Full Flavour Behaviour from Bryn Evans

Feeling hot, hot, hot… Yes it’s boiling outside, BBQs everywhere, cider and ice cubes, weird looking shorts and young people crazily wearing beanie hats! Mmm figure that one out?

“…our stars are the apprentices that we take in every year to train to the very exacting standards of our superstar boss Michael Caines.”

Anyway, the drab rainy stuff has gone for a bit (at the time off press!) and now we’ve got a whole new summer menu on to reflect such beautiful weather, we’ve got our famous BBQ lobsters, more burgers, loads of salads and some amazing classic desserts; Bakewell slice, Strawberry trifle and an Italian lemon cake, you’ve just got to try them.

In any commercial kitchen these days there are chefs of all levels, from sous chefs to chef de parties and commis. We have a brigade of around 20 at ABode across the kitchens of the Cafe Bar & Grill and the Michael Caines Restaurant but some of our stars are the apprentices that we take in every year to train to the very exacting standards of our superstar boss Michael Caines.

Straight from school and fresh as daisies our two hand picked apprentices Georgie ‘pineapple’ Hewitt and Adam ‘Forrest’ Pitfield, have been given a little task of coming up with a summer recipe for you. The instructions were to make it really simple, easy to prepare and easy to cook but the flavours must be amazing.

So, Georgie’s recipe is a stonker and I reckon you could do it on a barbie. Georgie has got strong Welsh roots and wants to showcase that a little and what better way to do that than with Welsh lamb, it’s the best of the best.

Marinated Lamb rump with a new potato salad:

• Serves 4
• 4 lamb rump
• 200ml Natural yoghurt
• Small bunch of coriander
• Small bunch of mint
• Pinch ground cumin
• Pinch chilli powder
• 2 cloves of garlic

Chop the garlic finely and marinade altogether overnight.

Any potato salad dish will do for this. You can have it hot or cold, it won’t matter, the warmth and flavour of this summer BBQ recipe will carry any salad through.

Cut the rumps in half, season well with salt and pepper and roast in the oven at 180 for around 15 minutes or BBQ it around the medium heat part for around 20-25 minutes, remember to try and rest the meat for half the amount of cooking time.

Try and get down to ABode for lunch or dinner and try out the new menu, it’s a complete overhaul and it’s going down a storm.

Laters peeps…

Get in touch either on the comments boxes or via twitter @bryntevans01 or @mcatmanchester

FFB!!!

Bryn x

All views expressed are those of the author.