AN award-winning Portuguese chef is hoping to put his mark on East Lancashire’s culinary map as head chef at a Darwen restaurant.
Paulo Atalainha, who hails from Lisbon, has taken up residence at MJs restaurant in Darwen.
Paulo was taught to cook by his grandmother and moved to London early in his career to further his culinary skills.
He worked as chef-de-partie at the Eccleston Hotel, London, for four years, moved to the Kirby Hotel as second chef, and his last role was working for Lancashire celebrity chef Andrew Nutter at his eponymous restaurant in Edenfield, where his influence helped win two AA rosettes.
To mark National Vegetarian Week Paulo has come up with a veggie recipe exclusively for our readers.
Lancashire cheese, spring onion and egg soufflé with griddled asparagus, new potatoes and sun blushed tomato dressing (Serves six) Cooking time: 30 minutes.
For the soufflé
30g Plain flour
75g Lancashire cheese
3 sprigs of spring onions
1 teaspoon French mustard
3 eggs separated
salt & pepper to taste
For the dressing
30ml olive oil
10mil balsamic vinegar
5 chopped sunblushed tomatoes
1 pinch salt and sugar
1 pinch chives
Melt the butter on a low heat in a thick bottom pan then stir in flour gently until the mixture comes together, and then cook for about three minutes on a low heat.
Bring the milk to the boil and gently stir into the butter and flour mixture and let it cook for three minutes.
Take the pan of the heat and allow cooling slightly, then adding the goat’s cheese and stirring until the cheese dissolves.
Stir one egg yolk at a time into the cheese mixture.
Whisk the egg whites stiffly and then fold into the mixture following with the fine spring onions and salt and pepper.
Pre heat the oven to 180.
Butter the ramekins and pour the mixture in.
Fill a tray with water, which is called a Bain Marie. Place the ramekins into the tray so the water just stands three quarters of the way up the dish. Place in the oven and cook for 30 minutes.
In the meantime put a griddle pan on the gas ring then drizzle olive oil onto the asparagus and pre cooked new potatoes, then char grill them.
For the dressing mix 30 ml of olive oil (extra virgin) or normal with the balsamic vinegar then whisk until it forms like emulsion, add your chopped sun blushed tomatoes, chopped chives, salt and sugar to taste.
Present the cooked soufflé on a plate arrange the potatoes around the soufflé and drizzle with the dressing serve to your friends and family.