Wednesday, December 30, 2009

#214 Meat Souffle

A quickie. I knew that we would have plenty of leftover Bradenham ham from Christmas so I knocked this one up. Follow the recipe for the cheese soufflé but use half the amount of cheese and fold about 8 ounces of chopped ham into it. Alternatively, soften a couple of ounces of onions in butter and add 8 ounces of blanched, minced sweetbreads or cooked brains if you like your offal. You might not wish to include cheese though. Make sure you add some herbs too.

#214 Meat Soufflé. The best way to use up some leftover ham, I reckon. The cheese- ham combo is a classic. The salty-sweet ham and cheese and the creamy egg were perfect. If you’ve never made a soufflé before have a go, they are not as scary as people make out. 8.5/10.

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