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AFRICAN SOUFLE
(BUTTERNUT, BILTONG & FETA)
INGREDIENTS FOR 6 30g Butter 30g Flour 250ml Milk Salt & black pepper 4 Egg yolks 5 Egg whites 5ml English mustard 130g Butternut, cooked & mashed 30g Biltong, chopped 30 g Feta Cheese - crumbled 5ml Fresh coriander - chopped
METHOD Preheat the oven to 190 Celsius. Melt the butter, stir in the flour and cook for 1 to 2 minutes without browning. Add the milk and bring to the boil, stirring continually to make a smooth, thick sauce. Remove from the heat and beat in the egg yolks, mustard and seasoning. Stir in the butternut, biltong and feta cheese. Whip the egg whites until they are stiff and fold into the soufflé mixture. Spoon into buttered ramekins and bake for 20 minutes, until risen and golden brown.
SERVING SUGGESTION Serve with a side salad as a light main course. |
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PLUM PRODUCTIONS |
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BENTLEY RECIPE |
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IN DEVELOPMENT |
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© 2009 Plum Productions |
