Goat’s cheese soufflé with beetroot and walnut salad
www.horfieldanddistrictallotments.co.uk
A recipe from Stephen Markwick This is a classic dish from the 1970’s – either as a starter or a main course - the original recipe came from Prue Leith but it goes back to Peter Kromberg of Le...
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Ingredients
- 6 medium eggs
- 55g strong Cheddar cheese
- 55g Gruyère cheese
- 110g goat’s cheese
- 425ml whole milk
- A slice of onion
- A bay leaf
- 85g of butter
- 85g plain flour
- 1 tbsp Dijon mustard
- Salt, pepper, cayenne pepper and nutmeg
- 2 fresh beetroot (or more if they are small)
- 2-3 sprigs of thyme
- 1 clove of garlic
- 55g walnuts
- 125g mixed salad leaves
- A few snipped chives
- 1 dsp Dijon mustard
- 1 dsp wholegrain Dijon mustard
- 1 dsp finely chopped shallots
- 1 tsp caster sugar
- 50ml red wine vinegar
- 150ml sunflower oil
- 150ml olive oil
- Salt
- freshly ground black pepper
- A little aged balsamic vinegar
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