Recipe Booklet PRINT VERSION

8/6/2019 Recipe Booklet PRINT VERSION

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Recipe Booklet





Contents Page

Origin o Le Creuset 4

Care and Use Tips 5

Seaood | Salad Recipes 9

Vegetarian Recipes 13

Meat Recipes 18

Family Favourites Recipes 24

Dessert Recipes 32



The kitchen is oten the hub o entertaining and mostimportantly, the amily.

Every evening riends and amily gather

round the dinner table to enjoy a lovingly

prepared meal. What better way to serve

a avourite dish than in one o Le Creuset’s

beautiul handcrated pieces? Le Creuset

invites you to explore a world o culinary

delights with enamelled cast iron cookware.

Le Creuset is about the passion or living and

cooking, an adventure in taste and sensation,

and experiencing the pleasure o using

the world’s nest cast iron cookware.

Made in France, in the same time honoured

tradition since 1925, each piece o Le Creuset

passes through more than 30 manual checksbeore it is deemed suitable to grace your kitchen.

Backed by a lietime guarantee your new Le

Creuset piece will give you years o culinary

delight.

THE MAKING OF A FRENCH LEGACY

Since 1925 Le Creuset cast iron cookware has

been manuactured at a oundry in the towno Fresnoy le Grand approximately 120 miles

north east o Paris. Set among rolling hills

and ertile landscapes, it is the world’s oldest

manuacturer o high quality cast iron cookware

distributing to virtually every corner o the

globe. For over our centuries this region o

France has been associated with the casting o

cookware, with cratsmen passing their skills

down rom generation to generation. Drawing

upon this time-honoured tradition, Le Creuset

produces the world’s nest cast iron cookware.

EVERY PIECE OF LE CREUSET IS UNIQUE

As each Le Creuset piece is cast in its own sand

mould, every piece is unique. Once released rom

the mould, the edges, curves and handles on each

pan are scrutinized or aws and imperections.

ENAMELLED CAST IRON

Two layers o vitreous enamel are applied to all

Le Creuset cast iron cookware. The initial, grey

ground coat protects against rust. A second

coat o coloured enamel is then applied, which

gives the outside o the Le Creuset piece its

instantly recognisable colour and the interior

a durable Sand or Matt Black enamel inish.

The rim however, is not covered with the

second coat o enamel to allow a closer

t between the lid and base. This enables

the steam to roll o the lid and back into

the ood, capturing avours and nutrients.

The quality, cratsmanship and versatility o

Le Creuset cast iron cookware ensures thatyour new piece will become a permanent fxture on

your stove top, in your oven, or on your dining table!

The Origin o Le Creuset

4



GETTING THE MOST FROM YOUR

LE CREUSET

The ollowing inormation is provided to ensure

that you get the best results rom your

Le Creuset piece or many years to come.

PRE-HEATING

One o the many benets o Le Creuset cast iron

cookware is that it is extremely energy efcient;

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. I you heat the piece too quickly

on high heat the cast iron will expand aster

than the enamel – this can result in the enamel

chipping.

HOW LONG SHOULD I PRE-HEAT MYLE CREUSET?

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 sufcient. I the lid

is let on during the preheating process the heat

will build up too quickly and this may cause the

enamel to chip.

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 sae up to 200°C.

The solid Teak or Beechwood handles ound

on some Le Creuset saucepans and rypans

however should not be used in the oven. I the

handle or knob is damaged on any Le Creuset

piece or any reason, we are more than happy

to replace the handle or knob ree o charge.

MATT BLACK ENAMEL INTERIORS

You will notice that some Le Creuset cast iron

pieces such as the Grills, Frypans, Woks, and

Sauté Pans have a Matt Black surace applied to

the interior. The Le Creuset Matt Black enamel is

a robust and hardwearing surace that

will gradually, with use, take on its own

surace ‘patina’ which is ideal or searing

and browning. It is said that the darker

the surace the better it is to cook on!

Although it is not necessary to season Matt

Black Le Creuset pieces it is recommended

as it ‘coats’ the surace o the piece

which helps prevent ood rom sticking.

HOW TO SEASON MATT BLACK PIECES

1. Wash the piece in hot soapy water and

scrub gently with a nylon brush to removeany manuacturing residues.

2. Dry thoroughly.

3. Pre-heat the piece on a low to medium

heat or 3-4 minutes.

4. Add two tablespoons o cooking oil and

rub this all over the inner surace (peanut

oil or grape seed oil are recommended).

5. Continue heating or 10 to 15 minutes

keeping watch to ensure the oil doesn’t

burn.

6. Remove rom the heat and allow to cool.7. Wipe o any excess oil with absorbent

kitchen paper.

Repeat steps three to seven a urther two times.

The piece is now ready or use. I the ollowing

simple care and use instructions are abided by,

the piece will not need to be seasoned again.

Care & Use

5



ONCE THE PIECE HAS BEEN SEASONED

It is not necessary or the piece to be

scrubbed or washed in soapy water; this may

breakdown the seasoning or “patina” that has

developed. Generally, i 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.

PREFERRED OILS TO BE USED

On Matt Black suraces, it is recommended

to use peanut oil or grape seed oil. These

oils are volatile (they have a stable holding

temperature o 220ºC) and will prevent ood

sticking. Use olive oil only or added avour at

the end o the cooking process. Remember,

during pre-heating no oils at all should be used.

With the sand coloured enamel products such

as the French Ovens, use butter, or olive oil.

MARINATING IN LE CREUSET

Le Creuset cast iron cookware is made rom the

highest quality vitreous enamels. This provides a

surace that is impermeable to odours and acids.

As a result you can use Le Creuset or marinating

and storing ood in the rerigerator and reezer

without staining the surace! The other main

benet o enamel is that it also protects against

rust.

COOKING WITH LE CREUSETSTONEWARE

Le Creuset stoneware is suitable or oven,

microwave and grill use. Le Creuset stoneware

should not be exposed to direct heat, e.g. stove

top use.

CLEANING

Washing Up Le Creuset cast iron cookware is

a breeze! The enamelled surace cleans very

easily. Once you have nished the delicious

meal you have prepared in your Le Creuset

piece (while it is still warm) ll with hot water

and a squeeze o detergent. This will in eect,

“bake o” any ood 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 surace.

Dry pans thoroughly ater washing up. Do not

leave to drip-dry or put away whilst damp.

For more inormation regardingLe Creuset’s lietime warranty onmanuacturing aults and deects,

FREE CALL 1800 099 012

Care & Use

6



DISHWASHING LE CREUSET

Although Le Creuset cast iron cookware can be

placed in the dishwasher we do not recommend

it. This is because the dishwashing cycle can dull

the enamel nish. Additionally, washing

Le Creuset pieces with a Matt Black

interior in a dishwasher will reduce the

build up and efciency o the patina and

the piece may need to be re-seasoned.

Should you wash your Le Creuset in a

dishwasher please allow the cycle to complete

beore opening the door. An incomplete cycle

retains moisture in the machine and rusting may

result.

RUSTING ON THE RIM

Generally, rusting on the rim o Le Creuset

pieces is caused by the piece either being

washed in a dishwasher or not being dried

properly ater cleaning. To remove, use a liquid

washing detergent and a nylon scourer to

rub the rust away. When clean, wipe dry and

apply oil to rim. Always hand dry rims and lids

thoroughly with a hand towel.

LIFETIME GUARANTEE

Le Creuset is proud o the quality o its

products and oers a lietime guarantee

against aulty workmanship and materials

when the product is used in normal domestic

household conditions, and in accordance

with the care and use instructions provided.

Care & Use

7



Care & UseWHAT IS PITTING?

This appears as barely noticeable dots to

larger spots, where enamel may have come

o or appear aky and bubbly. Very mild

specks may be scattered or severe orms

will have rough, irregular enamel suraces.

WHY DOES PITTING OCCUR?

The occurrence o enamel pitting is moststrongly associated with the use o too high

heat. This includes not pre-heating your piece or

pre-heating or too long. The reason or this, is

that on a high heat the cast iron expands aster

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.

WHAT IS CRAZING?

This may appear as small lines to larger scratches,where the enamel seems like its cracking.

Very ne lines may be scattered. Severe orms

will have noticeably darker enamel suraces.

WHY DOES CRAZING OCCUR?

The occurrence o enamel crazing is most

strongly associated with the use o incorrect

heat level. This includes not pre-heating your

piece, pre-heating or too long, pre-heating

with lid on and oils, pre-heating or cooking ontoo high heat. Crazing generally occurs due to

a use o high heat over a long period o time.

Always pre-heat and cook with your Le Creuset

on a LOW - MEDIUM HEAT

HOW DO I PREVENT PITTING ANDCRAZING FROM OCCURING?

To get the most out o your Le Creuset, always

pre-heat your Le Creuset piece on a low-medium

heat, or 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.

eg. Le Creuset Round French Oven Crazing

eg. Le Creuset Round French Oven Pitting

8



INGREDIENTS

Serves 4

16 scallops

16 slices o bacon

4 garlic cloves

Salt

Pepper

NutmegOil

Cocktail sticks/ Toothpicks

26cm Cobalt Blue Square Skillet Grill

METHOD

Preparation: 30 Minutes

Season the scallops. Grate the nutmeg1.

onto them and sprinkle with chopped

garlic.

Place the slices o bacon around the2.

scallops and asten them in place using

the cocktail sticks/ toothpicks.

Pre-heat a3. Le Creuset 26cm Square

Skillet Grill over a low - medium heat

or 3-5 minutes. When hot, oil lightly.

Dip the scallops lightly in oil and place4.

them on the grill.

Serve with a tartare sauce and a salad5.

Bon Appétit!6.

sCalloPs with BaCon

9



INGREDIENTSServes 4

4 x 175g tuna steaks

Olive oil

Sea salt and pepper to taste

For the salad dressing:

Finely grated zest o one lemon

2 tablespoons olive oil

1 teaspoon course grain mustard1 tablespoon reshly chopped parsley

Salt and pepper

350g cooked new potatoes, diced

1 avocado, diced

12 pitted black olives

24cm Cherry Red Mixing Bowl

METHODPreparation: 14 Minutes

Brush both sides o the tuna with oil and1.

season well.

Heat a2. 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 or 2-3 minutes

on each side until they are cooked

through.

Remove tuna rom grill and set aside to3.

cool.

To make the dressing, put all the4.

ingredients in a Le Creuset 24cm

Mixing Bowl and whisk together.

To make the salad, tear the salad leaves5.

into bite-sized pieces and mix with theother salad ingredients, drizzle with 3/4

o the dressing.

Using a sharp knie, cut the tuna steaks6.

into strips and lay these on the salad.

Drizzle with the remaining dressing and

serve with crusty bread.

Bon Appétit!7.

seared tuna salad

10



INGREDIENTSServes 4

24 large prawns

4 garlic cloves


3 cups saron rice

Sea salt

Freshly ground black pepper

28cm Cobalt Blue Frypan

METHODPreparation: 45 minutes

Rinse the large prawns, but do not1.

remove the shells, and dry o any excess

moisture with paper towels.

Peel the garlic cloves and slice them2.

thinly with the chilli.

In a3. Le Creuset 28cm Traditional

Frypan, heat with oil over a low -medium heat or 3 minutes.

When it is hot, add the garlic and chili4.

and ry or 1 minute.

Add the large prawns. Fry or 2-3 minutes5.

each side, occasionally stirring. Sprinkle

the salt and pepper while cooking.

Serve hot with saron rice.6.

Bon Appétit!7.

garliC Fried Prawns

11



INGREDIENTS

Serves 2

½ large cucumber

1 carrot, shredded

4 medium sized tomatoes

½ lettuce o your choice, roughly torn

1 shallot, nely chopped

2 tablespoons lemon juice2 tablespoons extra virgin oil

2 tablespoons resh mint, diced


19cm Cherry Red Mixing Bowl

METHOD

Preparation: 10 minutes

Peel the cucumber, slice in hal 1.

lengthways and careully scoop out and

discard the seeds. Cut into neat slices

and transer to a Le Creuset 19cm

Mixing Bowl.

Quarter the tomatoes, scoop out and2. discard the seeds. Cut each quarter into

4 pieces and add to the cucumber.

Mix together all the remaining3.

ingredients and pour over the cucumber

and tomato stirring well.

Transer to a serving dish, cover and chill4.

slightly beore serving.

Bon Appétit!5.

garden salad

12



INGREDIENTS

Serves 2

2 tablespoons butter, sotened

1 medium onion, chopped

1 medium red capsicum, seed & chop

1 cup o canned corn kernels, drained

¾ cup instant long grain rice

3 cups chicken stock¼ teaspoon saron powder

1 tablespoon resh chopped coriander

1 teaspoon salt

Freshly ground pepper

1 cup cooked shrimp, tuna or salmon

Salt & pepper

METHOD

Preparation: 1 hour

Preheat a1. Le Creuset 24cm RoundFrench Oven on a low heat or 3 - 4

minutes.

Warm the chicken stock in the French2.

Oven.

Melt the butter in the French Oven over3.

medium heat on the stove top. Add the

onion and capsicum and ry gently or

2–3 minutes.

Stir in the corn kernels, rice, hot stock,4.

saron, coriander, salt and pepper. Stir

well and bring to a slow boil.

Cover the French Oven with its lid,5.

reduce the heat to low, and simmer or

2 minutes.Remove the French Oven rom the heat6.

and leave to stand or 20 minutes: do

not remove the lid during this time. Stir

well beore serving.

To make a more substantial main course,7.

add the cooked shrimp, tuna or salmon

and return to the heat or 2 to 3 minutes

to ensure the seaood is thoroughlyheated.

Bon Appétit!8.

VegetaBle & saFron riCe

24cm Cobalt Blue Round French Oven

13



grilled VegetaBle staCk

INGREDIENTS

Serves 4

2 large red capsicums

4 large eld mushrooms

1 small eggplant

4 zucchinis

2 large tomatoes

4 whole individual goats cheeses¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons rosemary, chopped

2 cloves garlic, crushed

26cm Cherry Red Square Skillet Grill

METHOD


Preheat a1. Le Creuset 26cm Square

Skillet Grill on a low to medium heat

or 3 – 4 minutes.

Remove seeds and membrane rom2.

capsicum and cut into thick strips.

Slice rounded edge o mushrooms to3. ensure they sit at, remove stalks.

Top and tail eggplant and slice thickly.4.

Cut zucchini in hal lengthways and slice5.

tomatoes into thick rounds.

Whisk together olive oil, vinegar,6.

rosemary and garlic. Brush dressing over

vegetables and cheese.

Place cheese, capsicum, eggplant and7.

zucchini on the Le Creuset 26cm SquareSkillet Grill or 5 minutes.

Place remaining vegetables on grill,8.

cook or 5 minutes.

Careully remove cheeses rom grill and9.

place on individual serving plates. Stack

remaining vegetables on top starting

with capsicum, eggplant, zucchini and

fnishing with a serve o tomato.Season with salt and reshly ground10.

pepper and serve immediately.

Bon Appétit!11.

14



INGREDIENTSServes 6

Vegetable Filling:


1 red onion, peeled and chopped

1 clove garlic, crushed

2 small red peppers, diced

350g zucchini, topped tailed & diced

1 x 300g eggplant, sliced400g canned plum tomatoes with juice

2 tablespoons chopped resh basil

Salt


Cheese sauce:

25g butter or margarine

25g plain four

375ml milk

125g mature Cheddar cheese, grated

2 good pinches o nutmeg

Lasagne:

8 – 10 sheets o resh lasagne pasta.

15g Freshly grated Parmesan cheese

40cm Cherry Red Rectangular Oven Dish

METHODPreparation: 2 hours

Preheat Oven: 180ºC. Heat the oil in a1.

large Le Creuset Saucepan. Add onion,

garlic & peppers. Fry or 5 minutes until

they soten.

Add zucchini & eggplant; continue rying2.

and stirring or 5 minutes. Add tomatoes

with juice, the basil and salt and pepper.Cover & cook gently or 35minutes until

all vegetables are tender.

When cooked, remove lid and simmer3.

uncovered or 5–10mins to thicken the

consistency. Cool.

Sauce: Melt butter in saucepan, add4.

our and cook or 2–3minutes, stirring.

Remove rom heat & gradually stir in

milk.

Bring to boil & simmer or 2 minutes, stir5.

in cheese & seasonings.

To make up: Put 3 tablespoons o sauce in6.

the buttered Le Creuset Rectangular

Oven Dish. Cover base with 3 sheets o

pasta.

Add 1/3 o the vegetable flling & 37.

tablespoons o sauce.Repeat these layers o pasta, vegetables8.

and sauce twice more and fnish with a

layer o pasta on the top.

Cover with remaining sauce and sprinkle9.

Parmesan cheese liberally.

Bake in centre o oven or 35mins. The10.

top should be golden brown.

8. Bon Appétit!

VegetaBle lasagne

15





INGREDIENTS

Serves 2

1 medium sized red pepper

1 rm tomato, skinned

4 pitted green olives

1 clove garlic, crushed

1 tablespoon fat lea parsley

1-2 tablespoons olive oilSalt


31cm x 25cm Cobalt Blue Rectangular Deep Dish

METHOD

Preparation: 1 hour

Preheat oven to 190ºC1.

Cut the pepper in hal through the stalk2.

end, remove the seeds but leave the

stalk intact. Lay in an oiled Le Creuset

31 x 25cm Rectangular Deep Dish.

Cut the tomato into quarters and place3. two quarters in each pepper shell.

Slice the olives thinly and put a ew slices4.

in each pepper.

Chop the garlic and parsley and add a5.

little o each to the shells.

Finally drizzle a little oil over each one6.

and season well.

Bake or approximately 45 minutes, or7.

until the peppers are very tender andthe edges slightly charred.

Bon Appétit!8.

roasted red PePPers

17



INGREDIENTS

Serves 8-10

400g chicken thigh/breast, diced

80g bacon, diced

100g small mushrooms

750ml red wine

75ml chicken stock

30g butter150g onion, diced

1 garlic clove, crushed

10g parsley

30g plain four

1 bouquet garni– bay lea,

peppercorn, thyme,

Leek

Salt & pepper

28cm Cherry Red Round French Oven

METHOD

Preparation: 2 hours

Preheat a1. Le Creuset 28cm Round

French Oven on a low to medium

heat or 3-4 minutes while preparing

ingredients.

Sauté the butter, chicken and garlic in2.

the French Oven until brown; be careulnot to overcook. Remove rom the French

Oven and keep warm.

Place the diced bacon and onion in the3.

French Oven and ry until golden brown.

Add the mushrooms, sprinkle with our,

salt & pepper and mix.

Add the red wine, stock & bouquet garni.4.

Bring to the boil and then simmer or 5

minutes.

Add the cooked chicken and reheat.5.

Garnish with chopped parsley and serve

with your choice o rice or potatoes.

Bon Appétit!6.

Coq au Vin

18





INGREDIENTS

Serves 4

4 x 180g sirloin steaks, trimmed and

dried

Olive Oil

Sea salt and pepper to taste

Sauce Preparation:

1/2 brown onion, nely chopped2 garlic cloves, crushed


200g mixed mushrooms, eld, Swiss

Brown or portabella

2 tablespoons thyme chopped

1 cup bee stock

1/2 cup ull cream or 1/4 cup sour

cream (optional)

1/4 cup Italian parsley, choppedSea salt and pepper

26cm Cherry Red Square Skillet Grill

METHOD


Preheat a1. Le Creuset 26cm Square

Skillet Grill on a low to medium

heat or 3-4 minutes while preparing

ingredients.

Lightly oil one side o each piece o 2.

meat with oil, season with sea salt and

pepper.

Place the meat on the grill, oiled side3.

down.

Once the juices appear on the top surace4.

o the steak, turn. Allow the steaks to

rest ater cooking.

Sauté onion and garlic in olive oil or5.

4 minutes on medium heat in a Le

Creuset Saucepan.Then add mixed mushrooms, sautéing6.

them until most o the moisture has

reduced.

Add thyme, stock, sea salt and pepper7.

reduce volume by hal.

Add cream and reduce till thick,8.

garnish.

Bon Appétit!9.

grilled sirlion steak & MushrooM sauCe

20





INGREDIENTS

Serves 6

1½kg leg o lamb - shank bone

removed


6 sprigs resh rosemary

Salt

Freshly ground black pepper375ml water

125ml red wine

2 tablespoons redcurrant jelly

2 tablespoons plain four

15g butter

28cm Cherry Red Round French Oven

METHOD

Preparation: 1 hour

Preheat a1. Le Creuset 28cm Round

French Oven on a low heat or 3 - 4

minutes.

Trim the lamb o any excess at. Pierce2.

holes all over the lamb and push pieces

o garlic into the holes. Season the lambwell.

Lightly oil the French Oven. Add the3.

lamb and 4 sprigs o the rosemary. Cover

and roast allowing 30-35 minutes per

kg.

When cooked remove the lamb and4.

allow to rest or 10-15 minutes beore

carving. Cover with oil. Drain the at

rom the French Oven.

Place the open French Oven on the stove5.

top and remove the cooked pieces o

rosemary. Add the water and red wine,

bring to a simmer, stirring, removing

any roasting residues rom the base. Stir

in the redcurrant jelly and small pieces

o the blended our and butter. Stir

thoroughly whilst the sauce thickens.Finally add the remaining fnely6.

chopped rosemary. Taste and adjust the

seasoning.

Carve the lamb into thick slices and7.

serve with a little o the sauce poured

over. Serve with baby roast potatoes

and green vegetables.

Bon Appétit!8.

roast garliC laMB & roseMary

red wine sauCe

22



INGREDIENTS

Serves 6

2 onions, skinned and sliced

2 carrots, peeled and sliced

2 garlic cloves, crushed

1 bay lea

1 rosemary sprig

3 parsley sprigs6 black peppercorns

1 tablespoon salt

Rind o ½ an orange

1 tablespoon red wine vinegar

250ml red wine

½kg lean braising steak, diced

2 rashers o bacon

1 tablespoon olive oil

100g green or black olives, or a mix o both

28cm Cherry Red & Cobalt Blue French Ovens

METHOD

Preparation: 3.5 hours + 24 hours ormarinade

Put the onions, carrots, garlic, herbs,1.peppercorns, salt, orange rind, vinegarand wine into a Le Creuset FrenchOven. Add the bee. Mix well, cover andleave to marinate or 24 hours in the

ridge.Drain the meat and reserve the2.

marinade. Rinse out the French Oven.

Put the bacon in the French Oven with

the olive oil and heat it gently until the

at runs rom the bacon.

Add the meat. Cook, stirring, until the3.

meat is browned on all sides.

Strain the marinade then add it to the4. meat mixture, stirring all the time. Bring

to the boil.

Cover and cook over a low heat or 35.

hours until the meat is tender. Stone

the olives and add halway through

cooking.

Taste and season beore serving.6.

Bon Appétit!7.

BeeF Casserole

23



INGREDIENTS

Serves 2

Capellini pasta, 200g

8-10 chicken tenderloins

½ cup extra virgin olive oil

5 garlic cloves, crushed

1 can o artichoke hearts, quartered

¼ cup petite capers1 ripe tomato, diced

Juice rom ½ a lemon

½ cup white wine

26cm Cobalt Blue Square Skillet Grill

METHOD


Cook pasta while heating olive oil in a1. Le

Creuset 26cm Square Skillet Grill.

Add garlic and saute or one minute.2.

Add chicken and cook or one minute on3.

each side.

Add remaining ingredients and cook4. until desired.

Do not over-cook the chicken; it should5.

be “just done”.

Bon Appétit!6.

CaPPelini with ChiCken & artiChokes

24



INGREDIENTS

Serves 8 - 10

2½ kg leg o lamb

2 garlic gloves, cut into quarters

8 sprigs rosemary, broken into small

pieces

12 shallots, peeled and let whole

8 large carrots, cut into large chunks1 tablespoon vegetable oil

1 cup chicken or lamb stock

2 cups ull-bodied, dry red wine

450g canned cannellini beans, rinsed

2 teaspoons recurrant jelly

1 teaspoon corn four, dissolved in a

little water

Freshly ground salt & black pepper

40cm Cherry Red Rectangular Oven Dish

METHOD

Preparation: 3.5 hours

Preheat Oven to 180°C.1.

Place the lamb in a lightly greased2. Le

Creuset 40cm Rectangular Oven

Dish and pierce the esh several times.

Push pieces o garlic and rosemary into

the holes and brush a little oil over thetop. Season generously.

Put all the prepared vegetables around3.

the lamb with the stock, 1 cup o wine

and any excess rosemary. Cover the top

loosely with a piece o aluminum oil.

Transer to the oven and roast or 1 hour.4.

Reduce the temperature to 160°C and

or a urther 2 hours. The meat should

be a little pink by this stage.

Remove the oil and add the beans5.

around the meat. Return the dish,

uncovered, to the oven or 30 minutes

or until the meat is cooked to the degree

you preer. Set lamb aside to rest.

For the sauce, remove the vegetables6.

using a slotted spoon; keep these hot.

Pour juices rom lamb into pot. Add theremaining wine and bring the liquid to

a boil.

Stir in the jelly and corn our and simmer7.

until the sauce is thick and glossy. Serve

immediately.

Bon Appétit!8.

sunday roast

25



INGREDIENTSServes 4 - 6

1½ tablespoons olive oil

1 medium onion, peeled and nely

diced

2 cups Arborio rice (or medium grain

rice)

4 rashers bacon, diced

3½ cups chicken stock½ cup dry white wine

200g button mushrooms, sliced

½ cup grated Parmesan cheese

METHODPreparation: 40 minutes

Preheat a1. Le Creuset 30cm Low Round

Casserole over low-medium heat.

Add oil and continue to heat or a urther2.

2 minutes, sauté onion until sot and

opaque beore adding the bacon and

mushrooms.

Gently mix in the rice and let the oil coat3.the individual grains beore adding the

wine. Continue stirring until the wine

has evaporated.

Reduce heat to a simmer and slowly add4.

in 1/2 a cup o chicken stock.

Stirring constantly, let the rice absorb5.

the stock beore adding another 1/2

cup.Repeat the process until there is no stock6.

remaining.

By this stage the rice will be al dente. (I 7.

more liquid is needed add water in ½

cup increments until rice is cooked).

Stir in cheese and serve immediately.8.

Bon Appétit!9.

risotto

30cm Cobalt Blue Low Round Casserole

26



INGREDIENTS

Serves 4

350g small potatos, peeled

175g celeriac, peeled

1 small onion, thinly sliced

125g Gruyere cheese (or Swiss Cheese),

grated

300ml cream2 good pinches grated nutmeg

1 teaspoon dried mixed herbs

Freshly ground salt & black pepper

31cm x 25cm Cobalt Blue Rectangular Deep Dish

METHOD


Cut the potatoes and celeriac into thin1.

slices. Cook both vegetables with the

onion in lightly salted boiling water or

3 minutes.

Drain, rinse with cold water and drain2.

again.Reserve some o the vegetable slices3.

to arrange on the top o the gratin. Stir

three quarters o the cheese, the cream,

nutmeg, herbs and salt and pepper into

the remainder.

Butter a4. Le Creuset 31x25cm

Rectangular Deep Dish beore

spooning the vegetable mixture in,

flling it almost to the top.

Arrange a ew o the reserved vegetable5.

slices in a pattern over the top and

sprinkle with the remaining cheese.

Bake or 15-20 minutes in an oven at6.

190°C until golden brown.

Serve in the dish.7.

Bon Appétit!8.

Potato & CeleriaC gratin

27



INGREDIENTS

Serves 4-6

1½kg chicken, diced

Salt


2 tablespoons o olive oil

1 large brown onion, chopped

1 green pepper, seeded and chopped3 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 stued green olives,sliced

1 tablespoon chopped coriander

30cm Cherry Red Bufet Casserole

METHOD


Wash and dry the chicken, season well.1.

Heat the oil in a2. Le Creuset 30cm

Buet Casserole and brown the pieces

o chicken evenly. When browned,

transer the chicken to a plate.

Remove skin rom sausage and slice.3. Sauté the onions, pepper, garlic, ham4.

and sliced sausage over medium heat

or 5 minutes.

Add the tomatoes and cook or a urther5.

2 - 3 minutes.

Add the rice, chicken broth (chicken6.

stock), chicken pieces, and stir well,

bringing to a boil.

Cover and reduce the heat to a gentle7.simmer or 20 - 25 minutes. Check the

consistency while cooking to ensure the

liquid is absorbed - i not, cook without

the lid or a ew minutes.

Serve garnished with the sliced green8.

olives and coriander.

Bon Appétit!9.

ChiCken with riCe

28



INGREDIENTS

Serves 4-6


1 brown onion, chopped

5 garlic cloves, chopped nely

1 zucchini diced

1 red capsicum, diced

5 cups water

½ cup white wine

¼ teaspoon saron1 sh stock cube

1 chicken stock cube

440g tin o chopped tomatoes, drained

Zest o one lemon

250g chicken thigh cut in 2.5cm slices

200g chorizo sausage, sliced

2 ½ cups o short grain rice

1 dozen mussels6 pieces baby octopus

6 raw prawns

½ cup rozen peas

1 cup fat lea parsley, chopped

30cm Cobalt Blue Bufet Casserole

METHOD


Fry onions, garlic and red capsicum1.

in 4 tablespoons o olive oil in a Le

Creuset 30cm Buet Casserole. Do

not brown.

Add water, wine, saron, fsh and2.

chicken stock cubes, tomato and lemon

zest. Bring to boil.

Add chicken, chorizo slices and rice to3.the boiling stock. Bring back to the boil.

Reduce heat and simmer uncovered or 54.

minutes. Do not stir (stirring encourages

the release o glutens in the rice and

will make a risotto instead o a uy

paella.)

Add the mussels. Simmer or another 55.

minutes.Add prawns, octopus, and zucchini,6.

simmer or a urther 5 minutes.

Flu paella with a ork, test rice. Gently7.

stir peas through the paella. Then cover

and leave to rest in a warm place (i.e. an

oven at 100°C or 5 minutes).

Bon Appétit!8.

Paella

29



INGREDIENTS

4 tablespoons butter

1½ cups chopped onion

1½ cups chopped carrots

1½ cups chopped celery


3kg veal shank, cut into 8 pieces,

each 6cm long, tied with string in themiddle

½ cup dry vermouth or dry white wine

Flour or coating veal

½ cup olive oil

½ cup Marsala wine

5 cups bee stock

3 tablespoons cornstarch

½ tablespoon dried thyme

2 bay leaves8 parsley sprigs

1 tablespoon salt

Fresh ground pepper

28cm Cobalt Blue Round French Oven

osso BuCCo

28cm Cobalt Blue Mixing Bowl

30



METHOD

Preparation: 2.5 hours

Preheat oven to 180°C.1.Melt butter in a2. Le Creuset 28cm Round French Oven over a medium heat & add chopped

carrots, onions, celery and garlic. Cook or 8-10 minutes until vegetables are lightly coloured.

Remove rom pan into Le Creuset 28cm Mixing Bowl. Set aside.

Season the pieces o veal shank with salt & pepper then coat in our and shake o excess.3.

Add 3 tablespoons o olive oil to the French Oven and heat until a haze orms over the pot.

Brown the veal 4 or 5 pieces at a time, adding more oil as needed.

Remove veal rom pot and discard almost all at rom pot. Add white wine to deglaze the4.

pot over a medium heat making sure to scrape any brown bits & dissolve into wine. Reduceliquid to ½ its volume.

Now stir in the bee stock, Marsala wine, thyme & bay leaves and bring to a boil.5.

Make corn starch mixture, add to liquid mixture stirring until thickened. Add ½ teaspoon o 6.

salt and grind pepper to taste.

Add the cooked vegetables on the bottom and place the browned veal on top standing the7.

shanks up side by side. Pour stock mixture over the top o the veal.

Cover the French Oven and bake in the lower rack o the oven at 170°C or 30 minutes.8.

Reduce heat to 150°C and in about 1½ hours the veal should be ork tender.9.

Remove rom oven and leave to rest or 15 minutes.10.

Bon Appétit!11.

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.

31



INGREDIENTS

Serves 12-16

½ litre strong black coee

2 x 250g packs Mascarpone cheese

75g caster sugar

250ml double cream. Lightly beaten

6 tablespoons brandy

40 sponge nger biscuits2 tablespoons cocoa powder

32cm x 27cm Cherry Red Rectangular Deep Dish

METHOD

Preparation: 15 minutes + 4 hours or

chilling

Make the coee and cool completely.1.

Put the mascarpone cheese and sugar2.

into a large bowl, beat until light and

uy in texture.

Add the lightly beaten cream and brandy3.then beat again until thick.

Dip each sponge fnger biscuit in4.

the coee and make a single layer in

the base o a Le Creuset 32x27cm

Rectangular Deep Dish, placing them

close together.

Add hal the cheese mixture, spreading5.

it evenly, then add another layer o coee dipped biscuits and fnally the

remaining cheese mixture.

Spread the cheese mixture as evenly as6.

possible, making a decorative scrolled

pattern in the surace using a round

bladed knie.

Cover with flm and chill in the7.

rerigerator or at least 3-4 hours.

Just beore serving sieve the cocoa8.

powder liberally over the surace.

Bon Appétit!9.

tiraMisu

32



INGREDIENTS

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 rom:

500g resh raspberries

25g white sugar

1 tablespoon lemon juice

32cm Cherry Red Terrine

METHOD

Preparation: 50 minutes + 4-5 hours to reeze

Place the water and sugar or the nougat1.

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.

Spread on a well oiled tray and leave to go2.

cold. When cold, chop into small pieces.

Place a large piece o cling wrap flm in the3.Le Creuset 32cm Terrine with some o it

hanging over the edge.

Whip the cream until thick. Whisk the egg4.

whites until sti, then add the sugar and

beat again until the mixture is sti.

Fold the egg whites into the cream with5.

the chopped nougat.

Pour the mixture into the prepared terrine6.

placing the flm over the top. Place in the

reezer and reeze or 4-5 hours.

To un-mold, place the base and sides o 7.

the terrine in hot water or a ew seconds.

Turn out on to a serving plate and remove

the flm.

Cut into thin slices and serve with a little8.

raspberry coulis.

Raspberry Coulis: put the raspberries,9.sugar and lemon juice into a Le Creuset

Saucepan. Simmer or one minute then

cool and sieve to remove all lemon pips.

Bon Appétit!10.

iCed nougat & ChoColate terrine

33



INGREDIENTSServes 8

750g cooking apples, peeled and

grated

200g caster sugar

4 eggs

300ml crème raîche (or mix sour

cream & whipping cream)

150g plain four, sited75g raisins or sultanas

100g butter, melted

32cm Cherry Red Rectangular Dish

METHODPreparation: 1 hour

Preheat the oven to 170°C. Place the1.

sugar and eggs in a bowl and whisk

together.

Add the crème raîche and our and stir2.

well.

Dry the apples and then add them to3.

the bowl, with the raisins or sultanasand the melted butter.

Spoon into a paper-lined,4. Le Creuset

32cm Rectangular Baking Dish.

Don’t bother to smooth the surace as it

will be rather bumpy with the apples.

Bake or 40-45 minutes, until the5.

apples are tender and the batter is

golden brown.Allow to cool or at least 20 minutes6.

in the dish and then serve warm, in

slices.

Bon Appétit!7.

norMandy aPPle Cake

34



INGREDIENTS

For 10 ramekins

150g caster sugar

6 tablespoons water

1 tablespoon butter

3 cups milk

1 teaspoon vanilla extract

6 eggs75g icing sugar

Cobalt Blue and Cherry Red Ramekins

METHODPreparation: 1 hour


Butter the base and sides o 102. Le

Creuset Ramekins.

To make the caramel, put the sugar and3.

water in a Le Creuset 18cm Saucepan.

Melt the sugar on a low heat and then

heat it rapidly on a medium heat until it

turns into a brown coloured caramel.

Remove rom the heat and immediately4.

coat the base and the sides o the

ramekins. Allow to cool.

To make the cream, pour the milk into5.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.

Break the eggs into a large bowl and6.

add the sugar. Whisk until you obtain a

smooth, creamy mixture and then add

the warm milk. Pour the mixture ontothe caramel.

Hal fll a rectangular dish (large enough7.

to hold 10 ramekins) with hot water to

create a Bain-marie.

Place the ramekins in the Bain-marie8.

without covering them. Transer to the

oven and cook or 45 minutes.

Check that the cream is properly cooked9.

by piercing it with the end o a knie. I

the blade is clean when you take it out,

the cream has set.

Remove your crème caramels rom the10.

Bain-marie and allow them to cool.

Serve chilled.

Bon Appétit!11.

CrèMe CaraMel

35



INGREDIENTS

Serves 10

1½ cups natural yoghurt

3 eggs, beaten

425g caster sugar

300g sel raising four, sited

1 teaspoon baking powder

125g desiccated coconut1½ tablespoons dark rum

75ml extra virgin olive oil

32cm Cobalt Blue Terrine

METHOD

Preparation: 1 hour


Place all the ingredients together in a2.

bowl and, using a wooden spoon, stir

until well mixed.

Spoon into a buttered and lined3. Le

Creuset 32cm Rectangular Terrine

and smooth the surace.

Place into the oven and bake or 154.

minutes at 160°C. Then lower the heat to

150°C and continue baking or a urther

25-30 minutes.

Cover the cake very loosely with oil5.

halway through the baking time to

prevent the surace rom burning.

Remove the loa rom the oven and leave6.to cool completely beore removing rom

Terrine.

Bon Appétit!7.

y oghurt gatean

36



INGREDIENTS

Serves 5-6

50g unsalted butter

175g sugar

2 tablespoons golden syrup

½ teaspoon lemon rind

1 teaspoon lemon juice

2 tablespoons cornfour425g can evaporated milk

Cherry Red Fondue Set

METHOD


Place the butter, sugar, syrup, lemon1.

rind and lemon juice in a Le Creuset

Fondue on a low heat.

In a small bowl blend the cornour2.

to a smooth paste with some o the

evaporated milk. Stir the remaindermilk into the sugar mixture (in the

Fondue). Cook or 2-3 minutes until just

simmering.

Mix the blended cornour with the3.

sugar mixture (in the Fondue), and then

bring the butterscotch ondue to the

boil, stirring constantly until smooth

and thick.

Place the ondue on low heat to keep4.warm.

For dipping: oer a selection o resh5.

chilled ruits – bananas and strawberries,

cut into bite size chunks.

Allow 1-2 ruits per person. Plain and6.

chocolate cookies also go well with this

ondue; allow 3-4 biscuits per person.

Bon Appétit!7.

ButtersCotCh Fondue

37



INGREDIENTS

Serves 6

125g short crust pastry

75g sotened butter

75g caster sugar

3 medium eggs

Finely grated rind o 2 lemons

225g sot curd cheese2 tablespoons o double cream

2 tablespoons lemon juice

75g sultanas

26cm Cherry Red Rectangular Deep Dish

METHOD


Preheat Oven to 190ºC1.

Roll out the pastry to a circle large enough2.

to line the Le Creuset Rectangular

Deep Dish. Trim away excess pastry

rom the top edge.

Line the dish with a piece o oil blind3. baking the pastry i desired.

Beat together the sotened butter,4.

sugar, eggs and lemon rind until light

and uy.

Beat in the cheese, cream and lemon5.

juice and fnally stir in the sultanas.

Pour into the pastry case and return to6.

the oven, reduced to 180ºC

Cook or a urther 20–25 minutes7.until the flling is set and deep golden

brown.

Allow to cool and sprinkle with a little8.

caster sugar beore serving rom the

dish.

Bon Appétit!9.

Baked CheeseCake

38



INGREDIENTS

Serves 6–8

75g sot brown sugar

75g butter

5 large dessert apples

2 tablespoon lemon juice

225g ready-made pu pastry

Whipped Cream to serve

Cobalt Blue Tarte Tatin

METHOD


Preheat Oven to 200°C1.

Put the sugar and butter into the2. Le

Creuset Tarte Tatin. Heat on a medium

heat until the butter has melted.

Peel, quarter and core the apples. Place3.

in the dish rounded side down to fll thebase. Sprinkle with the lemon juice.

Cook over a medium heat or 5 minutes.

Remove rom the heat and cool or a ew4.

minutes whilst rolling out the pastry.

Roll the pastry to a circle the same size5.

as the top o the dish. Press it lightly

over the ruit, tucking the edges down

around the edge so that when cooked it

orms a rim to contain the ruit.

Make our small steam holes.6.

Transer to the pre-heated oven and7.

bake on the top shel or 15-20 minutes

until the pastry is well risen and golden

brown.

Allow to rest or 5 minutes beore8.

loosening around the edge with a knie.

Invert on to a wide shallow plate.9.Serve warm with whipped double10.

cream or crème raîche.

Bon Appétit!11.

aPPle tarte tatin

39



5-7 Glassford Road, KEWDALE WA 6105 • PO Box 308, CLOVERDALE WA 6985

• FAX: (08) 9353 3499 • FREECALL: 1800 099 012

[email protected]

Milner’s Pty. Ltd.ACN 075 625 197 Trading as Milner’s ABN 32 075 625 197

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