Partridge, Pans and Preparations
View this email in your browser

Welcome to my November 2017 Newsletter, I have recovered well from my operation and I am looking forward to seeing some of you on my pre Christmas courses.

My gadget this month is a fabulous roasting pan, just the right kitchen utensil for cooking the delicious roast partridge recipe featured below. 

To help you with your Christmas shopping ideas there are gift vouchers available from my website  click here to purchase 


As I write there are a couple of places for my December courses


Friday 1 December 2017 Fully booked!
Saturday 2 December 5 places remaining
Friday 8 December-Vegetarian 2 places remaining

Saturday 9 December 2017 Fully booked!


Saturday 17 February- Vegetarian
Saturday 24 February 
Friday 2 March-Healthy
Saturday 10 March
Friday 20 April 
Saturday 21 April
Saturday 28 April

Please keep an eye out for my next newsletter and take a look at my website for future course dates

Book a date to suit you
6 minimum 10 till 1 any day to suit us both

Roasted stuffed partridge with gin and juniper sauce

If you don’t want to be overwhelmed this Christmas by a large bird and you don’t want to cope with the leftovers, then this is ideal for Christmas lunch if you are going to be just a few. Partridge has a delicate tender flesh and is full of flavour.  A whole bird serves one person.  I buy mine from Coakley Green in Swansea Market but any good game dealer will sell partridge ready to cook.  

Serves 4:

For the stuffing:
1 tbs olive oil
50 g white breadcrumbs
parsley thyme and sage
20g chopped hazelnuts
1 large shallot, chopped 
1 clove garlic, chopped
4 dried apricots
Zest of 1 orange
Salt and pepper

For the partridge:
2 birds
4 streaky bacon rashers
1 small onion thickly sliced
•    Mix the bread in food processor with the herbs and the apricots.  Add the chopped hazelnuts.
•    Melt the butter and soften the shallot and garlic.
•    Add to the stuffing mix.
•    Wash and dry and bone the birds and fill with the stuffing, tie up and cover with the bacon.
•    Roast at 200 degrees for about 15 minutes.  Leave the birds to rest while you make the sauce.
•    Heat the pan on the hob and mix in the flour.
•    Add the gin and reduce a little then add the stock. Strain. 
•    Take the legs and the breasts off the bird and slice each breast into 3 slices.
•    Arrange some purée on 2 plates and arrange the partridge on top with the bacon. Drizzle the sauce around it.

For the sauce, fry off 1 chopped onion, 1 chopped carrot, add 50 ml red wine vinegar, 250 ml red wine, 250 ml stock, 1 teasp tomato purée, 1 tbs redcurrant jelly, zest of an orange and some juniper berries.  Cook for an hour, strain and reduce until you have the right consistency. 



 Scanpan Fusion 5 Roasting Pan 35cm x 24cm
Manufactured from heavy duty 18/10 stainless steel, with a brilliant mirror finish inside and out.

Due to being constructed with 5 layers of alloy and stainless steel, Scanpan Fusion 5 maximises both heat retention and heat distribution throughout the body of the cookware enabling food to cook evenly.
Cast stainless steel handles are secured with heavy duty stainless steel rivets.
Suitable for all heat sources including induction (great for gravy!)
Special offer WAS £139 NOW £88.00

Festival of the Senses

Takes place in Llandeilo on 17th – 19th November. @ for more details
Drop into my favourite cookshop 
Buy a raffle ticket in aid of Air Ambulance Wales and you could win one of my courses!
Tel Kate: 07976 639 352
Copyright © 2017 L'Amuse Chez Kate, All rights reserved.

Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list

Email Marketing Powered by Mailchimp