•3 Tbsp Flour
•2 1/2 Tbsp butter
•350ml full cream milk
•4 large egg, separated
•100g grated parmasean cheese
•100g grated cheddar cheese
Preheat the oven to 180°C. Grease four small ramekins with butter.
In a saucepan, heat the milk
In a separate pan, melt the butter, then add the flour to make a roux. Cook for 1 minute.
Remove from the heat then add milk to the flour-butter mixture, whisking continuously.
Return the mixture to the heat and whisk until thick, about 2 minutes
Remove from the heat and stir in the cheese, nutmeg and paprika
In a separate bowl, whisk the egg whites until stiff peaks form.
Stir the egg yolks into the cheese sauce, then gently fold in the egg whites.
Spoon the mixture into the greased ramekins. Bake for 20 minutes.
- Do not open the oven door before it’s cooked, letting cold air in can make it deflate
- Use eggs at room temperature for fluffier egg whites
- Use bottom rack of the oven so it can cook from the bottom and rise better.
•2 large lamb shanks
•2 shallots ( yellow onion also works)
•1 can whole tomatoes
•2 cups chicken stock
•1 cup red wine
•5 garlic cloves crushed
•Handful of thyme sprigs
•350g vine tomatoes
•200g Baby carrots
Preheat oven to 180°C
In a large pan drizzle some olive oil and add the garlic, shallots, thyme and lamb shanks. Seal the meat on each side until browned
Once browned deglaze the pan with red wine. Set aside.
Add the Lamb Shanks and all the pan contents into an oven proof dish. Add canned tomatoes and stock, cover with foil and put in oven for 2 hours.
After 2 hours remove the lamb shanks from oven, add carrots, leeks, tomatoes, season with salt and pepper and return to the oven for a further 30-40 minutes. When vegetables and shanks are soft and tender remove.
Serve and enjoy with mash potato, polenta or risotto
•Seal the meat to build flavour
•Slow cook until it falls off the bone