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Peugeot Mills - Appolia Ceramic Rectangular Baker 32 cm in Ecru

Appolia Ceramic Bakeware | Out of stock

he 32 cm ecru coloured version of Peugeot's Appolia ceramic rectangular oven dish is a must have classic for slow oven cooked meals.

 

The rectangular family version of the sober and classic oven dish begs to be used without moderation

Peugeot ceramic, the ultimate prestige material, guarantees slow, evenly cooked and tender meals, meaning healthy dishes with bags of flavour. The 32 cm (12.5in.) rectangular Appolia ceramic dish is ideal for everyday cooking, whether simple recipes or sophisticated creations. Its timelessly classic ecru colour will blend seamlessly with any table top. Once removed from the oven, the dish will keep your meal hot for up to 30 minutes a godsend when late arrivals finally turn up for dinner! The anti-abrasion enamelling and rounded edges mean that cleaning is both quick and easy. It can also be put in the dishwasher.

 

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x $79.00 = $79.00

Random Recipe

Ingredients Foie gras terrine with pear, cinnamon and Sauternes Directions

Foie gras terrine with pear, cinnamon and Sauternes


1 lobe of duck foie gras (500 g)
160 ml Sauternes (or other sweet white wine)
Cinnamon
8 g sea salt + 2 g sugar
1 ripe Williams pear
Sichuan pepper
20 g butter
20 g sugar

Day before
1. Allow the foie gras to come up to room temperature for an hour (remove the veins if necessary).
2. Add the Sauternes, salt and 2 g of sugar.
3. Tightly wrap the foie gras while compressing (shape into a rectangle, so that it can be packed into the terrine in two stages).
4. Cut the pear into small cubes.
5. In a hot frying pan, add the butter and 20 g of sugar. Allow to caramelise slightly before adding the pear. Sauté and then add the Sichuan pepper. Drain and keep in the refrigerator.
6. Put the Peugeot Appolia terrine in the refrigerator.

Following day:
Pack the foie gras into the terrine in two stages.
Place the first half of the foie gras in the terrine, add the pear in the centre and then cover and pack with the second half.
Wrap in film and add the lid.

Cooking
1. Wrap the entire terrine in film and cook in a bain-marie. Cook in a non-preheated oven at 75°C for approximately 1 hr 45 min (check that the temperature is 62°C in the middle).
2. Take out of the oven and remove the film and lid. Place in the refrigerator.
3. The next day, replace the lid.
4. Wait at least three days before eating. Remove from the terrine and slice with a knife dipped in hot water.
5. Grind cinnamon over the slices (season to taste).