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Spinach Souffle

250g (9oz.) washed Spinach leaves
5 Eggs
175g (6 oz.) Mature Irish Cheddar
60g (2 oz.) Butter
60g (2 oz.) Flour
300ml ( pint) Milk
Salt and Pepper.
You will need a 300 ml (1 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.
Season generously with salt, black pepper and some freshly grated nurmeg.
Then simmer gently for 5 to 6 mts to cook in the flour.

Add the Spinach leaves for the last two mts of cooking.

Tip this mixture into liquidizer or processor and whizz until the spinach has turned the cheese sauce a beautiful bright green
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, 175 C, 350 F for 30 to 35 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