This week’s blog post is courtesy of our Twitter feed, when Paul and Milos sent us their Haloumi Soufflé pic, we just had to have the whole story!
For our Evening with Patrick White dinner on 26 May the second course was Haloumi Soufflé. “Chefs” Paul (Soufflé Base Boy) and Milos (Egg White Whippier) are inner Melbourne friends and home cooks. To set the scene for this august occasion, Milos organised a fabulous table setting replete with a giant picture of Paddy, and some “Novel” place settings.
The Vivisector was the first Patrick White novel for both of us. Paul is obsessed and remains mad for all things Patrick White in 2012. Missed out on the exhibition (there’s still time – ed.) but Whippier Milos went to the National Library of Australia and scoured the recipe box for dishes, as well as to pick up bit and pieces for the festivities (the “Glasses” bookmark makes wonderful napkin rings!). The soufflé was a must include but Patrick’s handwriting makes for difficult reading!
The first course (Iced Carrot and Orange soup) was served and devoured, and then it was time for the soufflé. The recipe is easy to reproduce, if not for the difficult scrawl of Paddy’s handwriting.
4 oz butter
4 oz grated cheese
2 tabs chopped mint -use more mint than prescribed (but very finely cut).
¼ pint milk
2 oz SR flour
½ tspn baking powder
Beat 4 oz butter with yolks of four eggs. (Make sure both eggs and butter are at room temperature before you attempt this!)
Add 4 oz grated haloumi and 2 tabs mint. Add 2 oz SR flour and baking powder, alternating with scant quarter pint of milk. Fold in well.
Beat in egg whites. Pour into a buttered soufflé dish of 2 pts capacity – and bake at 350° F for about half an hour. Near disaster when we realise temperature setting on oven is not quite right (Paul has temporary Theodora-esque breakdown), luckily the fan force brings it up fast and soufflé rises! The temperature in the recipe is in 350 Fahrenheit (about 180 Celsius for 30 minutes as a large single soufflé), but as we did them separately in medium sized ramekins (for dinner party convenience) the temperature used was 200 degrees Celsius for 12-13 minutes (roughly half the time). Oven must be at temperature before you put the soufflé in.
Serve plain or with tomato sauce. Enough for 4. With eight at the table, we doubled everything but used individual ramekins for serving (the only diversion from the recipe). Served on white plate on white napkin. Slightly gooey in middle and rich as Elizabeth Hunter!
What’s the verdict?
A COMPLETE SUCCESS!
Saddle of Lamb with Zeilook and Substantial Cranky Salad!
A big thank you to the National Library and the Exhibitions Team for giving us the means to carry off this fun dinner! Happy 100th Birthday Patrick!