OUT | ENTERTAINING
spring onion soufflé
SERVES 85 tablespoons (30g) freshly grated Parmesan cheese
1¼ cups (300ml) milk
8 spring onions, white and pale-green parts only,
halved lengthwise
3 tablespoons unsalted butter, plus more for the mould
¼ cup (30g) plain flour
½ teaspoon sea salt flakes
½ teaspoon freshly ground black pepper
4 large egg yolks
¾ cup (85g) coarsely grated Comté or Gruyère cheese
Pinch of freshly grated nutmeg
1 teaspoon mustard powder (optional)
7 large egg whites1 Set a rack in the middle of the oven and preheat the oven to 220°C
(200°C fan). Butter the inside of a 6-cup (1.4L) soufflé mould or 8
individual 1-cup (240ml) ramekins. Sprinkle the inside of the moulds
with some of the Parmesan, reserving any excess. Set aside.
2 In a saucepan, combine the milk and spring onions. Place over
medium heat and bring to just under the boil. Remove from heat and
steep for about 15 minutes to infuse the spring onion into the milk.
When ready to prepare the soufflé, bring the milk back to just under
the boil, then strain out and discard the garlic.
3 In a medium saucepan, melt the butter over medium heat. Add the
flour and stir briskly with a wooden spoon until the butter and flour
come together, being careful not to let the mixture brown, about
1 minute. Add the hot milk, all at once, and whisk to blend well. Add the
salt and pepper, whisking continuously, until the béchamel becomes
thick, about 1—2 minutes. Remove from the heat and add the egg
yolks, one at a time, until incorporated. Add the Comté cheese, nutmeg
and mustard powder (if using) and stir until fully combined. Transfer
the soufflé base to a large bowl and allow to cool slightly.
4 In a large, very clean and preferably copper bowl, use a large balloon
whisk to beat the egg whites until firm peaks form. Stir a large spoonful
of the whipped egg whites into the base to begin loosening it. Using
a silicone spatula, gently fold in the remaining egg whites, working
quickly to keep the base light and airy.
5 Pour the finished mixture into the prepared mould(s), filling just
below the top rim. Sprinkle the top with the remaining Parmesan.
Bake on the middle rack of the oven until the top is golden brown
and lifted about 5cm over the edge of the mould, 25—30 minutes
(15—18 minutes for ramekins). Do not be tempted to open the oven
during baking or the soufflé will fall. Serve immediately.roasted leg of lamb with broad beans,
rosemary, sage and lemonSERVES 8 TO 10FOR THE LAMB
1 (2.7-kg) whole leg of lamb, bone in
10 sprigs rosemary, plus more for garnish
Sea salt flakes and freshly ground black pepper
Extra-virgin olive oil
1 tablespoon unsalted butter
8 cloves garlic, smashed
1 lemon, thinly sliced, for serving
1 small handful of fresh sage, for servingFOR THE BROAD BEANS
6 cups fresh shelled broad beans (2.7kg in the pod)
Fruity extra-virgin olive oil
Sea salt flakes and freshly ground black pepper1 Make the lamb. Remove the leg of lamb from the refrigerator
and let it come to room temperature before roasting. Remove any
fell (the papery membrane covering the leg of lamb) plus any thick
sections of fat. Be sure to leave a thin layer of the fat so the lamb
doesn’t dry out while roasting. Pat the lamb dry.
2 Preheat the oven to 200°C (180°C fan).
3 Using kitchen twine, tie the roast (see above) to secure the meat for
even roasting. Place the sprigs of rosemary under the twine. Season
with salt and pepper.
4 In a large roasting pan, heat a drizzle of olive oil over medium-high
heat until hot but not smoking. Add the lamb and sear, turning, until
browned and caramelised on all sides, 6—8 minutes. Add the butter
and garlic and, as soon as the butter melts, use a spoon to baste the
lamb for a few minutes. Place the pan in the oven and roast until a
meat thermometer inserted in the thickest part of the meat reaches
60°C for medium-rare, about 1 hour. The internal temperature will rise
to 65°C upon standing. Let the leg of lamb rest on a warm cutting
board for about 20 minutes before carving.
5 Make the broad beans. Bring a large pot of salted water to the boil
and fill a bowl with ice and water. Add the beans to the boiling water
and blanch until just tender, 3—5 minutes. Immediately plunge the
beans into the ice water to stop the cooking and preserve their colour.
Once the beans are cool enough to handle, remove them, then pop off
their pale green skins to release the bright green beans. Discard the
skins. Place the beans in a large bowl and drizzle with the olive oil.
Season with salt and pepper.
6 Serve the lamb whole on a large platter surrounded with the beans,
lemon slices and sage. Garnish with rosemary.CLASSIC BUTCHER'S TIE
Loop one long piece of cotton
butcher's twine around the leg
of lamb to create an even
shape and hold the rosemary.
As well as giving a tidier
appearance, it will help the
meat to roast consistently.146 | INSIDE OUT