Goats Cheese Souffle With Tomato Chilli Jam
(18 May 2017)

Goats Cheese Souffle Expresso

Goats Cheese Souffle With Tomato Chilli Jam
Makes: 6

Recipe by Angie Boyd

250ml Milk, warmed
30g Flour
30g Butter
4 Egg yolks
5 Egg whites
125g Soft Goats’ Cheese ( Chevin )
60ml Hard Goats’ cheese, finely grated
Pinch Nutmeg
5ml Mustard
5ml Thyme, finely chopped

Melted butter and dried breadcrumbs to coat the ramekins
90ml cream for re-heating

Preheat your oven to 200°C. Butter 6 small ramekins with the melted butter and then sprinkle with dried breadcrumbs to coat.
In a small pot, melt the butter. Add the flour and cook for a minute, stirring well.
Gradually whisk in the milk and allow to come to a simmer, stirring constantly. Cook out until thickened. Remove from the heat and incorporate the cheese. Stir until melted.
Add in the egg yolks, mustard, seasoning, chopped thyme and nutmeg and stir to combine well. Set aside.
In a clean bowl, whisk the egg whites, with a pinch of salt, until firm peak stage. Fold the egg whites into the cheese mixture.
Pour into the prepared ramekins and place into a bain-marie. Bake in the oven for 10-15 minutes.
The souffles can now be set aside for re-heating later.
To re-heat and serve: Pour a tablespoon of cream over each soufflé in the ramekin, sprinkle a little grated hard goats cheese over the top of each and re-bake at 180C for about 5-10 minutes or until slightly risen again.
Unmould from the ramekins and serve on warm plates with a little tomato-chilli jam.

Tomato-chilli jam:
250g Red onions, finely chopped
500g Tomatoes, blanched and peeled
1 Red chilli, deseeded, finely chopped
75ml Red wine vinegar
180g Brown sugar
5ml Garlic, minced
5ml Fresh thyme, chopped
Dash of oil

Heat the oil in a pot and add the chopped onions and chilli. Saute gently until softened.
Add all the remaining ingredients into the pot and season to taste.
Simmer, uncovered for about 30-40 minutes, stirring occasionally until the mixture has thickened and reduced.






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