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20 September 2017

Cooking Demo with Chef Franck Dangereux | Foodbarn | September 2017

On 13th September 2017, customers experienced another delicious collaboration by Le Creuset and Chef Franck Dangereux hosted at the newly renovated Foodbarn Restaurant.

Using the latest Le Creuset cookware, Chef Franck demonstrated a fresh menu of food, expertly paired with wines from Môreson. Le Creuset also treated each guest to an exclusive goody bag.

View photos and recipes from the event below!

NEW OCEAN CAST IRON AVAILABLE NOW

chef franck dangereux dishes out top tips

perfect for adding a pop of colour to any table setting

a delicious starter of wild prawns – recipe below!

chef franck chats with guests

guests enjoying their goody bags


Recipes

WILD PRAWNS WITH CRUNCHY SWEET POTATO

INGREDIENTS

• 500ml sunflower oil
• 1 large sweet potato, peeled
• 60g watercress, washed
• 60g baby spinach, washed
• 20g fresh mint leaves
• 20 wild Mozambican prawns, shelled and deveined
• Salt and pepper
• Olive oil

For the hummus:
• 1 tin (400g) chickpeas, drained, reserve the juice
• Juice of 1 large lemon
• 3 Tbsp. tahini paste
• 1 teaspoon ground cumin
• Salt
• 40ml olive oil

For the salad splash:
• Juice of 1 lemon
• 40ml soy sauce
• 100ml olive oil
• 2 Tbsp. yuzu juice
• 2 Tbsp. truffle oil

METHOD

Heat the sunflower oil in a Le Creuset Wok over medium heat. Using a vegetable peeler, peel the sweet potato into flakes. Fry the flakes in the oil on a gentle heat until they crisp up and brown in colour. Remove from the oil with a slotted spoon and drain on paper towels.

To make the hummus, place the drained chickpeas in a food processor. Add the lemon juice, tahini, cumin, salt and olive oil. Close the lid and blitz for 3 minutes, adding some of the chickpea liquid so that the texture becomes soft enough to spread. Once smooth, season and set aside in a bowl.

To make the salad splash, place all the ingredients in a jam jar, close the lid and shake vigorously, then set aside.

Spread 2 Tbsp. of hummus on each serving plate. Mix the watercress, spinach and mint in a large bowl and divide between the four plates.

Place a large Le Creuset Toughened Non-Stick pan on high heat. Season the prawns with salt and pepper. Add a glug of olive oil to the pan and flash fry the prawns for 2 minutes, tossing so they cook on all sides.

Divide the cooked prawns between the plates. Sprinkle with the crunchy sweet potatoes and drizzle with generous amount of salad splash.


PORK BELLY WITH WILD MUSHROOM RISOTTO AND A CONIFER JUS

INGREDIENTS

• 1 onion, peeled and quartered
• 1 carrot, peeled and quartered
• 5 garlic cloves
• 1 branch of pine with generous needles, washed
• 200ml chicken stock
• Salt and pepper
• 800g pork belly, rind removed
• 80g butter
• 80g baby salad leaves

For the risotto:
• 300ml good chicken stock
• Olive oil
• 1 medium onion, peeled and finely chopped
• 1 Tbsp. chopped garlic
• 200g wild mushrooms, washed, chopped
• 100g Arborio rice
• 90ml dry white wine
• 80g butter
• 120g parmesan cheese, grated
• Salt and pepper

METHOD

Preheat the oven to 170°C. Place the onion, carrot, garlic, and pine branch in a large roasting pan. Add the chicken stock.

Rub both sides of the pork belly with salt and pepper, then place on top of the pine branch in the roaster. Cover tightly with foil. Cook for 2 and a half hours in the oven.

Remove the foil and drain the cooking liquid from the roaster into a casserole. Return the belly to the oven without the foil for a further 20 minutes. Once the belly is done, remove and allow to rest covered with foil.

Reduce the jus in the pot until it tastes salty enough, you should be left with about 400ml. To finish the sauce, whisk in the 80g of butter and set aside.

To make the risotto:
First, heat the stock in a casserole to a simmer. In a second casserole, heat a little olive oil and a little knob of butter and sweat the onion without allowing to colour. Add the garlic and sweat until fragrant.

Add the mushrooms and cook until their moisture evaporates. Then add the rice, fry a little and deglaze with the wine. Stir for a couple of minutes until the liquid thickens slightly. Reduce the heat and add the hot chicken stock, a ladleful at a time. Stir occasionally and cook for 15 to 20 minutes, adding more stock when the risotto stiffens. Stir in the butter. Add the Parmesan, stir again, and check the seasoning and consistency, adding water if too thick.

Serve with the sliced pork belly, garnish with a few tender leaves and ladle some jus around the risotto.


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