Hugh McGivern is an accomplished chef with over 30 years’ experience gained through working with food quite literally, all over the world. From Michelin starred restaurants in London to being the personal chef to Dwayne “The Rock” Johnson and His Majesty King Abdullah II of Jordan. Hugh has cooked for Barack Obama and most of the European Royal Families.
Hugh is passionate about and heavily involved in nutrition, for the last 6 years has been developing recipes for people with dementia, with the backing of 3 English Universities. His love of food stretches to the 4 corners of this earth and the specialities associated with each of them.
Working with Hugh we have put together a selection of some of his dishes for you to try and enjoy.
Today’s recipe is – Fouetté & Smoked Bacon Souffle
Ingredients for 4 servings
- 50g unsalted butter with an extra knob to grease ramekins
- 25g breadcrumbs
- 50g plain flour
- 300ml semi skimmed milk
- 4 medium eggs separated
- 100g Jalapeño Fouetté
- 4 Rashers of dry cured streaky bacon.
Method
- Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf.
- Butter 4 x 10cm ramekins generously. Line the sides of each ramekin with a rasher of the bacon and sprinkle a little of the breadcrumbs into the base of each.
- In a pan, melt the butter over a medium heat and stir in the flour. Cook, stirring, for 1 min.
- Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more.
- Return to the heat and stir continuously until very thick (around 10 mins).
- Transfer to a bowl and allow to cool.
- Separate the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce.
- Stir in Fouetté and season.
Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently fold in the whipped whites into the white sauce.
Spoon the mixture into each ramekin. Run the edge of your thumb around the edge to create a clean edge, this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 8-10 mins until the top is golden and risen and has a slight wobble.
Serve immediately.