Hugh McGivern has been a chef for 30 years working all over the world. From Michelin restaurants in London to the personal chef to Dwayne “The Rock” Johnson and His Majesty King Abdullah II of Jordan where he also cooked for Barack Obama and most of the European Royal Families.
Hugh is passionate about and heavily involved in nutrition and for the last six years he has been developing recipes for people with dementia, with the backing of three English Universities. His love of food stretches to the 4 corners of this earth and the specialities associated with each of them.
This recipe features Irish Black Butter, a product that Hugh has recently discovered and is busy testing with many his favourite dishes. So, we are delighted to feature Hugh’s Cream Cheese, Smoked Bacon & Irish Black Butter Soufflé Recipe.
This is a simple recipe with great taste. Nothing goes better with Cheese & Smoked Bacon better than the added flavour of Apple
Cream Cheese, Smoked Bacon & Irish Black Butter Soufflé
Ingredients for 4 servings.
- 50g unsalted butter with an extra knob to grease ramekins.
- 25g breadcrumbs
- 55g plain flour
- 300ml semi skimmed milk
- 4 medium eggs separated
- 100g Creamed Cheese
- 1tsp Irish Black Butter
- 4 Rashers of dry cured streaky bacon.
- Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter 4 x 10cm ramekins generously, lime the sides of each ramekin with a rasher of the bacon and sprinkle a little of the breadcrumbs into the base of each.
- In a pan, melt the butter over a medium heat; stir in the flour.
- Cook, stirring, for 1 min.
- Take off the heat and gradually stir in the milk with the cream cheese and Irish Black Butter mixing it in thoroughly before adding more of the milk.
- Return to the heat and stir continuously until very thick (around 10 mins).
- Transfer to a bowl and allow to cool. Separate the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce and season.
- Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently fold in the whipped whites into the white sauce.
- Brush each ramekin with melted butter, add a little breadcrumb to coat the sides then line each ramekin with a rasher of the smoked streaky bacon.
- Spoon the mixture into each ramekin then run the edge of your thumb around the edge to create a clean edge, this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 8-10 mins until the top is golden and risen and has a slight wobble. Serve immediately.
Irish Black Butter is produced in 225g jars and 675g packs for food service.