Saturday, 7 February 2009

feta souffle with red onion and artichoke coins

The richness of the feta souffle goes very well with the savoury artichokes and sauteed onions.

IF YOU DO DECIDE TO COOK THIS DISH make sure the Jerusalem artichokes and red onion are cooked a few minutes before the souffle is ready to come out of the oven.

The feta cheese souffle is an adapted recipe from Nadine Abensurs Cranks Fast Food. And the Red onion and artichoke coins is an recipe adapted by Catherine Mason Veg. Both books I strongly recommend.

Feta souffles
Serves 4
30g butter
30g plain flour
150ml milk
2 egg yolks
2 egg whites
125g feta cheese, crumbled
1 tablespoon of grated vegetarian Parmesan cheese for sprinkling

Preheat the oven to gas mark 4. Butter 4 ramekins.

Melt the butter in a small pan. Stir in the flour and cook over medium heat for 1 minute. Remove from the heat and gradually whisk in the milk. Return to low heat, whisking constantly until the sauce bubbles and thickens. Remove from the heat and whisk in the egg yolks and cheese.

Whisk the egg whites until they form soft peaks, then gently fold them into the warm sauce. Spoon into the ramekins, sprinkle over the grated Parmesan cheese and bake in a bain marie in the oven for 20 to 25 minutes until well risen.

Sauteed Red onion and Jerusalem artichoke coins
Serves 4 as a side dish
4 small red onions
2 tablespoons of olive oil
2 teaspoons of fennel seeds
400g Jerusalem artichoke, peeled and sliced in 1/4 inch coins
4 tablespoons of water
salt and pepper to taste

Peel the onions and cut them into quarters lengthways, leaving enough of the base to keep them connected. In a wide pan, warm the oil over medium heat and saute the onion quarters with the fennel seeds. After about 8 minutes, add the artichoke coins and continue cooking over high heat
until starting to brown.

Add 4 tablespoons of water and season. Bring it to a boil, put the lid on and then reduce the heat to a gentle simmer. Cook for about 25 minutes until the vegetables are tender, but not disintegrating. Do check after 15 minutes as you do not want the water from drying out. If this does happen add another tablespoon of water.

When the artichokes are tender remove the lid and add further seasoning if necessary. Serve.

Dip the artichoke pieces in the souffle.

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