Ingredients:

  • 1 lb (450 g): Small New Potatoes (halved or quartered if large)
  • 1 large: Yellow Onion, thinly sliced
  • 1 large: Red Bell Pepper (Capsicum), seeded and sliced into strips
  • 1 large ear: Sweetcorn, shucked and sliced into 1-inch thick rounds (or 1 cup frozen sweetcorn kernels)
  • 4 cloves: Garlic, minced
  • 1 large handful (approx. 1/4 cup chopped): Fresh Parsley, roughly chopped
  • Zest of 1: Large Lemon
  • 12 oz (340 g): Pre-cooked Smoked Sausage (e.g., Chorizo or Kielbasa), sliced into 1/2-inch thick coins
  • 1 lb (450 g): Raw Prawns (Shrimp), peeled, deveined, and tails removed (size 21/25 or larger)
  • 4 Tbsp (56 g / 1/4 cup): Unsalted Butter, melted
  • 1 Tbsp (15 ml): Olive Oil
  • 1 tsp (5 ml): Lemon Juice (freshly squeezed)
  • 1 tsp (5 g): Smoked Paprika (Spanish preferred)
  • 1/2 tsp (2.5 g): Dried Oregano
  • 1/4 tsp (1 g): Crushed Red Pepper Flakes (optional, for heat)
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Place the halved or quartered new potatoes into a saucepan, cover with cold, salted water, and bring to a boil. Reduce heat and simmer for 8–10 minutes, or until the potatoes are just tender when pierced (par-boiled). Drain immediately and set aside.
  2. In a small bowl, combine the melted butter, olive oil, lemon juice, smoked paprika, oregano, and red pepper flakes (if using). Season generously with salt and pepper. Whisk until emulsified.
  3. In a large mixing bowl, combine the par-boiled potatoes, sausage slices, sliced onion, bell pepper strips, and sweetcorn. Pour half of the lemon-herb butter mixture over the vegetables and sausage. Toss gently to coat evenly.
  4. Tear off four large sheets of heavy-duty aluminium foil (approx. 18x18 inches). If using standard foil, double up the sheets.
  5. Divide the vegetable and sausage mixture evenly among the four foil sheets, placing them in the center. Divide the raw prawns among the packs, placing them on top of the vegetables.
  6. Sprinkle the minced garlic, lemon zest, and fresh parsley evenly over the prawns in each pack. Drizzle the remaining half of the lemon-herb butter evenly over the prawns.
  7. Seal the foil packs securely by bringing the long edges up and folding them over several times to create a tight seam (a 'tent fold'). Fold the short ends inwards tightly to create a sealed pocket that retains steam.
  8. To Cook (Oven): Preheat the oven to 400°F (200°C). Place the packets on a baking sheet and cook for 20–25 minutes. To Cook (Grill/BBQ): Place packets directly over medium-high heat and cook for 20–25 minutes, turning once halfway through.
  9. Carefully open one packet (beware of hot steam!). Check for doneness: potatoes should be completely tender, and prawns opaque pink. Transfer the sealed packets directly to serving plates.