Southern Rocklobster Cougeres

Makes 40 canapé sized portions

Ingredients

200g whole milk
Pinch of Iranian saffron
100g peeled weight red onion, sliced
1 fresh bay leaf
25g Southern Rocklobster tomalley
1g smoked bitter-sweet Spanish paprika
1g fine white pepper
2g fine sea salt
1g freshly grated nutmeg
50g strong flour
50g unsalted butter
15g finely grated Parmesan Reggiano
3 x 61g eggs, room temperature and whisked together

Method

Put the milk, saffron, onion, bay leaf and tomalley into a saucepan and place on low heat.
Bring to a simmer, stirring a couple of times. Boil and then turn the heat off. Allow to stand for 10 minutes then strain off the infused milk.

Weigh out the paprika, pepper, salt nutmeg and flour; Melt the butter and when it foams whisk in the flour and cook, stirring constantly for a couple of minutes, then whisk in the milk and continue whisking until it is thick and comes cleanly away from the bottom of the pan. Stir through the Parmesan.

Turn off the heat and then without delay add the egg a little at a time until it is completely incorporated.

Pre-heat oven to 200ºC/400ºF

Pipe the cougeres and bake for approximately 15-20 minutes until well risen.

Serve immediately.

TIP: We love serving the cougeres with a truffled rocklobster soup - food costs next to nothing!

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009