Charlie Crote
Current dish on the menu at The Midland Grand
Lamb Jus
Roast of the lamb trim until caramelised then add the mirepoix and spices.
Once browned add the vinegar and wine, reduce then add the stocks, skimming any fat from the top
Cook until reduced to sauce consistency then pass.
Brown the butter and add the 2nd lot of tomatoes and the basil and pour over sauce and infuse for 5 minutes then pass once again and correct the seasoning.
Herb crust
Pick the herbs then blend everything together to make a green breadcrumb
Toast everything in the oven until crisp and dry.
Lamb sweetbreads
Blanch and peel the sweetbreads in the stock
Once chilled crisp in a pan, finish with foaming butter and add a sprig of rosemary
Deglaze with the cab sav vinegar and then add the lamb glaze.
Salsa verde
Pick the herbs then blend everything together to make a green sauce
Stracciatella and fennel salad
Build the salad using the glazed sweetbreads on the side
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
