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Christmas Gifts, Courses and Healthy Venison 
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Rosie and her sister, Bella “remembering”!

With 6 weeks to go before Christmas is upon us its time to get organised!! If you are having friends and family this year and need some ideas to make life easier in the kitchen and still have the WOW factor for your guests, book a place on one of my December cookery courses to learn how to prepare stress free party food in advance so that you can enjoy Christmas.

My Cookery Course Gift Vouchers are an excellent present to give or to put on your Christmas wish list. You can BOOK HERE 

Llandeilo Festival of Senses is on this weekend.  There is a Bake off in Peppercorn  and a prize draw for a full day’s course at L’Amuse.  The result will be announced on the Sunday at Peppercorn. More details below.

Sunday, 25 November 2018 is 'Stir-up Sunday', so put on
your apron and gather family or friends to make a Christmas pudding. It's the day when wishes are said to come true, so get stirring!

  If you are thinking of booking a course
  
Courses on Friday 22 and Saturday 23 February – the menu will contain a variety of gluten free recipes 

COURSE DATES

As I write there are  places for all my course except November  which is full
 
Saturday, 24 November    - Full  
Saturday, 1 December      
Saturday, 8 December 
Friday, 22 February      
Saturday, 23 February      
Saturday, 2 March      
Saturday, 2 March      
Saturday, 9 March      
Friday, 12 April      
Saturday, 13 April
 

Keep  eye out for my next newsletter and on my websites for future  course dates

 

Venison steak with Sauce Grand Veneur and dried cranberries



Venison is wonderfully delicious and nutritious and is a good source of protein, iron and vitamins and it tends to be very low in saturated fat.  A great thing to eat over the festive period with all that other stuff around!  It is typically described as having a full, deep taste that is sometimes akin to a woody, berry like wine; this is why I have chosen to serve it with this sauce.
 
You can buy your steaks at a fishmonger’s and they need no preparation.  Make the sauce in advance; double up on the quantities and freeze it if you like.  Make your purée of potato or parsnip earlier in the day and reheat gently in the oven.  Then all you have to do is fry off your steaks which only take about a minute on either size depending on thickness.  What could be easier?!
 
Venison steak with Sauce Grand Veneur and dried cranberries
2 onions, chopped
2 carrots, chopped
Dried thyme,
Bayleaf
Olive oil
30 g flour and 30 g butter needed together (beurre manié)
100 ml red wine vinegar
500 ml red wine
500 ml stock
1 teasp tomato purée
2 tbs redcurrant jelly or similar
Some dried cranberries
 
  • Fry off gently the vegetables and herbs in the oil.
  • Add the tomato purée.
  • Moisten with the vinegar and the wine and leave to reduce. 
  • Add the stock and cook for about 1 hour.
  • Pass the sauce through a sieve, pushing down with a wooden spoon so as to extract all the juice. 
  • Put over a high heat and reduce until you obtain the intense flavour.
  • Whisk in enough of the beurre manié (you may not need it all) to the hot liquid until you achieve a nice glossy slightly thick sauce.
  • Add the jelly and whisk.
  • Add the cranberries.
 
Venison steaks, seasoned with pepper and pan fried for 1 minute on each side.
 

Llandeilo Festival of Senses


The annual free pre Christmas festival is located across the West Wales town, the festival encompasses the towns shops, pubs, cafes and restaurants as well as offering Craft and fashion stalls, food stalls, buskers, entertainment and more. Join us in Llandeilo on the 16th - 18th of November, and get yourself in the Festive spirit.

https://fos.wales/

The Winter Fair 2018 at Aberglasney

November 30 - December 2

This three day event has 30 stalls of delicious artisan food, as well as all things Christmassy.  Mulled wine, spiced apple juice, hot mince pies and a hog roast will help keep you warm.

http://aberglasney.org/events-and-exhibitions/winter-fair-2018/

 

LLANDEILO FESTIVAL OF SENSES 2018 PEPPERCORN BAKE OFF

IT'S THAT TIME OF YEAR AGAIN....THE LLANDEILO FESTIVAL OF SENSES 2018 IS NEARLY UPON US!SO THAT MEANS IT'S TIME TO ANNOUNCE THIS YEARS PEPPERCORN BAKE OFF CHALLENGE!
ADULT CATEGORY:BEST HOMEMADE MINI TRIFLE!

Judging based mainly on taste, although presentation will be taken into consideration if judging is close.

Can be any kind of Trifle (can include alcohol if desired)

Adult Prize: Great prizes this year to include lots of bakeware goodies!


CHILD CATEGORY UNDER 16:BEST CHRISTMAS COOKIE

Christmas Cookie will be judged 100% on appearance and design.

The Christmas themed cookie can any shape or design, for example....Christmas Tree, Star, Santa, Snowman etc.

Child Prize: A Selection of Children’s Bakeware tailored to the winner’s age!


ENTRIES TO BE BROUGHT INTO PEPPERCORN ON SATURDAY 17TH NOVEMBER BETWEEN 10AM - 5PMWINNERS WILL BE ANNOUNCED AND PRESENTATION WILL TAKE PLACE ON SUNDAY 18TH NOVEMBER AT 4.00PM IN PEPPERCORN, AND VIA FACEBOOK.GOOD LUCK EVERYONE!
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 © 2018 L'Amuse Chez Kate, All rights reserved.


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