Oct/Nov 2015 Aug/Sept 2015 - Page 22

ciao! cooks Neil Higginson Tapastry RECIPE INSPIRATION Chef Neil Higginson amps up this root vegetable with unexpected textures and flavours. Inspired by its accessibility and versatility, Higginson uses the light, mealy consistency of this high-starch to make comforting creations. A mash-up of ingredients like basil and four varieties of mushrooms punctuates airy souffle and tender layers of potato tart. Potato Soufflé This twice-baked soufflé is airy and pillowy soft INGREDIENTS: 4 Tbsp unsalted butter 4 Tbsp flour 4 large red potatoes, peeled and halved crosswise 1 cup milk 1/2 cup sour cream 6 large eggs, separated 4 oz goat cheese 3 Tbsp fresh chopped basil salt and black pepper to taste METHOD: 1. In a large pot, cook potatoes until soft. Melt butter over medium high heat, add flour and stir well for 1 minute. Add milk, sour cream, basil, goat cheese and stir until thickened. Remove from heat and let cool to room temperature. 2. Mash the potatoes and add them to the other mixture. Add egg yolks. In a stand mixer, whip egg whites until stiff. Fold whites into first mixture. Season with salt and pepper. 3. Transfer into greased ramekins and bake in a water bath in preheated oven at 350°F for 1 hour. 4. Let cool to room temperature and remove from ramekins. Reheat in a large baking dish with a little heavy cream, water or chicken stock until heated through. Yield 6 servings 20 ciao! / aug/sep / two thousand fifteen