Delicious UK - (08)August 2020

Sweetcorn,rosemaryand
smokedcheddarsoufflé
SERVES3-4.HANDS-ONTIME 35-40 MIN,
OVEN TIME 25-30 MIN

MAKE

AHEAD

Makethesoufflébase
(steps1–4)a fewhours
aheadbutdon’tstirinthe
eggyolks,thenleavesomewhere
cool,coveredwitha pieceofdamp
compostablebakingpaperonthe
surface.Whenyou’rereadytobake,
stirtheeggyolksintothebase
mixture,thencompletetherecipe.

FOOD

TEAM’S

TIP

Findsmokedcheddarat
largesupermarkets,Ocado
oronlinespecialistssuch
as thefinecheesecompany.co.uk.

• 50gunsalted butter, plus extra for
  greasing


• 1 tbsppolenta


• 2 corncobs


• 1 onion,thinlysliced


• 1 garlicclove,sliced


• 1 tspchopped fresh rosemary
  leaves


• 100mlvegetablestock


• 100gsmokedcheddar,grated
  (checkit’svegetarianif
  necessary;seetip)


• Pinchsmokedpaprika


• 4 free-range eggs, separated

YOU’LLALSONEED...

• 15cm soufflé dish

1 Heattheovento210°C/190°Cfan/

gas6.5.Greasethesoufflédish

generouslywithbutter,then

sprinkleinthepolentaandrotate

thedishtoensureit’sevenlycoated.

2 Bringa largepanofsaltedwater

totheboil.If you’reusingwhole

corncobs,stripawaythehusksand

silks,thencutawaythehardstems

witha sharpknife.Dropthecobs

intothewaterandcookfor4-8

minutesoruntilthekernelscome

awaywithease.Liftthecobsfrom

thewaterandallowthemtocool.

Usinga sharpknife,sliceawaythe

tenderkernelsfromthecobs.

3 Meanwhile,placea smallerpan

overa mediumheatandaddthe

butter.Whenit’shot,addtheonion,

garlicandrosemary,thenseason

withsaltandpepper.Cookthe

mixture,stirringregularly,for6-8

minutesuntiltheonionisbeginning

tosoften.Addthreequartersofthe

cornkernelsandallthestock,then

bringtoa simmer.Cookfor3-4

minutes,thenremovefromtheheat.

4 Tipthesweetcornmixtureinto

a blender(orusea jugandstick

blender)andwhizzuntilyouhave

a smooth, thick purée. Spoon the

puréeintoa largemixingbowl.

Whileit’sstillwarm,stirinallbut

a scatteringofthecheese,along

withtheremainingcornkernels,the

smokedpaprikaandtheeggyolks.

5 Puttheeggwhitesina largebowl

andusea cleanwhisktobeatthem

intosoft,pillowypeaks– they

shouldjustholdtheirshape.Take

a metalspoonandgentlystirthe

whippedwhitesintotheenriched

cornpurée,tryingtokeepthings

aslightandairyaspossible.

6 Spoonthemixtureintothe

preparedsoufflédish,thenrun

a knifearoundtheedge(thishelps

thesoufflétoriseupabovetherim

ofthedishtocreatea ‘tophat’effect).

Scatterovertheremainingcheese

andbakefor25-30minutesuntil

thetopisgoldenandrisenandthe

souffléhasa slightwobble.Serve

immediatelywitha greensalad.

PERSERVING(FOR4)340kcals,

25.6gfat(13.6gsaturated),16.5g

protein,9.6gcarbs(3.3gsugars),

0.7g salt, 2.2g fibre

Thisrecipeisfrom

Root,Stem,Leaf,

Flower:Howto

Cookwith

Vegetablesand

OtherPlants

byGillMeller

(Quadrille £27)

RECIPE,FOODST YLING

ANDST YLINGGILLMELLER

PHOTOGRAPHS

ANDREW MONTGOMERY

deliciousmagazine.co.uk 61

make it special.