31 May 2016

Cooking Demonstration with Sarah Graham (CT – 27 May 2016)

Last week (27 May 2016), keen Le Creuset customers eagerly joined celebrity TV chef Sarah Graham for a morning of food and conversation at the scenic Silwood School of Cookery. Sarah demonstrated three exotic dishes using Le Creuset products, including Red Thai Curry Soup with Chicken Dumplings, Fiery Lamb Koftas with Hummus, and Pear & Vanilla Tarte Tatin.

Her warm and easy-going style made for an intimate demonstration, with guests having the opportunity to ask questions, learn tips, and interact throughout. Each dish was sampled with delight, and guests were also spoiled with a Le Creuset goody bag to remember the experience by.


  • When making dumplings, always prepare a double batch and freeze half so that you have a speedy supper ready for next time.
  • Refrigerate the dumplings for a few minutes before cooking, so that they hold their shape better in water.
  • Harissa is a fiery North-African chilli paste, brilliant for adding a kick of flavour to various dishes.
  • Koftas are a really good way of turning simple minced meat into something more festive and enticing.
  • Flatbreads are versatile and lend themselves to many different toppings. Try shredded roast chicken with dukkah spices.
  • Besides pears, Tarte Tatins work very well with apples or even stone fruits such as peaches and apricots.
  • Salted caramel sauce can be tricky to get right, but work slowly over a steady heat with a heavy-based pot and it will come together. Start your caramel off by making a ‘dry caramel’ and melting sugar gently in the base of your pan, then add in your butter and cream and whisk continuously.

View photos from the event below:



sarah welcomes guests and prepares to demonstrate her first dish







le creuset’s colourful stoneware adds charm to the table




a le creuset footed cake stand shows off baked creations in style








a happy guest gets his personal meet-and-greet opportunity with sarah




guests pose with their le creuset goody bags and sarah graham cookbooks

Red Thai Curry Soup With Dumplings


Recipe courtesy of Sarah Graham.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes (plus 15-20 minutes resting time for dumplings in the fridge)

1 Tbsp olive oil
1 heaped Tbsp Thai red curry paste (add more or less according to your taste and the varying brands)
1 heaped tsp grated fresh ginger
1 clove garlic, minced
1 litre stock
1 x 410 ml can coconut milk
400g courgetti (or 200g egg noodles)
½ red pepper, deseeded and sliced into thin lengths
100 g snap peas, halved lengthways
100g baby pak choy, tailed and halved lengthways
1 Tbsp fish sauce, or more to taste
1-2 tsp soy sauce, or more to taste
juice of 1 lime, or more to taste
½ tsp sugar, or more to taste
handful fresh coriander or Thai basil, roughly chopped, to serve

For the Dumplings:
300g chicken mince
1 tsp Chinese five-spice
1 spring onion, finely chopped
1 heaped tsp grated fresh ginger
1 chilli, de-seeded and finely chopped
1 Tbsp chopped fresh coriander or basil
1 tsp fish sauce
1 Tbsp lemon or lime juice
1 egg or 1-2 Tbsp cornflour, to bind
Pinch of freshly ground black pepper


To make the dumplings, combine the ingredients together in a large bowl. With slightly wet hands roll them into golf-ball sized rounds and set aside on a clean plate in the fridge to firm up for at least 30 minutes.

Heat the olive oil in a large pot over medium-high heat and fry the curry paste for 2 minutes until fragrant. Add the ginger and garlic, and fry for another minute, then pour in the stock and bring to the boil.

Turn down the heat to medium-low and add the chicken dumplings. The liquid should not be bubbling too vigorously at this stage as the dumplings might break apart slightly. Leave them to poach in the liquid for 6-8 minutes, or until cooked through.

Add the remaining soup ingredients up to and including the fish sauce and cook for a further 1-2 minutes.

Remove the pot from the heat, stir in the lime juice, check for seasoning and balance of flavours, adjust where necessary and serve immediately in warmed bowls, garnished with a sprinkling of fresh coriander or Thai basil.

Fiery Lamb Koftas with Hummus


Recipe courtesy of Sarah Graham.

Serves: 4
Preparation Time: 15 minutes

400g lamb mince
100g feta cheese, crumbled
1 Tbsp chopped fresh mint
1 tsp lemon zest
2 tsp lemon juice
½ tsp cumin
Salt and freshly ground black pepper, to season
8 bamboo skewers

For the Basting:
2 tsp harissa paste
1 clove garlic, minced
4 Tbsp olive oil

To Serve:
Greek-style salad
OR warm pitas filled with homemade hummus

For the Hummus:
1 tin chickpeas
2 tsp tahini
1 clove garlic, minced
1/3 tsp smoked paprika or cumin
1-2 Tbsp lemon juice
1 tsp xylitol, RMS or honey
Salt and freshly ground black pepper, to taste
Lightly toasted pumpkin, sunflower and sesame seeds, to garnish
Chopped fresh coriander, to garnish


Add the Kofta ingredients to a mixing bowl and mix until well combined. Divide into 8 portions and roll into sausage shapes.

Mix together the basting and brush each of the koftas until well coated, reserving a little extra basting sauce to brush the koftas as they cook.

Refrigerate until it’s time to cook, then remove from the fridge and allow 20 minutes to come to room temperature. Cook on a griddle pan over medium-high for 10-12 minutes, turning from time to time, or until cooked through and just starting to char on the outside.

To make the hummus, blitz the ingredients together using a food processor or stick blender, adjust to taste and refrigerate until needed. Serve in a pretty bowl topped with the seeds and a sprinkling of fresh coriander.

Once the Koftas have cooked, serve immediately with the hummus for dipping, and a simple Greek-style salad on the side.

Make your own easy flatbreads:

½ cup whole wheat flour
½ cup plain flour
1 tsp baking powder
1/2 cup double-thick natural yoghurt
1 Tbsp olive oil
1/2 tsp salt
pinch of freshly ground black pepper

Pre-heat your oven to 220°C. Mix all the ingredients together in a large mixing bowl in the stand of your electric mixer with dough hook attachment. Add extra flour if necessary, but the dough should be quite wet and sticky. When the dough comes together, knead for 2–3 minutes on a lightly floured surface.

Take a golf ball-sized piece of dough and roll out as thinly as possible with a floured rolling pin, again on a lightly floured surface. For these flatbreads, I like to make them loosely rectangular in shape.

Bake on a lightly greased baking tray for 8-10 minutes or until golden. Alternatively, cook in a hot griddle pan until golden and cooked through.

Pear & Vanilla Tarte Tatin with Salted Caramel Sauce


Recipe courtesy of Sarah Graham.

Serves: 6-8
Preparation Time: 15 minutes
Cooking Time: approx. 30 minutes

4-5 large pears, peeled, cored and quartered
50g caster sugar
50g butter, cut into cubes
1 Tbsp water
1 Tbsp lemon juice
1 tsp vanilla
1 cinnamon stick
200g ready-made puff pastry, thawed (or 1 sheet, approx. 20cm x 20cm)


Pre-heat your oven to 190°C.

Place the sugar, butter and water into a heavy-based pan (preferably ovenproof) on med-high heat. Stir two or three times and then leave to simmer until the sugar has melted and is golden in colour.

Add the pears to the caramel mixture, as well as the lemon juice, vanilla and cinnamon stick. Stir gently and cook for about 10 minutes, or until the pears have softened. Arrange them so that they are lying as flat and close together as possible. Remove from the heat and set aside.

Cut a circle out of the pastry that is just wider than the width of the pan, lay it over the pears and tuck the sides down so that everything is well covered. (If you don’t have an ovenproof pan, just transfer the pear mixture to a shallow ovenproof dish at this stage).

Pierce the pastry a few times with a knife, to allow steam to escape during cooking and then bake for 25-30 minutes or until the pastry is puffy and golden.

Leave the tart to cool for a few minutes, then turn out onto a plate using a dish cloth to hold the pate over the plan while you turn it out – be very careful during this process as the hot caramel can spill out and will be extremely hot.

*Serve with salted caramel, or cream (or both!)

Salted Caramel Sauce

Makes: approx. 1 cup
Preparation Time: 5 minutes
Cooking Time: 5-10 minutes

100 g castor sugar
1 Tbsp honey or golden syrup (helps to prevent crystals forming)
1 tsp butter
100 ml fresh cream
1 tsp sea salt flakes (or more to taste)

Add the castor sugar and honey to a heavy-based saucepan over a medium-low heat, and cook until the sugar starts to melt. Gently swirl the pot from to time to redistribute the heat and the melted sugar. Take care that the sugar doesn’t burn, as this will affect the taste of your caramel. If the saucepan gets too hot, remove it from the heat from time to time.

Once all the sugar has melted, remove the pot from the heat and add in the butter and cream, whisking continuously as you do so. Take care as the mixture will bubble furiously as you add the butter and cream. Once everything has combined, return the saucepan to the heat for a minute or two, or until the sauce has thickened to your liking and is silky smooth. If there are any lumps at this stage, continue stirring over a low heat for a few minutes and most of them should dissolve. Any remaining lumps can be strained out before cooling.

Add in the salt 1 tsp at a time, according to your taste (be careful when tasting, the mixture will be extremely hot). Remove the saucepan from the heat, strain out any lumps that have not dissolved and leave to cool slightly before serving, or store in sterilised glass jars in the fridge for up to two weeks.

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  1. Vanessa

    Wow, looks like an amazing day

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