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.

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Twice baked Gruyere Souffle - serves 4
Ingredients

- 210ml milk
- 1 pinch of nutmeg
- 1/2 onion
- 40g unsalted butter
- 40g of plain flour
- 1 [](https://www.greatbritishchefs.....com/collections/must 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 cream over the top and a sprinkle of cheese, and bake at 190c for 10-12 minutes or until golden brown (GBD as Sammy would say).
11. Serve with some dressed leaves and toasted walnuts.

Beef tartare, smoked mussel aioli, potato crisps - serves 4

Ingredients
For the tartare

- 400g hanger steak - best quality you can afford
- 50g capers, roughly chopped
- 50g cornichons, roughly chopped
- 1 shallot, finely diced
- Olive oil
- Lemon juice

For the aioli

- 100g smoked mussels - you can buy pre-smoked or cold smoke steamed mussels yourself
- 1 tbsp Dijon mustard
- 3 egg yolks
- 3 tbsp lemon juice
- 300ml vegetable oil
- Salt and lemon juice to taste

For the potato crisps
- 2-3 Agria potatoes, or similar
- Vegetable oil for frying

Method

1. For the tartare, dice the hanger steak into 5mm dice and put aside. This can be done ahead of time.
2. Combine the capers, cornichons and shallots and leave aside until ready to serve.
3. For the aioli, place the mussels in a food processor and blend to a smooth consistency.
4. Add the egg yolks, Dijon mustard and lemon juice and blend again until smooth.
5. Slowly drizzle in the vegetable oil to emulsify, adding a small amount of ice-cold water if the mix becomes too thick.
6. Taste the aioli and season with salt and lemon juice to your preference, the mussels can be salty so taste before seasoning.
7. Store in a squeezy bottle or piping bag until ready to serve.
8. For the crisps, slice as thinly as you can on a mandolin (one of Andy’s 5 kitchen essentials) then fry in oil at 180C until GBD (golden brown and delicious).
9. Remove from the oil and place on paper towels and season generously with flaky salt.
10. To serve, combine the beef and cornichon mix in a bowl, season with olive oil, lemon juice and salt to taste and mix well. Spread on a plate and garnish with the smoked mussel aioli and place the crisps on the side.