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!
Lemon Oil Poached Trout, Polenta Frittes, Mild Harissa Mayo & Tender Leaves
For the harissa mayo:
For the trout:
To make the polenta:
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:
To make the trout:
Oil a cast iron pan with the lemon oil, add the trout portions and place in the oven at 180°C for 15 minutes.
Warm Pear & White Chocolate Gateau, Pistachio Anglaise, and Turkish Delight Ice Cream
For the Gateau:
To make the Anglaise:
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:
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.