Chef's Shout Out - Robert Cox from Michael Caines Restaurant at ABode Manchester

Chef's Shout Out
with
Head Chef at Michael Caines Restaurant at ABode Manchester


Welcome to what we hope will be a regular little insight in what happens in the kitchens here at Abode Manchester. For the first piece I thought we would talk meat, and talk seasonal!
This time of year is perfect for eating lamb, it's readily available and is also at its best. Spring lamb is a milk-fed lamb, usually three to five months old, born in late winter or early spring and sold usually before July 1st.
Its flavour is quite delicate and perfect for using with clean flavoured spring vegetables such as peas, radishes, asparagus, jersey royals, beautiful soft herbs and flowers now starting to appear. As a chef spring is my favourite time of year and spring lamb is for me, the key to it.
Having worked with Michael Caines for over 5 years now he has helped to instil a real love for this beautiful meat in me and as soon as it’s available it’s on the menu. Michael has many signature dishes including lamb being served at Gidleigh Park where he has his two Michelin stars, as well as the all the other hotels across the Brownsword Hotels Group and they always go down a storm.
One of the best dishes I have done in recent years was a Confit of spring lamb loin, crispy breast and roasted sweetbread with spring vegetables and tarragon jus. This dish shows off the delicacy and versatility of spring lamb paired with great in season vegetables all of which I am very proud to say come from the north west of England.
If you would like the recipe simply drop us a line at [email protected] and we will send it out!
If there is any help or tips you would like me to discuss next time.. use the same address and drop me a line!
Rob x

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Posted: Friday 19th April 2013
ID: 5475 - 944