Guillaume Brahimi French cooking recipes

Guillaume Brahimi’s recipes featured in Today Extra

Lemon Madeleine

40g unsalted butter, chopped

100 g (3⁄4 cup) plain flour

1⁄2 teaspoon baking powder

100g caster sugar

1 egg

11⁄2 tablespoon milk

1 vanilla pod, seeds scraped

1 lemon, zested

softened butter, for brushing

melted butter and caster sugar for serving (optional)

1. Preheat the oven to 170°C.

2. Melt the chopped butter in a small saucepan over high heat and cook until golden brown.

3. Brush softened butter into the madeleine moulds, coating them well.

4. Sift the flour, baking powder and sugar into a bowl.

5. In another bowl, whisk the egg with the milk. Pour it into the flour mixture and whisk until combined, then add the vanilla seeds and whisk again.

6. Gradually pour in the hazelnut butter and whisk well, then incorporate the lemon zest while whisking.

7. Pour or pipe the mixture into the pans and bake for 6-10 minutes or until golden brown.

8. Tap the madeleines out of the molds on a wire rack to cool briefly.

Serve dipped in melted butter and caster sugar if desired.

(Guillaume Brahimi/Instagram)

Nicoise salad
– For 4 people

500 g yellowfin tuna

400g green beans

1 punnet of cherry tomatoes

1⁄2 red onion, thinly sliced

40 g black olives, pitted and sliced

4 eggs

shallot vinaigrette

Grilled sourdough

140 g tapenade

1. Cut the yellowfin tuna into 5 cm cylinders and roll them tightly. Leave to set in the refrigerator for one hour.

2. Fill a saucepan with water and place it on the fire and bring to a boil. Salt the water, add the beans and cook for 3 minutes, then refresh in ice water.

3. Place a separate pot of water on the fire and bring to a boil, place the eggs in it and boil for 6 minutes, remove and place in ice water. Once the eggs are cold, carefully peel the shell.

4. Place a grill over high heat, lightly oil the tuna and place it on the grill, grill each side of the tuna for about a minute on each side or until just browned.

5. Place beans in a bowl, add tomatoes, onions, olives, add dressing and shallot seasoning, mix all ingredients together.

6. Place the tapenade on the bottom of the plate and place the bean salad on it, slice the tuna half a centimeter thick, season lightly with the shallot vinaigrette and season, arrange the tuna around the beans.

7. Cut the eggs in half and add cracked pepper on top and salt, place the eggs on the plank.

Serve with grilled sourdough.

Fillet of Salad Niçoise

Quiche Lorraine

Pastry shop:

250g plain flour

100 g cold unsalted butter, chopped

1 egg

60ml filtered water

Pie filling:

100g unsalted butter, chopped

2 tablespoons extra virgin olive oil

3 slices rindless bacon – finely chopped

2 leeks, thinly sliced

2 onions, thinly sliced

150g Coarsely grated Comté cheese

4 eggs, lightly beaten

250 ml pure cream

200 g Meredith goat cheese (optional)

1. For the dough, put the flour and a pinch of salt flakes in a bowl. Using your fingers, rub in the butter until it resembles coarse crumbs. Add the egg yolk.

2. Mix (60ml) water in a pitcher with 4 ice cubes. Drain, then stir into flour mixture until it forms a shaggy dough. Wrap in plastic wrap and refrigerate for 2 hours.

3. Meanwhile, melt the butter and oil together in a medium nonstick skillet over medium-low heat.

4. Add the leek, onion and 1 teaspoon of salt flakes. Cook, stirring occasionally, for 20 minutes.

5. Add the bacon and cook for another 8 minutes. The onion and leek should be very tender and slightly caramelized.

Season with pepper. Let cool to room temperature.

6. Preheat the oven to 200°C.

7. Roll out the pastry on a lightly floured work surface to 3mm thick and use to line a 25cm fluted quiche tin, cutting off the excess. Line with parchment paper and fill with dough weights.

8. Bake for 25 minutes or until lightly browned. Remove the weights and paper and bake for another 20 minutes or until the base is cooked.

9. Reduce the oven to 160°C. Mix the eggs and cream in a bowl and season. Place the leek and onion on the base then pour over the egg and cream. Sprinkle with Comte then arrange the goat cheese around the pie. Bake for 35-40 minutes (until set).

Cool to room temperature.

Filet Quiche Lorraine
(Guillaume Brahimi/Instagram)

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