The search for wedding present ideas or even engagement present ideas can be a tricky business. I love buying presents for people and I take the task very seriously. I like to get something meaningful, practical and suitable to the individual couple, but it’s not always easy to tick each box of this criteria.
So what if you could get something that could last a lifetime, something so practical the couple can use it every day and something with a meaningful touch all for less than $200? Let me introduce the two latest additions to the Tefal Heritage cookware range – the Tefal Heritage Grill Pan and the Tefal Heritage Pot Roast.
To celebrate the latest additions, award-winning chef Guillaume Brahimi (you may remember him from Masterchef, Iron Chef and French Food Safari!) has created a series of delicious, simple French recipes which make use of the grill pan and pot roast plus the entire heritage cookware range. Create a scrap book of the recipes, start a recipe folder or hand write them onto recipe cards to add a thoughtful touch to an already useful gift.
Check out the recipes below!
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Scallops with Artichoke and Balsamic Beurre Noisette
Recipe from Guillaume Brahimi
Serves 4
Ingredients
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 ¼’d
50g baby spinach, stalks removed
12 x scallops
30ml oil
15ml butter
Method
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 ½ (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.
To Finish
Melt butter in a Tefal Heritage 26cm Frying Pan over medium heat. Sautee mushrooms and when almost cooked, add spinach and toss until it is wilted. Season and remove from pan. Drain on a paper towel (keep warm).
Heat the Tefal Heritage Grill Pan over high heat. Add oil and cook scallops until golden brown on one side (approx 40 seconds), then flip them over and cook for a further 10 seconds. Place puree on the plate, place scallops on puree then scatter mushroom, spinach and balsamic sauce. Garnish with artichoke chips.
Rib eye of beef with crispy kipfler potatoes and horse radish cream
Recipe from Guillaume Brahimi
Ingredients
1 kg Rib eye of beef, bone in
2 tablespoons olive oil
1/2 bunch thyme
2 bay leaves
1/2 head garlic, cloves separated, not peeled
750g kipfler potatoes, whole with skin on
100 gm speck, diced in batons 1cm x 1cm x 3cm
1 tablespoon salt
1 head garlic, cloves separated, not peeled
100 ml duck fat
½ bunch flat leaf parsley, chopped
Sea salt and freshly ground pepper
2 tablespoons tracklements horseradish cream
4 tablespoons crème fraiche
1 teaspoons fresh horseradish
1 tablespoons lemon juice
Salt and pepper
Place the potatoes in a Tefal Heritage 20cm saucepan and cover with water. Add the salt and bring to the boil. Reduce the heat and simmer for 10 minutes or until soft. Drain the potatoes and place in the fridge to chill.
While the potatoes are boiling, using a small saucepan, place the garlic cloves and half of the duck fat over low heat. Cook slowly for 15- 20 minutes or until soft. Drain off the duck fat and reserve the garlic (discard any skin).
Mix the horseradish cream, cream fraiche, and then grate fresh horseradish with microplane into the crème fraiche, mix and add lemon juice and season. Leave in the fridge until serving.
Preheat oven to 170 degrees.
Season the meat, and place into Tefal Heritage non-stick induction 26cm fry pan with oil, seal on the both sides until golden brown, add the garlic and herbs and seal, place the pan into the oven, cook for 15 minutes and then turn meat and cook for 15 minutes.
While beef is roasting, finish the potatoes by cutting the chilled potatoes into 1cm thick slices. Place Tefal Heritage non-stick induction 24cm sauté pan over high heat and add the remaining duck fat. When hot, add the potato slices and speck and cook, shaking the pan occasionally for 10 minutes or until golden brown. Add the thyme and cooked garlic cloves, turning until the potato is golden brown and crispy. Season the potatoes with sea salt and freshly ground pepper.
Slice beef and serve with potatoes and horseradish cream.
Confit Carrot and Tomato Salad
Recipe from Guillaume Brahimi
Serves 4
Ingredients
6 x Heirloom Roma Tomatoes – scored at base
24 x Heirloom baby carrots (8x yellow, 8x orange, 8x purple)
2 x cloves garlic
250ml extra virgin olive oil
2 x bay leaves
1 x bunch coriander (including roots)
1 x sprig thyme
1 x teaspoon coriander seeds
Chermoula
2 x teaspoons cumin seeds
2 x teaspoons coriander seeds
1 x bunch coriander (leaves only)
1 bunch flat-leaf parsley (leaves only)
3 x garlic cloves
2 x teaspoons paprika
½ teaspoon chilli flakes
Juice of 1 lemon
150ml olive oil
Method
Roast the cumin seeds and coriander seeds in a dry Tefal Heritage 26cm Frying Pan. Transfer to a blender, add the coriander, parsley and garlic and blend until smooth. Add the paprika, chilli flakes and lemon juice and blend until well combined. With the motor running, slowly add the oil until emulsified.
Peel carrots (do not remove green tops). Soak in water to help remove any dirt or grit on the carrot.
Boil a medium Tefal Heritage Saucepan full of water. Blanch tomatoes in water for five seconds. Put in iced water then peel. Cut into quarters and remove seeds.
In a Tefal Heritage Pot Roast Pan, heat oil then add crushed coriander root, thyme, coriander seeds, bay leaf and garlic. When at 80 degrees, add carrots and heat until carrots are just starting to bubble. Then take off heat and sit for 2 minutes. Add tomato and let sit for 5 minutes.
Remove carrots and tomatoes from oil, drain on paper towel. In a Tefal Heritage 26cm Frying Pan, colour the carrots until golden brown. To serve dress tomatoes and carrots with chermoula and coriander leaves.
Roast Pineapple with Coconut Sorbet
Recipe from Guillaume Brahimi
Serves 4
Ingredients
1 x pineapple- peeled and cored then sliced into 1.5 cm think slices
1 x vanilla bean- scraped
30g clarified butter
100g caster sugar
1TB dark rum
Sorbet
1200ml good quality coconut milk
300ml sugar syrup
300g glucose
Method
Make the sorbet (preferably the day before) by bringing the sugar syrup and glucose to the boil over medium high heat. Add the coconut milk and mix. To combine, pass through a fine sieve then churn according to manufacturer’s instructions.
In a Tefal Heritage 26cm Frying Pan, melt clarified butter over medium high heat. Add pineapple slices and cook on both sides until golden brown and slightly soft in the middle.
Remove pineapples from pan, wipe clean, then add sugar, return pan to medium heat and allow to melt. When caramel is brown, place the pineapple back into pan. Add rum, vanilla seeds and cook for five more minutes.
Place pineapple slice on plate. Top with caramel/ rum sauce and a scoop of coconut sorbet.
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The Tefal Heritage Grill pan $159.95 and the Tefal Heritage Pot Roast $199.95 are available exclusively at Myer stores. Check out their website for more wedding present ideas and engagement present ideas.
MW x