1st October 2020
25th August 2020
19th June 2020
16th June 2020
Historically, Parham’s four-acre Walled Garden has provided a wealth of food and cut flowers for the House. This tradition continues today, with freshly cut blooms for the stunning flower arrangements, and fruit and vegetables for the visitors who eat in Parham’s Big Kitchen. Over the season we will be sharing regular recipes from our in-house chef, Neil Rusbridger. You can find these delicious recipes featured on our seasonal menu in the Big Kitchen. We hope you enjoy making these dishes to enjoy for yourself.
Twice baked cauliflower soufflé
A great lunch or supper dish suitable for vegetarians and gluten free. It is easy to prepare and should be done a day in advance
Prep: 15 mins ∙ Cook: 40 mins ∙ Makes: 8 as main or 12 starter ∙ Difficulty: Easy
200g flour (gluten free or normal)
2 pint milk
250g gruyere, finely grated
12 eggs, separated
1 med cauliflower, roughly chopped
1 purple cauliflower, cut into small florets
Cider (or wine) vinegar
2 parsnips, peeled
Salt & Pepper
1. Steam the cauliflower until tender. Puree but leave some texture. Season and set aside to cool.
2. Prepare a baking dish approx. 14” x 10” x 3” by lining the bottom with baking parchment and buttering the sides and sprinkling the sides with some of the grated cheese. Set aside.
3. Make a roux with the butter and flour and add milk. Whisk until smooth, adding egg yolks, grated cheese and stir in the cauliflower puree.
4. Whisk egg whites until stiff and fold 1/3 gently into the cheese and cauliflower mixture. Carefully fold in the remaining meringue until mixed in.
5. Pour into the prepared dish and level the top gently.
6. Cook for about 40 minutes at 180 (gas 4). Test with a knife to check if cooked.
7. Allow to cool and then chill, preferably overnight.
Place the florets of purple cauliflower into a saucepan and cover with the vinegar and add spices. Bring to the boil and simmer for 4-5 minutes, so the florets retain their crispness. Allow to cool and then refrigerate.
An optional garnish is to make some parsnip crisps by cutting thin slices from the whole length of the parsnip, using a peeler. Toss lighly in olive oil and lay in a single layer on a baking tray, lined with parchment. Cook at 180 degrees for about 10 mins, or until light brown. Season and allow to cool, before storing in an airtight container.
Turn out the souffle by running a knife around the edge of the baking dish and placing a board over the top and inverting. Give it a firm shake and it should release out onto the board.
Cut into the desired sized portions and gently lift up each piece and dip the edges into breadcrumbs and place onto a lined baking tray, with the souffle coloured side up.
Put into a pre-heated oven at 180 for 10 minutes to fluff up.
Serve with the cauliflower florets (either warmed or left cold) and decorate with the parsnip crisps.