It’s National Vegetarian Week! In celebration of this, Carden Park’s Executive Head Chef Graham Tinsley MBE has created this mouth-watering blue cheese soufflé recipe. Accompanied by a warm pear and walnut dressing, we love this for dinner parties!

Blue cheese soufflé with a warm pear and walnut dressing

You will need: (makes 4 – 5 soufflés)

White Sauce

60 grms butter
60 grms flour
250 mls milk
1/2 onion
1 bay leaf
2 peppercorns
Grated nutmeg
150 grms grated blue cheese
4 egg yolks
5 egg whites
Chopped chives

Method:

  1. Bring the milk to the boil with the onion, cloves, bay leaf and nutmeg.
  2. Make a roux‚ by heating the butter in a pan then adding flour and stirring until smooth.
  3. Remove the onion, bay and peppercorn from the milk and gradually add the milk to the roux. This forms a thick white sauce but do ensure that you cook out the flour.
  4. Take the sauce from the heat and stir in the cheese, chives and egg yolks.
  5. Whip up the egg white and fold into the soufflé mix in three stages. This keeps the mixture airy.
  6. Pour the mixture into buttered ramekins lined with grated Parmesan.
  7. Bake in a Bain Marie at 150 degrees Centigrade for approximately 20 minutes.

Dressing

1 pear
40 grms broken walnuts
20 mls sherry vinegar
80 mls olive oil
1 teaspoon of chopped chives
A good pinch of sugar
Salt and pepper

Method:

  1. Peel and core the pear and cut into 1cm dice.
  2. Add the pear and sugar into a hot frying pan and cook until the pear starts to caramelize.
  3. Add the sherry vinegar and take off the heat.
  4. Add the olive oil, walnuts and chives and season with the salt and pepper.

To serve, place a few rocket leaves in the centre of the plates. Place the‚ soufflés on top and pour the dressing around them.

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