A Rainbow of Le Creuset Pans
Colour in the kitchen is the trend of 2015 and Le Creuset is fully embracing it. After the successful introduction of numerous accessories in bright colours, the rainbow has now cast it's colours over the cast iron range. The French manufacturer has introduced the roasting and casserole pans in no less than 15 different colours. In addition, 'the icon' has also undergone a re-styling; thanks to new insights and technology, the handles, lid and interior have been improved.
Own site
The renewed pans have even been given their own site. On www.mijnnieuwelecreuset.nl you can read all about the new colours, design and recipes. For those who cannot choose between the 15 colours, there is a special colour test. That way, you can find out exactly which colour suits you!
Blue = powerful, red = sexy, pink = seductive, bold = green, yellow = vivant and orange = experienced
High Quality
Le Creuset cast iron has been been known for it's high quality and durability for 90 years. Where possible, the manufacturer adjusts the pans to suit modern times and the demands of users. Thus a new, stronger enamel on the inside makes the pan even more resistant to food acids, scratches, thermal shocks and is easier to clean. The braising / stewing pans have ergonomic handles that are 45% larger than the previous ones ensuring a better grip. The lid design has also been adjusted so that it fits better and the food retains more juices and flavour. The stainless steel handle is heat-resistant and ergonomic.
All Heat Sources
Le Creuset cast iron is suitable for any heat source (even induction). In addition, the cast iron is 100% recyclable and energy efficient, thus better for our planet. The cast iron pans, grills and trays come with a life long manufacturer's warranty.
Le Creuset products are available at better department stores, cooking and household stores. For more information visit the web shop: www.lecreuset.nl
Chicken Tikka Masala
This is one of our favourite 'Indian' dishes. It's easy to make with readily available ingredients and it's always a crowd pleaser. We say Indian in inverted commas, as it's origins are not quite known. It's thought that it originated in Glasgow in the 1970's. The story goes: "On a typical dark, wet Glasgow night a bus driver coming off shift came in to the Shish Mahal restaurant and ordered a chicken curry. He sent it back to the waiter saying it was dry. At the time the owner had an ulcer and was enjoying a plate of tomato soup. So he said to the chefs why not put some tomato soup into the curry with some spices. It was sent back to the table and the bus driver absolutely loved it. He and his friends came back again and again and since then it was put on the menu."
Serves 4
Ingredients
sunflower oil
2 large onions, peeled and sliced
1 red or green chilli
5 cm piece fresh ginger, peeled
2 garlic cloves, peeled
1/2 teaspoon chilli powder
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon brown sugar
1 small tin tomato puree
2 tins peeled tomatoes
1 kg boned and skinned chicken thighs, cut into cubes
10 curry leaves (optional)
4-6 tablespoons natural yoghurt
bunch fresh coriander, chopped
steamed rice, naan bread and poppadums, to serve
Method
Finely slice the onion. Heat 2 tablespoons sunflower oil in a pan. Add the onions and fry on a medium-low heat for a good 15-20 minutes until they become soft and caramelised. In the meantime, deseed and chop the chilli, ginger and garlic. Add to the pan with the onions and fry for a further 2 minutes.
Add the chilli powder, turmeric, garam masala and sugar to the onions and fry for 1-2 minutes. Add the the tomato puree and fry for a further 1-2 minutes. Add the tinned tomatoes and simmer for about 10 minutes. Place the sauce in a bowl or a jug and blend with a Bamix (stick blender) until smooth.
Add 1 tablespoon sunflower oil to the same pan you cooked the sauce in and fry the chicken pieces until lightly coloured, about 5 minutes. Pour in the blended sauce and curry leaves, if using, and some salt and simmer, covered, for about 20 minutes until the chicken in cooked through and tender.
Stir the yoghurt and half the coriander through the tikka masala. Garnish with the remaining coriander and serve with steamed rice, naan breads and/or poppadums.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Duck Salad with Preserved Lemon Aioli
Serves 4
Ingredients
4 duck breasts
salt and pepper
2 oranges, peeled and segmented
small bunch of radishes, finely sliced
75 g lamb's lettuce
1 container pea shoots
1 container beetroot cress
Preserved Lemon Aioli
75-100 g preserved lemon (or to taste)
1 large clove garlic
2 egg yolks
1 teaspoon lemon juice
salt
250 ml sunflower oil
Dressing
2 tablespoons orange juice
2 teaspoons soy sauce
2-4 teaspoons honey (or to taste)
Method
Preheat the oven to 180 C. Begin with the aioli. Finely chop the preserved lemon and garlic. Place in a magimix (food processor) with the egg yolks, lemon juice and salt, to taste. Blend until the mixture is smooth. With the motor running, slowly pour the sunflower oil in until the ingredients have emulsified and formed a mayonnaise. Check the seasoning and set aside.
Place all the dressing ingredients in a bowl and whisk to combine.
Score the fat of the duck diagonally with a small sharp knife, making sure you don't cut into the meat. Season with salt and pepper. Heat a non-stick frying pan over a medium-low heat and fry the duck, fat side down in a dry pan to render as much of the fat of as you can.
As the fat accumulates, carefully pour it off into a bowl. After about 5 minutes when the fat has cooked away and has turned golden brown, increase the heat of the pan to high, flip the duck over and fry on the meat side for 1 minute. Transfer to a roasting dish. Place in the oven for about 8 minutes. You want the duck to still be pink. Remove from the oven and rest for about 5 minutes.
Place a spoonful of the aioli on the base of each plate, spreading it out a little. Arrange the orange segments, radishes and lamb's lettuce on top. Slice the duck breasts and arrange them on top. Drizzle with the orange dressing, top with the pea shoots and beetroot cress and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Opening Le Creuset
On Tuesday 16th September, we catered the official opening of our partner, Le Creuset's, first branded store in Holland. Press and food bloggers were invited to attend, along with guest of honor, Alain Caron, who also unveiled a new range of pots that will be available from November.
In honour of Le Creuset's French heritage, we decided to serve food with a French flavour. To start, we served Gougeres and toasts with wild mushrooms and Reblochon cheese. For mains we made Boeuf Bourguignon in small Le Creuset pots and to finish, a classic tarte au citron.
You can find the store on the Heiligeweg in Amsterdam.
For more information, please visit Le Creuset.