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Courgette Souffle

1lb. Courgettes
5 Eggs
6 oz. Mature Irish Cheddar
2 oz. Butter
2 oz. Flour
10 oz. Milk
Salt and Pepper.

You will need a 1 1/2 pt oven proof bowl or souffle dish.

Make a white sauce by melting the butter in a pot, then stir in the flour.
Add the milk a little at a time, whisking in each addition as you go, then let it come up to a gentle simmer.
Grate the cheese and add to the sauce.
Then simmer for 5 to 6 mts to cook in the flour.
Meanwhile slice the courgettes and put them in a bowl with 1 tbs. water.
Cover with clingfilm and cook in the microwave for 5 mts at full or until soft.
Then either liquidise these or push through a sieve.
Add this mixture to the cheese sauce and let it cool a little.
Prepare the souffle dish by buttering the inside well.
Separate the eggs and beat the whites until stiff enough to hold a peak.
Beat the yolks well together and beat into to the cheese mixture.
Fold a large spoonful of the whites into the cheese mix to lighten it and then fold in the remainder.
Pour into the buttered dish and cook in a pre-heated oven at Gas 4, 175C, 350F for 25 to 40 mts.
It should rise well and be crusty on top while still remaining soft in the middle.
Eat immediately, with a salad.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef