Executive Chef of the Clubhouse at Rockliffe Hall, Paul O’Hara’s cheese soufflé has been a firm favourite on the Clubhouse menu for many years.
Step One
– 25g soft butter
– 25g parmesan (dry grated)
Double butter 4 souffle moulds, dust with parmesan and chill
Step Two
– 225ml milk
– 1 bay leaf
– 1 onion
– 1 clove
Heat milk with onion cloute.
Cover with a lid and allow to infuse
Step Three
– 30g butter
– 30g flour
– 0.1 tsp English mustard powder
Make a white roux with butter and flour.
Allow to cook over a gentle heat for 15 mins.
Stir in English mustard powder.
Strain and reheat the milk and add to the roux one ladle at a time.
Allow to almost boil between each addition.
When all of the milk is incorporated, move to the side of the stove and allow to cook out gently for 15-20mins (stir regularly).
Step Four
– 80g spinach (picked, washed and dried)
– 20g butter
Sauté spinach very briefly in the butter until wilted.
Season with salt and pepper.
Drain in a colander and chop coarsely.
Stir into the béchamel.
Step Five
– 300g Weardale Cheese
– 5 egg yolks
Remove béchamel from heat and stir in the cheddar and yolks.
Cover with cling film to keep warm.
Step Six
– 5 egg whites
– 1 tiny pinch of salt
Whisk whites until they begin to thicken, add salt and continue whisking until quite firm (beware of graining and drying out).
Beat in 1/3 of whites with a wooden spoon. Fold in remainder.
Divide between moulds and bake au bain marie at 135ºc (vent open) for 25mins.
Remove from oven and bain marie and allow to cool for 5-6 mins before turning out and wrapping loosely in cling film.
Chill until needed.
Return to room temp before reheating at 200ºc for 12mins.
Glaze under grill with double cream and fresh parmesan.
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