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12 August 2016

Somerset Mall Customer Evening (CT – 10 August 2016)

On Wednesday 10 August 2016, Le Creuset was joined by 30 customers for a lovely evening at our Somerset Mall Boutique Store. The ever-charismatic Chef Franck Dangereux demonstrated a delicious winter menu in Le Creuset cookware, after which customers had the opportunity to shop everything in store at an exclusive discount. Each guest was also treated to a Le Creuset gift to enjoy at home.

View photos and recipes from the event below!

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guests were treated to drinks on arrival

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Chef Franck Dangereux shares a smile as the cooking demo begins

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a customer enjoys the Grilled Hallloumi Cheese starter

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chef franck prepares a delicious lamb main

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the traditional Apple Tarte Tatin, made with our cast iron Tatin Dish

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chef franck poses with happy customers

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guests were spoiled with a gift from le creuset

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our friendly somerset mall team


GRILLED HALLOUMI CHEESE WITH CHARGRILLED COURGETTES AND RED PEPPERS, PESTO SALSA

FV9A0081

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 15 minutes

INGREDIENTS:
2 medium courgettes, washed, sliced in 1/2 cm lengthways
Salt and pepper
Olive oil
1 large red pepper, quartered, washed and seeds removed
1 packet (300g) halloumi, sliced in 1cm strips
60g fresh rocket, washed
80ml olive oil
60ml basil pesto
Balsamic vinegar to drizzle

METHOD:

Place a cast iron grill pan on medium heat.

Season the courgette ribbons with salt and pepper and drizzle with a little olive oil. Grill the ribbons as demonstrated and set aside. Repeat with the red pepper. Place the seared courgettes and grilled peppers on each plate.

Wipe the grill clean while still on the heat.Drizzle the halloumi strips with a little olive oil and grill. Place the grilled halloumi around the peppers and courgettes on each plate, then top with the rocket.

Combine the pesto and olive oil to make a salsa. Drizzle the salsa on each plate as demonstrated and finish with a dash of balsamic.


PROVENCAL LAMB STEW WITH RED WINE, OLIVES AND PORCINI

FV9A0111

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 75 minutes

INGREDIENTS:
800g cubed, boneless lamb shoulder
Salt and pepper
Olive oil
1 large carrot, peeled, cubed
1 large onion, peeled, cubed
4 garlic cloves
100g pitted black olives
30g dried porcini mushrooms
1 x 400g tin whole peeled tomatoes
1 bouquet garni
1/2 bottle of good red wine
250g baby potatoes, washed and halved
60g butter
3 Tbsp. chopped parsley

METHOD:

Pre-heat the oven to 180°C.

Season the cubed lamb with salt and pepper. Place an oiled cast iron buffet casserole on medium heat. When hot enough, add the lamb and brown the meat nicely. Remove the meat with a slotted spoon, leaving the fat in the pan.

Add the carrots, onions and garlic and fry for 2 minutes. Add the olives, dried porcini, tin of tomato, bouquet garni, the wine and the baby potatoes. Return the lamb to the pan, stir well.

Reduce the heat to low and bring to a steady boil. Put the lid on and place in the oven, cook for one hour. After an hour, remove from the oven and allow to rest a little. Test the meat for tenderness (you can still cook it a little longer if you wish).

Before serving, check the seasoning for salt, add the butter and work it into the sauce, sprinkling the parsley over. Serve with rice or homemade pasta.


CLASSIC APPLE TARTE TATIN

FV9A0171

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 40 minutes

INGREDIENTS:
1 Tbsp. butter
3 large golden delicious apples, peeled, halved and cored
4 Tbsp. sugar
Ready-made puff pastry (cut into a disc with a diameter of 30cm and about 1⁄2cm thick, kept on a plate in the fridge)
Crème fraiche, to serve

METHOD:

Pre-heat the oven to 180°C.

Melt the butter in a frying pan over medium heat. Add the apples and fry until slightly browned. Turn the apples over and fry for a further 3 minutes, then add the sugar and allow to caramelise a little. Remove from the heat.

Take the pastry out of the fridge, place it over the fruit and use the back of a spoon to tuck the pastry edges in all around the pan, keeping it completely flat on top. Should you decide to double up the recipe and use a larger frying pan, remember to increase the diameter of your pastry accordingly. Place in the oven and bake for 25 minutes.

Remove the frying pan from the oven directly to a medium flame on the stovetop. Gently rotate the pan over the heat to spread the caramel and loosen the fruit and pastry. Once you are sure the fruit is detached from the base of the pan, invert the plate over the pan and swiftly flip it over – do not hesitate mid-air or else the hot caramel will leak out onto your wrist.

Let it cool for a few minutes before serving with crème fraiche.


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