Honey Chicken Souffle

Nom nom nom.
There are a couple of processes here but they are simple and the result is good. I essentially made a double batch of Cheese Souffle with Crab and Prosciutto but stuck sausage meat in it. These were helped by the fact that the butcher over the road, does awesome everything - particularly sausages. Hooray! Happy kids!



8 eggs, separated
1 small onion in small dice
2 cloves garlic minced
100 gms butter
6 tbs flour
2 cups milk
4 tbs parmesan
1 tbs blue cheese
3 tbs Tasty or other grated cheese
3 honey chicken sausages


Preheat an oven to 180C. Grease 8 ramekins with a little of the butter. Remove the skins from the sausages and fry the minced met in a frying pan, breaking them up as finely as you can as you go. Beat the egg whites to soft peaks. Make a white sauce by sautéing the onion and garlic with the remaining butter over a medium low heat until translucent. Strain the butter through a fine sieve to remove the onions then return the butter to the pan, discard the onion. Add the flour to the butter and cook, stirring for 4 or 5 minutes. Pour in the milk. Continue cooking until it thickens like thickened cream. Stir the white sauce and cheese together until the cheese melts then mix through the egg yolks and chicken. Semi-carefully stir through half of the egg white. Carefully stir though the remaining egg white then spoon into the ramekins until 3/4 full. Bake for 20 minutes or until golden on top.
Served with a salad.

Warm Potato Salad with Tarragon, Asparagus and Chicken with Soft Egg

Clearly I have some tarragon at the moment. I've not grown it before but plan to now. A mates mum gave me some recently and I have been loving it. This recipe took about 15 minutes, about as long as it took for the potato to come to the boil, cook and then I just combined everything. I was working fairly quickly so maybe give yourself 1/2 an hour. If you don't have tarragon use some sliced basil or maybe some fennel fronds for the aniseed kick. Don't have those either? use something else that you like.

3 medium potatoes in bite size pieces
5 small mushrooms diced

1/3 of a BBQ chicken diced

1 slice bacon diced

2 cloves garlic minced

1 bunch asparagus in small slices

1 tbs sour cream

1 tbs natural yoghurt
1 tbs mayonnaise
2 tsp dijonnaise
2 or 3 tbs roughly chopped tarragon
4 large eggs
1 avocado diced
Salt and pepper
1 lemon
1 tbs extra virgin olive oil
1 chilli sliced

Place the potato pieces in a medium sized saucepan and cover by about 5cm water. Bring to the boil and simmer for 3 or 4 minutes. Increase the temperature to high, boil then add in the eggs and cook for a further 4 1/2 minutes. Remove the eggs to cool, drain the potato and allow to steam out (check they are cooked first).
In the mean time heat the olive oil in a large frying pan to medium high and cook the mushroom, garlic, bacon and chicken over a medium high heat. When soft and fragrant, add in the asparagus and tarragon and toss. When you can smell the asparagus cooking, squeeze in the the juice from half the lemon, toss, check for seasoning, adding salt and pepper if necessary then turn off the heat.
In the mean time, combine the yoghurt, sour cream, mayo, dijonnaise (or some seeded mustard), the juice from half a lemon and some salt and pepper.
Shell the eggs carefully.
In a large bowl combine 3/4 of the chicken mixture, 3/4 of the dressing and all of the avocado. Add in the potato and combine. Check for seasoning and add more of whatever is missing (salt, pepper or lemon). Spoon into a serving dish and top with the remaining chicken mixture. Quarter the eggs and arrange on top, top with the remaining dressing and finish with some chilli slices if desired. Would be nice with some great bread. Kicks bum when cold also.