Leeks with Ham in Goats’ Cheese Soufflé

Name: Leeks with Ham in Goats’ Cheese Soufflé
Ingredients: 4 large eggs, separated; 8 oz/225 g goats’ cheese, crumbled; A grating of nutmeg; Salt and lots of freshly ground black pepper; Salt and lots of freshly ground black pepper; ¾ pint/420 ml milk; 2 oz/56 g self-raising flour; 2 oz/56 g butter; 12 medium leeks, trimmed, well washed, and steamed till just tender; 12 very thin slices of ham

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a substantial dish, and needs no further accompaniment other than, perhaps, a green or a mixed salad, and warm bread or rolls. For anyone who hasn’t had cooked goats’ cheese before, the taste is delicious, and it is particularly complemented by leeks.

Ingredients

12 medium leeks, trimmed, well washed, and steamed till just tender
12 very thin slices of ham

Main course

Method

Butter a large oval or oblong ovenproof dish. Wrap each just-cooked leek in a slice of the wafer-thin ham and arrange these in the buttered dish. Make the soufflé by melting the butter in a saucepan and stirring in the flour. Let it cook for a minute before pouring in the milk gradually, stirring continuously till the sauce boils.

Take the pan off the heat and season with salt, pepper a