Mrs Kirkham's Lancashire Cheese Omelette Soufflé, forest mushrooms, tomato fondue

By Nigel Haworth

Nigel Haworth is chef patron of two of Lancashire’s most celebrated eating establishments – The Three Fishes and Northcote Manor, both of which feature menus that celebrate the producers and growers of Lancashire.

Creator of the now famous Length of Lancashire cheeseboard (winner of the Best British Cheeseboard at the British Cheese Awards 2006), Nigel has also developed a series of recipes featuring the different varieties of Tasty, Creamy and Crumbly Lancashire Cheese.

Ingredients:

Butter 40g

Flour 50g

Milk 300ml

Egg white 300ml

Mrs Kirkham’s Lancashire Cheese 275g

Salt

Method:

  1. In a heavy bottom pan, melt the butter and add the flour to make a roux. Cook out the flour without colour for 1 – 2 minutes
  2. Add the boiling milk a little at a time and mix until smooth then allow to cook out for a further two minutes
  3. Add the Lancashire cheese, mix in well, remove from the stove and allow to cook slightly
  4. Whisk the egg whites with a pinch of salt to soft peaks, gradually fold in the egg white to the Lancashire cheese mixture, little by little
  5. Place the soufflé mix into individual buttered and floured none stick omelette pans and cook in a water bath for 12 minutes at 180 ? C
  6. Remove from the oven and allow to cool slightly, carefully remove the soufflés from the mould and place on a silicon paper lined tray
  7. Allow to cool completely and refrigerate

Mushroom Duxelles ingredients

Extra Virgin Oil 50ml

Shallots 100g

Sliced wild mushrooms 300g

1 garlic clove pureed

Pinch salt & pepper

Method

  1. In the olive oil sweat off the shallots and mushrooms until a dry consistency, liquidise and season
  2. Keep warm until needed

Tomato relish ingredients

Onion finely sliced ½

Chopped plum tomatoes 500gm

Olive oil 5 dessert spoons

Chopped red chilli 2/3rd

Garlic clove pureed 1

Salt ½ dessertspoon

Sugar ¾ dessertspoon

Tomato puree 1 dessertspoon

Tomato juice 200ml

Lime juiced ½

Tomato ripe diced 4 (skinned and deseeded)

Method

  1. In a heavy bottom pan, sweat the onion until lightly caramelised, add the chilli and garlic and cook for a further 2 minutes
  2. Add the tomato puree and tomato juice and chopped tomatoes and cook until thick. Pass through a sieve
  3. Fold in the diced tomatoes and season with salt, sugar and lime juice allowing the liquid to just coat the tomatoes
  4. Check the seasoning and keep warm

Milk and cheese foam ingredients

Milk 250ml

Butter 10g

Cheese 40g

Method

Warming the milk and butter and add the cheese and blend until a smooth consistency and a light foam appear on the top

To serve

Place the omelette soufflé back into the oven in a buttered mould at 180 ? C for approx 3 minutes

Place the mushroom, and tomato mix on top of the omelette and gently remove the foam from the sauce and spoon over the dish. This can be garnished with a little garden salad and olive oil and serve at once