Le Creuset Zen Kitchen Collection 2020

NEW SEASON COLLECTION 2020

LE CREUSET ZEN KITCHEN

Ahead of the 2020 Tokyo Summer Olympics, Le Creuset have been inspired by the Japanese culture and lifestyle, from food to interiors, the Japanese traditions are quickly becoming the latest trend, and we couldn't agree more!

Le Creuset have designed their new 2020 collection around the serene Japanese colour palette of paler, more neutral shades that bring a sense of calm and connect us to the natural world, and a vibrant splash of Japanese ‘red sun’ adds some energy to the collection.

The Zen Kitchen Collection launches in store on the 1st March 2020, shop your favourite pieces and take this opportunity to develop your world cuisine skills to bring all of your loved ones around the table for flavourful, home cooked meals with a twist!

Try out a local Japanese dish for yourself, like the Primavera Fried Rice recipe below. Let us know which pieces from the Zen Kitchen are your favourite on Facebook.

‘Primavera’ Fried Rice Recipe

 Serves 4

Making use of the abundance of fresh asparagus, this recipe pairs traditional Japanese flavours with spring onions and fresh garlic to create a recipe that is both delicious and easy to cook.

 Preparation time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS

2 tablespoons blended olive oil

1 onion, finely diced

4 cloves garlic, finely chopped

2cm ginger, peeled and shredded

150g – 200g peas (frozen is fine, but use fresh if they’re in season)

150g asparagus, woody ends removed and cut into 1-inch chunks

4 large portions cooked rice (350g – 400g uncooked rice) ideally from the day before

1 teaspoon salt, to taste

1½ tablespoons mirin

¼ teaspoon dashi powder

¼ lemon, zest and juice

4 spring onions, roughly chopped

Black pepper, to taste

1 teaspoon toasted white sesame seeds

A big handful (40-50g) wild garlic leaves, coarsely chopped (if you can’t get wild garlic, add more chopped garlic and use spinach instead)

METHOD

  1. Place the wok over a medium heat and add the oil and the onion. Stir-fry until translucent and beginning to brown, then add the garlic, ginger, peas, and asparagus.
  2. Stir-fry for about five minutes, until the vegetables are cooked through, then add the rice, salt, mirin, dashi powder, and lemon zest and juice.
  3. Break up the rice with a wooden spoon or spatula as you stir-fry, ensuring that there are no clumps.
  4. When the rice has absorbed all the liquid in the pan, add the spring onions, pepper, and white sesame seeds. Cook for a few more minutes, then remove from heat and add the wild garlic. Stir through until they’ve wilted thoroughly. Serve in shallow bowls.

Cook’s Notes

  • Please ensure the rice is piping hot and do not reheat this recipe once made
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