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26 September 2016

Ginger & Lime Tapas Lunch (CT – 23 September 2016)

On Friday 23 September 2016, Le Creuset was joined by customers for a taste of contemporary cool as chef Ivor Jones (of Chef’s Warehouse at Beau Constantia) served up a mouth-watering tapas menu, creatively bringing together different cuisines for an enticing fusion of flavours.

Award-winning Chef Liam Tomlin was also on hand to join the fun as a surprise guest. The casual ambience of Ginger and Lime’s poolside setting made for a highly enjoyable sit-down lunch, and guests were also treated to a customised Le Creuset gift.

View photos and recipes from the event below!

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the picturesque setting of ginger and lime in cape town

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chef ivor jones starts his cooking demonstration with a smile

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Tuna tataki black rice

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chef liam tomlin was a surprise guest on the day

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Heritage carrots, poached quail eggs, and phyllo crumb with salsa verde

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raclette with chorizo, ham hock, baby potatoes, and pickles

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chef ivor shares top tips as he chats with guests

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happy guests with their le creuset gifts


Baked Lavender and Honey Custard with Homemade Honeycomb

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Serves: 4

INGREDIENTS:
For the honeycomb:
160g sugar
50g honey
10g bicarb soda
1 pinch of salt

For the custard:
500g cream
2 sprigs of lavender
1 vanilla pod
4 egg yolks
20g sugar
40g honey

METHOD:

To make the honeycomb:
Mix the sugar and the honey together. Cook in a small saucepan until a golden caramel forms.

Add the bicarb and pinch of salt, stirring quickly. Quickly pour on to a sheet of non-stick paper. Be careful not to burn yourself with the hot sugar.

To make the custard:
Heat the cream with the vanilla pod and lavender to about 90°C. Add the hot cream to the eggs, sugar and honey. Mix and stir until the sugar is dissolved.

Strain the mixture and pour into ramekins to bake at 100-120°C, for about 40-60 minutes, until set.

Allow to cool and top with the honeycomb.


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