2 egg yolks 50g plain flour 1 tbsp dried cranberries ½ tsp English mustard 4 egg whites Method 1. Set your fan oven to 170-180°C. 2. Firstly coat the soufflé dishes on the inside with butter. If you have grated your Parmesan into a dish or have bought your breadcrumbs in a suitable container then add a tablespoon to each soufflé dish and tip onto its side in the palm of your hand. Slowly roll the dish around in your palm with your other hand – this will help to coat all the inside of the dish. 3. Set aside for later with a roasting tray deep enough and large enough to take all 4 soufflé dishes. 4. Melt the butter then add the flour and stir to create a creamy roux. Off the heat slowly add the milk, a bit at a time and hand whisk. putting back on the heat when it starts to bind. If using xanthem gum put in now and blitz it through the béchamel with a hand blender until slightly thickened. 5. Add the mustard and stir, and then the cheese and allow to melt into the roux. Now add the cranberries and egg yolks and combine to a smooth sauce. 6. In a clean plastic bowl machine whisk the egg whites to firm peaks. 7. Add a third of the egg whites to your sauce and fully amalgamate with a plastic soufflé spatula. Now very carefully fold in the remaining egg white to incorporate the sauce and the whites – but retaining the “air” in the mix. 8. Take a soufflé dish and carefully half fill with the mix. Now tap the bottom of the dish on the work surface to help distribute the mix evenly. Fill to the top leaving the mix “dome shaped” at the top. Take your thumb and fit it into the rim and twist the dish to help your thumb “clear” the edge of the soufflé dish of excess sauce –this alleviates any sticking to the soufflé dish in the cooking process. 9. Finish all four soufflé dishes in the same fashion and place into the roasting tray. 10. Reboil the kettle and pour the resulting boiling water into the roasting tray until it comes half way up the soufflé dishes. 11. Carefully place into the oven on the middle shelf. Cook for 12-15 minutes until beautifully coloured. Serve at once. OCTOBER 2015 27


Stir it up magazine October 2015
To see the actual publication please follow the link above