Braised Lamb Shanks with Cranberries
Braised Lamb Shanks with Cranberries
Servings 6 People
Ingredients
- 4 lb lamb shanks or 2 lbs lamb meat cut into cubes
- 1 Onion diced
- 2 Tbsp garlic chopped
- 2 Tbsp Ginger grated
- 1 Tbsp Fennel Seed
- 2 Tbsp fresh basil chopped
- 1 c Fresh Cranberries
- 1/2 c brown sugar
- Salt and Pepper
- 2 c Chicken Broth
- 1/4 c olive oil
Instructions
- Salt and pepper the lamb and dust with flour.
- Sauté in hot oil until brown, add the onions and caramelize.
- Add all other ingredients and simmer until tender adding more liquid if needed.
- Nice when served with creamy polenta.
Valencia Baked Sardines
Valencia Baked Sardines
Ingredients
- 2 pkg Sardines thawed and cleaned
- 2 Tomatoes diced
- 1 Onion diced
- 3 Tbsp Garlic chopped
- 1/2 cup White Wine
- 1 tsp Fennel Seed
- 2 Oranges
Instructions
- Lay out the sardines in an ovenware pan and sprinkle with salt and pepper.
- Scatter all the other ingredients over them except the oranges.
- Cut the oranges into quarters, squeeze the juice over the fish, and place the skins in the pan.
- Cover with foil and bake at 400 for 30 minutes.
Notes
Can be served hot, warm, or room temperature.
Prawns with Orange and Fennel Seed
Prawns with Orange and Fennel Seed
Ingredients
- 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled
- 1/4 c Onion finely diced
- 1 Tbsp garlic minced
- 1 Tbsp olive oil
- 1/4 tsp Fennel Seed
- 1/2 c Tomato diced ripe
- 1/4 c White Wine
- 1/4 c Orange Juice
- 1/2 tsp Orange Zest
- Salt and Pepper
Instructions
- In a sauté pan cook the onion in the oil until tender.
- Add the garlic and cook lightly, do not brown.
- Add the fennel seed, tomatoes, wine, orange juice and zest.
- Simmer until the liquid is almost gone.
- Add the prawns and cook until the prawns are done, about 3 minutes.
- Season with salt & pepper to taste.
Notes
Serve with a salad.
Bouillabaisse
Bouillabaisse
Servings 4 People
Ingredients
- 3 lbs Coleson's Catch assorted fish and shellfish*
- 1 c White Wine
- 3 c Chicken Broth
- 1 c Orange Juice
- 2 Tbsp chopped garlic
- 1 tsp Saffron
- 1 tsp Fennel Seed
- 2/3 c diced onion
- 1 c diced tomatoes
- 1 Tbsp Orange Zest
- 3 bay leaves
- 1 c diced carrots
- 1 c diced celery
- 1 c diced potato
- 1/2 tsp Black Pepper
Instructions
- In a large pot, simmer the wine, broth, orange juice, garlic, saffron, fennel, onions, tomatoes, zest, black pepper and bay leaves for 15 minutes.
- Add the carrots, celery and potatoes and simmer for 10 minutes.
- Add the raw fish and shellfish and simmer for 3 minutes, add the cooked shellfish and simmer for 2 minutes.
- Serve with fresh bread, garlic bread or croutons.
Notes
The traditional stew is mostly the meat of the fish and shellfish with a little broth. I like a lot of broth and I add vegetables for a "one pot" meal.