Guillaume-brahimi

Roasted Rack Of Lamb With Baby Vegetables Recipe

Guillaume Brahimi has just released a new collection of scrumptious Spring recipes and we were lucky enough to get our hands on a few! So, to celebrate the return of the warmer weather, why not try Brahimi’s roasted rack of lamb with baby vegetables recipe? Featuring fresh, seasonal produce, it’s going to be the perfect go-to dish to entertain friends with this season.

RELATED: 3 Easy No-Bake Desserts

Ingredients

2 x 8 cutlet lamb rack

1/2 bunch orange carrots

1/2 bunch yellow carrots

1 bunch spring onions

50 gm podded peas (blanched)

1 bunch baby leeks

100 gm shemiji mushrooms

50 gm shallots (finely diced)

100 ml chicken stock

½ bun tarragon

160 ml lamb jus

Roasted Rack Of Spring Lamb With Baby Vegetables Recipe

Method

  1. Pre heat oven to 180 degrees.
  2. Peel the carrots, trim spring onions and baby leeks. Place Tefal reserve pot roast on heat and add olive oil and diced shallots, sweat for 5 minutes avoiding any colour. When almost soft, add baby carrots and allow to colour. Add spring onions and leeks, and chicken stock, then place on lid and allow to cook for 10 minutes or until vegetables are almost cooked through.
  3. Whilst the vegetables are cooking place a fry pan on high heat and add olive oil. Season lamb before adding to the fry pan fat side down to seal. Turn to colour all sides until golden brown.
  4. Place the fry pan in the oven for 10 minutes or until lamb is medium rare. Remove from oven and allow to rest for 8 minutes.
  5. Once the vegetables are almost soft, add shemiji mushrooms and cook for a further 2 minutes, then add blanched peas. Lastly, add the tarragon and mix.
  6. Slice the lamb into 4 pieces from each rack. Place vegetables on the plate and place lamb over the top. Finish with lamb jus.

Recipe courtesy of Tefal

Vanilla Poached Peach With Vanilla Crème Recipe

If you’re looking for an Autumn dessert that’s not too heavy, look no further! Sweet, scrumptious and easy to make describes this recipe by Guillaume Brahimi. Wow guests by serving at a dinner party, or whip up over the weekend and enjoy as an after dinner treat throughout the week.

RELATED: Mother’s Day Eats: Grilled Figs And Honey Ice Cream Recipe

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 sauté pan and bring to the boil.
  2. Place peaches into the pan, reduce to a simmer and place lid on the pan. Check after 15 mins and remove from liquid when just soft.
  3. Gently peel the peaches.
  4. Place cream, vanilla and icing sugar in bowl and whisk until it reaches a thick consistency.
  5. Quenelle into a serving bowl and serve together.

Recipe Courtesy of Tefal 

Mother’s Day Eats: Grilled Figs And Honey Ice-Cream Recipe

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Grilled Banana And Walnut Waffles Recipe

This grilled figs with honey ice-cream recipe – created by award-winning chef Guillaume Brahimi – is the perfect Autumn dessert to follow any Mother’s Day lunch or dinner. With a mixture of hot and cold components including a creamy homemade macadamia ice-cream (drool), it’s sure to be a winner among sweet tooth’s and mum’s alike.

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 a baking tray, when nuts are golden remove from oven.
  2. Place the sugar in wok pan on medium heat. When the sugar starts to caramelise, add the nuts. Coat the nuts, then remove and place in a lined tray to cool. When cold, cut the nuts into pieces.
  3. Place milk, cream and honey into a pot. Bring to the boil and then reduce to a simmer.
  4. Place yolks and sugar in a bowl and whisk to thick sabayon. Pour the sabayon into the milk and cream, cook for 1 minute remove and chill.
  5. Churn ice-cream.
  6. Place grill pan on heat, add a little butter and figs flesh side down cook for 2 minutes and remove.
  7. To serve, place figs on plate and finish with honey ice-cream and praline.

Recipe courtesy of Tefal

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