Twice Baked Perl Las Cheese Soufflé with a warm Pear and Walnut Dressing

Makes 4-5 Soufflés

Ingredients

White Sauce
60 grms Butter
60 grms Flour
250 mls Milk
1/2 Onion
1 Bay Leaves
2 Peppercorns
Grated Nutmeg

150 grms Grated Perl Las Cheese
4 Egg Yolks
5 Egg Whites
Chopped Chives

Method

Bring the milk to the boil with the onion, cloves, bay leaf and the nutmeg.
Make a Roux with the butter and flour.
Remove the onion, bay and peppercorn from the milk and gradually add the milk to the roux to form a thick white sauce, make sure you cook out the flour.
Take the sauce from the heat and stir in the cheese, chives and the egg yolks.
Whip up the egg white and fold into the soufflé mix in three stages so as to not knock out the air.
Pour the Mixture into buttered Ramekins lined with grated Parmesan.
Bake in a Bain Marie at 180oc for approx 20mins.

Dressing

1 Pear
40 grms Broken Walnuts
20 mls Sherry Vinegar
80 mls Olive Oil
Good Pinch of Sugar
Salt & Pepper
1 Teaspoon of Chopped Chives

Method

1. Peel and core the pear and cut into 1cm dice.

2. In a hot frying pan, add the pear and the sugar and cook until the pear starts to caramelise.

3. Add the sherry vinegar and take off the heat.

4. Add the olive oil, walnuts and chives and season with the salt and pepper.

To Serve

Place a few rocket leaves in the centre of the plates, place the Soufflé’s on top and pour the dressing around.

Fillet of smoked haddock topped with Welsh rarebit.

Welsh Rarebit.
1kg grated Cheddar cheese
200ml Milk
4 Tablespoons Flour
4 Tablespoons Dry English Mustard
4 Tablespoons Breadcrumbs
Dash of Worcestershire Sauce
4 Egg Yolks
2 Whole Eggs

Heat the milk then melt the cheese in the milk/

Add all the other ingredients except the eggs and egg yolks.

Cook out on top of the stove then take off the heat and transfer to a bowl and beat in the eggs and yolks.

Roll out between 2 pieces of greaseproof paper and freeze.

When set, cut into squares.

To serve :- Place a square of Welsh rarebit on top of the haddock, brush with butter then cook in a hot oven for 5-6 minutes. Glaze under the grill and serve on a pickled cucumber and tomato salad.

Braised shin of beef with “bubble and squeak” and parsnip crackling.

Beef Shin
Shin of beef off the bone
Mirepoix of root vegetables
Beef Stock
Red Wine
Thyme
Tomato Puree
Garlic

Bubble and Squeak
Julienne of carrot, leek, cabbage and onion
Mashed Potatoes

Parsnip Crackling
Parsnips, peeled with a potato peeler into thin ribbons and deep fried in hot oil.

Trim as much of the sinew from the shin as possible then seal in a hot pan.

Remove the shin and place in a casserole or deep roasting tray.

Add the root vegetables to the pan and fry until brown then add to the shin.

Deglaze the pan with the red wine and stock to remove any roasting juices.

Add the wine and stock to the shin, along with the tomato puree, garlic and thyme.

Fit a tight fitting lid to the casserole and braise in the oven at 150oC for 3 hours.

When cooked allow the meat to stand in the cooking liquor until cool.

Strain the cooking liquor into a pan and reduce down to make a rich sauce.

Portion the shin and re- heat in the sauce.

For the bubble and squeak, fry the vegetables in a not stick frying pan, add the mashed potato and mix together.

Place a large spoonful of bubble and squeak on a plate, top with the shin and sauce and finish with the crispy parsnips and thyme leaves.

Braised shoulder of lamb over a parsley and tarragon mash with creamed leeks and a sweet buttered carrot.

Lamb

2.5kg Shoulder of lamb
Mirepoix of root vegetables
2 ltrs chicken stock
Red Wine
Thyme
Tomato Puree
Garlic

500grms Julienne of root vegetables
1 tspn cumin
1 tbsn chopped parsley
Pigs caul fat

Trim as much of the fat from the shoulder as possible then seal in a hot pan.

Remove the shoulder and place in a casserole or deep roasting tray.

Add the root vegetables to the pan and fry until brown then add to the shoulder.

Deglaze the pan with the red wine and stock to remove any roasting juices.

Add the wine and stock to the shoulder, along with the tomato puree, garlic and thyme.

Fit a tight fitting lid to the casserole and braise in the oven at 150oC for 3 hours.

When cooked allow the meat to stand in the cooking liquor until cool.

Strain the cooking liquor into a pan and reduce down to make a rich sauce.

Fry the julienne of vegetables in a little butter, add the cumin, parsley and the flaked lamb.

Wrap the lamb in the pigs caul to make parcels.

Carrots

Peel the carrots and cut in half lengthways. Cook in a little water with butter and sugar under greaseproof paper, “Vichy Style”

Leeks

Shred the leeks and cook in a little chicken stock, cream and white wine, season.

Mash

Prepare mashed potatoes and add parsley and tarragon.

To Serve.

Seal the lamb parcel in a hot pan and cook in the oven for 10-15 minutes. Place a spoonful of the mash on the plates, place the creamed leeks next to the mash. Top with the lamb and dress with the carrot and some herbs.