Twice Baked Goats’ Cheese Soufflé with Tomatoes & Chilli
(√Dairy, √Eggs, √Gluten, √Sesame, √Vegetarian)
Roast Breast of Chicken with Sage & Bacon Boudin & Sauce Soubise
(√Dairy, √Eggs, √Gluten, √Pork)
Apricot and Almond Tart with Peach Sauce
(√Dairy, √Eggs, √Gluten, √Nuts, √Vegetarian)
Made the souffles and removed from the oven to cool. Added the glaze and finished them off in the oven and under the grill just prior to service. Served with Tomatoes with Sweet Chilli and Garlic sauce brushed over and sprinkled with Black Sesame Seed, and a Tomato Dressing.
Made a mousse from the Chicken Fillets, Bacon Trimmings, Cream, Egg and Sage. *(need to add green of Leek next time)*. Filled the Chicken and then made the remainder into a boudin with the Bacon eye meat.Served with Pommes Fondant, sauté Carrot and Broccoli. Soubise was made from Bechamel with diced Onion, blended and passed, finished with Vegetable Stock from the Potatoes and Cream.
This is a pain to make but worth it I think. See MRAB page 150.