FIRST MEAL
FIRST HOME, FIRST MEAL
A mouthwatering recipe created by Manoj Prasad, Head of Food Development at Heartwood Collection, which includes Brasserie Blanc and Heartwood Inns
CHEESE SOUFFLÉ
With over two decades of experience, Manoj Prasad is now Head of Food Development at Heartwood Collection, which includes Brasserie Blanc and Heartwood Inns. Manoj was born in New Delhi and grew up in India surrounded by the sights and smells of food. He undertook a degree in Hotel Management in Bangalore and quickly began his career working as a Sous Chef for the Taj Group. He wanted to explore where some of the ingredients he was using day to day were from, so decided to move to the UK in 2004 to gain more experience. Manoj joined Le Petit Blanc as Chef de Partie and his experience has grown with Heartwood Collection as the brand goes from strength to strength. In 2005 he was promoted to Head Chef of Le Petit Blanc Tunbridge Wells and a year later became Head Chef of Brasserie Blanc Oxford, as the company rebranded. He went on to open Milton Keynes, Bristol and Brasserie Blanc’s rst London site Threadneedle Street in 2010. In 2012, Manoj was promoted to Area Chef for London and worked alongside the business as it acquired the Chez Gerard group and began converting them into Brasserie Blancs. In 2019 he was overseeing Chichester alongside other sites, and later his role progressed into food development where he spent two years working alongside the Group Chef Director. Manoj is also highly involved the South Coast Region with Portsmouth, Winchester and in the design of each new kitchen within the Heartwood Collection estate to ensure the spec is up to quality and the space is as functional for the team as possible. As Head of Food Development, Manoj is responsible for curating the innovative, seasonal menus for both Brasserie Blanc and Heartwood Inns and ultimately maintaining the quality of food across the business. Heartwood’s menus put the spotlight on the nest seasonal and sustainable produce while working with like-minded suppliers in the UK. When not in the kitchen, Manoj enjoys spending time growing vegetables, fruits and herbs in his garden in Dartford.
INGREDIENTS (serves 6)
40g butter, plus extra for greasing 290ml whole milk ¼ onion 1 sprig fresh thyme 3 cloves 1 bay leaf Pinch freshly grated nutmeg 40g plain our Pinch cayenne pepper 120g Ford Farm Coastal Cheddar (or other extra mature cheddar of your choice), plus extra to sprinkle 4 medium eggs, separated 200ml double cream
YOU WILL ALSO NEED
6 x 175ml ramekins
METHOD 1
Brush the ramekins liberally with melted butter. Preheat the oven to 180°C/fan 160°C/gas mark 4 and put a kettle of water on to boil. Heat the milk, onion, thyme, cloves, bay leaf and nutmeg until steaming. Pass through a sieve. 2 Melt the butter in another pan, then stir in the our and cayenne pepper to make a roux. Cook for 3-4 minutes, stirring, until the mix smells biscuity. 3 Remove the pan from the heat and add the strained milk to the roux a little at a time, stirring constantly. Return to the heat and cook for another 4-5 minutes until the sauce is thick. 4 Remove the pan from the heat again and stir in the grated cheese until fully incorporated into the sauce. Leave to cool slightly. 5 Add the egg yolk and beat well. Season. Leave to cool to room temperature. 6 In a clean, dry mixing bowl whisk the egg whites to medium peaks with a balloon whisk or electric hand mixer. Use a large metal spoon to fold the egg whites into the cheese mixture: start by folding in one spoonful and then fold the rest in a third at a time. Spoon into the ramekins, lling them two-thirds of the way up. 7 Place the ramekins in a deep roasting tin and pour the boiling water from the kettle into the tin so that it comes halfway up the sides of the ramekins. Transfer to the oven and bake for 15 minutes or until golden and set but with a slight, uniform wobble. Leave to cool. 8 Once cool, run a knife around the edge of the souf és and tip each one upside down into a small ovenproof serving dish. Turn the oven up to 220°C/fan 200°C/gas mark 7. 9 Season the cream and pour it over the souf és. Sprinkle generously with the grated cheese and bake in the oven until the cheese is melted and starting to crisp up. Serve straight away.
88 First Time Buyer October/November 2024
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