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Recipes from Guy Wolley

Posted on 9 June 2017Food & Drink

Guy Wolley created an inspiring easy three course French dinner on the Flavours of France stage at The France Show in January, see the below ingredients and method to get cooking yourself!

Seabass with citrus & fennel salad

4 small fillets seabass, 1 grapefruit, 2 small bulbs fennel, 8 radish, 1 red pepper,1 small orange, 1 red chilli, chives, mint leaves, coriander, extra virgin olive oil. S & P.

Finely slice fennel, radish & pepper. Segment grapefruit and orange. Chop mint, chives and coriander. Mix all together, add olive oil and season to taste. Make fine scores across sea bass fillets, fry skin side down in hot oil for 3 minutes on skin side then for 1 minute on flesh side. Place seabass on top of salad and serve


Rabbit with mustard – Lapin a la moutarde

Rabbit (cut into 4 portions), smoked bacon, 2 carrots, stick celery, 2 cloves garlic, 1 small onion, 2 tablespoon Dijon Mustard, I tablespoon grain mustard, 4 cup mushrooms, 1 teaspoon plain flour, small glass white wine, Bay leaf, Thyme,  150ml chicken stock, 100 ml crème fraiche or double cream, flat leaf parsley, chive, Olive oil, S & P

Heat oil in lidded saucepan or casserole dish, fry bacon for a minute then lightly brown rabbit for 2 or 3 minutes, add finely chopped onions, sliced carrots and sliced mushrooms, and cook for 2 minutes, stir in mustards, then stir in flour until incorporated. Add white wine and stock, thyme and bay leaf. Put lid on and cook on low heat for 20 minutes or so. Add chopped parsley and chives. Serve.


Apple pancakes – Jacques


2 eggs, two heaped tablespoons of plain flours, 200ml milk, pinch salt, caster sugar, 2 spoonful of butter and a dash of olive oil, 1 or 2 sweet apples

Mix eggs, flour, milk and a pinch of salt and whisk until smooth. Leave batter for a few minutes to rest. Peel and finely slice the apples and pour the Cognac over them to marinate for a few minutes. Melt the butter with the olive oil in a non-stick frying pan until hot, pour in a thin layer of batter and spread out. When the pancake begins to form spread out the apple slices on top then pour & spread another layer of batter on top. Turn the pancake over and cook the other side until both sides golden brown. Turn onto a plate and sprinkle with the sugar. The pancake is traditionally served flat, not folded. Goes well with ice cream or crème fraiche.

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