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.
g fresh Peas
500 g fresh young Broadbeans
1 small Onion, peeled and chopped
4 cloves Garlic, peeled and chopped
100 ml Olive Oil
1 litre water (approx)
100 ml Whipping Cream
1 small bunch of Mint, picked and sliced
the peas and broad beans, keeping their pods.
Wash these well then chop them into small pieces.
the Chopped onion and garlic in the olive oil
for about 2 minutes.
the shells of the peas and beans then sweat
for a further 3 minutes until soft.
with the water then bring to the boil.
rapidly for about 5 minutes then add half of
the peas and beans
for a further five minutes then purée
and strain through a fine sieve.
the remainder of the peas and beans for 1 minutes
then add to the puréed soup along with
add the sliced mint and serve.