Before the seasons turn and winter becomes spring, this St David’s Day celebrate one last round of comfort food with this spin on a traditional Welsh food.
Ingredients
40g butter
40g plain flour
300ml whole milk
1 tsp Welsh Red Mustard
A pinch of cayenne
3 tsp Worcestershire sauce
150g Caerphilly Cheese
50g parmesan, finely grated
1 leek
15g Cornflour
6 eggs, separated
The Souffle
Preheat the oven to 200C (180C fan)/gas 6 and generously grease four 23-24cm souffle or baking dishes with butter. Melt the butter in a pan, and stir in the flour. Cook over a medium-high heat, stirring constantly for 3-4 minutes, until it turns golden, then slowly whisk in the milk until smooth.
Turn the heat down to medium and cook gently until it comes to the boil, then simmer for 5 minutes, stirring, until thickened, then transfer to a bowl and set aside to cool slightly.
Stir in the red mustard, cayenne, half the cheese and all the parmesan into the sauce and, when smooth, add the egg yolks, one at a time. Add the rest of the cheese.
In a large, clean bowl, whisk the egg whites until stiff, then stir a few spoonful’s of the egg whites into the cheese mixture to lighten it. Very gently fold in the remainder with a spatula or metal spoon. Spoon the mixture into the dishes, being sure not to fill them to the top.
The Leeks
Cut the leek into half centimetre rings and toss in the seasoned cornflour, fry in small batches until crispy.
Serve with a small salad of Bardsey apple, radish and crunchy lettuce.
The techniques used in this recipe are taught to our apprentices through our apprenticeship programme. For more information on our apprenticeships click here or contact us at info@cambraintraining.com
