This seasons favourite meals!
by Kayleigh Foreman
I am sure this is a blog post everyone has been waiting for! During the last season we are happy to announce that the favourite canapé was Honey Mustard Sausages, favourite starter was Garlic Chilli Prawns and the favourite main was Lamb Shanks! So here is a short and sweet post with the recipes for these delicious meals, we thought you might want to try them at home! If you do try these out please post a picture on Facebook, Twitter or Instagram and #alpineactionski we would love to see what you do!
Canapé, Honey Mustard Sausages
Preparation time 5 minutes
Cooking time 1 hour
• 550g pack cocktail sausages
• 125g honey
• 60g grainy mustard
• 1 whole loaf brown bread
1. Prick the sausages and place in a roasting tray.
2. Pour the honey and mustard over the sausages and cook for about 1 hour in the oven until the sausages are nicely sticky. Meanwhile, slice the top off the loaf of bread in one piece. Hollow out the rest of the loaf so that you can use it as a basket to hold the sausages. Keep the insides – they can be used for breadcrumbs. Fill with the sausages and place the lid back on top. Serve immediately.
Starter, Garlic, lemon & herb sautéed Prawns
Preparation time 10 minutes
Cooking times 15 to 20 minutes
• 1.2kg of large frozen prawns (defrosted).
• 3 lemons
• 10g of fresh parsley chopped
• 10g of fresh coriander chopped
• 10g of fresh chives chopped
• Olive oil
• Salt and pepper
• Mache leaves
1. In a large frying pan heat the oil up then add prawns and sauté for 5 minutes then add the garlic and herbs. And cook for 5 more minutes then add the juice of 1 lemon.
2. Cut the other lemons into wedges place on the side of the plate with a neat pile of the prawns and the dressed leaves then serve.
Main, Confit Lamb Shank
Preparation time 15 minutes
Cooking time 2 hours
• 10 lamb shanks
• 11 sticks fresh rosemary
• 1 onion, finely sliced
• 1 orange
• 45ml olive oil
• 35cl red wine
• 200ml beef stock
• salt & pepper
1. Grate the zest of the orange.
2. Heat the oil in a heavy lidded casserole dish or roasting tray and brown the lamb shanks on all sides.
3. Remove the shanks, and add the onion to the dish. Cook the onion with the orange zest until browned.
4. Add the wine, beef stock, 1 stick of rosemary and the juice of the orange, with salt and pepper to taste, and bring to a simmer.
5. Replace the shanks, cover the dish tightly with foil or a lid and place in a 180ºC oven for 2 1/2 hours. Check once or twice to ensure the liquid is not drying up, and add a little water if necessary.
6. Serve on a bed of sweet potato mash with some of the sauce spooned over the top and roasted vegetables around.