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Online Exclusive: Le Creuset pan



The 30cm Shallow Casserole pan from Le Creuset is the ultimate oven-to-table solution, and it’s exclusively available online at Debenhams.

Being one of the most versatile pieces in the range, the The 30cm Shallow Casserole pan allows you cook in a variety of ways.

The shallow casserole is perfect for oven or grill cooked savoury dishes such as gratins, dauphinois, Shepherd’s Pie or anything with a grilled or crispy topping.

It is also ideal for sweet dishes such as fruit crumbles, cakes, desserts or recipes with either a pastry or biscuit crust. The fantastic heat distribution of cast iron gives the perfect crisp and even base.

The wider shape of the casserole dish is ideally suited to dishes cooked with a lid such as risotto or paella as there is space for the rice to expand and be stirred as it cooks.

When time is limited use the pan without the lid for frying and sautéing creating chicken or pork dishes with a sauce, simply sear your meat and add the sauce and present at the table for a quick and convenient dish.

The 30cm Shallow Casserole pan
Portion size: 4-6, 3.2 litres
The largest shallow casserole in the range is great for cooking in scale for big families, weekend dinner parties or large family gatherings.

Apple, Blackcurrant and Cassis Crumble (serves 10 – 12)
This family favourite recipe has a definite grown up twist and is ideal for a large gathering, or informal meal with a group of friends.
The fruits are poached gently on the stove top in the shallow casserole, before the crumble topping is added and the whole thing baked in the oven.
1 ¼ kg cooking apples
125g golden granulated sugar
200g blackcurrants
5 tablespoons Cassis blackcurrant liqueur
Crumble topping
300g plain flour
150g firm butter, diced
100g golden granulated sugar
75g  rolled porridge oats
Oven: 180˚c / 350˚f / Gas 4, pre-heated
Fan Oven: 170˚c
1.    Peel, quarter and thickly slice the apples. Transfer to the shallow casserole with the sugar and blackcurrants adding 3 tablespoons of water. Cover with the lid and simmer gently for 15 minutes, or until the fruits are softened. Remove from the heat, uncover and cool thoroughly. Stir in the Cassis.
2.    Put the flour and butter into a bowl. Rub the butter into the flour until the consistency resembles breadcrumbs (or process in a food processor for 30 seconds) Stir in all but 1 tablespoon of the sugar and all of the oats. Spoon this evenly over the fruits. Press down very lightly and sprinkle the remaining sugar over the top.
3.    Bake, uncovered, in the centre of the oven for 30 – 35 minutes, or until the crumble is firm and pale golden brown.
Serve straight from the dish with lightly whipped cream or vanilla ice cream
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