It is with a profound excitement that I reveal this week’s Kitchen Inspiration,which features none other than the Ivy, a restaurant thatreally needs no introduction.
Tracing its roots back to 1917, the long-standing institution in the heart of London’s theatre land recently underwentan extensive refurbishment, moving effortlessly into present times while retaining itssignature look – patrons would no doubt be pleased to see the harlequin stained glass windows, still intact!
Ivy classics still feature prominently on the menu of course, alongside innovative and cosmopolitan new additions. Expect to find an Asian selection,more “sea and shells”, and even a broader focus on salads and vegetables.
Here, the Ivy sharetheir incredibly tantalising recipes for a twice baked Montgomery cheddar soufflé and a skinless, fragrant chicken salad with a lime & chilli dressing… Bon Appetit!
Twice Baked Montgomery Cheddar Soufflé
Serves six
- 30g unsalted butter
- 30g plain flour
- 150ml milk
- 125g Montgomery Cheddar, grated
- 1 tsp English mustard
- 8 medium free range egg whites
- 1 tsp cream of tartar (or baking powder)
- Salt and freshly ground black pepper
For lining the dish
- 50g unsalted butter, softened
- 50g Parmesan finely grated
Brush the soufflé dishes / ramekins with butter and line with Parmesan.
Keep to one side. You need to make a roux. Heat the milk in a saucepan until warm (but not boiling). In a separate saucepan (heavy-bottomed), melt the butter over a low heat, gently stir in the flour, gradually adding the warm milk and stirring well, until you have a thick consistency. Add the cheese and mustard and check for seasoning. Take the saucepan off the heat. Whilst that is still warm, whisk the egg whites together in a separate bowl, adding the cream of tartar and a little salt until soft peaks form.
Beat a third of the egg whites into the cheese mixture and then fold in another third before folding in the rest. Spoon the mixture into the dishes, smoothing the top using a palette knife until it is flush with the top of the ramekin. Make a slight indention with your thumb around the edges. This will allow the soufflés to rise.
Pre heat the oven to 110°C / gas mark ¼. Bake the soufflés in a bain-marie for 18 minutes. Allow to cool, then remove carefully from the ramekins and turn upside down onto a baking tray.
Turn the oven up to 180°C/ gas mark 4 and bake again for 8 minutes.
Skinless Fragrant Chicken Salad with Lime & Chilli Dressing
Serves two
- 2 skinless free range, organic chicken breasts
- 1 ltr chicken stock (a good quality stock cube will do, but do use all the trimmings from the vegetables & herbs including ½ a stick of lemon grass)
- 3spring onions, thinly sliced at an angle (save one for garnish)
- ½ small bunch of flat leaf parsley, chopped
- ½ small bunch of coriander, chopped (keep a little aside unchopped for garnish)
- ½ small bunch of mint, finely chopped
- 1 large carrot, Julienned
- 30g bean sprouts
- 20g white radish or mooli, Julienned
For the lime and chilli dressing
- Juice of 2 limes
- 2 tbsp Manuka honey
- 1 medium sized red chilli, finely chopped
- 1 medium sized green chilli, finely chopped
- A small pinch of dried chilli flakes
- 4 lime leaves, deveined
- ½ a stick of lemon grass
- 1 garlic clove, peeled and crushed
- 2cm ginger, peeled and finely chopped
- 1 tsp coriander powder
- 150ml coconut yoghurt (a little more if you want a thinner consistency)
- 2 tbsp fish sauce
To make the dressing, place chilli, lime leaves, garlic, lemon grass and ginger into a pestle & mortar and pound until juices start to flow (you could use an electric grinder if absolutely necessary). Once pounded and the juices have come out, squeeze and sieve the mixture and retain the liquid for the dressing. Discard everything else. Add the honey and lime juice to the liquid and stir well. Mix in the coconut yoghurt. Taste-wise, you’re looking for a fragrant, sweet and sour flavour and consistency-wise, this should resemble a thick vinaigrette.
To poach the chicken, put the stock with the trimmings and other half of the lemon grass into a large saucepan. Bring to the boil. Add the skinless chicken breasts and simmer gently until tender (approximately 20 minutes). Drain and keep to one side. Once cool, shred into small pieces and put into a salad bowl. Add the herbs, carrot, white radish and bean sprouts. Gently mix these together, add the dressing and mix again.
Garnish with spring onion and coriander leaves.
In order to get the most out of the flavours, it is imperative that the dressing is prepared at room temperature.
For moredecadent recipes from the Ivy and other fantastic establishments that are part of Caprice Holdings, you can head over to their website –here.
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London Diaries: Breakfast at Ivy Cafe Marylebone Copyright The Foodies Diaries® 2020. All rights reserved.
FAQs
Cheese soufflés with apple, walnut and pomegranate salad
The soufflés are firstly steamed – you can then refrigerate them and bake them in the oven just before sitting down with guests. The apple, walnut and pomegranate salad is a wonderful side in this cheese soufflé recipe, but would be beautiful on its own too.
What is the secret of the soufflé? ›
There's only one serious secret to the perfect soufflé and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person.
Is soufflé a baked good? ›
A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert.
When making a soufflé What is the yolk of an egg used for? ›
Into that base, a few key ingredients are added. Egg yolks get whisked in for even more richness, and coagulation—as the eggs cook, they set, just like when you fry or scramble them, allowing the soufflé to hold onto its loft for at least some time before deflating.
What else can you use a soufflé dish for? ›
They are small, individual sized dishes that you can use for souffles, brownies, casseroles, or a myriad of other bake goodies. These dishes are also great when used as ramekins and even for dipping bowls that contain sauces, salsas, cheeses, and so much more.
What goes well with a soufflé? ›
There's nothing better with the light, airy texture and rich flavor of a cheese soufflé than the crunch and acidity of a salad. Keep it simple with romaine hearts (grilled if it's the season; you can do it while the soufflé is in the oven), or mixed baby greens—especially something peppery like arugula.
What makes a good soufflé? ›
According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.
What is the trick to a soufflé? ›
Heat matters. Make sure the oven is preheated; that initial hot blast expands the air trapped inside the bubbly foam of batter, which makes it rise. Having the soufflé base hot or warm when you fold in the egg whites helps the temperature rise quickly, too.
What happens if you open the oven while baking a soufflé? ›
Avoid opening the oven door while the soufflé is baking, as this can cause it to collapse or crack. To check for doneness, wait until at least the 15 minute mark, and if opening the oven, don't leave it open for too long. Serve immediately!
Is soufflé eaten hot or cold? ›
Souffles can be either hot or cold, with hot souffles that are hearty enough to serve as the main dish. Others make savory accompaniments to an entrée. Souffles can also be cold and served as dessert. Hot souffles are usually made from cheese, fish, vegetables, fruit, chocolate and other flavorings.
Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days.
Why is soufflé so hard to make? ›
If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.
What can you use instead of a soufflé dish? ›
You don't necessarily need to buy an actual soufflé dish in order to make a soufflé. You can use any baking dish with tall, straight sides and no corners — use a round dish over a square or rectangular one. The interior walls should also be completely smooth — nothing to stop the batter from climbing nice and high!
What is a good egg substitute for a soufflé? ›
As an egg substitute, you can whip up aquafaba for whipped cream, meringue and souffles, or you can use it as a binding agent in baked goods. To replace one egg, you'll need about two to three tablespoons of aquafaba.
How should soufflé be served? ›
The clip, called "How to Eat a Soufflé," walks followers through just that. As Stewart explains, it all comes down to making a circle in the center, pouring the crème anglaise inside, and topping it with a dollop of whipped cream. And if this looks familiar, it's because it's a favorite trick of Stewart's.
How to serve a soufflé in fine dining? ›
Or you can apply the commonly used method of simply taking a large serving spoon and serving portions with a turn of the wrist, as if you were scooping ice cream. Whichever approach you decide to use, make sure you reach the bottom of the souffle dish so some crust and some soft interior make it onto the spoon.
What dish is a soufflé served in? ›
A ramekin with straight sides will help the soufflé rise but you can bake them in almost anything that can go in the oven. I sometimes like to bake them in a frying pan or baking dish and serve sharing style directly on the table.
Can you eat cheese soufflé next day? ›
You can make souffles ahead of time in two ways. Bake them once as below and then freeze, defrost thoroughly and rebake. The mixture is also forgiving enough to be stored in a fridge for up to two days before baking again when you are ready to serve.
