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Cookery lesson via BBC Radio Wales
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 .
Rosie in the wild garlic.
  
The abundance of spring is upon us, wild garlic and new nettles make interesting, flavoursone and free cooking ingredients.
 

Talking of interesting ingredients, I’m on Eleri Sion’s program on BBC Wales on this coming Friday at 1.  I am cooking breast of duck with strawberries and pea purée. 


Listen this Friday to learn how to cook it https://www.bbc.co.uk/programmes/b03d51wc

 

COURSE DATES

I have several cookery courses running this summer, why not come along and learn new skills. Gift Vouchers are available so you can share the experience or give it as a gift. https://www.lamusechezkate.com/amuse-gift-vouchers 

Single day courses in Gower commence at 10am and conclude at 4pm. The course delivery will take the form of demonstration as well as hands on cookery and support from attendees. 
Places cost just £95.

Course dates


Saturday, 13 July      
Saturday, 20 July      
Saturday, 27 July      
Saturday, 3 August      
Saturday, 21 September      
Saturday, 28 September      
Saturday, 19 October      
Saturday, 26 October     (Vegetarian) 
Saturday, 2 November       
Book your place https://www.lamusechezkate.com/courses-and-bookings
 

Brandade de Morue

Serves 8 as a starter

600 g cod fillet, pin bones and skin removed
A few handfuls of rock salt 
250 g mashed potato (about 2 medium potatoes)
3 cloves garlic, peeled and crushed
120 ml Olive oil
200 ml double cream

• Cover the cod with rock salt and leave for 2 hours in the fridge. Rinse well.
• Put the fish into a pan and cover with water.  Add the bayleaves and simmer for 5 minutes.  Drain.
• Put the crushed garlic, olive oil and 50 ml of the cream together in a small pan and heat gently.
• Put the fish into a food processor and add the oil/cream mix slowly and whiz until smooth, add the rest of the cream. 
• Add the mashed potato and give a few whizzes until blended.
• Arrange on a plate making 3 quenelles per person. Alternatively, use a metal ringsand drizzle some coulis around each. 
• Serve with a small salad in the centre of the quenelles or on the side.

Red Pepper Coulis

Makes 400 ml

3 large red peppers chopped (500g net weight)
1 fat garlic clove, crushed
½ vegetable stock cube
Approx. 150 ml water
1 or 2 bayleaves
Olive oil

• Open the peppers, de-seed and cut into smallish dice, heat the olive oil then add the peppers, garlic, bayleaves and star anis.  Cook slowly until the peppers turn a more orangey colour.
• Top with the water to only just cover the peppers and stock cube and cook until tender.
• Liquidize giving only about 4 bursts of the motor.  The skin tends to make the sauce a bit bitter if over-whizzed.
• Pass through a sieve and refrigerate.

Both recipes freeze well.

Brandade de Morue
 
This is a Mediterranean dish using salt cod.  Salting cod was a way of preserving the fish in the past and although you can still buy it today it tends to be quite hard and needs a lot of soaking, changing the water regularly.  I have salted my own here to give it the same flavour.  This way it has a much softer texture. 
 
It is a very versatile recipe and can be served, hot or cold, as a starter or as a main course or even as an amuse bouche.  Here I have used it as a starter.
 
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
Copyright © 2019 L'Amuse Chez Kate, All rights reserved.


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