[Competition Closed] Celebrating The Hundred-Foot Journey: win movie tickets and a Le Creuset saucepan
Who doesn’t love a foodie movie, when the food is as important a character as the chefs, restaurateurs, waiters and dishwashers themselves? You can almost taste and smell the food sizzling in glorious full colour on the big screen, which is why we can’t wait for DreamWorks Pictures’ The Hundred-Foot Journey, a delicious comedy/drama that launches in SA on 22 August at Ster-Kinekor theatres countrywide.
When the Kadam family decides to settle down and open an Indian restaurant in the quaint village of Saint-Antonin-Noble-Val in the south of France, the last thing they expect is to go head to head with Madame Mallory, the chilly chef proprietress of Le Saule Pleureur, a Michelin-starred, classical French restaurant just one hundred feet across the street. Matters escalate to all-out war as the two worlds collide and cultures clash – the classical tradition of elegant French haute cuisine pitched against the joyous Bollywood style and fragrant, spicy cuisine of India. Until it becomes evident that Hassan Kadan has a passion for haute cuisine as well as for Madame Mallory’s enchanting sous chef, Marguerite – and Madame takes the gifted young chef under her wing.
The Hundred-Foot Journey stars Om Puri as Papa Kadam, Manish Dayal as Hassan Kadam, Juhi Chawla as Mama Kadam, Helen Mirren as Madame Mallory, Charlotte Le Bon as Marguerite and Le Creuset as itself. Yes, your favourite range stars as the cookware of choice in this fabulous movie. From French haute cuisine to Indian curries, Le Creuset makes the finest cookware to prepare everything you bring to the table.
To celebrate our involvement in the film, we are giving away double tickets (courtesy of Ster-Kinekor) and a 16cm Le Creuset Stainless Steel Saucepan valued at R1150 to nine lucky winners (three prizes each in Cape Town, Johannesburg and Durban). For our customers in Port Elizabeth, where the movie is unfortunately not being screened, we are giving away 3 x 16cm Le Creuset Stainless Steel Saucepans valued at R1150 each. The competition runs from 14 – 31 August 2014. To enter, comment below with your name (also include whether you live in Cape Town, Joburg or Durban). Winners will be chosen by lucky draw.
UPDATE: WINNER ANNOUNCEMENT
Congratulations to the following winners:
Winners have been contacted via email on 01 September 2014.
SAVOUR THE FLAVOURS
Immerse yourself in the flavours from the movie and put your Le Creuset cookware to brilliant use with these mouthwatering recipes brought to you by The Hundred-Foot Journey and Le Cordon Bleu.
CULINARY CLASSIC What could be more French than classic Quiche Lorraine, with its origins in the rural Lorraine region of France. This delicious open-faced savoury tart is super-easy and always delicious.
125g cold butter, diced
250g cake flour
1 tsp salt
2 egg yolks
2 tsp Waterareil à Quiche
150g smoked pork belly, rind removed, cut into lardons, blanched
2 tsp vegetable oil
250ml crème fraîche
100g Gruyère cheese, grated
Salt and pepper
Preheat the oven to 190˚C.
Sift the flour onto a clean work surface and make a large well in the centre using a plastic scraper (corne).
Place the cold, diced butter in the centre of the well. Work the butter into the flour using your fingertips while simultaneously cutting through the mixture until it resembles fine sand.
Gather the flour-butter mixture into a neat pile and make a well in the centre using the corne. Dissolve the salt in the cold water and add with the egg yolks to the centre of the well. Stir these ingredients together using your fingertips while simultaneously using the corne to gradually incorporate the dry ingredients from the sides. Continue this process until the mixture in the centre of the well resembles a paste.
Gather all the ingredients together and cut through them using the corne. Repeat this process until the mixture forms an homogenous dough. Using the heel of your palm, firmly press the dough away from yourself to ensure that no lumps are left.
Shape the dough into a ball, wrap it in plastic and flatten it into a thick disc. Let the dough rest in the refrigerator for at least 30 minutes (preferably overnight).
Lightly dust the marble with flour and place the dough in the centre. Roll out the pastry, giving it quarter turns as you roll. Continue rolling and turning until the dough is 3mm thick and 3 fingers wider than the tart mould. Prick the dough with the docker or a fork. Roll the dough onto the rolling pin, and gently lay it on the tart mould. Lift the edges and press the dough into the corners of the mould. To form an even border that can extend above the borders of the mould, you need to leave some extra dough before trimming. Lift the edge of the dough and make a small fold inside the rim. Repeat this process all the way around the mould, then pass the rolling pin over the top of the tart to trim the excess dough. Gently pinch all around the edge of the tart to create a decorative border.
Place the lined mould in the refrigerator to rest for at least 20 minutes.
Place the lardons in a pan of cold water, bring the water to a boil, and blanch them for 1 minute. Drain and refresh the lardons under cold running water. Set aside.
Heat the oil in a medium pan over high heat and sauté the lardons until they are a light golden colour. Reserve them on a paper towel until needed.
Place the eggs in a mixing bowl, whisk them well and season with salt, pepper and nutmeg. Mix in the crème fraîche and set aside until needed.
Cut of circle of parchment paper that is a few inches larger than the tart shell. Press it into the cavity and fill it with baking beads. Place the tart on a baking sheet in the oven. Once the oven door is closed, reduce the temperature to 175˚C. Cook the tart until the crust is a light golden colour (blanchir). After 15 minutes, remove the shell from the oven, remove the baking beads and replace the shell in the oven to continue cooking for another 5 minutes.
Once the shell is cooked, take it out of the oven and sprinkle the bottom with grated cheese and lardons. Ladle half of the custard mixture into the shell and carefully place it in the oven. Allow to cook for 5 minutes, then add the remaining custard mixture.
Cook the quiche for 20 to 25 minutes or until a knife inserted into the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
To remove the quiche from the mould: place the mould on top of a small overturned saucepan. Gently push down the outer part of the mould. Slide the quiche off the metal disc onto a serving dish.
Melt the butter in a small saucepan over medium heat. Brush the Madeleine moulds with butter and place in the refrigerator for 1 or 2 minutes to set. Apply a second layer of butter, then coat the moulds with flour and set aside.
Appareil à Madeleines
Melt the butter in a small saucepan over medium heat and cook it until it begins to brown. Set aside.
Sift the flour and baking powder together onto a piece of parchment paper. Sift a second time. Combine the lemon zest and sugar in a large mixing bowl and add the eggs. Using a whisk, beat the eggs and sugar together until the mixture is pale in colour and creates ribbons when the whisk is lifted. Pour in the milk and stir until combined. Add the flour and carefully fold it in using a silicone spatula. Add 2 tablespoons of the batter to the melted butter and stir until homogenous. Fold this mixture back into the batter. Cover the bowl in plastic wrap and let the batter rest in the refrigerator for a minimum of 1 hour.
5. Transfer the batter to a piping bag fitted with a large plain tip. Pipe teardrop shapes that half fill the Madeleine moulds. Transfer the Madeleines to the oven to bake for 6 minutes, then turn the temperature down to 200˚C and bake them until golden (3 to 4 minutes). When the Madeleines are golden and have formed a bump on top, remove them from the oven and unmould them onto a wire rack. Serve the Madeleines warm or let them cool to room temperature.
@MegPascoe Hi @MegPascoe - at the moment our smallest size in this item is 26cm, however, keep an eye out as we'll be launching a 22cm size soon! Please sign up to our newsletter to be informed when it becomes available: lecreuset.co.za/newsletter