72 deliciousmagazine.co.uk
Double-baked mushroom
soufflés
SERVES6.HANDS-ONTIME30 MIN,
OVEN TIME ABOUT 27 MINMAKE
AHEADSouffléscanbemadeupto
8 hoursaheadandreheated
withthesauceinstep8.
FOOD
TEAM’S
TIPForvegetarians,use
emmentalanda vegetarian
parmesan substitute.- 75gbutter,plusextratogrease
- 200gchestnutmushrooms,
finelychopped - 50gplainflour
- 300mlwholemilk,hot
- 3 mediumfree-range eggs,
separated - 50ggruyère,grated(seetip)
- 50g parmesan, grated
FORTHESAUCE- 300mldoublecream
- 50gbabyleafspinach,chopped
- 2 tsp dijon mustard
YOU’LLALSONEED...- 6 x 100mlramekins;kitchen
paper; large roasting tin
1 Heattheovento220°C/200°Cfan/
gas7 andbuttertheramekins
generously.Laya pieceofkitchen
paperintheroastingtin– it stops
theramekinsslidingaround.
2 Melt25gbutterina large,non-
stickfryingpan.Addthemushrooms
andfrythemovera highheatfora
fewminutes.Coverthepanwitha lid,
lowertheheatandcookfor4 minutes
more,thenremovethelidandfry
overa highheattoevaporateany
liquid.Removethemushroomswith
a slottedspoonandsetaside.
3 Tomakethesoufflébase,meltthe
remainingbutterina saucepan.
Whiskintheflourtomakea roux
(paste) and cook for 1 minute.Graduallyaddthehotmilk,whisking
overa highheatuntilyouhave
asmooth,thickenedsauce.
4 Removethepanfromtheheatand
beatintheeggyolks,oneata time,
untilthesauceissmooth.Addthe
mushroomsandcheese,season
withsaltandfreshlygroundblack
pepper,thensetasidetocoola little.
5 Whisktheeggwhitesuntilsoft
peaksform.Stirabout1 tbspegg
whitesintothemushroommixture,
thengentlyfoldintherestwitha
largemetalspoon,keepingit all
lightandairy(don’tovermix).
6 Dividethesoufflémixtureevenly
amongtheramekins,thensitthem
onthepaperintheroastingtin.
Pourenoughboilingwaterintothe
tintocomehalfwayupthesidesof
theramekins.Bakethesoufflésfor
15 minutesuntilrisenandlightly
golden.Removefromtheovenand
setasidetocool(seeMakeAhead).
7 Tomakethesauce,pourthecream
intoa fairlylargejugandaddthe
spinachandmustard.Seasonwith
saltandpepperandstirtocombine.
8 Toserve,heattheovento220°C/
200°Cfan/gas7. Runa knifearound
theedgeofeachramekinandtake
outthesoufflés.Sitthem,browned
sideup,inanovenproofdish,then
spoonthesaucearound.Reheatfor
about 12 minutesuntilpipinghot.
PERSOUFFLÉ520kcals,47.3gfat
(28.5gsaturated),13.5gprotein,
9.8gcarbs(3.4g sugars),0.8g salt,
0.7g fibreRoastchickenwith
tarragonbutter&
meltingonions
SERVES6.HANDS-ONTIME 15 MIN,OVEN
TIME ABOUT 1½ HOURS, PLUS RESTING- 50gbutter,softened
- 1 garlicclove,crushed
- 2cm fresh ginger, finely grated
- 1 tbspchoppedfreshtarragon
- Gratedzest½lemon
- 1.8-2kgfree-rangechicken
- 2 largeonions,verythickly sliced
- Olive oil to drizzle
FORTHEGRAV Y- 50gflour
- 100mlwhitewine
- 500mlchickenstock
- Worcestershiresaucetotaste
- 1 tbspredcurrantjelly
- Gravybrowning(optional)
- 1 tbsp chopped fresh tarragon
YOU’LLALSONEED...- Medium roasting tin
1 Heattheovento200°C/180°Cfan/
gas6.Measurethebutter,garlic,
ginger,tarragonandlemonzestinto
a smallbowl,seasonwithsaltand
blackpepperandmixwell.Setthe
chickenona board.Loosentheskin
overthebreastandpullit upto
makea pocket(workyourhandin
fromtheneckend,butbecareful
nottobreaktheskin).Pushthe
buttermixtureundertheskinand
useyourhandtospreadit evenly
overthebreast.Pushtheskinback
down.Putanytarragonstalks into
thecavityofthechicken.
2 Transferthechickentoa medium
roastingtinandscattertheonions
aroundit.Drizzlea littleoiloverthe
skinandlegs,rubit in,thenseason
thechickenwithsaltandpepper.
Roastintheovenforabout1½hours.
3 Totestif thechickeniscooked,
inserta small,sharpknifeora
skewerintothethickestpartofthe
thigh;if thejuicesrunclear,it’s
done.Transferthechickentoa
board,coverwithfoilandleave
torest.Spoontheonionsinto
awarmedservingbowl.
4 Forthegravy,puttheroastingtin
withthecookingjuicesovera
mediumheat.Sprinkleoverthe
flourandwhiskuntilsmooth.Add
thewine,stock,Worcestershire
sauce,redcurrantjellyandgravy
browning,if using.Whiskover
theheatfor5 minutesuntilwell
combinedandthickened.Checkthe
seasoning, pour the gravy through