I made this on an Instagram cook live with the london born Greek Cypriot chef and author Maria Elia. We used Dodoni products, she haloumi and I the Dodoni feta I love. Visit their website for more recipes using this versatile ingredient!
You may substitute the hard goat cheese with grated parmesan or another hard cheese of your liking.
Ingredients (serves 4)
For the souffles
- 30g butter and extra for greasing
- 2 tbsp flour (20g)
- 150ml milk
- 2 eggs
- 100g feta
- 25g hard goat cheese, grate
- 1 tsp dried oregano
- A pinch of nutmeg
- 2 tbsp fine dried breadcrumbs (frygania)
- 1 tbsp grated parmesan
For the dressing
- 50ml grapefruit juice
- 50ml orange juice
- 2 tbsp lemon juice
- ½ tsp honey
- 3-4 tbsp extra virgin olive oil
To serve:
- Slices of orange and grapefruit
- 30g pistachio nuts
- A fee peppery salad leaves (rocket, mustard leaves, chicory, nasturtium leaves, etc)
Method
Start by making a roux for the soufflés. Melt the butter in a saucepan and mix with the flour. Cook stirring all the time at a low to medium heat and add gradually the milk whisking all the time. When the mix thickens, remove from the heat and beat in the egg yolks, whisking quickly to incorporate fully.
Crumble the feta into the milk and egg mixture and add the grated hard cheese, oregano and nutmeg. Season with sea salt and freshly ground black pepper, taking into account the saltiness of the feta.
Whisk the egg whites till they form soft peaks and add 1/3 of it to the cheese mixture, whisking it in so as to loosen the roux and then fold the rest gently so as not to knock the air out of it.
Preheat the oven to 200 0C.
Place the pistachios on a tin and bake for 5-6 minutes until golden. Remove and leave to go cool.
Grease four individual ramekins. Mix the breadcrumbs with the parmesan and use to dust the ramekins. Spoon the feta mixture into the ramekins and place in a steamer over medium to high heat. Cook for 12 minutes. Remove from the steamer and leave to cool. Take the souffles out of the ramekins and place upside down on a lined baking tin. Bake the souffles for about 8 minutes.
To make the dressing, put the juice from the citrus in a small jug, season with salt and pepper and add the honey. Whisk and while doing so, add the olive oil in a thin drizzle in order to emulsify. Add some Greek basil leaves at the end just before serving.
Serve the hot soufflés with the salad, scattered citrus slices and pistachios and citrus and honey dressing.