You will need this classic recipe to make our Souffles. You can adapt the sauce as follows:
Cheese. Add 180g of good flavoured cheese, a teaspoon of Dijon mustard, and ¼ teaspoon cayenne pepper.
Leek. 1 leek sliced and sautéed in a little butter until soft, stir into the sauce. You can also add the above ingredients for a cheesy leek sauce.
At this month’s Lunch Club, we used cooked and drained spinach in the bottom of each souffle which we topped with a nugget of smoked salmon and hot smoked salmon flaked into the sacue.
We have used Welsh Pork in this recipe but you can also use Chicken, Fish or Prawns. For a vegetarian version, use pea aubergines and pumpkin.
Good Asian supermarkets will have the spices and fresh ingredients needed for this curry. We can recommend China Supermarket on Tudor Street, Cardiff.
You can add 2L of chicken or vegetable stock and this is a yummy soup, or pop the mixture as it is into a processor and whiz to form a dipping puree which is delish with crisp flat bread and veggies.
This dish was well received at this month’s Lunch Club and by all the staff that day too! To prepare in advance, simply wrap the stuffed fillet in foil and refridgerate until ready to cook.
Angela’s secret ingredient here is cocoa powder. It adds real depth to the dish so don’t leave it out!
I’ve used Agave Syrup here to sweeten the salad. It’s an alternative to sugar and can be found on all good supermarkets.