Ham and broccoli souffle
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Broccoli; (6oz) |
| 40 | grams | Butter; (1 1/2oz) |
| 40 | grams | Plain flour; (1 1/2oz) |
| 300 | millilitres | Milk; ( 1/2 pint) |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Dijon mustard |
| Salt and freshly ground black pepper | ||
| 4 | mediums | Size eggs; seperated |
| 75 | grams | Cooked sliced ham; diced (3oz) |
Directions
Break the broccoli into florets and simmer gently for 4-5 minutes. Drain and chop into small pieces.
Grease a 1¾ litre (3 pint) souffle dish with 15g ( 1/2oz) butter.
Melt the remaining butter and stir in the flour. Cook for 1 minute then gradually stir in the milk and cook for 2-3 minutes until thick and smooth.
Add the lemon juice, mustard and seasoning to taste.
Remove from the heat and beat in the egg yolks, ham and broccoli.
Whisk the egg whites until stiff and fold into the broccoli mixture.
Spoon into the souffle dish and place in the centre of a preheated oven 180øC/ 350øF/Gas Mark 4 for 35-40 minutes, until well risen and golden.
Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.