From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.

During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.

This week, we’ll be featuring the Le Creuset’s delicious recipe for Moroccan Lamb.

MOROCCAN LAMB

Serves 6

Ingredients:

• 1 leg or shoulder of lamb, about 1.5kg
• 2 preserved lemons
• 6 whole cloves of garlic
• 2 onions, roughly chopped
• 2 carrots, cut into coins
• 3 zucchinis, cut into 5cm pieces
• A few sprigs of fresh thyme
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1 teaspoon ginger
• Salt and pepper to taste

Preparation:

Preheat oven to 150°C. Cut the preserved lemons into quarters, then remove the skin from each quarter and cut it in half.

Heat a large cast iron pot on the stove, add the olive oil and brown the meat on each side. After the meat is deep brown, season generously with salt and pepper, then add the garlic, thyme, spices, onions, carrots and preserved lemon slices. Cover with lid, slide into preheated oven and bake for 2½ hours, basting the meat regularly.

Place the pot back on the stove. Remove the lamb, garlic and thyme from the pot and set aside. If necessary, remove some of the grease. Deglaze the pan with a glass of water and bring liquid to a simmer to reduce by half.

Add zucchini and return the meat to the pot. Finish baking in the oven for 1 hour at 150°C. After the zucchini and lamb are done, slice the lamb and serve over the zucchini and carrots, spooning gravy from the pot over both.

Looking for more delicious recipes? Click here if you missed Modern Paella or Bouillabaisse. To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.

The post Winter Dish: Moroccan Lamb appeared first on Visi.

From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.

During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.

This week, we’ll be featuring Le Creuset’s mouth-watering recipe for Bouillabaisse.

BOUILLABAISSE

Serves 6

Ingredients:

• 4 garlic cloves, divided
• ½ cup fresh basil leaves
• ¼ cup mayonnaise
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 cups multi-coloured cherry tomatoes
• 1 small fennel bulb, trimmed, halved and thinly sliced
• Salt
• Freshly ground black pepper
• ¼ cup white wine
• 1 (235ml) bottle clam juice
• 1kg mixed mussels and clams, cleaned
• 1 calamari tube, cleaned and thickly sliced
• 1kg white fish fillets, cut into 5cm pieces
• 3 tablespoons chopped flat leaf parsley
• 1 baguette, sliced

Preparation:

Make the rouille first. Mince 2 garlic cloves and transfer to blender. Add basil, mayonnaise, 3 tablespoons of olive oil and lemon juice. Purée until smooth. Transfer to a small bowl, cover and chill.

In the Bouillabaisse pot, heat 2 tablespoons of olive oil over medium-high heat.

Add tomatoes and fennel. Season with salt and pepper. Stir occasionally, until tomatoes burst. Slice remaining garlic cloves and add to pot. Cook until garlic becomes fragrant, stirring often.

Pour in wine, stirring often, until the wine has reduced and is almost absorbed.

Add clam juice and 4 cups of water. Bring to a boil. Add shellfish, fish and calamari. Cook, covered, until the shellfish opens, discarding any that do not. Stir in parsley.

Spread rouille on baguette slices and serve with bouillabaisse.

Looking for more delicious recipes? Click here if you missed Modern Paella. To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.

The post Winter Dish: Bouillabaisse appeared first on Visi.

From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.

During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.

This week, we’ll be featuring Le Creuset’s scrumptious recipe for Modern Paella.

MODERN PAELLA

Serves 4 – 6

Ingredients: 

• 2 cups black rice
• 8 razor clams
• 12 fresh mussels
• 10 cockles
• 10 clams
• 115g cuttlefish
• 595g monkfish
• ⅔ cup fish stock
• ¼ cup olive oil
• 1 shallot, chopped
• 1 clove of garlic, minced
• 2 sprigs of thyme
• 2 bay leaves
• 1 cup water
• 1 bunch of chives, chopped
• Salt and pepper to taste

Preparation:

The day before cooking, cover the black rice in water and soak overnight. When you’re ready to prepare the paella, preheat the oven to 200°C.

Clean all shellfish, trimming as necessary. Clean the cuttlefish, cut into small pieces and set aside. Cut off the head of the monkfish, remove the scales, trim the sides and season with salt and pepper.

Braise the cuttlefish and monkfish in fish stock in the oven for 10 minutes. Once cooked and cooled slightly, cut monkfish into chunks.

In a stainless steel frying pan heat olive oil, chopped shallot, minced garlic, one sprig of thyme and one bay leaf. Add rice and water; cover and cook until liquid evaporates (approximately 25 minutes).

While rice cooks, add olive oil and shellfish to a stainless steel sauté pan with the remaining bay leaf and thyme. Cook until shells open (approximately 4 minutes). Discard any shells that do not open.

Plate portions of the cooked rice as a bed and top with shellfish and braised fish. Finish with pan juices from the shellfish and top with chives.

To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.

The post Modern Paella Recipe appeared first on Visi.