George Calombaris – Fetta Souffle with Byzantine Grape Dressing
- 500ml full cream milk
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 1/2 garlic clove
- 2 onions, roughly chopped
- 100g butter, unsalted
- 50g plain flour
- 300g Dodoni fetta
- 20g corn flour
- 20g water
- Whites of 3 eggs
- 50g breadcrumbs
- 150g seedless black grapes, halved
- 2 shallots, peeled and finely diced
- 30g tomato ketchup
- 40g sherry vinegar
- 80ml extra virgin olive oil
- Pre heat oven to 180 degrees C.
- In a small saucepan, infuse the milk, with the herbs, onion and garlic on a moderate heat.
- In another saucepan make a roux by melting 50g butter, then adding the plain flour, stirring continuously until it starts to thicken.
- Once the milk has infused with the herbs for about 15 minutes, strain it into another pan on a low heat. Add the roux to the infused milk whisking continuously until it thickens and coats the back of a spoon. Add fetta and continue to whisk until smooth.
- In a small bowl, combine corn flour with the water to make a slurry. Add slurry to the béchamel and stir until it reaches a sauce like consistency. Allow to cool.
- To make the dressing, combine grapes, shallots, ketchup, sherry vinegar and olive oil in a small mixing bowl. Refrigerate until required.
- Brush each soufflé mould with softened butter, and then dust the inside with breadcrumbs.
- Whisk egg whites to firm peaks, and then gently fold in the feta mixture until combined.
- Add soufflé mix to each mould, remembering to clean the tip of the rim with your thumb, to allow it to rise evenly whilst cooking.
- Bake for approximately 8 minutes. Serve immediately with the grape dressing on the side.