Bacon, Tomato and Cheese Souffle
source: unknown
Serves 6
2 tablespoons fresh Parmesan cheese, grated
3oz/85g butter
6 rashers of smoked back bacon, trimmed of most of its fat and diced quite finely
1 large clove of garlic, skinned and very finely chopped (optional)
3oz/85g self-raising flour
1 1/4 pints/710ml milk
8oz/225g Lancashire cheese or Cheddar, crumbled
salt and freshly ground black pepper
a grating of nutmeg
8 large eggs, separated
tomatoes, each skinned, cut in half and seeds removed, then cut in neat strips or chopped
Butter two same-sized soufflé dishes or similar ovenproof dishes, and dust them out with grated Parmesan cheese. Melt the butter in a saucepan and add the diced bacon and the finely chopped garlic. Cook, stirring, for several minutes till the bacon is cooked through. Stir in the flour, then gradually add the milk, stirring continuously till the sauce boils.
Take the pan off the heat and stir in the crumbled cheese, the salt, pepper and nutmeg. Beat in the yolks, one by one. Whisk the whites till they are very stiff and, with a large metal spoon, fold them and the chopped tomatoes quickly and thoroughly through the sauce.
Divide the soufflé mixture between the two prepared dishes and either cover them with clingfilm and bake later, or bake them straight away, in a hot oven, 425F/220C/Gas Mark 7, for 30 to 35 minutes. Serve immediately.
