Catch Kate on Radio Wales this Friday cook cod and peel pineapples!
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I hope you all had a lovely Christmas, I am back from France and I’m excited to let you know that I will be on BBC Radio Wales this Friday in the afternoon as a guest of Eleri Sion science for her foodie Friday program Foodie Friday.  I hope you will tune in and listen, I will be cooking the recipe featured below live! So you can get extra tips Live on Friday afternoon. listen here
All the dates for upcoming courses are updated on my website.


Saturday, 23 February -  Gluten Free
Saturday, 2 March     
Saturday, 9 March      
Friday, 12 April
Saturday, 13 April
Saturday, 27 April
Saturday, 4 May
Saturday, 11 May     
Saturday, 18 May
Saturday, 13 July
Saturday, 20 July     
My Cookery Course Gift Vouchers are an excellent present to give or to put on you birthday present wish list. You can BOOK HERE 
Course on Saturday 23 February – the menu will contain a variety of gluten free recipes 

Pan fried cod loin with cockles, mussels and laverbread

Serves 2:

2 cod loins each weighing about 150g

500g mussels

50g cockles

50g laverbread

1 shallot, finely chopped

1 clove garlic, crushed

Finely chopped ginger

75 g cream (approx)

Chopped dill and chives

75 ml Noilly Prat* or white wine

Salt and pepper

Olive oil

250 g spinach

▪ Cook the mussels in a pan with the wine until opened.  Remove them from their shells and reserve the juice. Muslin
▪ To make the sauce melt the butter and sweat the shallot, garlic and ginger.
▪ When soft add the Noilly Prat and boil to reduce until syrupy.
▪ Add the mussel juice and boil then add the cream and set aside.
▪ To serve:  put some oil in a frying pan on to heat and when it’s hot add the cod, skin side down. When the fish is starting to turn opaque around the edges, pop the pan in the oven while you melt the spinach. Heat up the sauce and add the laverbread and cockles, finish with the chopped herbs.   Heat through gently; don’t overdo it otherwise they will become rubbery.



*Noilly Prat is a straw coloured vermouth made in the South of France.  The Provençale herbs used in its production helps to enhance the flavour of sauces.  It goes particularly well with fish but if you can’t find any then white wine could be used instead.

I don’t usually go for gadgets of this kind but I have to say, this one is brilliant.  It will prepare a pineapple in seconds and you don’t need to spend ages picking out the “eyes”  
Visit Peppercorns 

Tel Kate: 07976 639 352
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