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22 August 2016

Cooking Demonstration with Franck Dangereux (CT – 18 Aug 2016)

On Thursday 18 August 2016, Le Creuset was joined by 70 customers for an enjoyable evening at The Foodbarn Restaurant in Noordhoek. Award-winning Chef Franck Dangereux demonstrated a delicious menu in Le Creuset cookware, followed by a three-course sit-down dinner with a special selection of wines from the incredible Vrede en Lust.

View photos and recipes from the event below!

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GUESTS WERE TREATED TO DRINKS ON ARRIVAL

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Franck speaks with Vrede en Lust wine maker Susan Erasmus and assistant winemaker Karlin Nel

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THE BEAUTIFUL TABLE DECOR OOZED RUSTIC CHARM

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GUESTS ENJOYED CHEF FRANCK’S LIVELY COOKING DEMONSTRATION

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DINNER BEGINS WITH A SALMON TROUT STARTER

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A DELICIOUSLY TENDER LAMB RACK MAIN IN JUS

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A SWEET TREAT OF PEARS AND TURKISH DELIGHT ICE CREAM

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LAUREN ALLERS AND GILL MACGREGOR OF LE CREUSET’S MARKETING TEAM

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GUESTS ENDED THE NIGHT WITH A GIFT FROM LE CREUSET

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Lemon Oil Poached Trout, Polenta Frittes, Mild Harissa Mayo & Tender Leaves

FV9A0592

Serves: 4

INGREDIENTS:
For the polenta:
250g polenta
1 litre warm water
1/2 teaspoon salt
Olive oil for frying

For the harissa mayo:
100ml mayo
juice of 1 small lemon
Fresh chopped chilli to taste
1 garlic clove, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 Tbsp. chopped coriander
1 Tbsp. tomato paste

For the trout:
4x 100g salmon trout portions
1 Tbsp. sugar
1 teaspoon salt
1 teaspoon ground black pepper
1x 250ml bottle of lemon scented olive oil
50g baby salad leaves mixed

METHOD:

To make the polenta:
Place the polenta and salt in a medium saucepan. Add the water and whisk. Bring to the boil while stirring with a wooden spoon.

Cook on a low heat for 30 minutes, stirring regularly so that it does not stick. When cooked, place in a slightly oiled terrine dish.

Allow to cool before unmoulding. Cut the terrine into slices, then cut the slices into frittes. Shallow fry the frittes in olive oil before serving.

To make the mayo:
Place the mayo in a bowl. Add the lemon juice and as much chopped chilli you desire. Add the rest of the ingredients and mix well. Check the seasoning for salt.

To make the trout:
Make sure there are no bones left in the trout portions. Place the portions on a tray. Combine the salt, sugar and pepper and season the trout with this mixture.

Oil a cast iron pan with the lemon oil, add the trout portions and place in the oven at 180°C for 15 minutes.

To assemble:
Spoon 3 Tbsps. of the harissa mayo onto each plate. Arrange the hot polenta frittes on the sauce. Place the baby lettuce leaves near the frittes. Top the frittes with the trout and serve.


Warm Pear & White Chocolate Gateau, Pistachio Anglaise, and Turkish Delight Ice Cream

FV9A0699

Serves: 8

INGREDIENTS:
For the Anglaise:
500ml milk
6 egg yolks
125g sugar
2 Tbsp. pistachio paste

For the Gateau:
100g flour
100g brown sugar
1 pinch salt
½ teaspoon bicarbonate soda
½ teaspoon baking powder
2 small eggs
60g yoghurt
60g white chocolate, chopped coarsely
8 half pears cooked in syrup, cut into halves

METHOD:

To make the Anglaise:
Scald the milk over medium heat. In the meantime, cream together the egg yolks and sugar, whisking constantly until it whitens and the yolk is pale yellow.

By now, your milk should be simmering. Whisking constantly, pour a little of the milk into the egg mixture to warm and dilute it slightly, gradually adding in up to half the milk. When well mixed, carefully return all the egg mixture to the milk in the pot, whisking constantly.

Watch out: this is where it can all go wrong! Return to medium heat and stir continuously with a wooden spoon, ensuring the cream doesn’t catch at the bottom of the pot. After just a couple of minutes, the custard will start to thicken. You need to cook it until it coats the back of the spoon.

Remove from the heat and decant immediately into a large cold bowl. Add the pistachio paste and mix well. Allow to cool and refrigerate.

To make the Gateau:
Preheat the oven to 180°C. Combine the flour, sugar, bicarb, baking powder, salt, eggs and yoghurt in a bowl and mix well, then add the white chocolate.

Lightly grease a muffin tin. Fill eight of the moulds halfway with the gateau mixture. Top the moulds with two pear quarters. Bake for 25 minutes.

Remove from the tray and serve warm with the pistachio Anglaise and an ice cream of your choice.


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