Ingredients with Measurements:
- 4 Craster kippers, filleted and chopped
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 4 large eggs, separated
- 1 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
Special equipment needed:
- 4 ramekins
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease 4 ramekins with butter and dust with flour.
2. In a large saucepan, melt 4 tbsp of unsalted butter over medium heat. Add 4 tbsp of all-purpose flour and whisk until smooth.
3. Gradually add 1 1/2 cups of whole milk, whisking constantly until the mixture is smooth and thickened.
4. Add 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/4 tsp of cayenne pepper. Stir to combine.
5. Remove the saucepan from heat and whisk in 4 egg yolks, one at a time.
6. Stir in 1 cup of grated cheddar cheese and 1/4 cup of grated parmesan cheese until melted and smooth.
7. Fold in the chopped Craster kippers.
8. In a separate bowl, beat 4 egg whites with an electric mixer until stiff peaks form.
9. Gently fold the egg whites into the cheese mixture until just combined.
10. Pour the mixture into the prepared ramekins, filling them 3/4 of the way full.
11. Bake for 20-25 minutes or until the soufflés are puffed and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 435
Fat per serving: 32g
Carbohydrates per serving: 10g
Protein per serving: 26g
Substitutions for ingredients:
- Smoked haddock or salmon can be substituted for Craster kippers.
- Gruyere or Swiss cheese can be substituted for cheddar cheese.
- Pecorino Romano or Asiago cheese can be substituted for parmesan cheese.
Variations:
- Add chopped fresh herbs such as chives or parsley to the cheese mixture.
- Substitute the kippers with cooked bacon or ham.
- Add a tablespoon of Dijon mustard to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for the best rise in the soufflés.
- Do not overmix the egg whites into the cheese mixture to prevent deflating the soufflés.
- Serve immediately after baking as soufflés will deflate quickly.
Storage instructions:
Leftover soufflés can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soufflés in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the soufflés on individual plates with a side salad or roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs such as chives or parsley.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir.
Suggested side dishes:
Serve with a side salad or roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the soufflés do not rise properly, make sure the egg whites are beaten until stiff peaks form and that they are gently folded into the cheese mixture.
- If the soufflés collapse after baking, make sure to serve immediately and do not overmix the egg whites into the cheese mixture.
Food safety advice:
Make sure to cook the kippers thoroughly before adding them to the cheese mixture.
Food history:
Craster kippers are a type of smoked herring that originated in the village of Craster in Northumberland, England. They have been smoked using traditional methods for over 150 years.
Flavor profiles:
The soufflé has a rich and savory flavor from the smoked kippers and cheese, with a slight kick of cayenne pepper.
Serving suggestions:
Serve the soufflés as a main course for brunch or dinner.
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