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Ham and Broccoli Souffle

175 g Broccoli; (6oz)
40 g Butter; (1 1/2oz)
40 g Plain flour; (1 1/2oz)
300 ml Milk; ( 1/2 pint)
1 tb Lemon juice
1 ts Dijon mustard
Salt and freshly ground black pepper
4 md Size eggs; seperated
75 g Cooked sliced ham; diced (3oz)


Break the broccoli into florets and simmer gently for 4-5 minutes. Drain and chop into small pieces.

Grease a 1 3/4 litre (3 pint) souffle dish with 15g ( 1/2oz) butter.

Melt the remaining butter and stir in the flour. Cook for 1 minute then gradually stir in the milk and cook for 2-3 minutes until thick and smooth.

Add the lemon juice, mustard and seasoning to taste.

Remove from the heat and beat in the egg yolks, ham and broccoli.

Whisk the egg whites until stiff and fold into the broccoli mixture.

Spoon into the souffle dish and place in the centre of a preheated oven 180 degrees C/ 350 degrees F/Gas Mark 4 for 35-40 minutes, until well risen and golden. Serve immediately.


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