Recipe Booklet

Recipe Booklet

Contents Page Origin of Le Creuset

4

Care and Use Tips

5

Seafood | Salad Recipes

9

Vegetarian Recipes

13

Meat Recipes

18

Family Favourites Recipes

24

Dessert Recipes

32

The Origin of Le Creuset The kitchen is often the hub of entertaining and most importantly, the family.

down from generation to generation. Drawing upon this time-honoured tradition, Le Creuset

Every evening friends and family gather round the dinner table to enjoy a lovingly prepared meal. What better way to serve a favourite dish than in one of Le Creuset’s beautiful handcrafted pieces? Le Creuset invites you to explore a world of culinary delights with enamelled cast iron cookware.

EVERY PIECE OF LE CREUSET IS UNIQUE

produces the world’s finest cast iron cookware.

As each Le Creuset piece is cast in its own sand mould, every piece is unique. Once released from the mould, the edges, curves and handles on each pan are scrutinized for flaws and imperfections.

ENAMELLED CAST IRON Le Creuset is about the passion for cooking, an adventure in taste and and experiencing the pleasure the world’s finest cast iron

living and sensation, of using cookware.

Made in France, in the same time honoured tradition since 1925, each piece of Le Creuset passes through more than 30 manual checks before it is deemed suitable to grace your kitchen. Backed by a lifetime guarantee your new Le

The rim however, is not covered with the

Creuset piece will give you years of culinary delight.

second coat of enamel to allow a closer fit between the lid and base. This enables the steam to roll off the lid and back into the food, capturing flavours and nutrients.

THE MAKING OF A FRENCH LEGACY Since 1925 Le Creuset cast iron cookware has been manufactured at a foundry in the town of Fresnoy le Grand approximately 120 miles north east of Paris. Set among rolling hills and fertile landscapes, it is the world’s oldest manufacturer of high quality cast iron cookware distributing to virtually every corner of the globe. For over four centuries this region of France has been associated with the casting of cookware, with craftsmen passing their skills

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Two layers of vitreous enamel are applied to all Le Creuset cast iron cookware. The initial, grey ground coat protects against rust. A second coat of coloured enamel is then applied, which gives the outside of the Le Creuset piece its instantly recognisable colour and the interior a durable Sand or Matt Black enamel finish.

The quality, craftsmanship and versatility of Le Creuset cast iron cookware ensures that your new piece will become a permanent fixture on your stove top, in your oven, or on your dining table!

Care & Use GETTING THE MOST FROM YOUR LE CREUSET

MATT BLACK ENAMEL INTERIORS

The following information is provided to ensure that you get the best results from your Le Creuset piece for many years to come.

You will notice that some Le Creuset cast iron pieces such as the Grills, Frypans, Woks, and Sauté Pans have a Matt Black surface applied to the interior. The Le Creuset Matt Black enamel is a robust and hardwearing surface that will gradually, with use, take on its own surface ‘patina’ which is ideal for searing and browning. It is said that the darker the surface the better it is to cook on!

PRE-HEATING One of the many benefits of Le Creuset cast iron cookware is that it is extremely energy efficient; only low to medium heat is required to obtain optimal results. Food sticking will almost always be due to the incorrect heat being used. Usually the pan has either been pre-heated too long or on too high a setting. Cast iron needs to be preheated slowly. If you heat the piece too quickly on high heat the cast iron will expand faster than the enamel – this can result in the enamel chipping.

Although it is not necessary to season Matt Black Le Creuset pieces it is recommended as it ‘coats’ the surface of the piece which helps prevent food from sticking.

HOW TO SEASON MATT BLACK PIECES

HOW LONG SHOULD I PRE-HEAT MY LE CREUSET?

1.

The duration that you should pre-heat your Le Creuset cast iron piece will depend on its size – generally 3-4 minutes on a low to medium heat with no lid or oils is sufficient. If the lid is left on during the preheating process the heat will build up too quickly and this may cause the enamel to chip.

2. 3.

WOODEN HANDLES AND PHENOLIC KNOBS You will be happy to know that the black phenolic handles/knobs on all Le Creuset cast iron cookware are oven safe up to 200°C. The solid Teak or Beechwood handles found on some Le Creuset saucepans and frypans however should not be used in the oven. If the handle or knob is damaged on any Le Creuset piece for any reason, we are more than happy to replace the handle or knob free of charge.

4.

5.

6. 7.

Wash the piece in hot soapy water and scrub gently with a nylon brush to remove any manufacturing residues. Dry thoroughly. Pre-heat the piece on a low to medium heat for 3-4 minutes. Add two tablespoons of cooking oil and rub this all over the inner surface (peanut oil or grape seed oil are recommended). Continue heating for 10 to 15 minutes keeping watch to ensure the oil doesn’t burn. Remove from the heat and allow to cool. Wipe off any excess oil with absorbent kitchen paper.

Repeat steps three to seven a further two times. The piece is now ready for use. If the following simple care and use instructions are abided by, the piece will not need to be seasoned again.

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Care & Use ONCE THE PIECE HAS BEEN SEASONED COOKING WITH LE CREUSET STONEWARE It is not necessary for the piece to be scrubbed or washed in soapy water; this may breakdown the seasoning or “patina” that has developed. Generally, if it is washed/ scrubbed under hot running water while still warm, any residues will be removed and harsher treatment is not needed. Should the piece need to be cleaned in hot soapy water, it is recommended that the piece be seasoned again.

CLEANING

On Matt Black surfaces, it is recommended to use peanut oil or grape seed oil. These oils are volatile (they have a stable holding temperature of 220ºC) and will prevent food sticking. Use olive oil only for added flavour at the end of the cooking process. Remember, during pre-heating no oils at all should be used.

Washing Up Le Creuset cast iron cookware is a breeze! The enamelled surface cleans very easily. Once you have finished the delicious meal you have prepared in your Le Creuset piece (while it is still warm) fill with hot water and a squeeze of detergent. This will in effect, “bake off” any food residue. For stubborn marks use a nylon scrubbing brush with Le Creuset Pots and Pans Cleaner. We do not recommend powder cleansers or metal scourers; as these can be harsh and scratch the enamelled surface.

With the sand coloured enamel products such as the French Ovens, use butter, or olive oil.

Dry pans thoroughly after washing up. Do not leave to drip-dry or put away whilst damp.

MARINATING IN LE CREUSET

For more information regarding Le Creuset’s lifetime warranty on manufacturing faults and defects, FREE CALL 1800 099 012

PREFERRED OILS TO BE USED

Le Creuset cast iron cookware is made from the highest quality vitreous enamels. This provides a surface that is impermeable to odours and acids. As a result you can use Le Creuset for marinating and storing food in the refrigerator and freezer without staining the surface! The other main benefit of enamel is that it also protects against rust.

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Le Creuset stoneware is suitable for oven, microwave and grill use. Le Creuset stoneware should not be exposed to direct heat, e.g. stove top use.

Care & Use DISHWASHING LE CREUSET

RUSTING ON THE RIM Generally, rusting on the rim of Le Creuset

Although Le Creuset cast iron cookware can be

pieces is caused by the piece either being

placed in the dishwasher we do not recommend

washed in a dishwasher or not being dried

it. This is because the dishwashing cycle can dull

properly after cleaning. To remove, use a liquid

the

enamel

finish.

Additionally,

washing detergent and a nylon scourer to

Le

Creuset

pieces

with

a

washing

Matt

Black

rub the rust away. When clean, wipe dry and

interior in a dishwasher will reduce the

apply oil to rim. Always hand dry rims and lids

build up and efficiency of the patina and

thoroughly with a hand towel.

the piece may need to be re-seasoned.

LIFETIME GUARANTEE Should you wash your Le Creuset in a dishwasher please allow the cycle to complete before opening the door. An incomplete cycle retains moisture in the machine and rusting may result.

Le Creuset is proud of the quality of its products and offers a lifetime guarantee against faulty workmanship and materials when the product is used in normal domestic household conditions, and in accordance with the care and use instructions provided.

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Care & Use WHAT IS PITTING? This appears as barely noticeable dots to larger spots, where enamel may have come off or appear flaky and bubbly. Very mild specks may be scattered or severe forms will have rough, irregular enamel surfaces.

WHY DOES PITTING OCCUR? The occurrence of enamel pitting is most strongly associated with the use of too high heat. This includes not pre-heating your piece or pre-heating for too long. The reason for this, is that on a high heat the cast iron expands faster than the enamel causing it to crack. Pre-heating and cooking on a low-medium heat will allow the cast iron and enamel to expand at the same time.

eg. Le Creuset Round French Oven Pitting

WHAT IS CRAZING? This may appear as small lines to larger scratches, where the enamel seems like its cracking. Very fine lines may be scattered. Severe forms will have noticeably darker enamel surfaces.

WHY DOES CRAZING OCCUR? The occurrence of enamel crazing is most strongly associated with the use of incorrect heat level. This includes not pre-heating your piece, pre-heating for too long, pre-heating with lid on and oils, pre-heating or cooking on too high heat. Crazing generally occurs due to a use of high heat over a long period of time. Always pre-heat and cook with your Le Creuset on a LOW - MEDIUM HEAT

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eg. Le Creuset Round French Oven Crazing

HOW DO I PREVENT PITTING AND CRAZING FROM OCCURING? To get the most out of your Le Creuset, always pre-heat your Le Creuset piece on a low-medium heat, for 3-4 minutes. No lids or oils are required when pre-heating. Always cook with your Le Creuset piece on a low to medium heat. Never use a high heat when cooking with your Le Creuset piece.

Scallops with Bacon INGREDIENTS

METHOD

Serves 4 16 scallops 16 slices of bacon 4 garlic cloves Salt Pepper Nutmeg Oil Cocktail sticks/ Toothpicks

Preparation: 30 Minutes 1. Season the scallops. Grate the nutmeg onto them and sprinkle with chopped garlic. 2. Place the slices of bacon around the scallops and fasten them in place using the cocktail sticks/ toothpicks. 3. Pre-heat a Le Creuset 26cm Square Skillet Grill over a low - medium heat for 3-5 minutes. When hot, oil lightly. 4. Dip the scallops lightly in oil and place them on the grill. 5. Serve with a tartare sauce and a salad 6. Bon Appétit!

26cm Cobalt Blue Square Skillet Grill

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Seared Tuna Salad INGREDIENTS

METHOD

Serves 4 4 x 175g tuna steaks Olive oil Sea salt and pepper to taste For the salad dressing: Finely grated zest of one lemon 2 tablespoons olive oil 1 teaspoon course grain mustard 1 tablespoon freshly chopped parsley Salt and pepper 350g cooked new potatoes, diced 1 avocado, diced 12 pitted black olives

Preparation: 14 Minutes

24cm Cherry Red Mixing Bowl

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1. Brush both sides of the tuna with oil and season well. 2. Heat a Le Creuset 26cm Square Skillet Grill on low/medium heat and lightly brush with oil when it is hot. Add the tuna steaks and grill for 2-3 minutes on each side until they are cooked through. 3. Remove tuna from grill and set aside to cool. 4. To make the dressing, put all the ingredients in a Le Creuset 24cm Mixing Bowl and whisk together. 5. To make the salad, tear the salad leaves into bite-sized pieces and mix with the other salad ingredients, drizzle with 3/4 of the dressing. 6. Using a sharp knife, cut the tuna steaks into strips and lay these on the salad. Drizzle with the remaining dressing and serve with crusty bread. 7. Bon Appétit!

Garlic Fried Prawns INGREDIENTS

METHOD

Serves 4 24 large prawns 4 garlic cloves 4 tablespoons olive oil 3 cups saffron rice Sea salt Freshly ground black pepper

Preparation: 45 minutes 1. Rinse the large prawns, but do not remove the shells, and dry off any excess moisture with paper towels. 2. Peel the garlic cloves and slice them thinly with the chilli. 3. In a Le Creuset 28cm Traditional Frypan, heat with oil over a low medium heat for 3 minutes. 4. When it is hot, add the garlic and chili and fry for 1 minute. 5. Add the large prawns. Fry for 2-3 minutes each side, occasionally stirring. Sprinkle the salt and pepper while cooking. 6. Serve hot with saffron rice. 7. Bon Appétit!

28cm Cobalt Blue Frypan

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Garden Salad INGREDIENTS

METHOD

Serves 2 ½ large cucumber 1 carrot, shredded 4 medium sized tomatoes ½ lettuce of your choice, roughly torn 1 shallot, finely chopped 2 tablespoons lemon juice 2 tablespoons extra virgin oil 2 tablespoons fresh mint, diced Freshly ground black pepper

Preparation: 10 minutes 1. Peel the cucumber, slice in half lengthways and carefully scoop out and discard the seeds. Cut into neat slices and transfer to a Le Creuset 19cm Mixing Bowl. 2. Quarter the tomatoes, scoop out and discard the seeds. Cut each quarter into 4 pieces and add to the cucumber. 3. Mix together all the remaining ingredients and pour over the cucumber and tomato stirring well. 4. Transfer to a serving dish, cover and chill slightly before serving. 5. Bon Appétit!

19cm Cherry Red Mixing Bowl

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Vegetable & Safron Rice INGREDIENTS

METHOD

Serves 2 2 tablespoons butter, softened 1 medium onion, chopped 1 medium red capsicum, seed & chop 1 cup of canned corn kernels, drained ¾ cup instant long grain rice 3 cups chicken stock ¼ teaspoon saffron powder 1 tablespoon fresh chopped coriander 1 teaspoon salt Freshly ground pepper 1 cup cooked shrimp, tuna or salmon Salt & pepper

Preparation: 1 hour 1. Preheat a Le Creuset 24cm Round French Oven on a low heat for 3 - 4 minutes. 2. Warm the chicken stock in the French Oven. 3. Melt the butter in the French Oven over medium heat on the stove top. Add the onion and capsicum and fry gently for 2–3 minutes. 4. Stir in the corn kernels, rice, hot stock, saffron, coriander, salt and pepper. Stir well and bring to a slow boil. 5. Cover the French Oven with its lid, reduce the heat to low, and simmer for 2 minutes. 6. Remove the French Oven from the heat and leave to stand for 20 minutes: do not remove the lid during this time. Stir well before serving. 7. To make a more substantial main course, add the cooked shrimp, tuna or salmon and return to the heat for 2 to 3 minutes to ensure the seafood is thoroughly heated. 8. Bon Appétit!

24cm Cobalt Blue Round French Oven

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Grilled Vegetable Stack INGREDIENTS

METHOD

Serves 4 2 large red capsicums 4 large field mushrooms 1 small eggplant 4 zucchinis 2 large tomatoes 4 whole individual goats cheeses ¼ cup extra virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons rosemary, chopped 2 cloves garlic, crushed

Preparation: 30 minutes 1. Preheat a Le Creuset 26cm Square Skillet Grill on a low to medium heat for 3 – 4 minutes. 2. Remove seeds and membrane from capsicum and cut into thick strips. 3. Slice rounded edge off mushrooms to ensure they sit flat, remove stalks. 4. Top and tail eggplant and slice thickly. 5. Cut zucchini in half lengthways and slice tomatoes into thick rounds. 6. Whisk together olive oil, vinegar, rosemary and garlic. Brush dressing over vegetables and cheese. 7. Place cheese, capsicum, eggplant and zucchini on the Le Creuset 26cm Square Skillet Grill for 5 minutes. 8. Place remaining vegetables on grill, cook for 5 minutes. 9. Carefully remove cheeses from grill and place on individual serving plates. Stack remaining vegetables on top starting with capsicum, eggplant, zucchini and finishing with a serve of tomato. 10. Season with salt and freshly ground pepper and serve immediately. 11. Bon Appétit!

26cm Cherry Red Square Skillet Grill

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Vegetable Lasagne INGREDIENTS

METHOD

Serves 6 Vegetable Filling: 2 tablespoons olive oil 1 red onion, peeled and chopped 1 clove garlic, crushed 2 small red peppers, diced 350g zucchini, topped tailed & diced 1 x 300g eggplant, sliced 400g canned plum tomatoes with juice 2 tablespoons chopped fresh basil Salt Freshly ground black pepper Cheese sauce: 25g butter or margarine 25g plain flour 375ml milk 125g mature Cheddar cheese, grated 2 good pinches of nutmeg Lasagne: 8 – 10 sheets of fresh lasagne pasta. 15g Freshly grated Parmesan cheese

Preparation: 2 hours 1. Preheat Oven: 180ºC. Heat the oil in a large Le Creuset Saucepan. Add onion, garlic & peppers. Fry for 5 minutes until they soften. 2. Add zucchini & eggplant; continue frying and stirring for 5 minutes. Add tomatoes with juice, the basil and salt and pepper. Cover & cook gently for 35minutes until all vegetables are tender. 3. When cooked, remove lid and simmer uncovered for 5–10mins to thicken the consistency. Cool. 4. Sauce: Melt butter in saucepan, add flour and cook for 2–3minutes, stirring. Remove from heat & gradually stir in milk. 5. Bring to boil & simmer for 2 minutes, stir in cheese & seasonings. 6. To make up: Put 3 tablespoons of sauce in the buttered Le Creuset Rectangular Oven Dish. Cover base with 3 sheets of pasta. 7. Add 1/3 of the vegetable filling & 3 tablespoons of sauce. 8. Repeat these layers of pasta, vegetables and sauce twice more and finish with a layer of pasta on the top. 9. Cover with remaining sauce and sprinkle Parmesan cheese liberally. 10. Bake in centre of oven for 35mins. The top should be golden brown. 8. Bon Appétit! 15

40cm Cherry Red Rectangular Oven Dish

Vegetables in Herb Butter sauce INGREDIENTS

METHOD

Serves 4 25g butter 1 shallot, chopped finely 3 potatoes, unpeeled and diced 3 carrots, diced 1 tablespoon fresh chopped parsley ½ cup vegetable stock Freshly ground black pepper

Preparation: 20 minutes 1. Preheat a Le Creuset 22cm Multifunction on a low-medium heat for 2-3 minutes, boil the carrots and potatoes in boiling water for 3-4 minutes. 2. Melt the butter in the Multifunction over a medium heat. Add the shallot and fry just a few seconds, without colouring. 3. Drain the potatoes and carrots and mix them with the butter. 4. Stir in the parsley, stock and pepper. 5. Cover and cook over a low heat for 8-10 minutes until the vegetables are tender . Stir once during the cooking time. 6. Lift out the vegetables using a slotted spoon and keep hot. Return the Multifunction to a medium heat boiling the liquid rapidly until it reduces to about half and becomes syrupy in consistency. 7. Spoon the liquid over the vegetables and serve immediately. 8. Bon Appétit!

22cm Cobalt Blue Multifunction

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Roasted Red Peppers INGREDIENTS

METHOD

Serves 2 1 medium sized red pepper 1 firm tomato, skinned 4 pitted green olives 1 clove garlic, crushed 1 tablespoon flat leaf parsley 1-2 tablespoons olive oil Salt Freshly ground black pepper

Preparation: 1 hour 1. Preheat oven to 190ºC 2. Cut the pepper in half through the stalk end, remove the seeds but leave the stalk intact. Lay in an oiled Le Creuset 31 x 25cm Rectangular Deep Dish. 3. Cut the tomato into quarters and place two quarters in each pepper shell. 4. Slice the olives thinly and put a few slices in each pepper. 5. Chop the garlic and parsley and add a little of each to the shells. 6. Finally drizzle a little oil over each one and season well. 7. Bake for approximately 45 minutes, or until the peppers are very tender and the edges slightly charred. 8. Bon Appétit!

31cm x 25cm Cobalt Blue Rectangular Deep Dish

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Coq Au Vin INGREDIENTS

METHOD

Serves 8-10 400g chicken thigh/breast, diced 80g bacon, diced 100g small mushrooms 750ml red wine 75ml chicken stock 30g butter 150g onion, diced 1 garlic clove, crushed 10g parsley 30g plain flour 1 bouquet garni– bay leaf, peppercorn, thyme, Leek Salt & pepper

Preparation: 2 hours 1. Preheat a Le Creuset 28cm Round French Oven on a low to medium heat for 3-4 minutes while preparing ingredients. 2. Sauté the butter, chicken and garlic in the French Oven until brown; be careful not to overcook. Remove from the French Oven and keep warm. 3. Place the diced bacon and onion in the French Oven and fry until golden brown. Add the mushrooms, sprinkle with flour, salt & pepper and mix. 4. Add the red wine, stock & bouquet garni. Bring to the boil and then simmer for 5 minutes. 5. Add the cooked chicken and reheat. Garnish with chopped parsley and serve with your choice of rice or potatoes. 6. Bon Appétit!

28cm Cherry Red Round French Oven

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Filet De Boeuf INGREDIENTS

METHOD

Serves 4 4 filet mignon steaks 1 shallot, peeled and chopped 1¼ cups (325 ml) red wine Rind and juice of 1 orange 1 tablespoon chopped fresh rosemary 1 tablespoon redcurrant jelly 2 tablespoons butter Freshly ground salt & black pepper

Preparation: 30 minutes 1. Heat a Le Creuset 26cm Square Skillet Grill and grease lightly with a tablespoon of butter. 2. Generously season the filet mignon with salt and pepper and fry briskly for 2-3 minutes on each side (the centre of the meat should remain pink). Lift out and keep hot in a serving dish. 3. Add the remaining butter to the pan, fry the shallots until they begin to soften. 4. Add all the remaining ingredients, stirring well to remove any residue from the grill. 5. On a medium heat boil for a few minutes, until the sauce reduces and becomes syrupy. Taste and adjust the seasoning before pouring over the steaks. 6. Bon Appétit!

Cobalt Blue 26cm Square Skillet Grill

26cm Cobalt Blue Square Skillet Grill

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Grilled Sirlion Steak & Mushroom Sauce INGREDIENTS

METHOD

Serves 4 4 x 180g sirloin steaks, trimmed and dried Olive Oil Sea salt and pepper to taste Sauce Preparation: 1/2 brown onion, finely chopped 2 garlic cloves, crushed 2 tablespoons olive oil 200g mixed mushrooms, field, Swiss Brown or portabella 2 tablespoons thyme chopped 1 cup beef stock 1/2 cup full cream or 1/4 cup sour cream (optional) 1/4 cup Italian parsley, chopped Sea salt and pepper

Preparation: 40 minutes 1. Preheat a Le Creuset 26cm Square Skillet Grill on a low to medium heat for 3-4 minutes while preparing ingredients. 2. Lightly oil one side of each piece of meat with oil, season with sea salt and pepper. 3. Place the meat on the grill, oiled side down. 4. Once the juices appear on the top surface of the steak, turn. Allow the steaks to rest after cooking. 5. Sauté onion and garlic in olive oil for 4 minutes on medium heat in a Le Creuset Saucepan. 6. Then add mixed mushrooms, sautéing them until most of the moisture has reduced. 7. Add thyme, stock, sea salt and pepper reduce volume by half. 8. Add cream and reduce till thick, garnish. 9. Bon Appétit!

26cm Cherry Red Square Skillet Grill

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Coriander Limed Chicken INGREDIENTS

METHOD

Serves 3 - 4 6 chicken breasts halved 2 tablespoons vegetable oil Finely grated zest of 2 limes 4 tablespoons lime juice 2 tablespoons coriander, diced Extra oil, for brushing Chilli-lime mayonaise: 4 tablespoons low-fat mayonaise 1 small red chilli, seeded and finely chopped Finely grated zest of 1 lime 2 teaspoons lime juice Salt and pepper to taste

Preparation: 1.5 hours 1. Put the chicken pieces into a large dish. Add the oil, lime zest and juice, coriander, salt and pepper to taste and turn the chicken so it is fully coated. 2. Cover and leave to marinate for at least 1 hour in the fridge. 3. Before cooking, lift the chicken out of the marinade and pat dry with paper towels. 4. Mix all mayonnaise ingredients together, cover and chill until ready to serve. 5. Preheat a Le Creuset Rangetop Grill on a low to medium heat for 3-4 minutes. 6. Place the chicken on the grill and do not move until they are ready to turn over. Grill for 4-5 minutes on each side. 7. Serve with a few sprigs of fresh coriander and a little of the chilli-lime mayonnaise on the side. 8. Bon Appétit!

36cmx20cm Rangetop Grill

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Roast Garlic Lamb & Rosemary Red Wine Sauce

INGREDIENTS

METHOD

Serves 6 1½kg leg of lamb - shank bone removed 3 cloves garlic, crushed 6 sprigs fresh rosemary Salt Freshly ground black pepper 375ml water 125ml red wine 2 tablespoons redcurrant jelly 2 tablespoons plain flour 15g butter

Preparation: 1 hour 1. Preheat a Le Creuset 28cm Round French Oven on a low heat for 3 - 4 minutes. 2. Trim the lamb of any excess fat. Pierce holes all over the lamb and push pieces of garlic into the holes. Season the lamb well. 3. Lightly oil the French Oven. Add the lamb and 4 sprigs of the rosemary. Cover and roast allowing 30-35 minutes per kg. 4. When cooked remove the lamb and allow to rest for 10-15 minutes before carving. Cover with foil. Drain the fat from the French Oven. 5. Place the open French Oven on the stove top and remove the cooked pieces of rosemary. Add the water and red wine, bring to a simmer, stirring, removing any roasting residues from the base. Stir in the redcurrant jelly and small pieces of the blended flour and butter. Stir thoroughly whilst the sauce thickens. 6. Finally add the remaining finely chopped rosemary. Taste and adjust the seasoning. 7. Carve the lamb into thick slices and serve with a little of the sauce poured over. Serve with baby roast potatoes and green vegetables. 8. Bon Appétit!

28cm Cherry Red Round French Oven

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Beef Casserole INGREDIENTS

METHOD

Serves 6 2 onions, skinned and sliced 2 carrots, peeled and sliced 2 garlic cloves, crushed 1 bay leaf 1 rosemary sprig 3 parsley sprigs 6 black peppercorns 1 tablespoon salt Rind of ½ an orange 1 tablespoon red wine vinegar 250ml red wine ½kg lean braising steak, diced 2 rashers of bacon 1 tablespoon olive oil 100g green or black olives, or a mix of both

Preparation: 3.5 hours + 24 hours for marinade 1. Put the onions, carrots, garlic, herbs, peppercorns, salt, orange rind, vinegar and wine into a Le Creuset French Oven. Add the beef. Mix well, cover and leave to marinate for 24 hours in the fridge. 2. Drain the meat and reserve the marinade. Rinse out the French Oven. Put the bacon in the French Oven with the olive oil and heat it gently until the fat runs from the bacon. 3. Add the meat. Cook, stirring, until the meat is browned on all sides. 4. Strain the marinade then add it to the meat mixture, stirring all the time. Bring to the boil. 5. Cover and cook over a low heat for 3 hours until the meat is tender. Stone the olives and add halfway through cooking. 6. Taste and season before serving. 7. Bon Appétit!

28cm Cherry Red & Cobalt Blue French Ovens

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Cappelini with Chicken & Artichokes INGREDIENTS

METHOD

Serves 2 Capellini pasta, 200g 8-10 chicken tenderloins ½ cup extra virgin olive oil 5 garlic cloves, crushed 1 can of artichoke hearts, quartered ¼ cup petite capers 1 ripe tomato, diced Juice from ½ a lemon ½ cup white wine

Preparation: 30 minutes 1. Cook pasta while heating olive oil in a Le Creuset 26cm Square Skillet Grill. 2. Add garlic and saute for one minute. 3. Add chicken and cook for one minute on each side. 4. Add remaining ingredients and cook until desired. 5. Do not over-cook the chicken; it should be “just done”. 6. Bon Appétit!

26cm Cobalt Blue Square Skillet Grill

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Sunday Roast INGREDIENTS

METHOD

Serves 8 - 10 2½ kg leg of lamb 2 garlic gloves, cut into quarters 8 sprigs rosemary, broken into small pieces 12 shallots, peeled and left whole 8 large carrots, cut into large chunks 1 tablespoon vegetable oil 1 cup chicken or lamb stock 2 cups full-bodied, dry red wine 450g canned cannellini beans, rinsed 2 teaspoons recurrant jelly 1 teaspoon corn flour, dissolved in a little water Freshly ground salt & black pepper

Preparation: 3.5 hours 1. Preheat Oven to 180°C. 2. Place the lamb in a lightly greased Le Creuset 40cm Rectangular Oven Dish and pierce the flesh several times. Push pieces of garlic and rosemary into the holes and brush a little oil over the top. Season generously. 3. Put all the prepared vegetables around the lamb with the stock, 1 cup of wine and any excess rosemary. Cover the top loosely with a piece of aluminum foil. 4. Transfer to the oven and roast for 1 hour. Reduce the temperature to 160°C and for a further 2 hours. The meat should be a little pink by this stage. 5. Remove the foil and add the beans around the meat. Return the dish, uncovered, to the oven for 30 minutes or until the meat is cooked to the degree you prefer. Set lamb aside to rest. 6. For the sauce, remove the vegetables using a slotted spoon; keep these hot. Pour juices from lamb into pot. Add the remaining wine and bring the liquid to a boil. 7. Stir in the jelly and corn flour and simmer until the sauce is thick and glossy. Serve immediately. 8. Bon Appétit!

40cm Cherry Red Rectangular Oven Dish

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Risotto INGREDIENTS

METHOD

Serves 4 - 6 1½ tablespoons olive oil 1 medium onion, peeled and finely diced 2 cups Arborio rice (or medium grain rice) 4 rashers bacon, diced 3½ cups chicken stock ½ cup dry white wine 200g button mushrooms, sliced ½ cup grated Parmesan cheese

Preparation: 40 minutes 1. Preheat a Le Creuset 30cm Low Round Casserole over low-medium heat. 2. Add oil and continue to heat for a further 2 minutes, sauté onion until soft and opaque before adding the bacon and mushrooms. 3. Gently mix in the rice and let the oil coat the individual grains before adding the wine. Continue stirring until the wine has evaporated. 4. Reduce heat to a simmer and slowly add in 1/2 a cup of chicken stock. 5. Stirring constantly, let the rice absorb the stock before adding another 1/2 cup. 6. Repeat the process until there is no stock remaining. 7. By this stage the rice will be al dente. (If more liquid is needed add water in ½ cup increments until rice is cooked). 8. Stir in cheese and serve immediately. 9. Bon Appétit!

30cm Cobalt Blue Low Round Casserole

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Potato & Celeriac Gratin INGREDIENTS

METHOD

Serves 4 350g small potatos, peeled 175g celeriac, peeled 1 small onion, thinly sliced 125g Gruyere cheese (or Swiss Cheese), grated 300ml cream 2 good pinches grated nutmeg 1 teaspoon dried mixed herbs Freshly ground salt & black pepper

Preparation: 40 minutes 1. Cut the potatoes and celeriac into thin slices. Cook both vegetables with the onion in lightly salted boiling water for 3 minutes. 2. Drain, rinse with cold water and drain again. 3. Reserve some of the vegetable slices to arrange on the top of the gratin. Stir three quarters of the cheese, the cream, nutmeg, herbs and salt and pepper into the remainder. 4. Butter a Le Creuset 31x25cm Rectangular Deep Dish before spooning the vegetable mixture in, filling it almost to the top. 5. Arrange a few of the reserved vegetable slices in a pattern over the top and sprinkle with the remaining cheese. 6. Bake for 15-20 minutes in an oven at 190°C until golden brown. 7. Serve in the dish. 8. Bon Appétit!

31cm x 25cm Cobalt Blue Rectangular Deep Dish

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Chicken with rice INGREDIENTS

METHOD

Serves 4-6 1½kg chicken, diced Salt Freshly ground black pepper 2 tablespoons of olive oil 1 large brown onion, chopped 1 green pepper, seeded and chopped 3 garlic cloves, crushed 1 cup smoked ham, diced 250g longanitza chorizo sausage (skin removed) 2 Roma tomatoes, seeded and chopped 1 cup long grain rice 2 cups chicken broth (chicken stock) ¼ cup pimento stuffed green olives, sliced 1 tablespoon chopped coriander

Preparation: 45 minutes 1. Wash and dry the chicken, season well. 2. Heat the oil in a Le Creuset 30cm Buffet Casserole and brown the pieces of chicken evenly. When browned, transfer the chicken to a plate. 3. Remove skin from sausage and slice. 4. Sauté the onions, pepper, garlic, ham and sliced sausage over medium heat for 5 minutes. 5. Add the tomatoes and cook for a further 2 - 3 minutes. 6. Add the rice, chicken broth (chicken stock), chicken pieces, and stir well, bringing to a boil. 7. Cover and reduce the heat to a gentle simmer for 20 - 25 minutes. Check the consistency while cooking to ensure the liquid is absorbed - if not, cook without the lid for a few minutes. 8. Serve garnished with the sliced green olives and coriander. 9. Bon Appétit!

30cm Cherry Red Buffet Casserole

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Paella INGREDIENTS

METHOD

Serves 4-6 4 tablespoons olive oil 1 brown onion, chopped 5 garlic cloves, chopped finely 1 zucchini diced 1 red capsicum, diced 5 cups water ½ cup white wine ¼ teaspoon saffron 1 fish stock cube 1 chicken stock cube 440g tin of chopped tomatoes, drained Zest of one lemon 250g chicken thigh cut in 2.5cm slices 200g chorizo sausage, sliced 2 ½ cups of short grain rice 1 dozen mussels 6 pieces baby octopus 6 raw prawns ½ cup frozen peas 1 cup flat leaf parsley, chopped

Preparation: 30 minutes 1. Fry onions, garlic and red capsicum in 4 tablespoons of olive oil in a Le Creuset 30cm Buffet Casserole. Do not brown. 2. Add water, wine, saffron, fish and chicken stock cubes, tomato and lemon zest. Bring to boil. 3. Add chicken, chorizo slices and rice to the boiling stock. Bring back to the boil. 4. Reduce heat and simmer uncovered for 5 minutes. Do not stir (stirring encourages the release of glutens in the rice and will make a risotto instead of a fluffy paella.) 5. Add the mussels. Simmer for another 5 minutes. 6. Add prawns, octopus, and zucchini, simmer or a further 5 minutes. 7. Fluff paella with a fork, test rice. Gently stir peas through the paella. Then cover and leave to rest in a warm place (i.e. an oven at 100°C for 5 minutes). 8. Bon Appétit!

30cm Cobalt Blue Buffet Casserole

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Osso Bucco INGREDIENTS 4 tablespoons butter 1½ cups chopped onion 1½ cups chopped carrots 1½ cups chopped celery 2 cloves garlic, crushed 3kg veal shank, cut into 8 pieces, each 6cm long, tied with string in the middle ½ cup dry vermouth or dry white wine Flour for coating veal ½ cup olive oil ½ cup Marsala wine 5 cups beef stock 3 tablespoons cornstarch ½ tablespoon dried thyme 2 bay leaves 8 parsley sprigs 1 tablespoon salt Fresh ground pepper

28cm Cobalt Blue Mixing Bowl

28cm Cobalt Blue Round French Oven

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METHOD Preparation: 2.5 hours 1. Preheat oven to 180°C. 2. Melt butter in a Le Creuset 28cm Round French Oven over a medium heat & add chopped carrots, onions, celery and garlic. Cook for 8-10 minutes until vegetables are lightly coloured. Remove from pan into Le Creuset 28cm Mixing Bowl. Set aside. 3. Season the pieces of veal shank with salt & pepper then coat in flour and shake off excess. Add 3 tablespoons of olive oil to the French Oven and heat until a haze forms over the pot. Brown the veal 4 or 5 pieces at a time, adding more oil as needed. 4. Remove veal from pot and discard almost all fat from pot. Add white wine to deglaze the pot over a medium heat making sure to scrape any brown bits & dissolve into wine. Reduce liquid to ½ its volume. 5. Now stir in the beef stock, Marsala wine, thyme & bay leaves and bring to a boil. 6. Make corn starch mixture, add to liquid mixture stirring until thickened. Add ½ teaspoon of salt and grind pepper to taste. 7. Add the cooked vegetables on the bottom and place the browned veal on top standing the shanks up side by side. Pour stock mixture over the top of the veal. 8. Cover the French Oven and bake in the lower rack of the oven at 170°C for 30 minutes. 9. Reduce heat to 150°C and in about 1½ hours the veal should be fork tender. 10. Remove from oven and leave to rest for 15 minutes. 11. Bon Appétit! Note: Osso Bucco is traditionally served with Risotto alla Milanese, mashed potato or buttered egg noodles with parmesan cheese. Place 1 veal shank on your plate and spoon vegetables & gravy over it. Add risotto, mashed potato or noodles and garnish with parsley.

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Tiramisu INGREDIENTS

METHOD

Serves 12-16 ½ litre strong black coffee 2 x 250g packs Mascarpone cheese 75g caster sugar 250ml double cream. Lightly beaten 6 tablespoons brandy 40 sponge finger biscuits 2 tablespoons cocoa powder

Preparation: 15 minutes + 4 hours for chilling

32cm x 27cm Cherry Red Rectangular Deep Dish

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1. Make the coffee and cool completely. 2. Put the mascarpone cheese and sugar into a large bowl, beat until light and fluffy in texture. 3. Add the lightly beaten cream and brandy then beat again until thick. 4. Dip each sponge finger biscuit in the coffee and make a single layer in the base of a Le Creuset 32x27cm Rectangular Deep Dish, placing them close together. 5. Add half the cheese mixture, spreading it evenly, then add another layer of coffee dipped biscuits and finally the remaining cheese mixture. 6. Spread the cheese mixture as evenly as possible, making a decorative scrolled pattern in the surface using a round bladed knife. 7. Cover with film and chill in the refrigerator for at least 3-4 hours. 8. Just before serving sieve the cocoa powder liberally over the surface. 9. Bon Appétit!

Iced Nougat & Chocolate Terrine INGREDIENTS

METHOD

Serves 10-12 Nougat: 100ml mineral water 150g white sugar 50g blanched almonds, chopped 50g pecan nuts or walnuts, chopped 50g hazelnuts, chopped 50g pine nuts, chopped 50g candied orange and lemon peel, chopped 75g plain dark chocolate, chopped Terrine: 225ml double cream 4 large egg whites 125g white sugar To serve: 250ml raspberry coulis made from: 500g fresh raspberries 25g white sugar 1 tablespoon lemon juice

Preparation: 50 minutes + 4-5 hours to freeze 1. Place the water and sugar for the nougat into a Le Creuset Saucepan. Heat gently until the sugar dissolves then boil rapidly on a medium heat until it caramelises. Stir in all the nuts and chocolate. 2. Spread on a well oiled tray and leave to go cold. When cold, chop into small pieces. 3. Place a large piece of cling wrap film in the Le Creuset 32cm Terrine with some of it hanging over the edge. 4. Whip the cream until thick. Whisk the egg whites until stiff, then add the sugar and beat again until the mixture is stiff. 5. Fold the egg whites into the cream with the chopped nougat. 6. Pour the mixture into the prepared terrine placing the film over the top. Place in the freezer and freeze for 4-5 hours. 7. To un-mold, place the base and sides of the terrine in hot water for a few seconds. Turn out on to a serving plate and remove the film. 8. Cut into thin slices and serve with a little raspberry coulis. 9. Raspberry Coulis: put the raspberries, sugar and lemon juice into a Le Creuset Saucepan. Simmer for one minute then cool and sieve to remove all lemon pips. 10. Bon Appétit!

32cm Cherry Red Terrine

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Normandy Apple Cake INGREDIENTS

METHOD

Serves 8 750g cooking apples, peeled and grated 200g caster sugar 4 eggs 300ml crème fraîche (or mix sour cream & whipping cream) 150g plain flour, sifted 75g raisins or sultanas 100g butter, melted

Preparation: 1 hour 1. Preheat the oven to 170°C. Place the sugar and eggs in a bowl and whisk together. 2. Add the crème fraîche and flour and stir well. 3. Dry the apples and then add them to the bowl, with the raisins or sultanas and the melted butter. 4. Spoon into a paper-lined, Le Creuset 32cm Rectangular Baking Dish. Don’t bother to smooth the surface as it will be rather bumpy with the apples. 5. Bake for 40-45 minutes, until the apples are tender and the batter is golden brown. 6. Allow to cool for at least 20 minutes in the dish and then serve warm, in slices. 7. Bon Appétit!

32cm Cherry Red Rectangular Dish

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Crème Caramel INGREDIENTS

3. To make the caramel, put the sugar and water in a Le Creuset 18cm Saucepan. For 10 ramekins Melt the sugar on a low heat and then 150g caster sugar heat it rapidly on a medium heat until it 6 tablespoons water turns into a brown coloured caramel. 1 tablespoon butter 4. Remove from the heat and immediately 3 cups milk coat the base and the sides of the 1 teaspoon vanilla extract ramekins. Allow to cool. 6 eggs 5. To make the cream, pour the milk into 75g icing sugar the saucepan in which you made your caramel and add the vanilla. Bring almost to the boil and then allow to stand while you prepare the eggs. 6. Break the eggs into a large bowl and add the sugar. Whisk until you obtain a smooth, creamy mixture and then add the warm milk. Pour the mixture onto the caramel. 7. Half fill a rectangular dish (large enough to hold 10 ramekins) with hot water to create a Bain-marie. 8. Place the ramekins in the Bain-marie without covering them. Transfer to the Cobalt Blue and Cherry Red Ramekins oven and cook for 45 minutes. 9. Check that the cream is properly cooked METHOD by piercing it with the end of a knife. If Preparation: 1 hour the blade is clean when you take it out, 1. Preheat Oven to 150°C. the cream has set. 2. Butter the base and sides of 10 Le 10. Remove your crème caramels from the Creuset Ramekins. Bain-marie and allow them to cool. Serve chilled. 11. Bon Appétit!

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Yoghurt Gatean INGREDIENTS

METHOD

Serves 10 1½ cups natural yoghurt 3 eggs, beaten 425g caster sugar 300g self raising flour, sifted 1 teaspoon baking powder 125g desiccated coconut 1½ tablespoons dark rum 75ml extra virgin olive oil

Preparation: 1 hour 1. Preheat Oven to 160°C. 2. Place all the ingredients together in a bowl and, using a wooden spoon, stir until well mixed. 3. Spoon into a buttered and lined Le Creuset 32cm Rectangular Terrine and smooth the surface. 4. Place into the oven and bake for 15 minutes at 160°C. Then lower the heat to 150°C and continue baking for a further 25-30 minutes. 5. Cover the cake very loosely with foil halfway through the baking time to prevent the surface from burning. 6. Remove the loaf from the oven and leave to cool completely before removing from Terrine. 7. Bon Appétit!

32cm Cobalt Blue Terrine

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Butterscotch Fondue INGREDIENTS

METHOD

Serves 5-6 50g unsalted butter 175g sugar 2 tablespoons golden syrup ½ teaspoon lemon rind 1 teaspoon lemon juice 2 tablespoons cornflour 425g can evaporated milk

Preparation: 20 minutes 1. Place the butter, sugar, syrup, lemon rind and lemon juice in a Le Creuset Fondue on a low heat. 2. In a small bowl blend the cornflour to a smooth paste with some of the evaporated milk. Stir the remainder milk into the sugar mixture (in the Fondue). Cook for 2-3 minutes until just simmering. 3. Mix the blended cornflour with the sugar mixture (in the Fondue), and then bring the butterscotch fondue to the boil, stirring constantly until smooth and thick. 4. Place the fondue on low heat to keep warm. 5. For dipping: offer a selection of fresh chilled fruits – bananas and strawberries, cut into bite size chunks. 6. Allow 1-2 fruits per person. Plain and chocolate cookies also go well with this fondue; allow 3-4 biscuits per person. 7. Bon Appétit!

Cherry Red Fondue Set

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Baked Cheesecake INGREDIENTS

METHOD

Serves 6 125g short crust pastry 75g softened butter 75g caster sugar 3 medium eggs Finely grated rind of 2 lemons 225g soft curd cheese 2 tablespoons of double cream 2 tablespoons lemon juice 75g sultanas

Preparation: 45 minutes 1. Preheat Oven to 190ºC 2. Roll out the pastry to a circle large enough to line the Le Creuset Rectangular Deep Dish. Trim away excess pastry from the top edge. 3. Line the dish with a piece of foil blind baking the pastry if desired. 4. Beat together the softened butter, sugar, eggs and lemon rind until light and fluffy. 5. Beat in the cheese, cream and lemon juice and finally stir in the sultanas. 6. Pour into the pastry case and return to the oven, reduced to 180ºC 7. Cook for a further 20–25 minutes until the filling is set and deep golden brown. 8. Allow to cool and sprinkle with a little caster sugar before serving from the dish. 9. Bon Appétit!

26cm Cherry Red Rectangular Deep Dish

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Apple tarte tatin INGREDIENTS

METHOD

Serves 6–8 75g soft brown sugar 75g butter 5 large dessert apples 2 tablespoon lemon juice 225g ready-made puff pastry Whipped Cream to serve

Preparation: 30 minutes 1. Preheat Oven to 200°C 2. Put the sugar and butter into the Le Creuset Tarte Tatin. Heat on a medium heat until the butter has melted. 3. Peel, quarter and core the apples. Place in the dish rounded side down to fill the base. Sprinkle with the lemon juice. Cook over a medium heat for 5 minutes. 4. Remove from the heat and cool for a few minutes whilst rolling out the pastry. 5. Roll the pastry to a circle the same size as the top of the dish. Press it lightly over the fruit, tucking the edges down around the edge so that when cooked it forms a rim to contain the fruit. 6. Make four small steam holes. 7. Transfer to the pre-heated oven and bake on the top shelf for 15-20 minutes until the pastry is well risen and golden brown. 8. Allow to rest for 5 minutes before loosening around the edge with a knife. 9. Invert on to a wide shallow plate. 10. Serve warm with whipped double cream or crème fraîche. 11. Bon Appétit!

Cobalt Blue Tarte Tatin

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bringing the good life home 5-7 Glassford Road, KEWDALE WA 6105 • PO Box 308, CLOVERDALE WA 6985 • FAX: (08) 9353 3499 • FREECALL: 1800 099 012 www.lecreuset.com.au [email protected] Milner’s Pty. Ltd.ACN 075 625 197 Trading as Milner’s ABN 32 075 625 197 To subscribe to our FREE subscription magazine Feast For Living (which is produced bi-annually and includes cooking information, product news, tips and recipes) please send your full name, contact number and postal address details to [email protected].