The chefs at our racecourses are passionate about local produce and creating great dishes. As the nights draw in, here is a favourite from the team at Carlisle, who are led by Alistair Coe.
This warming dish which uses seasonal vegetables to create a Cumbrian favourite, clapshot. Traditionally served with game, this variation on mash is equally good with sausages!
Serves 4 people
- 12 4” linked thick Cranston’s Cumberland sausage
- 1 swede
- 3 carrots
- 2 parsnips
- 2 jacket potato
- 2 onions
- 200ml balsamic vinegar
- 300 ml red wine
- 10g beef stock cube made up with 500ml water
- 25g gravy mix
- 125g butter
- Peel Swede, carrots, parsnip and potato. Chop into even sized chunks place in a pan in cold salted water. Bring to the boil and simmer until vegetables are tender.
- Drain off water and place vegetables back in the pan on the hob to dry out for a minute or two.
- Mash adding a little butter and season to taste.
- Peel onion and finely slice, before frying in a little butter until soft and a little golden brown. Add balsamic wine vinegar and reduce until almost gone.
- Add red wine and reduce by half before adding the beef stock, boil and simmer until the onions are soft. Thicken with gravy mix and check the seasoning.
- De-link and seal off the sausages in a pan to get an even colour, add the fresh rosemary and place in an oven at 180 degrees for 8 to 10 minutes or until cooked through.
- To plate up place a nice quenelle of mash in the middle of the plate, add 3 sausages and a ladle of gravy