Soufflet Omlette with Basque Pepper relish
Hi Honey, I'm home!
Graduating University takes up too much time for my liking but I'm really happy to have a Sunday where i finally have time to focus on my cooking and on my challenge! I even went for a run today (mainly to get the blood flowing after an awesome partys-worth of alcohol last night). This got my appetite bubbling but having already guzzled up the traditional hangover breakfast, i decided i wanted something a bit lighter. So i went for a souffle which looks bigger because its fluffed up with air!
After the painful night of whisking egg whites with hot choc whisk and a dinner fork for our cheese souffles (which was about as progressive as running up a downward escalator in Lady Gaga's day shoes) i decided to invest in a human sized balloon whisk. Verdict: Good decision. Disregarding the time i take reading and re-reading the recipe and occasionally stopping to chat about meditation, sex and buff women (we had a guy round for lunch today!), this meal is actually very quick and simple to whip up. If you haven't tried a basque relish before, I'd recommend it. Whilst munching away i was thinking it would be dead good on a hot dog! (Am i spoiling the French-ness of Rachel Khoo's recipe now? Eek!) But it's very simple and delicious and made with relatively cheap ingredients that you probably have sitting in the fridge most of the time. (Perhaps not if you're a student). Green Peppers (i used red...Naughty!), onion, thyme, garlic, pinch of sugar, a chopped up tomato and olive oil. Oh and some chilli powder for a little kick...
...cooked up in a saucepan with a lid until soft and mushy, it has what I'd like to describe as a smokey flavor that works awesomely with a fluffy plain souffle.
I resisted the urge to 'experiment' as i do, and add cheese to the souffle. (Just because that's what students do...add cheese on top of everything we eat. Why do we do that?) To really get the magic out of the relish you should stick to a plain souffle...it's only there for texture really. Fluffy and crunchy...nom nom nom.
