Leek soufflé with wild mushroom and chilli couscous

Method

Pre heat oven to 180°c. Heat oil in a pot add the sliced leeks cook till tender.

Add milk to leeks cook for 5 minutes. Strain milk and leave leeks to one side.

Melt 2/3 of butter slowly add flour off heat and stir in pour in the milk in stirring continually until the mixture has thickened.

Melt rest of butter with pastry brush butter upwards around mould.

Leave in fridge and brush upwards again. Leave set again.

Whisk egg white to soft peaks.

Mix egg yolks cheese and leeks to milk sauce.

Fold milk into egg whites.

Carefully ladle into moulds, carefully not to overfill.

Quickly place in oven do not bang the door and do not open for 15 to 20 minutes.

Heat pan with olive oil. Add sliced mushrooms to pan. Stir to stop burning.

Put the couscous and chopped chilli into a bowl and then pour over just enough boiling water to cover.

Cover with cling film and leave until the water has been absorbed and the grains are just tender. This should only take 5 minutes.

With the soufflé you’ll know when there cooked because they have nicely raised and golden brown in colour.

 

To serve

When serving, have the couscous and mushrooms on the plate ready to go.

After the soufflé’s come out they must go on the plate as fast as possible so the soufflé does not collapse.