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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

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Reignite your passion for the culinary arts with our 10 best recipes for cast iron cooking.

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Rolled Rib Eye Roast

A succulent boneless roast made from rib-eye beef. Marinated for tenderness and coated with a flavourful pepper and herbed crust, this roast is oven-roasted until golden brown and slow-cooked to perfection. Resting before slicing ensures juicy, perfectly cooked beef. Ideal for festive occasions or special dinners!

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Cast Iron Oval Casserole

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Cauliflower Coconut Curry

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Cauliflower Coconut Curry

Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.

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Cast Iron Pumpkin Casserole

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Braised White Beans and Fennel with Greens

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Braised White Beans and Fennel with Greens

The technique of braising isn’t just for meat. In this recipe, the same principle is applied to transform humble dried white beans and vegetables into a rich, vegetarian one-dish meal – simply omit the cheese (or use a vegan cheese substitute) to make it vegan. The cooking time might seem long but is mostly hands-off, and is needed to ensure the final dish is creamy and meltingly tender.

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Non-Stick Ceramic Shallow Casserole

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Seared Salmon in Coconut Green Curry

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Seared Salmon in Coconut Green Curry

Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.

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Non-Stick Ceramic Sauté Pan

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Banana Bread

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Loaf Tin

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Seared Fish with Lemon Mustard Pan Sauce

RECIPE

Seared Fish with Lemon Mustard Pan Sauce

This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.

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Non-Stick Ceramic Frying Pan

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Thai Green Curry

DIFFICULTY

Average Average

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 1 Hr. Under 1 Hr.

SERVES

2-4 2-4

Fresh, fragrant and quick to prepare. This exotic vegetable-packed curry is an easy weeknight meal.

Main INGREDIENTS

Vegetables

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Round Casserole

165,00 €

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Ingredients

Method

Ingredients

600g chicken breast fillet
2-3 tbsp fish sauce
2 tbsp vegetable oil
3 aubergines
6 kaffir lime leaves
16 Thai basil leaves
400ml coconut milk (1 can)
2-3 tbsp green curry paste
2 large cloves of garlic, chopped
2 tsp of fresh ginger, finely grated
1 tbsp finely chopped lemongrass
200g sugar snap peas, halved
250ml of chicken or vegetable stock
Salt
1 pinch of sugar
Juice of 1/2 lime, to taste
Steamed jasmine rice
Roasted cashew nuts, chopped
Fresh coriander

Method
1

Begin by washing the chicken thoroughly, pat dry and cut into fine strips. Place in a bowl with fish sauce and mix well. Let marinate for 15 minutes.
2

Meanwhile, wash the aubergines, remove the stalks and cut into thin slices.
3

Wash the lime leaves, remove the stems and leaf veins and cut into very fine strips. Wash the Thai basil and pluck the leaves.
4

Heat the oil in the Le Creuset Signature Round Casserole over medium heat. Briefly sear the chicken on all sides, remove and set aside.
5

Lift off the coconut cream (the solid part of the coconut milk) with a spoon, and place in the casserole and heat. Add the curry paste, garlic, ginger and finely chopped lemongrass and stir-fry for 2 to 3 minutes.
6

Add the finely chopped lime leaves, aubergine slices and snap peas and pour in the remaining coconut milk and the chicken broth. Simmer for 5 minutes, and then add the chicken and continue cooking for 3-5 minutes.
7

Season the sauce again with salt, sugar and lime juice. Finally stir in the Thai basil.
8

Sprinkle the green Thai curry with chopped coriander and cashew nuts and serve with jasmine rice.