BeebRecipes.co.uk
Archive of BBC Food Recipes

Roquefort cheese soufflé with red onion gravy

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the soufflé, mix together the egg yolks and cheese in a bowl, until smooth.

  3. In a separate bowl whisk the egg whites until stiff peaks form when you remove the whisk, and then fold in the yolk mixture, parsley and chives.

  4. Melt the butter in a small ovenproof frying pan and gently pour in the egg mixture. Place into the oven to bake for four minutes, or until risen and golden.

  5. For the gravy, place the onion, wine, butter and stock into a pan and bring to the boil. Reduce the heat and simmer for 4-5 minutes or until thickened.

  6. To serve, place the soufflé onto a plate and pour the gravy over.

Ingredients

For the soufflé

  • 2 free-range egg yolks
  • 55g/2oz Roquefort
  • 3 free-range egg whites
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tbsp butter, melted

For the gravy

  • ½ red onion, chopped
  • 150ml/5fl oz red wine
  • 15g/½oz butter
  • 100ml/3½fl oz beef stock (vegetarians may substitute vegetarian stock)

Shopping List

Roquefort cheese soufflé with red onion gravy

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled


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