Spinach and Sea Aster Soufflé

Ingredients:

120g onions, sliced
100g butter
300g fresh spinach, wilted and roughly chopped
150g fresh leaves, wilted and roughly chopped
salt and freshly-ground black pepper, to taste
1/2 tsp freshly-grated nutmeg
30g plain flour
300ml milk
3 large eggs, separated
45g Parmesan cheese, grated

Method:

Liberally butter a 1l soufflé dish then set aside.

Melt 45g of the butter in a large saucepan, add the onions and fry gently until just tender (about 6 minutes). Now add the spinach and sea aster leaves and cook for 2 minutes. Take off the heat and season to taste with salt, black pepper and nutmeg.

Melt the remaining butter in another pan. Scatter over the flour and stir into the butter to form a smooth roux. Cook, stirring constantly, for 2 minutes to remove the raw flavour of the flour then whisk in the milk. Gently bring the mixture to a boil, stirring constantly. Season well then pour half this white sauce into the spinach and sea aster mix.

Turn the spinach and sea aster mixture into the base of your soufflé and sit on a baking tray.

Beat the egg yolks and the majority of the remaining cheese into the left-over white sauce. Now add the egg whites to a clean and dry bowl and beat until stiff and glossy. Carefully fold the beaten egg whites into the sauce mix with a steel spoon. Pour this on top of the spinach and sea aster base.

Sprinkle the remaining cheese over the top then transfer to an oven pre-heated to 190°C and bake for about 40 minutes, or until well risen.

Serve immediately.