Recipes > Byland Blue Cheese Souffle

Cheese Recipe Ingredients

• 6oz Byland Blue
• 4 large floury Potatoes e.g. King Edwards, Maris Piper
• 1oz Butter 1oz Flour 1/4pt Milk
• 1tsp Mustard Splash Worcestershire Sauce
• 3 eggs seperated
• 1tbsp chopped Parsley
• 2 Red Peppers
• 2 tbsp Olive Oil
• 2 Cloves Garlic
• Sprig of Thyme
• Rock salt
• Salt and Pepper

Beetroot Dressing

• 4oz-cooked beetroot
• 1/4tsp Dijon mustard
• 2tbsp Olive oil
• 1 tbsp white wine vinegar
• 4 sliced spring onions
• Salt & Pepper

Cooking Instructions

1. Wash the potatoes and bake in their skins until just tender.
2. Cool for 5 mins and scoop out the Potatoes.
3. Put into a bowl and mash.
4. Melt the butter add the flour and cook for 1 minute.
5. Add the milk slowly to make a lump free sauce.
6. Add the mustard and Worcestershire sauce and take off the heat.
7. Add crumbled cheese and stir in until melted.
8. Season and add to the mashed Potatoes and stir in.
9. Add 3 egg yolks and parsley.
10. Meanwhile cut the peppers in half through the stalk and take out the seeds.
11. Place in an oven-proof dish, splash with olive oil.
12. Add the cloves of garlic, thyme and salt & pepper and put into a hot oven 400F for 8-10 mins.
13. Take out and drain. Save the oil for the dressing.
14. Whisk egg whites until stiff.
15. Fold carefully into the Potatoes mixture and then spoon into the halves of pepper.
16. Put in the oven 400F standing in rock salt and bake for 20-25 mins - it should have risen and been golden brown!
17. Cut the beetroot into 1/4 cubes, mix with the mustard and add the white wine vinegar.
18. Add olive oil and strained olive oil from cooking the peppers, mix together and season.
19. Serve the pepper on a small dressed salad base with the beetroot dressing around and sprinkle with spring onion.