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New Colour Marseille Recipe collection

Ref. 2092

For over 85 years, Le Creuset has been renowned for bright, rich and fashionable colour. The launch of our latest colour, Marseille, is no different.
Bold, fresh and vibrant, Marseille is a stunning new blue inspired by the majestic coastline, beautiful sea and effortless style of Southern France and the Cte dAzur. The range includes our best selling Cast Iron products, including our iconic casserole dishes, stylish Stoneware oven to tableware and two desirable kettles. Whichever product you choose, Marseille will be a welcome addition to your kitchen.

Marinated Grilled Tuna

with Mediterranean Tomato Salad
Serves 4 Tuna is best enjoyed when cooked simply. We have marinated and grilled it, leaving it pink in the centre. A fresh tomato salad complements the flavours of the oily fish and looks beautiful served in the azure blue Marseille pie dish. Adding some salad and crusty bread creates a meal that epitomises sunny, alfresco Mediterranean dining. Le Creuset Cast Iron 26cm Grillit Le Creuset Stoneware Pie Dish Ingredients 4 thick cut tuna steaks 140g -175g (5-6oz) each, about 2 -3cm (1 inch) thick Marinade 2 tablespoons olive oil Juice of a lime teaspoon sugar 1 garlic clove - crushed teaspoon coarse black pepper 1 teaspoon Herbs de Provence or mixed herbs Mediterranean tomato salad 4 extra large ripe tomatoes 450g (1lb) full flavoured variety Dressing 3 tablespoons extra virgin olive oil 2 tablespoons white balsamic vinegar 1 teaspoon Dijon mustard 1 garlic clove - finely chopped Small handful fresh basil 3/4 sprigs teaspoon salt teaspoon pepper Vegetable oil for grilling Cooks notes Tuna needs to be very fresh, so look for a firm fish with a dark colour. Buy tuna steaks from a sustainable source - line caught and MSC* rated. Other sustainable fish such as small red mullet or sea bass are also ideal for grilling. Score the skin and flesh of the cleaned whole fish before marinating and cook through. This may take a little longer on the grill. Note - If fish is left in a salty or acidic marinade for longer than 30 minutes it will begin to cook. Tomatoes have a more intense flavour when eaten at room temperature. Method 1. Mix together the ingredients for the marinade in a medium sized flat bottomed dish. Add the tuna steaks and coat in the marinade. Cover and refrigerate for around 25 minutes, but no longer than 30 minutes. 2. Make the tomato salad dressing by combining the olive oil, white balsamic vinegar, mustard and garlic in a small bowl, adding salt and pepper to taste. 3. Slice the tomatoes 1cm (1/3 inch) thick and arrange in the stoneware dish in rows before coating in the dressing. Roughly tear the basil leaves and scatter over. Cover and leave at room temperature. 4. Drain the fish from the marinade onto some kitchen paper and season with a little salt. 5. Place the empty Grillit over a low to medium heat on the hob and allow it to heat for several minutes. Test the grill temperature by dropping a few drops of cold water over the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handle at all times. 6. When the Grillit is ready, lightly oil the grill ribs and the fish with a little vegetable oil. Place the tuna on the grill and allow to sear for 2 minutes before turning and cooking the other side. Cooking time will depend on how thick the steaks are and how well done you like your fish. 7. Serve with the dressed tomatoes, salad and some crusty bread.

*The Marine Stewardship Council (MSC) works with partners to transform the world's seafood markets and promote sustainable fishing practices.

Roasted Mediterranean Vegetables

with Flageolet Bean Houmous and Pomegranate Mint Dip
Serves 4 as part of a meze platter A sunshine inspired platter of marinated Mediterranean vegetables roasted on a cast iron grill, served with a houmous style dip, made from the popular French flageolet bean rather than chickpeas, and a cool mint flavoured yoghurt dip jewelled with fresh pomegranate. Serve as part of a platter with some crudits, cheeses, cold meats and crusty bread. Le Creuset Cast Iron 32.5cm Rectangular Grill or 26cm Grillit Le Creuset Stoneware 26cm Rectangular Dish and 2 x Ramekins Ingredients Roasted vegetables 1 small aubergine (250g/9oz) 2 medium courgettes (250g/9oz) 1 red pepper (175g/6oz) 1 yellow pepper (175g/6oz) Marinade 4 tablespoons olive oil 2 tablespoons white balsamic vinegar 1 teaspoon dried oregano 2 garlic cloves crushed 1 teaspoon salt teaspoon black pepper. A little vegetable oil for the grill Houmous 200g (7oz) canned flageolet beans, drained weight 1 clove garlic 4 tablespoons tahini paste 2 tablespoons lemon juice 50ml (2floz) olive oil Small bunch parsley Pinch chilli flakes Salt and pepper to taste Pomegranate and mint dip 200ml (7floz/1/3 pint) Greek yogurt 1 tablespoon lemon juice 3 sprigs fresh mint leaves - picked and chopped 55g (2oz) prepared pomegranate seeds Salt & pepper to taste Method Roasted vegetables 1. Wash and dry the vegetables. Remove the ends from the aubergines and courgettes and cut lengthways into 1cm ( inch) thick slices. Cut the peppers in half, remove the stalk and seeds and cut each half into 3-4 pieces. 2. Put all the vegetables into a large bowl. Mix together the marinade ingredients and pour over the vegetables, cover with cling film and leave to stand for 20 30 minutes, shaking the bowl occasionally. Drain the vegetables from the marinade before cooking. 3. Place the empty Grill or Grillit over a low to medium heat on the hob and allow it to heat for several minutes. Test the grill temperature by dropping a few drops of cold water over the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handle at all times. 4. When the grill pan is ready, lightly oil the grill ribs and cook the vegetables in batches, allowing them to sear and become bar marked before turning. 5. Arrange into the 26cm rectangular stoneware dish and cover until required. Houmous Blend all the ingredients until a smooth paste is made, season to taste with salt and pepper, decant into a stoneware ramekin, cover and store in the refrigerator until required. Pomegranate dip Mix all the ingredients together, keeping a few pomegranate seeds back to decorate the top. Season to taste with some salt, cover and store in the refrigerator until required.

Cooks notes Fresh Pomegranate seeds can be found ready prepared in the supermarket salad department.

Bouilliabaisse with Rouille

Serves 4-6 Bouillabaisse is a robust seafood soup made with a variety of fish and shellfish cooked in a broth containing vegetables, tomatoes, garlic and saffron. Originating from the French city of Marseille, the dish has been cooked for centuries. Traditionally made from the catch of the day and the less saleable small and bony fish, Bouillabaisse would be served in two parts. First, the broth accompanied by bread and a spiced garlic sauce called a Rouille, followed by the fish. Today we prefer to eat the dish as a whole, making it a cross between a soup and a stew. Le Creuset Cast Iron 29cm Oval Casserole Le Creuset Stoneware Ramekin
Ingredients Bouillabaisse 250ml (9floz) dry white wine 1 kg (2lb 4oz) assorted shellfish in their shells 2 tablespoons olive oil 1 onion - diced 2 cloves garlic - chopped 450g (1lb) potatoes - peeled and cut into small dice (use a floury potato as this will breakdown and thicken the sauce a little) 1 medium leek - cleaned and sliced 1 small fennel bulb - chopped 2 strips of peel from an orange Pinch saffron Pinch chilli flakes A few sprigs parsley, thyme and a bay leaf tied together 2 tablespoons tomato puree 4 large ripe tomatoes - diced 500ml fish stock 750g (1lb 10oz) filleted, boned and skinned firm fleshed white fish - see Cooks notes 2 tablespoons of Pastis (optional) 2 tablespoons chopped parsley to serve Rouille 1 roasted red pepper approximately 115g (4oz) 1-2 teaspoons Harissa paste, depending on taste 1 tablespoons lemon juice 3 garlic gloves - finely minced 6 tablespoons soft white breadcrumbs 2 tablespoons chopped parsley 4-6 tablespoons olive oil Salt to taste 1 sliced baguette to serve Method Bouillabaisse 1. Heat the wine in the casserole to a simmer, add the cleaned shellfish, cover and cook for between 4-5 minutes until prawns are pink and other shellfish such as mussels and clams are open. Lift the shellfish from the stock into a bowl and discard any unopened shell fish. 2. Strain the cooking stock though a fine sieve to remove any sand or grit and add to the fish stock. It should total around 1 litre. 3. Heat the oil in the casserole and add the onion, garlic, diced potato, leek and fennel, cook for 5-6 minutes until softened but not coloured. 4. Add the orange peel, saffron, chilli flakes, the tied herb bunch, tomato puree and diced tomatoes. 5. Pour in the fish stock with the added shellfish cooking liquid and bring to the boil. Reduce the heat, place on the lid and simmer for 10 minutes. Remove and discard the orange peel and tied herbs. 6. Add the prepared white fish to the casserole. Start with the thickest and densest before adding the softer more delicate fish. This should take only a few minutes or the fish may overcook. 7. Return the cooked shellfish to the casserole along with the optional Pastis. Stir, place on the lid and heat through until piping hot. 8. Sprinkle over the chopped parsley. Rouille Blend the roasted pepper, Harissa paste, lemon juice, garlic, breadcrumbs and parsley with 3 tablespoons of the olive oil. Slowly add the remaining olive oil until a thick sauce consistency is achieved. Season to taste with salt and place into a ramekin or serving bowl. Serve the Bouillabaisse with the Rouille and sliced baguette.

Cooks notes
Harissa is a paste made of hot chilli, tomato, garlic and spices, commonly used in North African recipes. Shop bought ready roasted peppers in olive oil are ideal for the Rouille. Fresh fish stock can be bought in the supermarket. If using a cube or concentrate always check the seasoning before adding extra salt. A pinch of turmeric can be substituted if Saffron is not available. White fish ask the fishmonger to fillet and skin the fish for you. Monkfish, halibut, mullet, gurnard, hake, dory, bass and bream are all suitable.

Provenal Flatbread (Fougasse)

with Black Olive Tapenade
Serves 6 as part of a platter Fougasse, a flat bread with cheese and herbs, is typical of the region of Marseille and has similarities to the Italian focaccia. It is delicious on its own or as part of a meze platter with tapenade, a piquant dip made with capers and olives. Cooking in our shallow cast iron casserole gives an excellent crust to the bread as well as providing an attractive serving dish. Le Creuset Cast Iron 26cm Shallow Casserole Le Creuset Stoneware Petite Casserole Ingredients Bread 450g (1lb) Strong white flour and extra for kneading and dusting 1 teaspoon fast acting dried yeast 1 teaspoon fine sea salt 1 teaspoon crushed pink peppercorns 2 teaspoons dried Herbs de Provence 2 tablespoons olive oil and extra for greasing 300ml (10floz / pint) warm water 115g (4oz) Gruyere cheese diced in 1cm ( inch) cubes 2 sprigs fresh rosemary 8 sun drenched / sun blush tomatoes Tapenade 200g (7oz) Black Kamalata olives stoned 2 tablespoons capers 4 anchovy fillets 2 garlic cloves 1 tablespoon lemon juice 2 tablespoons chopped parsley 2 tablespoons olive oil Method Bread 1. Sieve the flour into a bowl, add the yeast, salt, crushed peppercorns and dried herbs. Make a well in the centre and pour in the water and olive oil. Bring together with a large spatula or spoon to make a dough. 2. Turn the dough out onto a well floured board or work surface and knead for 5-6 minutes until it becomes smooth and elastic. Place the dough back into the bowl, cover and leave to rise for 30-35 minutes. 3. Turn out the risen dough onto a redusted work surface and knead in the diced cheese. Shape the dough to a rough circle approximately 25cm (10 inches) 4. Grease the casserole with a little olive oil and dust with some flour. Place in the dough and press to fit the dish. To make a leaf pattern in the dough, make an incision down the middle of the dough then make 3 smaller incisions diagonally on either side of the centre cut, taking care not to cut all the way through the dough. 5. Pick small pieces from the fresh rosemary and stick randomly into the dough. Push the sun drenched tomatoes well into the dough to prevent them from burning. Cover and leave to rise until it has doubled in size approximately 30-40 minutes depending on the room temperature. 6. Preheat the oven towards the end of the rising process to 220C / 425F / Gas Mark 7. Fan Oven: 200C fan 7. Bake in the centre of the oven for 20-25 minutes until golden and crisp. Tapenade Blend the ingredients together to make the desired consistency. It can be coarse or smooth like a paste. Decant into a ramekin, cover and chill until required.

Cooks notes Herbs de Provence is a mixture of thyme, rosemary, savoury, marjoram and oregano. It can be found as a ready mixed blend in the supermarket. Pink peppercorns have a fragrant flavour with similarities to aniseed and juniper. French Comte or Mature Mental cheese will also work well as they have a similar texture and a good nutty taste. Leave the bread in the pot for a few minutes after baking to make it really easy to remove.

Chicken Tagine
with Preserved Lemon and Black Olives
Serves 6 Marseille is a culturally diverse city with a rich fusion of food culture, where North African style souks mix with Mediterranean markets. This recipe is inspired by the Moroccan influence on Marseille and combines authentic North African ingredients with some Mediterranean ones to create a wonderfully aromatic and flavoursome dish, which is cooked in our classic cooking vessel, the round casserole. Le Creuset Cast Iron 24cm Round Casserole Ingredients Marinade 3 tablespoons olive oil 2 tablespoons ground cumin 1 tablespoon ground coriander 1 teaspoon coarsely ground black pepper 1 teaspoon teaspoon salt 4 garlic cloves - lightly crushed 2 torn bay leaves Tagine 2 tablespoons olive oil 1 kg (3lb 5oz) large chicken thighs bone in and skinned 2 medium onions - sliced 4 tablespoons light brown sugar 200ml (7floz) dry white wine 2-3 teaspoons harissa paste 115g (4oz) preserved lemons - roughly chopped 55g (2oz) pitted black olives 2 tablespoons fresh coriander - chopped 2 tablespoons fresh mint - chopped 3 tablespoons flaked almonds - lightly toasted (optional) Couscous to serve Method 1. Mix together the marinade ingredients in a large dish. Add the chicken pieces and coat well. Cover and leave to marinate for 12 hours or overnight in the refrigerator. 2. Heat 1 tablespoon of the olive oil in the casserole, add the onions and saut until softened but not overbrowned. Remove with a slotted spoon and set to one side. 3. Drain the chicken from the marinade and discard the garlic and bay leaves. Heat the remaining 1 tablespoon of olive oil in the casserole, add half the chicken pieces and lightly brown on all sides. Remove from the pan and repeat with the remaining chicken pieces. You can use the upturned casserole lid as a holding plate for the first batch. 4. Return the chicken and the cooked onions to the casserole before adding the sugar, wine, harissa paste, preserved lemons and olives. Stir well, place on the lid and cook slowly over a very low heat for 1 hrs. Stir 2-3 times during the cooking time, turning the chicken pieces in the juices. If the mixture becomes too dry add a small amount of water. 5. Stir in half of the chopped coriander and mint and adjust the seasoning to taste with some salt and pepper. 6. To finish, sprinkle with toasted almonds and the remaining chopped coriander and mint. Serve with simple plain couscous and small flat breads.

Cooks notes Harrissa pastes can vary in spiciness, so adjust the amount to personal preference. Removing the skin from the chicken reduces the fat content.

Caramelised Peach and Almond Cake

Serves 4-6 This sticky cake takes its inspiration from the wonderful flavours of Provence and is cooked in the Le Creuset omelette pan. Sweet, ripe peaches caramelised in butter, fragrant local honey, all topped with a rich orange scented almond cake mixture and baked in the oven. Serve warm as a dessert with Chantilly cream, crme fraiche, ice cream or simply on its own with tea or coffee.

Le Creuset Cast Iron 20cm Omelette Pan Ingredients Caramelised Fruit 1 tablespoon butter 2 tablespoons orange blossom honey 2 tablespoons light brown muscovado sugar 2 ripe peaches (225g /8oz) Almond cake 115g (4oz) softened butter 115g (4oz) light brown muscovado sugar 2 eggs 85g (3oz) ground almonds 25g (1oz) plain flour teaspoon baking powder teaspoon French almond extract teaspoon orange extract

Method Pre heat the oven 180C / 350 F / Gas Mark 4 Fan Oven: 160 Caramelised fruit 1. Cut the peaches in half and remove the stones. Slice each of the halves into 4 segments. 2. Melt the butter, honey and sugar in the omelette pan over a low heat. Cook for 3-4 minutes until the sugar is dissolved and the mixture begins to caramelise. 3. Add the peach slices, turning and coating them in the syrup and cook for just a few seconds. Remove from the heat and cool. Note - if the peaches cook in the syrup for longer, they will release too much juice. Almond Cake 1. Beat together the softened butter with the sugar and mix in the eggs one at a time. Add the almonds, flour, baking powder and extracts and beat together to make a smooth batter. 2. Arrange the peaches evenly over the base of the pan. Spoon over the cake batter in small amounts, starting from the outside and working inwards as this will help to contain the juices. Smooth over the top and bake in the oven for 25-30 minutes. The cake will be done when it springs back when pressed in the centre. 3. Allow the cake to cool in the pan for about 5 minutes. Place a serving plate upturned on top of the pan and flip the plate and pan together. Note - take care and use a thick cloth as the pan will still be hot. Serve either warm with whipped vanilla cream as a dessert or at room temperature as a cake.

Cooks notes Salted butter is best for this recipe as the salt enhances the flavour of caramel.