Recipe of the Month


Examples of some of our recipes

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Next available course

Saturday, 13 November
1 places remaining
On a typical course you might create 4 different canapés, an 'amuse bouche', 2 starters, 2 main courses, a cheese course and dessert.

The training will start at 10am and will provide you with an insight into the preparation and creation of a wide range of dishes from a 5 course entertainment menu.

The menu has been carefully devised to incorporate different food groups which suit a range of tastes and introduce a variety of techniques which can be applied to various other dishes.

L'Amuse Chez Kate - Recipes

Some of my recipes to whet your appetite!

Featured recipe

Christmas Pudding Pannacotta with orange and brandy sauce

Serves 6
  • 300 ml double cream
  • 200 ml milk
  • 3 small leaves gelatine
  • 1 teasp black treacle
  • 60 g dark brown sugar
  • 125 g mixed fruit
  • 2 tbs brandy
  • ½ teasp cinnamon
  • ½ teasp nutmeg
  • ½ teasp mixed spice
  • Grated zest of orange

For the orange sauce
  • 3 teasp cornflour
  • 50 g sugar
  • 250 ml orange juice
  • Brandy
• Put the fruit and the brandy in a food processor and whiz.
• Soak the gelatine in cold water until soft…a few minutes.
• Bring the cream, milk, spices, treacle and sugar to the boil and add the softened gelatine, stir well to melt, then add the soaked fruit, orange zest. Stir well.
• Pour into the dishes or ramekins and leave to set slightly while you make the sauce below.

Orange sauce
• Combine all the ingredients and bring to the boil.
• Adjust the consistency if necessary by adding more orange juice.
• Add the brandy and leave to cool before drizzling it over the nearly set pannacotta. Leave overnight.