Today: Freddie Ponder of Table restaurant in Nice Hotel, New Plymouth shares his recipe for Goats cheese soufflé with balsamic caviar.
Freddie is 30 years old and has been working in kitchens for 15 years.
Born in London but Kiwi proud, he has recently joined Tables Restaurant in New Plymouth after working at Salt on the Waterfront for 3 and a half years.
With his twin brother Richard as sous chef and the rest of his kitchen team, Freddie has a great playground to be creative and try some awesome beef and lamb dishes.
While working at Salt, he achieved some awesome goals; winning Best Lamb Dish 2016 at the Silver Fern Farm Awards, and Richard making the finals in 2017.
Click here to view the menu of Table restaurant in Nice Hotel, New Plymouth.
RECIPE: Freddie Ponder's Goats cheese soufflé with balsamic caviar
300g goats cheese
75g bakers flour
1 Table spoon Dijon mustard
6 eggs whites
6 egg yolks
Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Add goats cheese/mustard and seasoning till smooth and tasty then remove from heat and beat egg yolks into the mixture then cool.
While cooling whisk egg whites till meringue and slowly mix into cooled cheesy mixture.
Pre heat over to 180c then Spoon the mix into the soufflé dishes, place dishes into a baking tray poor boiling water into the bottom of the tray and bake for 25 mins till risen
200ml balsamic vinegar
2g agar agar
400ml ice cold oil
Place balsamic vinegar & agar agar into a small pot put on heat and whisk while bringing to boil, boil for 3 mins and remove from heat and poor mixture into bottle or piping bag.
Slowly poor balsamic mixture into cold oil and sit for 5 mins, then pass.
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