Our Silwood Kitchen Cooking Customer evenings have been a great success and our customers have really enjoyed learning to cook with the various Le Creuset products.
View the course outline
Last month we cooked a delightful menu of:
• Quinoa summer salad
• Grilled chicken and artichoke risotto with garlic froth
• Strawberry Mousse
Why not try this delicious menu at home?
Quinoa Salad
Preparation time: 10mins
Cooking time: 10mins
Ingredients:
100g quinoa
Juice from 1 lemon
1 clove garlic, crushed
2ml cumin
40ml olive oil
Pinch chilli
Salt and black pepper
250g broad beans or peas (blanched and peeled)
3-5 radishes, thinly sliced
½ avo, sliced and brushed with lemon water and seasoned
A handful of beetroot sprouts
Specialised equipment:
18cm small saucepan
Method:
1. Place the quinoa in a pot, cover with plenty of water and bring to the boil. Simmer for 8-10 minutes until cooked, drain, rinse and leave to dry.
2. Make a dressing by mixing the lemon juice, garlic, cumin, olive oil and chilli together. Season well
3. Mix the quinoa and dressing together, adjust seasoning to taste.
4. Add the broad beans / peas and radish. Gently fold in the avo.
To serve:
- Serve garnished with beetroot sprouts
Grilled chicken and artichoke risotto with garlic froth
Serves 4
Ingredients:
2 artichokes
25ml olive oil
30ml thyme leaves, chopped
30ml parsley, chopped
2 cloves garlic, crushed
Salt and freshly ground black pepper
A squeeze of lemon juice
500ml stock – vegetable or chicken
45ml chopped onion
40ml chopped celery
Chopped chilli to taste
200g arborio rice
50ml dry white vermouth or wine
35g butter
45g Parmesan
4 chicken breasts
Olive oil
Salt and pepper
200ml cream
50g butter, cubed and kept cold
½ a clove of garlic
Method:
1. Clean and slice the artichoke thinly. Sauté in 15ml olive oil, when almost cooked add thyme and 1 clove of garlic and continue cooking. Season with salt, pepper, thyme, parsley and lemon juice.
2. Heat the stock, and keep hot in a small pot. Sweat onions and celery in 10ml olive oil. When almost soft, add garlic and continue cooking till vegetables are soft but not coloured. Add rice, turn up the heat, and stir until rice is translucent.
3. Add wine, allow to just evaporate. Add 60ml hot stock and a pinch of salt; turning down the heat and stirring continuously until stock has been absorbed.
4. It should take 20 minutes for a perfect risotto, add the artichokes towards the end of cooking, keep 4 slices for garnish.
5. Remove from heat, add butter and Parmesan, adjust seasoning and serve immediately.
6. To grill the chicken breast, heat a grill pan and cook for a minute on each side to brown, then transfer to the oven at180°C to cook through. Rest for a minute and then slice thinly to serve.
7. To make the garlic froth, peel and crush the garlic using a pestle and mortar. Bring cream to boil in a saucepan, reducing till you have about ¾ of the cream, still fairly runny. Stir the garlic pulp into this and whisk in the cold, diced butter. Remove from the heat and keep aside so that the garlic still has a fresh, raw flavour. Froth with a stick blender and spoon over.
8. Garnish with a little chopped parsley.
Strawberry Mousse
Ingredients:
1kg strawberries
125ml sugar
Pinch of salt
10ml gelatine
250ml cream
Method:
1. Dissolve the sugar in 125ml of water and reduce to 125ml
2. Peel and halve the strawberries.
3. Puree the strawberries briefly in a food processor then pass through a sieve
4. Sponge the gelatine in 20ml water, then melt.
5. Add the gelatine to the strawberry puree, then sweeten to taste the sugar syrup
6. Allow mixture to cool before folding in the whipped cream.
Course outline:
