September Session, Lovely Lamb and Perfect Pies 
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Welcome to my Summer 2017 Newsletter, I hope you will enjoy cooking the lovely lamb dish recipe featured here, great for those cooler late summer evenings. My gadget this season is a helpful individual pies tin, ideal for picnics.
I look forward to welcoming those who are booked on my September course and there are 2 places still available as I write, remember you can book on line @ or email me for more information.
Class of Summer 17


Sat 30 September – 1 place left
Sat 7 October – 6 places left
Friday 1 December – 2 places left
Saturday 2 December - 1 places left
Friday 8 December
Saturday 9 December

Learn how to entertain easily, and prepare dinner in advance so you can relax and enjoy your own party!….vegetarian dishes included. 

I have a date for my shoulder operation  October 11th and I will reschedule the October course, keep  eye out for my next newsletter and on my websites for future  course dates

Book a date to suit you
Bookings for half day - £55
6 minimum 10 till 1 any day to suit us both


These small pie moulds are great for meals when there are many differing dietary requirements, you can individualise the recipe to suit your guests, making dairy free and/ or  gluten free pies, catering for all tastes. Ideal for freezing when you need dinner for one and fancy something more than beans on toast!  visit:

Breast of lamb stuffed with ricotta, apricots and spinach

This is just so cheap and really a lovely flavoursome piece of meat and not as fatty as you might think. You can buy a new season Welsh breast for as little as £4.00 and 2 breasts will give you 6 large portions depending on their size. Ask your butcher to trim it well and bone it but make sure he gives you the bone as you will need this for the sauce.    As every recipe I do, this can be prepared in advance and put into the oven when your guests arrive.  You will then have plenty of time for aperitifs and starters. I have even done this the day before, this makes it even easier to carve, then just slice and heated them up in a large dish gently with a little of the sauce.  

Oven 220 degrees for 20 minutes, 150 degrees for 2 hours

Serves 4-6
2 breasts of lamb, boned
250 g ricotta
150 g fresh breadcrumbs
Chopped flat parsley
A large handful of spinach
8 ready to eat dried apricots
1 leek finely chopped
50 g butter
1 egg
Salt and pepper
For the sauce:
Onion chopped and a couple of carrots chopped into rounds.
Olive oil
100 ml port
Bay leaf
Sprig rosemary
2 or 3 garlic cloves
1 teasp tomato purée
S & P
Start by making the sauce with the bones.  Fry off the onion, chopped bones, carrot, herbs and garlic. Add the port, tomato purée and then cover with water. Simmer for 1 hour.
  • Cook the leeks in the butter and some salt in a saucepan with the lid on. When cooked through add the spinach and wilt.  This will take a couple of minutes .
  • Mix the breadcrumbs with the ricotta, chopped apricots, herbs, seasoning and beaten egg.  Mix in roughly the spinach and leek.
  • Lay out the breast on a board and season.
  • Spoon on the mixture down the centre, bring together the sides of the meat and sew together with a trussing needle.
  • Roast in a hot oven at 220 degrees for 20 minutes and then lower to 150 for about 2 hours.
  • To make the sauce:  strain the stock and boil rapidly to reduce a syrupy consistency.  Add beurre manié if necessary. (equal quantities of butter and flour needed together)
  • Leave the meat to rest for 10 minutes before carving into thickish slices.
  • Arrange on plates and serve with the sauce. 
Copyright © 2017 L'Amuse Chez Kate, All rights reserved.

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