Cooking Demo with Chef Franck Dangereux | De Grendel | August 2017
On 17th August 2017, customers experienced another delicious collaboration by Le Creuset and chef Franck Dangereux of Foodbarn—this time brought together for a stunning evening in the vineyards.
Overlooking Cape Town’s iconic Table Mountain, De Grendel Restaurant was the perfect setting for a cooking demo by chef Franck, who used Le Creuset favourites to highlight signature dishes from his days at La Colombe. A mouthwatering three-course dinner was paired with an expert selection of wines from the estate. Le Creuset also treated each guest to an exclusive Le Creuset goody bag.
View photos and recipes from the event below!
the perfect tabletop accent
chef franck dangereux in action
our tns grills are ideal for searing tuna, meat and more
Prawn ragout starter served in puff pastry
the main event: seared tuna with stir fry
brownies – still the ultimate decadence!
guests unwind against the beautiful backdrop
a goody bag delight
• 4 x puff pastry squares (7 x 7 cm)
• 1 egg yolk
• 80ml olive oil
• 24 medium tiger prawns, shelled and de-veined
• Salt and pepper
• 1 Tbsp. chopped garlic
• 1 tsp chopped chill
• 30g basil leaves, coarsely chopped
For the Herb Butter:
• 150ml cream
• Juice of 1 lemon
• 1 tsp English mustard
• 100g butter
• 2 Tbsp. of each, chopped: parsley, basil, chives, tarragon
For the Deglazing Sauce:
• 200g cherry tomatoes
• 1/4 of a small onion
• 5 Tbsp. olive oil
• 2 Tbsp. vinegar
• 50g wild rocket, to serve
Preheat the oven to 180°C.
Place the puff squares on a non-stick baking sheet and carefully finger paint the egg yolk on top of each square. Bake for 25 minutes. When complete, separate the lids from the bases and keep aside.
Place a large Le Creuset Toughened Non-Stick Frying pan on high heat. Add the 80ml olive oil, and allow to heat up properly. Season the prawns with salt and pepper and add to the hot oil. Add the garlic and chilli, toss and stir for 30 seconds. Add the deglazing sauce and cook for 3 minutes on high heat. Finally, add the basil.
To make the herb butter:
Place the cream in a saucepan and reduce by half. Add the lemon juice, mustard and mix well. Add the butter until melted and set aside. Just before serving, heat up, add all the herbs, season with salt and blitz with a stick blender.
To make the deglazing sauce:
Place all the ingredients in a food processor and blitz until very smooth. Set aside.
Place the puff bases on each plate. Top with a few leaves of wild rocket. Divide the prawns and their sauce between the plates. Ladle some herb butter on each plate, place the puff lid over and serve.
SEARED TUNA WITH JULIENNE AND VERMICELLI
• 100g glass noodles (bean vermicelli)
• A pinch of salt
For the Garlic Confit:
• 20 garlic cloves, peeled
• 250ml olive oil
For the Julienne:
• Olive oil
• 1 medium carrot, peeled and julienned
• 1 large leek, washed and julienned
• 1 medium courgette, washed and julienned
For the Tuna:
• 4 x tuna steaks (200g each)
• Salt and freshly ground black pepper
• Soya sauce
• Fresh coriander leaves
Place a casserole on the stove with 2 litres of water and a good pinch of salt to cook the glass noodles.
To make the garlic confit:
In a separate casserole, fry the garlic cloves in olive oil for about 20 minutes until the cloves are completely soft. Set aside.
To make the julienne:
Pour a little olive oil into a wide non-stick pan. Over very low heat, fry the carrots for 2 minutes. Add the leeks and fry for a further 2 minutes, then add the courgettes and fry for another 2 minutes. Season with a little salt and turn off the heat.
To make the glass noodles:
Plunge the noodles into the boiling water. By the time the water returns to the boil (within 3 minutes or so), the noodles will be cooked. Strain immediately, refresh with cold water, toss the noodles into the julienne pan and mix with the vegetables. Set aside.
To make the tuna:
Heat a Le Creuset Toughened Non-Stick Square Grill until the surface is very hot. Season both sides of the tuna steaks. Drizzle with a tiny amount of olive oil, rubbing it in on both sides with your fingers. Place the steaks on the grill and sear for 40 seconds on each side. If the steaks are thicker than 2cm, extend the cooking time. Remove and allow to rest on a plate for 1 minute.
Divide the vegetable julienne and noodle mixture between the four plates and top with the tuna steaks, cloves and garlic butter. Drizzle with soya sauce and garnish with fresh coriander.
• 170g butter
• 110g dark chocolate, chopped
• 250g Nutella
• 3 large eggs, plus 1 yolk
• 250g sugar
• 90g flour, sifted
Preheat the oven to 170°C.
Line a Le Creuset TNS Bakeware Square Cake Tin with cooking spray and a dusting of flour (the spray will help the flour to adhere).
Melt and combine the butter and dark chocolate then add the Nutella. Cream the eggs and sugar until combined.
Combine the two mixtures then gently fold in the flour. Pour the mixture into the tin and bake for 20 – 25 minutes.
Allow to cool completely, then place the tin in the fridge. Once cold and set, remove the brownie out of the tin and portion it. You can then warm up the portions before serving.