Cheese Souffle
A quick and tasty dish using fresh eggs.
- 2oz butter
- 2oz plain flour
- 1/2 pint milk
Melt the butter, stir in the flour and mix in the milk
Then add:
- 1/4lb grated cheese
- 1 level teaspoon mustard
- 1/2 teaspoon Lea & Perrins
- 1/2 teaspoon hot chilli sauce (if you wish)
- Ground black pepper
- Salt (if you really must)
- 3 egg yolks
Beat the egg whites and gradually add to the mixture.
Place in a buttered souffle dish and cook at 190oC for 45 minutes.
Hot Smoked Duck Salad
This recipe is very quick and easy but tastes wonderful! It is ideal as a summer supper or, in smaller quantities, as a starter for a dinner party. The Knowes dressing can be prepared well in advance as it will keep covered in the fridge for up to a month.
As a main course, for each person, place a sliced hot smoked duck breast on top of seasonal salad and drizzle with Knowes dressing. Half a breast per person is enough for a starter.
To make the Knowes Dressing, mix 1/2 pint balsalmic vinegar and 1/2 maple syrup. Bring to boiling point and simmer very gently until reduced by half. Leave to cool before covering and storing in the fridge until needed.
Smoked Chicken Risotto
This recipe works well using either cooked or smoked chicken and varying the vegetables with the season adds variety too.
- 2 tablespoons olive oil
- Crushed garlic (according to taste)
- 1 onion, chopped
- 10oz Aborrio rice
- 1 glass white wine
- 11/2 pint chicken stock - kept simmering.
- 3 or 4 cooked or smoked chicken breasts cut into fine strips
- 3 cupfuls of a selection of cooked vegetables such as sweetcorn, peas, asparagus, mushrooms, peppers and carrot depending on availability.
- Seasoning to taste
Method:
Heat the oil in a large frying pan and add the onion and garlic. Fry gently for a few minutes. Add the rice, coat well and then add the wine. Stir the rice continuously adding the stock a ladleful at a time until it is all absorbed. This should take about 20 minutes. Add the chicken and vegetables and heat though before serving.
Real Roast Tatties
Use I tablespoon of goose fat for every 500g potatoes which would serve four as part of a main meal.
Put the goose fat into a tin and place in an oven heated to 220 degrees C.
Meantime, parboil the tatties (Maris piper are good)
Drain and add to smoking fat.
Roast for about 45 minutes, basting regularly.
