Tuna and Cheese Souffles
|Butter||2 Ounce (Plus Extra For Greasing)|
|Parmesan cheese||2 Tablespoon, grated|
|Plain flour||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Milk||3 1⁄2 Fluid Ounce|
|Mature cheddar cheese||2 Ounce|
|Canned tuna in brine||4 Ounce, drained (1 Can)|
|Baking potatoes||16 Ounce (2 In Number, 8 Ounce Each)|
|Watercress||3⁄4 Bunch (75 gm) (Small Bunch)|
|Black pepper||To Taste|
1. Pre-heat the oven to 220 degrees centigrade. Grease four ramekin dishes with butter and sprinkle some of the Parmesan cheese into each one, tilting until evenly coated.
2. In a small saucepan, melt ½ ounce butter and stir in the flour and mustard. Season with salt and pepper, add a little paprika and cook for 1 minute, stirring.
3. Remove from the heat and gradually stir in the milk until smooth. Slowly bring to the boil and cook, stirring, until thickened. Leave to cool.
4. Grate the Cheddar cheese. Separate the eggs and whisk the egg whites until they stand in soft peaks. Stir half the cheese into the sauce then stir in the egg yolks, one at a time. Add the tuna and mix well. Mix one large spoonful of the egg whites into the sauce to lighten it, then fold in the rest until just combined.
5. Into the prepared dishes, pour the souffle mixture and sprinkle with the remaining Cheddar cheese. Arrange on a baking tray and run a knife around the top edge of each dish. Bake for about 10-12 minutes until well risen and golden.
6. Peel the potatoes and cut each into 8 wedges. Put in a saucepan of cold salted water, cover, bring to the boil and cook for 5-6 minutes until just tender.
7. Pre-heat the grill and cover the grill pan with a piece of kitchen foil.
8. In a pan, melt the remaining butter and add a little more paprika. Drain the potatoes and refresh under cold running water. Add to the melted butter and toss to coat. Arrange on the grill rack, season and grill for 2-3 minutes on each side until golden.
9. In the middle of warmed serving plates, place the souffles and arrange the potato wedges around the edge with some watercress. Serve at once.