Now recipes – everyone has a favourite, everyone has experimented to create their own special dish. I’ve been collecting recipes from all corners of the globe for most of my life (also publishing a cookbook before opening my studio!) and I only have one kitchen rule – take pleasure in every dish. It is so important to cook with love!
I would love to take this opportunity to share a quick recipe with you: Roast Red Pepper Soufflé. This great-tasting dish is easy to make yet looks impressive at any dinner party, served either in one large dish or in small ramekins.
Roast Red Pepper Soufflé
50g unsalted butter, plus extra for greasing
40g plain flour
1.5 cup milk
slice of onion or 1/2 shallot
280g red bell peppers, roasted skinned and seeded
1tsp tomato juice
1tsp lemon juice
50g parmesan cheese
2 egg yolks
3 egg whites at room temperature
680g red onions
40g unsalted butter
85g demerara sugar
1.5 tbsp crème de cassis
2.5 tbsp sherry vinegar
2 tsp salt
1. Butter and chill four ramekins. Melt more butter in a heavy-bottomed pan, then gently cook the flour until there is a nutty smell. Set aside.
2. Warm the milk gently with onion or shallot and allow to infuse for 15 minutes off the heat. Chop the roasted bell peppers roughly, then puree in a food processor, adding tomato and lemon juice.
3. Warm the butter and flour mixture then remove from heat and add strained milk, then add pepper pureè stirring constantly. Add a little white pepper to taste if required.
4. Cook over low heat, stirring regularly for about 40 minutes, when the texture should be noticeably lighter.
5. Place to grated Parmesan in a heatproof glass bowl and add the pepper mixture; fold together until the cheese is blended. Cool. Beat the egg yolks and add to the pepper mixture.
6. Beat the egg whites until frothy, then add a pinch of salt and a pinch of cream of tartar. Continue to beat until firm peaks form.
7. Blend the egg white with a whisk into pepper mix, then fold in the remainder with a spatula. Fill up the ramekins smoothing the tops with a palette knife. Loosen the mixture from the sides with the knife.
8. Cook for 25 minutes in a roasting tray filled 2/3 of the way up with boiling water in a pre-heated oven at 190 degrees Celsius. They should be well raised and slightly browned.
9. Serve immediately with a spoonful of onion marmalade!
Peel and finely slice the onions, melt the butter in a heavy-bottomed pan and sweat the onions gently until softened but not coloured. Add the other ingredients and cook uncovered on low heat, stirring occasionally for about 90 minutes until the mixture becomes moist and soft