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Exotic winter warmers, vegetarian skills 
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Happy New Year!
  

Rosie and I start 2018 in the deep midwinter snow. 

I am in the process of having my website updated so please bear with me, all will be revealed soon!

My kitchen utensil this month is a Tagine cooking pot for cooking the delicious Salmon Tagine featured below. 
Looking at the media this month Veganuary has been featured heavily, you may have tried your hand at Veganuary and want to learn more about vegetarian cooking, you may have family and friends who are vegetarian and want to expand your repertoire. I have a course designed to give you inspiration and skills to not just meet their dietary requirements but to delight and interest them.  As I write there are 3 places left for vegetarian course on 17 Feb.  2 places left for 24 February. Drop me an email to book  kate@lamusechezkate.com 
 

COURSE DATES 2018

 

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

Salmon Tagine



 


This is a great dish for January after all the rich eating over the Christmas period.
In Morocco a fish tagine is usually made with salt cod or white fish but I had some salmon in the freezer and was wanting to make a tagine for our neighbour in France so I tried it and I must say, it worked well.  Neither of us likes to eat to heavily in the evening but we had a good sustaining meal without all the calories. Argan oil is a Moroccan oil from the argan tree. It is available in health shops but you could replace it with olive oil.  Don’t be alarmed by all the ingredients; it is very quick and easy to make. It also re-heats well

Serves 6

Ingredients

900g salmon fillet taken from the thick part of the salmon or 6 thick portions

1 tin of chopped tomatoes + 18 cherry tomatoes

1 teasp tomato purée

2 bayleaves

1 teasp dried thyme

1 large onion finely chopped

1 large carrot cut into small cubes

6 slices of preserved lemon or 6 slices of fresh lemon cut into chunks

100 g purple olives, stoned

1 large bunch of coriander, chopped

6 garlic cloves crushed

2 tbs Argan oil + 2 tbs olive oil

50 g sultanas

1 x 400g tin chick peas (slip off the transparent skin on each one – no, I haven’t gone mad; this makes them more easily digested…it will only take you 5 minutes)

100 g toasted flaked almonds

2 teasp paprika

2 teasp ground ginger

2 teasp cinnamon

2 teasp cumin

4 teasp turmeric

1 tbs clear honey

1 fish stock cube mixed with 300 ml water

  • Mix all the spices together and divide them in half.  Mix one half with the agen oil and half the garlic.
  • Cut the salmon into chunks and place in a shallow container in one layer together with the lemons.  Spread over the spice mixed with the oil and half of the chopped coriander. Leave to marinate in the fridge for about 40 minutes while you make the tomato sauce.
  • Heat the olive oil in the tagine and fry the onion and the rest of the garlic with the carrot, add the rest of the spices and the rest of the ingredients then add the tomatoes and tomato purée and the stock. Bring to the boil, leave the lid off and when the sauce is reduced and is becoming thick add the salmon pieces and all the marinade ingredients, put on the lid and simmer for about 10 minutes until the salmon is just cooked.

 

*if you are not using a tagine like the one shown from Peppercorn and have an authentic one as I do, then don’t forget to use a diffuser….you can buy one of these from Peppercorn too!

 

SCANPAN IMPACT TAGINE


The tagine originates in North Africa where it is used for slow cooking stews at low temperatures. The coned top condenses moisture which drops back into the dish keeping the cooking food moist. Once cooking is complete the top is removed and the dish taken to the table for serving.

These elegant tagines can be taken from the oven to the table and their two-tone matt/polished appearance and ceramic lid make a worthy centrepiece. Available in both 28cm and 32cm sizes. available from 
http://peppercorn.net/scanpan-induction-tagine

AVAILABLE IN TWO SIZES
The 32cm is £129
The 28cm is £115
 
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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