Spinach and Goat’s Cheese Soufflé
A soufflééée is nothing to fear ... follow the recipe to the letter and you should be just fine. And if it doesn't work the first time, then try again until you get it right; everything won't work out perfect every time in cooking – hell, even in life – but it's all about trial and error, we just have to learn from our mistakes.
This is a savoury soufflée and works very well for a light lunch served with a simple side salad or as a starter course for a dinner to impress. Spinach is rich in antioxidants and packed full of vitamins and nutrients.
FEEDS 4
Ingredients
Softened butter
250g baby spinach, washed
Sea salt and black pepper to season
Olive oil
1 shallot
1 clove of garlic
20g plain flour
A pinch of cayenne pepper
125ml skimmed milk
100g soft goat’s cheese
1 tablespoon Parmesan cheese, grated
2 large eggs, separated
Method
- Preheat the oven to 200°C. Brush four ramekins with the softened butter in upward strokes, set in a baking tray and chill for 5 minutes.
- Place a large pan over a medium/high heat, add the spinach and season with salt and pepper. Stir for a few minutes until the leaves have wilted. Add in a small splash of water to stop it sticking if needed. Then tip the wilted spinach into a colander in the sink and allow it to cool. When cool, wrap the spinach in a clean tea towel and squeeze out any excess moisture. Chop finely and set aside.
- In a medium saucepan, heat some oil over a medium heat. Peel and finely chop the shallot and garlic, then cook until soft. Add the flour and cayenne pepper and stir over a low heat for 3–4 minutes, then whisk in the milk slowly, bit by bit. Simmer for a few minutes until it becomes thick, then transfer to a large mixing bowl and cool slightly.
- Crumble the goat’s cheese into this mixture, add the Parmesan cheese and some salt and pepper, then stir to combine. Mix in the chopped spinach and the egg yolks and set aside.
- In a clean mixing bowl beat the egg whites with an electric whisk to form stiff peaks. Fold this into the spinach mix until just combined.
- Spoon the mixture into the prepared ramekins and give them a few gentle taps on the countertop to get rid of any large air pockets that may have formed. Run the tip of a small sharp knife around the edges (this will allow the soufflés to rise without sticking to the top rim) and bake for 13–15 minutes until risen and golden brown on top.