recipe has been published with the kind permission
of Alex Mackay who,
among other things, runs Le
Baou D'Infer cookery school. Alex is the
former director of the cookery school at Raymond
Blanc's world famous Le Manoir aux Quat' Saisons.
He has also worked in the kitchens of three two-star
Michelin restaurants in France, making him as
informed about French cuisine as he is fluent
in the language.
part of the year Alex runs Le Baou D'Infer, a
cookery school with a difference. Located in the
heart of the breathtaking Provençal countryside,
yet just twenty minutes from St Tropez, the school
is in the grounds of a working vineyard, steeped
in the dappled light and the fragrance of herbs
which make this area of France so unforgettable.
The great thing is that anyone can enrol for a
week with Alex.
Baou D'Infer is a unique cookery school, in particular
because of its intimate class sizes. There is
a maximum of six students per course, which means
that you will have Alex Mackay's undivided attention,
whatever your culinary questions or requirements.
Personal encouragement and Alex's total involvement
are assured for every guest, which means you get
the ultimate enjoyment and a sense of confidence
and achievement from your time there.
red pepper soufflé may be made six or so
hours in advance ready for it's second cooking.
The red pepper chutney may be done at the same
time as may the Tabouleh salad".
lining the moulds:
g softened Butter
6 tbsp coarse dried Breadcrumbs
6 tbsp chopped Parsley
10 g Plain flour
70 ml Milk
1 large Red pepper
1 small mild Chilli
1 large Egg yolk
3 Egg Whites
6 tbs Basil Pesto
50 g Breadcrumbs (for the second baking)
Red Pepper Chutney:
large Red Peppers, seeded and sliced into strips
3 tbsp Olive Oil
50 ml Water
30 ml Red Wine Vinegar
1 tbsp Honey
g Couscous soaked in 80 ml hot water
2 Shallots, finely chopped
1 small bunch of Parsley, picked and finely
40 ml Olive Oil
Juice of 1/2 a lemon
your oven to 190°C / 375 °F / Gas mark
six ramekins with the softened butter and the
breadcrumbs and parsley. Set aside.
the red pepper and chilli over an open flame,
turning them until they are blackened on all
them into a bowl and cover with clingfilm then
leave for ten minutes. Peel the pepper and chilli
then remove all of the seeds.
them both then transfer the purée to
the purée over a high heat, stirring
constantly until you are left with a third of
it's volume. Transfer to a bowl and set aside.
the butter in a small saucepan.
from the heat and whisk in the flour until smooth.
in the milk and return to the heat, bring to
the boil and add the red pepper purée.
slightly then whisk in the egg yolk, transfer
to a bowl.
the egg whites to soft peaks then mix a third
with the pepper mixture, add the remaining two
thirds and fold gently to combine.
the lined ramekins with two thirds of this mixture,
place a teaspoon of the basil pesto in each
then cover with the remainder of the mixture.
them into a bain Marie of hot water that reaches
2/3 of the way up the sides of the ramekins
and bake in the preheated oven for 8-10 minutes(
the soufflés should still be slightly
soft in the centres)
the soufflés to cool slightly then remove
from the moulds.
to a tray on top of the 50 g of breadcrumbs.
Set aside and turn the oven up to 210ºC
the red pepper chutney:
the peppers into a pan with the honey, water
and vinegar. Cover and then allow to simmer
over a medium heat for 10 minutes until the
from the heat, season to taste and set aside.
the Tabouleh salad:
all of the ingredients together then season
the dish and serving:
the soufflés in the preheated oven for
5 minutes until they develop a crust.
these are heating place a pile of the peppers
and the tabouleh salad at opposite ends of four
the pepper cooking juices around then gently
put the soufflés in the centre.
incorporating the first third of the egg whites
into the béchamel the idea is to get
the béchamel mixture as close as possible
to the texture of the beaten egg whites, so
don't be afraid to exert yourself a little at
this stage for if the two mixtures are at the
same texture you will lose a lot less volume
in the finished product.
little lemon juice needs to be added during
the whisking process. This has no effect on
the volume but makes the whites less prone to
coagulation which will make the soufflés
soufflés must be slightly undercooked
on the first cooking or they will not rise during