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Monterey Soufflé Veg HT MC 85mins Serve 4 Hot Vegetarian Vegetables herbs Main Course
Ingredients: 150g/5oz Monterey Jack Cheese, finely grated 50g/2oz Butter plus extra for greasing 1 small Onion, finely chopped 50g/2oz Plain flour 1/4 teasp Mustard Powder 1/4 teasp Cayenne Pepper 330ml/11 fl.oz. Milk 4 Eggs, separated 1 tbsp Freshly chopped Chives Salt and Pepper
Instructions
1. Preheat the oven to 180C, 350F, Gas mark 4 and grease a 1L/2pt soufflé dish with melted butter.
2. Melt the butter in a pan add the onion and fry gently for a few minutes until soft and transparent. Sprinkle over the flour, cayenne and mustard and cook over a low heat for 1-2 minutes.
3. Remove from heat and gradually add the milk, little by little, stirring all the time. Return to the heat and cook gently, stirring constantly, until the sauce thickens.
4. Remove from heat and stir in the cheese. Once the cheese has melted, stir in the egg yolks and chives and season with salt and pepper. Transfer to a large bowl.
5. Whisk the egg whites until stiff then gently but thoroughly fold them into the cheese mixture with a large metal spoon or palette knife, using a 'figure of eight' movement.
6. Pour the mixture into the prepared soufflé dish. Make sure the oven has reached the correct temperature then bake in the oven for 50 minutes. Do not open the oven door during cooking. When cooked, the soufflé should be risen, golden brown and firm to the touch on the outside but still slightly wobbly when gently shaken. Serve immediately
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