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Cast Iron Round Casserole

18 cm - 1.8L

~~€235.00~~ €165.00

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Stoneware Cappuccino Mug

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Craft 5-piece Utensil Set

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Cast Iron Shallow Casserole

26 cm - 2.2L

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Stoneware Heritage Rectangular Dish

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Vegetable Flatbread with Almond Arugula Pesto

RECIPE

Vegetable Flatbread with Almond Arugula Pesto

This colourful recipe is a vibrant, vegetable-forward flatbread baked on the BBQ Outdoor Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enamelled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors.

WE USED

Cast Iron BBQ Outdoor Round Pizza Pan

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Cowboy Beans with Beef and Bacon

RECIPE

Cowboy Beans with Beef and Bacon

With smoky bacon, ground beef and beans, these meaty cowboy beans can be served as a side dish or as the main meal. The sweet and savory sauce brings all the elements together for a hearty and comforting dish, perfect for your next barbecue. And by using the BBQ Outdoor Round Skillet you can cook the beans outdoors over an open flame for a deep, charbroiled flavor. Just don’t rush the 15 minutes simmer time - it’s necessary to make sure all the flavors meld together.

WE USED

Cast Iron BBQ Outdoor Round Skillet

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Grill Roasted Peppers and Onions

RECIPE

Grill Roasted Peppers and Onions

Perfect as a side dish for seared meats or as a topping for fajitas, colorful bell peppers and red onions are even better when cooked on the grill. The perforations on the BBQ Outdoor Square Grilling Basket mean you can get the charbroiled flavor of an open fire without losing the thin vegetables under the grates. Try using a mixture of orange, red and yellow bell peppers or feel free to use any combination of sweet or spicy peppers.

WE USED

Cast Iron BBQ Outdoor Square Grilling Basket

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Grilled Skirt Steak Fajitas

RECIPE

Grilled Skirt Steak Fajitas

WE USED

Cast Iron BBQ Outdoor Round Pizza Pan

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Thai Beef Salad with Pickled Goji Berries & Cashew Ginger Dressing

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

2-4 2-4

Thai Beef Salad with Pickled Goji Berries & Cashew Ginger Dressing

Juicy rib-eye steak paired with pickled goji berries and a cashew ginger dressing makes this Thai beef salad a delicious, easy and healthy lunch recipe.

Main INGREDIENTS

Meat

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Shallow Rectangular Grill

€189.00

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Ingredients

Method

Ingredients

2 rib-eye steaks

FOR THE MARINADE

Zest of 2 limes
45ml (3 tablespoons) lime juice
2 cloves garlic, minced
1 tablespoon freshly grated ginger
15ml (1 tablespoon) honey
10ml (2 teaspoons) fish sauce
15ml (1 tablespoon) toasted sesame oil
30ml (1 tablespoon) vegetable oil

FOR THE PICKLED GOJI BERRIES

45ml (3 tablespoons) apple cider vinegar, warmed
10ml (2 teaspoons) honey
½ teaspoon fine salt
1/3 cup Goji berries

FOR THE CASHEW GINGER DRESSING

100g cashew nuts, soaked in hot water for 30 minutes
15ml (1 tablespoon) freshly grated ginger
20ml soy sauce
10ml (2 teaspoons) honey
20ml apple cider vinegar
80ml (1/3 cup) cold water
15ml (1 tablespoon) lime juice

FOR THE SALAD

4 mini cucumbers, thinly sliced
1 small purple cabbage, shredded
1 small green cabbage, shredded
2 carrots, peeled and thinly shaved
4 scallions, finely sliced
1 red chilli, seeds scraped and finely sliced
½ cup of each, fresh mint, coriander, and basil
30ml (2 tablespoons) toasted sesame seeds, to finish
¼ teaspoon dried red chilli flakes

Method
1

For the marinade, place all the ingredients in a small mixing bowl and whisk to combine.
2

Place the steaks in a non-reactive dish. Drizzle over half the marinade. Cover and place in the fridge to marinate for several hours. Keep the reserved marinade to dress the salad.
3

For the pickled goji berries, combine all the ingredients in a bowl. Set aside for 30 minutes to macerate.
4

To make the dressing, drain the cashew nuts and transfer to a processor. Add the remaining dressing ingredients and blend until completely smooth.
5

Bring the marinated steaks to room temperature before grilling. Heat a Le Creuset 30cm Cast Iron Signature Shallow Grill until hot. Sear the steaks on medium-high for 3-4 minutes. Turn and cook for a further 3 minutes, or until done to your liking. Rest for 5-7 minutes before slicing.
6

Place all the salad ingredients, except the sesame seeds, in a large bowl. Add the reserved marinade and toss lightly to coat. Transfer the salad to a serving plate. Arrange the sliced steak on the salad. Scatter with sesame seeds and serve the cashew dressing alongside.