Name: Blue cheese soufflé with walnut and celery salad
Yield: 4
Ingredients: Soufflé; 60 gm butter, plus extra for greasing; 20 gm finely grated parmesan, plus extra for mould; 1 golden shallot, finely chopped; 35 gm plain flour; 250 ml hot milk (1 cup); 2 tsp Dijon mustard; 4 egg yolks; 75 gm blue cheese, such as Saint Agur or Bleu d’Auvergne, coarsely crumbled; 5 eggwhites; Walnut and celery salad; 1 clove garlic, halved; 2 tsp Dijon mustard; 20 ml tarragon vinegar (1 tbsp); 60 ml walnut oil (¼ cup); 2 stalks of celery, finely shaved lengthways and placed in iced water; 1 celery heart, finely shaved; 70 gm walnut halves, toasted

Ingredients

Soufflé

60 gm butter, plus extra for greasing

20 gm finely grated parmesan, plus extra for mould

1 golden shallot, finely chopped

35 gm plain flour

250 ml hot milk (1 cup)

2 tsp Dijon mustard

4 egg yolks

75 gm blue cheese, such as Saint Agur or Bleu d’Auvergne, coarsely crumbled

5 eggwhites

Walnut and celery salad

1 clove garlic, halved

2 tsp Dijon mustard

20 ml tarragon vinegar (1 tbsp)

60 ml walnut oil (¼ cup)

2 stalks of celery, finely shaved lengthways and placed in iced water

1 celery heart, finely shaved

70 gm walnut halves, toasted

Method

Main

1.Butter a deep-sided 1 litre-capacity ovenproof ceramic dish and dust with finely grated parmesan, shaking to remove excess. Make a collar out of a double layer of buttered baking paper and tie around top of mould, buttered side inward, standing about 5cm high.

2.Preheat oven to 180C. Melt butter in a heavy-based saucepan, add shallot and cook for 2-3 minutes or until soft, add flour and stir continuously for 1-2 minutes. Gradually add milk, mixing until smooth, then bring to the boil, stirring continuously and cook for 2-3 minutes or until thick. Remove from heat, add parmesan, mustard and egg yolks and mix to combine. Season to taste with sea salt and freshly ground white pepper, set aside for 5 minutes, then stir in blue cheese, taking care not to break up chunks.

3.Whisk eggwhites and a pinch of salt until soft peaks form. Fold one third of the eggwhites into cheese mixture to lighten, then fold through remaining eggwhites. Pour into prepared dish and bake for 30-35 minutes or until puffed and golden.

4.Meanwhile, for walnut and celery salad, rub cut side of a garlic clove around bowl, add mustard, vinegar and walnut oil, season to taste and whisk to combine. Drain celery, add to bowl with celery heart and walnut halves and toss to coat. Remove collar from soufflé and serve immediately with salad.