The Tasty Ski Company are a chalet company with a very simple goal, to offer fantastic accommodation in great locations, and (you might have guessed this bit) TASTY chalet food!
Tim from Tasty Ski is so into his food in fact, that he blogs about it.
We were lucky enough for Tim to share with us one of his blog posts/recipes and we’ve decided to share it with you lucky people! Take it away Tim…
Last year the celebrity butcher Yves -Marie le Bourdonnec was expelled from the French Butchers’ Federation for saying that British Beef is superior to the French alternative. Arguably he is right – the Brits prefer to use traditional beef herds such as Hereford and Aberdeen Angus whereas the french opt for Charolais herds. In Britain Charolais is a ‘cross’ breed that has some beef characteristics and some milk characteristics, but specialises in neither. Anyway. One thing that we know the french farmers do well is lamb, particularly in the Pyrenees. At The Tasty Ski Company we try and put lamb on the menu as much as possible and make sure that it is the star main course once during the week.
Pan Fried Lamb with a Mustard Pomme Mousseline, Pea Puree and Roasted Tomatoes (serves 8)
8 individual cuts of lamb – we use a Porterhouse cut which you only tend in the UK with beef – it is part sirloin and part fillet together on the bone. You can use any cut though – barnsley chop, valentine steak, saddle, noissette, chump.
1kg waxy potatoes
200g butter
200ml double cream
whole grain mustard
4 whole tomatoes
2 shallots
400g frozen peas
200g milk
To make the roasted tomatoes, preheat the oven to 100 degrees celcius. Cut the tomatoes in half and put on a roasting tray. Season with salt and sugar and add a little vegetable oil. Place in the oven for 4 hours (long and slow adds to the intensity of the tomato flavour).
To make the pea puree, finely slice the shallot and sweat on the hob in a little vegetable oil until soft. Add the peas and milk and simmer for 5 minutes. Drain off the milk and put the peas in a blender. Blitz until very smooth and add a little of the milk if required. Season with salt.
To make the pomme mousseline (fancy mash potatoes), peel the potatoes and cut into even cubes. Add to simmering salted water until cooked through. Drain and leave to cool for 10 minutes. Meanwhile bring the double cream to a simmer then remove from the heat. Mash the potatoes – at The Tasty Ski Company we use a Moulin (ricer) but a normal hand masher is fine.
Add the cream and butter together to the potatoes in 3 parts. The mousseline should be very rich and just be able to support it’s own weight. Add the whole grain mustard to taste and season with salt.
For the lamb, heat a pan with vegetable oil until smoking. Season the chop with salt on both sides. Cook until golden brown and your required level of ‘doneness.’
At The Tasty Ski Company we serve the dish with a little of the pan gravy flavoured with port, however the juiciness of the tomato provides enough of a sauce on its own. Enjoy!!
