COURSE DATES, FOOD FAIRS AND FORRAGING

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What a wonderful summer we have had! With all thet glorious growing weather there is a bountiful harvest in the shops and in the hedgerows. This months recipe includes an unusual use of blackberries.

The kitchen utensil section has some really excellent moulds to help your culinary presentation. I have also given some ideas and dates of the food festivals that can be enjoyed.

I have incorporated the harvest into my cookery this month with a blackberry themed course. My course dates of below and also on my website. Please feel free to forward this email to whoever you think might be interested in coming along to learn some cooking skills.

Enjoy the late summer sun and get out and pick some blackberries!

COURSE DATES

Saturday, 8 September
Saturday, 22 September
Saturday, 10 November
Saturday, 17 November
Saturday, 24 November
Saturday, 1 December
Friday, 7 December
Saturday, 8 December
Saturday, 15 December

Keep eye out for my next newsletter and on my website for future course dates https://www.lamusechezkate.com/courses-and-bookings

Pea custards with crispy bacon

Serves 8

(8 small dariole moulds)
400 g peas
2 eggs
200 ml cream
Crème fraiche to decorate
8 thin slices of streaky bacon

Vinaigrette:

4 tbs olive oil
2 tbs red wine vinegar
½ teasp mustard
Salt and black pepper
2 tbs sweetened blackberry coulis.

Salad leaves

• Heat the oven to 140 degrees and butter 10 individual dariole moulds or ramekins.
• Boil the peas in salted water until tender.
• Drain and keep some for garnishing.
• Mix the rest in a food processor with the egg and the cream.
• Check for seasoning and then pour the mixture into the prepared ramekins.
• Cook in a bain-marie for 35 - 40 minutes.
• Meanwhile, place some silicone paper on a baking sheet and lay on the bacon. Place another sheet on the top and then place another baking sheet on the top to stop the bacon from crinkling. This can be cooked the same time as the flans. Otherwise cook before hand and store in a plastic container.
• Serve the flans hot or cold with a blob of crème fraîche topped with the bacon, the salad on the side tossed in the vinaigrette and some peas.

Silverwood Dariole Moulds

A Cylinder-shaped mould used for baking or moulding. They resemble a small flower pot, always slightly wider at the top then at the base. Ideal for making small sweet and savoury treats, like crème caramels, cheese soufflés or chocolate puds.

They are mainly made from Anodized Aluminium or stainless steel. They are inexpensive but if you need one, you’ll always
need several.

Available in many sizes from £2.30 at Peppercorn, Llandeilo. 01558 822410 https://peppercorn.net/

Foodie Events

2nd to the 4th of September - Welsh artisan food and drink companies are set to unveil a host of exciting new products at this year’s Speciality & Fine Food Fair.

Held at Olympia London eleven leading producers will be exhibiting under the Cymru/Wales banner at the event https://www.specialityandfinefoodfairs.co.uk/

15th of September - Cae Tan Harvest party is a fundraising celebration of the local organic community supported agriculture group 5 PM till 11:30 PM Gower Heritage Centre - tickets for sale https://www.eventbrite.co.uk/e/cae-tan-harvest-party-tickets-49097497938

15th and 16th of September - Abergavenny food festival
https://www.abergavennyfoodfestival.com/

22nd and 23rd of Septembe Narbeth food festival http://www.narberthfoodfestival.com/

LEARN GREAT SKILLS TO HELP YOU IN THE KITCHEN AND KEEP YOUR GUESTS IMPRESSED, BOOK YOUR PLACE NOW, CONTACT ME
Tel Kate: 07976 639 352
Email: kate@lamusechezkate.com