大象传媒

Ingredients

• 900g Spinach leaves
• 50g Ricotta
• 50g butter, plus a little extra for greasing
• Freshly grated parmesan, for dusting the insides of the ramekins and sprinkling on top of the souffl茅s
• 275ml milk
• 50g plain flour
• 4 large eggs, separated
• Freshly grated nutmeg
• Pinch of cayenne pepper
• Salt and milled black pepper

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For the sauce

• 1 tablespoon anchovy essence or 1 and a half tablespoons of anchovy sauce
• 200ml cr猫me fra卯che
• Good pinch of cayenne pepper
• Squeeze of lemon juice

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Method

Butter the ramekins. Remove any thick tough stalks from the spinach and thoroughly wash.

Press the leaves into a large saucepan, sprinkle with salt, cover and cook over a medium heat for 4-5 minutes (do not add water). Let it collapse into its juices and give it a stir half way through.

Drain the spinach, pressing it firmly to extract all the juice as it needs to be quite dry. Chop it finely.

Pour the milk into a saucepan, then add the flour and butter and bring everything gradually up to a simmer, whisking continuously, until the sauce has thickened and become smooth. Then turn down the heat as low as possible and let the sauce cook gently for 5 minutes, stir occasionally. Remove from the heat and transfer to a large bowl.

Now beat the chopped spinach and the ricotta into the sauce, along with the egg yolks. Season with salt and pepper, a generous amount of nutmeg and the cayenne pepper. Beat the egg whites in a large, clean bowl until they stiffen, then using a large metal spoon, fold one spoonful into the spinach cause to loosen it. Carefully fold the remaining egg whites into the spinach mixture before splitting between your ramekins. Sprinkle the tops with a little parmesan and bake on the baking sheet for 25-30 minutes, or until well risen and lightly browned.

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For the Sauce

Put the cr猫me fra卯che into a small saucepan, bring it up to simmering point and cook gently for 5 minutes, and then stir in the anchovy essence, cayenne and a good squeeze of lemon juice.

The souffl茅s should be served hot and puffy from the oven. At Langan鈥檚 they make a small incision into each souffl茅 and pour in some sauce and then hand the rest around in a jug.

For the tart case

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• 225g plain flour
• Pinch of salt
• 150g cold butter, chopped
• 1 whole egg
• 100g cheddar cheese, grated
• 25ml water

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Sift the flour and salt; rub the flour and butter together to a crumble texture. Add the egg, water and grated cheese and mix briefly to a smooth dough. Wrap in film and refrigerate for 45 minutes before rolling.

Preheat oven to 180掳C. lightly grease 6 ring moulds, individual tartlet cases, or non-stick indented cake/Yorkshire pudding tray.

Lightly flour surface and roll the pastry 5mm thick. Line the tartlet tins with the pastry; allow the pastry to overhang the tin by a good centimetre. Fill each with baking beads (otherwise uncooked rice or dried peas) and blind bake for 15 minutes. Remove and cool.

Trim off excess over hanging pastry with a sharp knife. The tartlet cases will save in a sealed Tupperware for three or four days.

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For the onion filling and topping

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• 4 large Spanish onions, peeled and finely sliced
• 2 tbsp olive oil
• 150g butter
• 2 tsp caster sugar
• 1 tsp salt
• 250g grated mature cheddar

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Preheat the oven to 180掳C. place a large heavy bottomed saucepan over a medium heat on the hob. Add the olive oil and butter, melt the butter. Add the finely sliced onions, salt and sugar and cook slowly for 45 minutes, stirring occasionally with a wooden spoon. The onions should be caramelised, and buttery soft.

Remove from the heat. Divide the onions between the blind baked tartlet cases. Evenly divide the grated cheese between the tartlets, place on a baking sheet and bake in the preheated oven for about 10 minutes until the cheese bubbles and browns. Serve accompanied with fresh tomato sauce on warmed dinner plates.

Note: The onion mixture can be made up to 4 days in advance and stored refrigerated in a sealed container. Either reheat the onion filling slowly in a small saucepan, otherwise microwave it in a bowl covered in cling film for a few minutes until hot.

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For the tomato sauce

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• 3 tbsp olive oil
• 12 tomatoes, blanched in boiling water for 10 seconds and skinned, or 1x400g tin chopped tinned tomatoes.
• 1 small clove garlic
• Freshly ground black pepper, Malden salt

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If using fresh tomatoes, remove the seeds and chop the flesh into 1cm dice. Heat a tablespoon of olive oil with the clove of garlic and add the tomatoes. Cook them until tender and almost reduced to a pulp, allowing the natural waters to reduce. Season and add the remaining olive oil. Once cooked, the tomato sauce will keep refrigerated for up to 6 days. Reheat in a small saucepan before serving.

Ingredients

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• 675g very dark chocolate, 70% or more
• 10 eggs
• 500g caster
• 450g unsalted butter, softened

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Method

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Beat the eggs with a third of the sugar until the mix quadruples in volume (probably 10 minutes or so in a mixer).

Dissolve the rest of the sugar in 250ml water. Add the chocolate & butter to the syrup & stir to combine. Remove from the heat, allow to cool slightly.

Add the warm syrup to the egg mix & beat until combined. Be gentle. Do not over mix or it goes to solid.

Pour into a cake tin & cook in bain-marie of hot water at 160掳C for 30 minutes or until just set.