🌟 [ 42 ]   2 delicious recipes and an evening of fun with Sammy Sweetheart! [ @Andy Cooks ]

Two delicious recipes and an evening of fun for you this week! Gruyère Soufflé and Raw Beef with Smoked Mussel Aioli. I hope you all enjoy this special video full of friendly banter and hard work because I’m back in the kitchen with one of my best mates and favourite chefs, Sammy Sweetheart, and we are cooking for a booked out evening of 60 guests to celebrate the one year anniversary of his restaurant Franks Oyster Bar and Eatery in Blenheim, New Zealand. FOLLOW ME: Instagram: [ 🔗 Click ‼️ ] TikTok: [ 🔗 Click ‼️ ] Facebook: [ 🔗 Click ‼️ ] Snapchat: @andy.cooks Website with all my recipes: It’s coming! Twice baked Gruyere Souffle - serves 4 Ingredients - 210ml milk - 1 pinch of nutmeg - 1/2 onion - 40g unsalted butter - 40g of plain flour - 1 []([ 🔗 Click ‼️ ] Dijon mustard - 3 eggs - 130g of Gruyere, grated - 215ml of double cream - Salt - Pepper - Oil to grease the ramekins Method 1. Start by placing the milk, onion and nutmeg over low heat and infuse the milk with the onion for 30 minutes. 2. In a separate pot, add the butter and melt over medium heat. Once melted, add the flour and whisk. Cook this roux for 4-5 minutes. 3. Strain the milk to remove all the onions. Then, pour in the milk in three batches and whisk until smooth. Turn off the heat and whisk in the egg yolks and cheese. 4. Check for seasoning and add salt at this point if required. 5. Whisk the egg whites until they form stiff peaks, then carefully fold them through the cheese sauce. 6. Grease your ramekins and fill 3/4 with the mixture. 7. Place them on a tray (with sides) and pour cold water into the bottom of the tray. 8. Bake this at 190c for 20 minutes - they should rise to the top of the ramekins. 9. Remove them from the oven and let them cool before removing from the ramekins. Leave in the fridge until needed. 10. When ready to serve, pour a small amount of .

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🌈 🔎 2deliciousrecipesandaneveningoffunwithSammySweetheart 🌈