Our St.Patrick’s Day Souffle – featuring a layer of wild seasonal greens followed by a creamy heart of goats cheese & roasted cashew nuts & finally topped with a fluffy golden hat – this edible Tricolour makes the perfect dish to enjoy on the 17th March!
WHAT YOU’LL NEED..
(Serves approx 4)
- 150g cashew nuts – roughly chopped & lightly roasted in frying pan.
- 5 large handfuls of Nettles &/ Three Cornered Leek – roughly chopped.
- 4 x eggs – separated.
- 50g butter plus extra for frying & greasing
- 50g plain flour
- 300ml milk (we use oat milk)
- 1 tsp mustard
- 1/2tsp turmeric
- 50g nutritional yeast flakes
- Salt & Pepper to taste.
St.Patrick’s Day Souffle – HOW TO MAKE..
- Preheat your oven to 180deg C (fan) & grease 4 x small ramekins (if not can use one large dish).
- Add 1 tbsp butter to a frying pan, once melted add the nettles &/three cornered leek & gently fry until just softened, season to taste. If you don’t have three cornered leek or wild garlic you can use 2 garlic cloves instead.
- Add 50g butter to a small saucepan. Once melted add 50g flour & stir with a hand whisk until combined – approx 1min.
- Add the milk gradually, whisking continuously until the mixture has thickened. Take off the heat & stir in the nutritional yeast, mustard, turmeric (for a beautiful golden colour) & season to taste. Then mix in the egg yolks.
- Whisk the egg whites in a clean bowl until the mix holds it shape but not super stiff. Fold the whites into the yolk mix gently using a large metal spoon.
- Finally to assemble the tricolour souffle! Add a layer of the greens to the base of each ramekin dish, dividing the mixture equally. Press down to flatten & then crumble/tear over a layer of goats cheese & chopped nuts before topping with the souffle mix. Make sure to only fill each ramekin 3/4 full to allow plenty of space for your souffle to rise.
- Run a cutlery knife around the top sides of each ramekin (to help the mix rise) before placing carefully in the oven & leave for 20mins or so until well risen, lightly browned to the top with a slight wobble. Don’t be tempted to open the oven early to check on your souffles, they will collapse – heartbreak!
- Remove from the oven & serve straight away!
We hope you enjoy making & munching on this St.Patrick’s Day Souffle! We always love seeing recipes in action so if you do have a go, tag us in any photos on our social media channels from Facebook to Instagram.
Want to join us in person & feast on some more wild flavours? Book a Garden Tour & Feast this Summer!