Guillaume Brahimi’s Selection Of Mushrooms With Brioche Crumbs & Balsamic

Serves 4 INGREDIENTS 500 gm seasonal mushrooms 150 gm butter 3 eshallots 50 ml balsamic vinegar 2 slices brioche 1 punnet red vein sorrel METHOD 1 Place a Tefal Heritage Triply Sauté Pan on medium to high heat 2 When pan is warm add 100 gm of butter, add eshallots and cook for 2 mins then add mushrooms. 3 Toss the mushrooms, when mushrooms are cooked…

ByGuillaume Brahimi27/02/2025

Entertaining & Wine

Guillaume Brahimi’s Beef Daube With Baby Vegetables

Serves 4 INGREDIENTS 2 tablespoons olive oil 4 x 250 g wagyu beef cheeks, sinew removed 1 onion (peeled and roughly cut into 2cm pieces) 1 carrot (peeled and roughly cut into 2cm pieces) 1 stick celery (roughly cut into 2cm pieces) ½ head garlic ½ bunch thyme 1 bayleaf 1.5 litres red wine 1 orange, peeled 50 ml brandy salt Garnish 200 g speck, cut into 1 cm…

ByGuillaume Brahimi20/02/2025

Entertaining & Wine Healthy Quick & Easy Your Recipes

Guillaume Brahimi’s Marron With Fresh Herb, Mango & Endive Salad

Serves 4 INGREDIENTS 4 whole marron 2 heads white endive 2 mango 1 bunch watercress (picked into small pieces) 1 bunch chives (sliced 1cm long) ¼ bunch chervil (leaves picked) Shallot dressing 50 gm eshallot 50 ml red wine vinegar 150 ml extra Virgin olive oil METHOD 1 Place marron in the freezer for 30 minutes to put to sleep. 2 Fill Stock Pot with water and bring to…

ByGuillaume Brahimi07/02/2025

Entertaining & Wine Food & Drink

Guillaume Brahimi’s Classic Coq Au Vin Recipe

Guillaume Brahimi's Classic Coq Au Vin recipe is the perfect recipe to celebrate the joys of French food. This traditional French dish will have your dinner guests coming back for more... Serves 4 INGREDIENTS 4 chicken marylands 750 ml red wine 2 carrot (peeled and 2 cm dice) 2 stick celery (peeled and 2 cm dice) 1 onion (peeled and 2 cm dice) 1…

ByGuillaume Brahimi06/02/2025

Baking Entertaining & Wine

Guillaume Brahimi – Roasted Pears With Salted Caramel Sauce

Serves 4 INGREDIENTS 4 pears (peeled and cut in half) 150 gm caster sugar 70 gm butter 50 ml cream 1 vanilla bean (split and scrape) 5 gm sea salt 20 gm walnuts (roasted and roughly chopped) Vanilla ice cream METHOD 1 Remove the seeds from the centre of the pear using a melon baller.…

ByGuillaume Brahimi06/02/2025

Baking Entertaining & Wine

Guillaume Brahimi’s Grilled Figs With Honey Ice-Cream And Macadamia Praline

Serves 2 INGREDIENTS 6 figs (cut in half) 75 gm sugar 75 gm macadamia nuts Honey ice cream 250 gm egg yolks 140 sugar 500 ml cream 500 ml milk 60 honey METHOD 1 Pre heat oven to 170 degrees. Place macadamia nuts in the Tefal baking tray, when nuts are golden remove from oven.…

ByGuillaume Brahimi03/02/2025

Baking Entertaining & Wine Healthy Your Recipes

Seared Flank Of Rangers Valley With Salsa Verde

Serves 6 Cooking time less than 30 minutes INGREDIENTS 2 kg Rangers Valley flank sea salt and pepper Salsa verde 150 ml extra virgin olive oil 1 bunch flat leaf parsley 1 bunch basil 1 clove garlic 1 anchovy 1 lemon Salt and pepper, to season METHOD 1 For the salsa verde, roughly chop the herbs and place in a bowl. Finely chop the garlic, and anchovy and add to…

ByGuillaume Brahimi02/02/2025

Entertaining & Wine Food & Drink Healthy

Guillaume Brahimi’s Poached Salmon With Dill And Crème Fraiche

Guillaume Brahimi's delicious salmon dish is perfect for th entire family. Serves 4 INGREDIENTS 4 x 180 gm salmon portions (pin boned) Poaching liquid 2L fish stock 1 teaspoon white pepper corn 2 eshallots Dill and Crème fraiche sauce 100 ml white wine 2 tablespoon white wine vinegar 2 eshallot 200 gm Crème fraiche 1 bun dill (chopped) 6 heads baby fennel (cut in quarters) METHOD 1 Place fish stock, eshallot…

ByGuillaume Brahimi02/02/2025

Baking Entertaining & Wine Food & Drink

Guillaume Brahimi’s Vanilla Poached Peach With Vanilla Crème

Try this tasty Vanilla Poached Peach With Vanilla Crème dessert by chef Guillaume Brahimi here. Serves 4 INGREDIENTS 4 peaches 2 vanilla beans (split) 750g sugar 1lt water 2 vanilla beans (scrapped) 200ml double cream 20gm icing sugar METHOD 1 Place sugar, water and vanilla in a Tefal Reserve Collection sauté pan and bring to the boil. Place peaches into the pan, reduce…

ByGuillaume Brahimi10/02/1924