2017 Course details - Recipe for Spring - Slice to success 
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Welcome to my Spring 2017 Newsletter, I am now using Mailchimp to send out my news so please add the sender to your "safe sender" list to avoid it going into your junk folder!
I hope you will enjoy cooking this succulent salmon dish at home and I look forward to welcoming you at one of my courses this year, remember you can book on line @ or email me for more information.
Saturday 3 June
Saturday 22 July
Saturday 5 August
Saturday 30 September
Saturday 7 October
Friday and Saturday 1 & 2 December
Friday and Saturday 8 & 9 December
Bookings for half day - £55
6 minimum 10 till 1 any day to suit us both
Food is a visual joy when presented well so I have joined Instagram to share some culinary highlights.Please feel free to follow me @ katelamuse

Good Gadget

The Cuisipro SGT Handheld Mandolin is everything you need for everyday slicing and more. Different blades allow you achieve 6 different thicknesses, julienne strips and batons, crinkle and waffle cuts plus grating, all with one handy tool. The finger guard will hold large pieces as well remnants, with long prongs to pierce and grip securely round or awkward shapes. Spiked indentations on either side of the finger guard allows you to slice long strips of vegetables such as ribbons for a fresh cucumber pickle, or lengths of courgette spaghetti. Turn by 90⁰ after each crinkle cut to achieve game chips, and you will be sure to delight your guests!


Salmon marinated in ponzu with avocado and asparagus

 The asparagus season is upon us again and what a wonderful marriage salmon and asparagus is!  With this recipe, I have used “cheffy” rings and made it as a starter but when I was in Portugal last week, I made it for friends for lunch so it could be served in a serving bowl with a green salad on the side.  The flavours are so fresh and a wonderful dish for these sunny days (!)  The ponzu dressing is a refreshing change and the flavours work well.  The good news is that this dish is healthy too!
Serves 6

8 large asparagus spears.
1 avocado, finely diced and tossed in jiffy lemon to prevent colouring
2 tomatoes, skinned, deseeded and finely diced
2 spring onions finely chopped
Chopped fresh coriander
A strip of red pepper, about 30 g cut into fine dice
2 tbs sesame oil
Salt and pepper
475 g fresh salmon fillet, (freeze when fresh to kill any foreign bodies)


For the topping:

Crème fraiche and some asparagus spears 

• Cook the asparagus in boiling salted water until tender, drain and refresh in cold water.
• Cut the asparagus into small rounds reserving some tips for decoration.
• Remove the skins from the tomatoes by plunging into boiling water. Remove the seeds and chop into small dice.
• Chop the avocado into small dice and cover with the lemon juice.  Add to the tomatoes and mix with the coriander, spring onion, red pepper, seasoning and oil.
• Defrost the salmon and cut into small dice while still firm.
• 10 minutes before serving, put the salmon into the marinade.  Leave for 10 minutes then mix with the other ingredients.
• Divide between 6 plates with 6 presentation metal rings and press down.  Top with crème fraiche and the reserved asparagus tips and remove the rings.

Ponzu marinade

Juice of 2 limes
1 tbs rice wine vinegar
1 tbs soy sauce
1 tbs mirin
1 tbs light brown sugar

Mix all the ingredients and leave for the flavour to develop.


Copyright © 2017 L'Amuse Chez Kate, All rights reserved.

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