PEAKLIFE

Satiate your restaurant cravings with Le Creuset’s choice of recipes – perfect for both brunch and dinner (dessert included!). Pro tip: cook it up with your loved ones for added flavor.

1.) PIRI PIRI CHICKEN WITH ROASTED BABY POTATOES AND PEPPERS

Recipe Created for – Roaster

Main Ingredient – Poultry

Serving Size – 2-4

Overview

Chicken portions marinated in a smoky paprika and fresh chili rub, roasted together with skin on new potatoes and chunky cut peppers. This simple to prepare meal is perfect for the family, roasted in around 30 minutes.

Ingredients:

• 4x chicken portions on the bone or

• 1x medium whole chicken (approximately 1.5kg / 3 ½ lb) cut into quarters

• 2 tablespoons vegetable oil

• 600g (1lb 5oz) small new potatoes

• 2 red and 2 yellow peppers – cut into chunky pieces

• Fresh oregano or parsley to serve

• Salt to season

Spice rub:

• 4 long red chillies, mild to medium heat – seeds removed and roughly chopped

• 3 cloves garlic – chopped

• 25g (1oz) root ginger – chopped

• 1 teaspoon salt

• 2 teaspoons smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 2 tablespoons olive oil

• 3 tablespoon lemon juice

INSTRUCTIONS:

• Preheat the oven to 220°C / Fan 200°C / 425°F / Gas Mark 7

• Make several diagonal deep cuts through the skin and meat of each piece of chicken. This will allow for the rub to penetrate the meat and the heat to reach the bone speeding up the cooking time.

• Put the spice rub ingredients into a mini processor and blend to a smooth paste. Place the scored chicken portions into a bowl, pour in the rub and coat the meat well pushing the paste into all the cuts. Set to one side and leave to marinate for at least 15 – 20 minutes.

• Whilst the chicken is marinating set a pan of lightly salted water on the hob and partly cook the potatoes for 4 – 5 minutes. Drain and set to one side.

• Heat the 2 tablespoons of vegetable oil in the roaster over a low to medium heat on the hob. Lift the chicken pieces from the marinade, shake off any excess back into the bowl and retain it for later. Add the chicken pieces to the hot oil, sear on all sides then remove them on to a plate. This will take 4 – 5 minutes.

• Add any retained marinade to the roaster, tip in the drained potatoes, the chopped peppers and coat everything in the pan juices.

• Return the seared chicken pieces to the roaster, pushing them down into the vegetables. Season well with salt and place into the oven to roast for 25 – 30 minutes or until the chicken is cooked through.

• Sprinkle over some freshly torn oregano or parsley and serve the one pot meal in the roaster.

Chef’s Notes:

• Chillies can vary greatly in heat, taste a little before using to gage the heat and adjust the quantity used. To increase the heat, including some of the seeds.

• By searing the chicken pieces in the roaster, it allows the roaster to heat up reducing the amount of time in the oven and saves on washing up too.

• Chickens vary in shape and size, which means some can take a little longer to cook than others. To test whether the chicken is cooked through stick a knife into the deepest part of the chicken and if the juices run clear it is cooked. If not return to the oven for 5 more minutes and test again.

2.) LAMB BHUNA

Main Ingredient – Lamb

Serving Size – 6-8

INGREDIENTS:

For the spice paste:

• ½ tablespoon vegetable oil

• 2 tablespoons cumin seeds

• 2 tablespoons coriander seeds

• 2 teaspoons mustard seeds

• ¼ teaspoons fennel seeds

• ½ teaspoon dried chilli flakes

• 4 tablespoons water

For the curry:

• 3 tablespoons ghee or clarified butter

• 2 large onions, sliced

• 6 cloves garlic, crushed

• 85g root ginger, peeled and finely chopped

• 8 green cardamom pods, crushed

• 3 fresh green chillies, seeds removed and finely chopped

• 2 x 400g can chopped tomatoes in juice

• 4 tablespoons tomato purée

• 1 teaspoon salt

• 1kg lamb leg meat, cut into 4cm chunks

• 300ml vegetable stock or water

• 2 teaspoons garam masala

• 6 tablespoons fresh coriander, roughly chopped

• 6 tablespoons natural yoghurt

INSTRUCTIONS:

• Heat the oil in the casserole, add the spices for the spice paste and fry over a medium heat for 1-2 minutes until the seeds begin to pop, stirring occasionally so they do not catch and burn.

• Once cooled grind the spices to a paste with a pestle and mortar or in a small blender, add the 4 tablespoons of water to loosen the mix. Reserve for later.

• Heat the ghee or clarified butter in the casserole and fry the onions for 3-4 minutes until softened, add the garlic, ginger, cardamom pods, and fresh chilli and continue to fry for 1 minute more.

• Add the canned tomatoes, tomato purée and salt then stir in the spice mix. Cook for 2-3 minutes without the lid, stirring occasionally.

• Add the meat to the sauce and cook for 1 minute. Add the stock or water, put on the lid and simmer, uncovered, over a low heat for 1¼ to 1½ hours until the meat has become tender and the sauce has reduced and thickened nicely. Stir the curry occasionally during this time.

• Stir in the garam masala, half the fresh coriander and adjust the seasoning to taste.

• Continue to simmer for approximately 5 minutes without the lid, stirring occasionally until the sauce has become a thick coating consistency.

• Serve the curry with the yoghurt spooned over and the remaining fresh coriander.

Chef’s Notes:

If you prefer a milder heat reduce the amount of fresh green chilli used; for hotter curries include the chilli seeds.

3.) FRANGIPANE BERRY PUDDING WITH PISTACHIO CRUMBLE

Recipe Created for – Baking Dish

Main Ingredient – Fruit

Serving Size – 2-4

OVERVIEW

A pudding layered with flavour and different textures. An almond pudding base with a mixed berry middle and a crunchy pistachio nut crumble topping. Serve warm with custard, whipped cream or ice cream.

Preparation time: 15 minutes

Cooking time: 35-40 minutes

x1 Le Creuset 18cm Stoneware Oval Pie Dish

INGREDIENTS:

• Pistachio Crumble topping

• 30g (1oz) cold butter

• 30g (1oz) plain flour

• 30g (1oz) soft brown sugar

• 30g (1oz) shelled pistachio nuts – finely chopped

Pudding:

• 55g (2oz) softened butter

• 55g (2oz) soft light brown sugar

• 1 large egg

• 30g (1oz) plain flour

• ½ teaspoon baking powder

• 40g (1 ½oz) ground almonds

• ½ lemon – zest

• 1 teaspoon vanilla extract

• 2 tablespoons Greek yogurt

• 150g (5oz) mixed berries (raspberries, blackberries, blueberries and strawberries are all suitable)

INSTRUCTIONS:

• Pre-heat the oven to 180°C / 350°F / Gas Mark 4 or for fan Oven: 160°C

• Crumble topping – Rub the cold butter and flour together to resemble coarse breadcrumbs, stir in the sugar and the nuts. Set to one side for later.

• Pudding

• Beat the softened butter with the sugar and mix in the egg.

• Sift in the flour with the baking powder, add the ground almonds, lemon zest and combine. Beat in the vanilla extract and the yogurt.

• Place the pudding mixture into the stoneware dish and smooth over the top.

• Make a layer of berries on top and sprinkle over the crumble topping. Bake for 35-40 minutes until golden brown and firm in the centre. Serve warm with vanilla custard, cream or ice cream.