chef series: BEHIND THE SCENES WITH GUILLAUME BRAHIMI

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MARCH 23, 2013

To celebrate the launch of the new additions to the Tefal Heritage range, I was invited to go behind the scenes with award-winning French Chef, Guillaume Brahimi at Bennelong in the Opera House… #amazing


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It’s not every day you go into the kitchen of award-winning French Chef, Guillaume Brahimi at Bennelong and learn how to create delicious yet approachable French cuisine in the comfort of your own home. Yes, myself along with other lifestyle and food bloggers. cooked with Guillaume and his team. {I helped make the vanilla ice-cream – out of this world!}

Following the masterclass, we were invited to enjoy a three course meal cooked by Guillaume and his team. {I actually chatted to Guillaume about his daughters and how tough it is parenting in the age of social media!} There three course lunch, the view, the company = bucket list tick! Guillaume also shared the entree recipe, check it our below:

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Guillaume’s Scallops with Artichoke and Balsamic Beurre Noisette

Serves 4
what-you-need:
Jerusalem artichoke puree
500g Jerusalem artichoke, peeled and roughly chopped 750ml chicken stock
100ml whipped cream
Balsamic Beurre Noisette
200ml balsamic vinegar 40g unsalted butter
Jerusalem artichoke chips
1 Jerusalem artichoke 500ml vegetable oil
To Finish
150g shitake mushrooms, stems removed and 1⁄4’d 50g baby spinach, stalks removed
12 x scallops
30ml oil
15ml butter

what-you-do:
Make artichoke chips first by peeling the artichoke and slicing finely on a mandolin. Heat the oil to 150 degrees in a medium heat in a Tefal Heritage Sauté Pan, fry artichokes in batches until golden brown. Take out of oil and place onto a paper towel to cool. Season.

Next make the puree, place artichokes in a Tefal Heritage Saucepan and cover with chicken stock. Bring to boil then simmer for approximately 20-30 min or until artichokes are extremely tender. While the artichokes are simmering, start on the Balsamic Beurre Noisette. Place the vinegar in a small sauce pan. Reduce by 1⁄2 (approx 5-10 min).

In another sauce pan, melt butter over a medium heat until golden brown then add to the reduced vinegar. Once the artichoke is cooked, drain the liquid and blend artichokes until smooth. Season with salt, pepper and whipped cream- set aside and keep warm.

Thank you to Tefal, delicious!


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