Monsoon recipe: Baked prawn souffle

With the monsoon setting in, try out some of these cool seasonal recipes at home
Double -Baked Prawn Souffle With Beetroot, Red Onion, Corn and Coriander Salsa

Ingredients:
Butter - soft for greasing
100g butter
100g flour
300ml warm milk
200g prawn meat - chopped
4 egg yolks
Salt and pepper
2 lemons zest and juice
5 egg whites
Breadcrumbs
1 grilled or tempura prawn per person for garnish (optional)

Method of preparation:
- Butter 8 ramekins. Freeze and repeat 2 to 3 times.
- Over low heat melt the butter in a saucepan and add the prawn meat. Slowly add flour to form a roux.
- Warm the milk and add to roux to make thick sauce (Bechamel)
- When cooked through, move to a round-bottomed bowl and add the egg yolks one-at-a-time. Check the seasoning and add zest and a little juice until you are happy with the sharpness of the lemon. Add salt to taste.
- Whisk egg whites to soft peaks and fold into prawn mixture.
- Before you put the mixture into the ramekins, coat with bread crumbs to ensure even rising
- When ramekins are full make sure that you tap the ramekin on a counter to get rid of any air bubbles
- Cook for 5 minutes at 180oC until risen - 12-15 minutes

Sweet Corn Ceviche
Ingredients:
2 Corn Cobs
Zest and Juice of one Lime
1 Tbsp. Extra Virgin Olive Oil
1 Green Onion, finely chopped
1 Serrano Chile, seeded and minced
1/4 Cup Chopped Coriander
1/4 tsp. Sea Salt

Method of preparation:
- Shuck the corn and use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.
- Add the zest and juice of the lime, good olive oil, green onion, serrano and stir to coat.
- Add the cilantro and sea salt and give it another stir. Let it sit for at least 30 minutes before eating for the flavors to blend.
- Add salt for taste. Keep in a covered container in the fridge; it gets slightly spicier with age.

Fresh Corn and Avocado Salad
Ingredients:
6 corns
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Method of preparation:
- In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
- Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
- Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Leek Roulade with Ricotta Corn Filling
Ingredients:
30gms butter
1 medium leek, sliced
1 clove garlic, crushed
60g butter, extra
1/3 cup white plain flour
1 cup milk
4 eggs, separated
2 tablespoons grated parmesan cheese

For Ricotta corn filling:
100g ricotta cheese
260g corn kernels, drained
1/3 cup chopped fresh chives
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Method of preparation:
- For Ricotta Corn Filling, Beat cheese in small bowl with electric mixer until smooth, stir in corn and chives.
- Grease 25cm x 30cm Swiss roll pan, line base with paper, grease paper. Melt butter in medium saucepan, add leek and garlic, stir over medium heat for about 5 minutes or until leek is soft.
- Melt extra butter in medium saucepan, stir in flour, stir over medium heat for 1 minute Remove from heat, gradually stir in milk, stir over high heat until mixture boils and thickens. Stir in egg yolks and leek mixture, transfer mixture to large bowl.

- Beat egg whites in medium bowl with electric mixer until soft peaks form, fold lightly into leek mixture. Spread mixture into prepared pan. Bake in hot oven about 12 minutes or until puffed and golden brown. Sprinkle clean tea-towel evenly with parmesan cheese. -Turn roulade onto tea-towel, carefully remove lining paper, and spread roulade evenly with filling. Holding tea-towel with both hands, gently lift and roll roulade from a wide side. Serve warm.