Courgette, Goat's Cheese and Dill Soufflé

GILL MELLER’S COURGETTE AND GOAT’S CHEESE SOUFFLÉ

Cooking courgettes long and slow like this might seem unusual, but what you end up with is pure magic. They become beautifully soft, rich and comforting and can be used in all sorts of different ways. Gill’s courgette, goat’s cheese and dill soufflé is just one of them, and it’s incredibly good.

Preparation and Cook time 2 hours | Serves 2—3

INGREDIENTS

500 – 600g of medium sized organic courgettes

2 cloves of garlic, thinly sliced

2 tbls of olive oil

50g unsalted butter, plus extra for greasing

20g polenta, for dusting

50g plain organic flour

350ml organic whole milk

150g soft goat’s cheese

4 medium Stonegate Estate Organic eggs, separated

A small bunch of dill, finely chopped

METHOD

  1. Place a large, heavy-based pan over a medium heat. Add half the olive oil and when it’s hot, add the sliced garlic and sizzle for a few seconds, then add the courgettes. Season with salt and pepper and place a lid on the pan.
  1. Cook the courgettes slowly over a gentle heat, stirring regularly, for about 35—40 minutes or so, until they are lovely and soft and broken down. Remove the lid for the last 10 minutes of cooking. Take the pan off the heat, then season again to taste with a touch more salt and pepper.
  1. Preheat the oven to 180°C fan (200.c conventional) Slide a baking sheet onto the lower shelf; this will help the soufflé rise steadily. Take a deep ovenproof dish and coat it generously with soft butter.
  1. Dust the buttered dish with polenta, tipping it around so every surface is lightly covered. Tap out any excess.
  1. In a pan over medium heat, melt the butter until it’s bubbling away. Stir in the flour, cooking it out for a minute or so. Gradually whisk in the milk, little by little, until the sauce is nice and smooth.
  1. Take the pan off the heat and beat in the egg yolks, one at a time, until smooth and velvety. Stir in the goat’s cheese, and all but a scattering of dill. Fold through the soft courgettes. Keep stirring until it’s all well combined.
  1. In a clean, dry bowl, whisk the egg whites until they form soft peaks. Stir a spoonful into the warm mixture to loosen it, then gently fold in the rest, working carefully to keep the air inside.
  1. Spoon the soufflé mix into the prepared dish, smoothing the top. Run the tip of a knife around the inside edge, this helps create a gentle rise. Scatter over the remaining dill and bake for 20-25 minutes, until golden and puffed, the centre still trembling slightly.
  1. Serve immediately – Soufflés don’t like to stand about. Take it straight to the table and eat it while it’s at its most delicate and airy.
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