Twice Baked Cheese Souffle By Trotter’s Independent Condiments
Byam Trotter started the company in November 2009 after finishing university. He says: “I graduated in Event Management the same year but job hunting was not successful. The recession had hit the industry, and more people were being made redundant than they were hired.
“Meanwhile, mum and dad had been on holiday in Italy, where they came across a delicious condiment that they loved called Mostarda. Mum tried but failed to find a manufacturer in Scotland, so instead she found a recipe online and whipped up a batch in the family kitchen.
“I had wanted to start my own business and work for myself from a very young age and it was at this point in my life I decided to just go for it. So, mum taught me the recipe and I began manufacturing from my parent’s kitchen in Fife, selling it at the local Fife Farmers’ Markets,
Farm Shops and Delicatessens. Trotter’s Independent Condiments was born.”
For more information visit: www.trottersindependent.co.uk
Ingredients: Makes 12 darioles
One small onion
425ml milk
Grated nutmeg
85g butter
85g plain flour
6 egg yolks
8 egg whites
50g cheddar cheese, grated
Trotter’s Wild Garlic Pesto
Method
1 Put the milk, onion and nutmeg in a pan and bring it to the boil. Remove from the heat, cover and leave to infuse.
2 Melt butter in a pan and add the flour. Cook gently for 5 minutes, then remove from heat. Now filter in the infused milk and add slowly to the butter and flour mix.
3 Return to a low heat and cook until thick, beating well. Add the cheese and beat until melted into the mixture, remove from the
heat and beat in the yolks, one
at a time.
4 Meanwhile, whisk the whites with a pinch of salt until stiff.
5 Add a quarter of the whites to the mixture and gently mix in,
then return the mixture to the egg whites and fold through. Spoon the mixture into 12 darioles lined with cling film.
6 Place the darioles in a tray of tepid water and cook for about
15 minutes in the centre of the oven at 180/200˚C, until risen and lightly browned. Leave to cool.
7 When ready to serve, turn
out the souffles and place in
a suitable baking dish.
8 Spoon over some of the Wild Garlic Pesto, sprinkle with cheese and bake in the oven at 180˚C for 10 minutes.
In association with Taste Communications.
www.tastecommunications.co.uk
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