Chef Of The Month January 2015: Warren Lewis
Althams Butchers Development Chef
Went to catering college in my hometown of Wigan, moved to the Lake District working at The Belsfield Hotel before moving back to Wigan working in the local Hotels and restaurants including two spells at The Wrightington Hotel helping to achieve 2 AA Rosette's.
Next step was to help open the DW Stadium (formally JJB) overseeing all catering including match days, 160 cover Italian restaurant, conferences , weddings and outside catering. After 7 very successful years I joined Althams Butchers as North West Sales Exec which has now grown into a split role as Company Development Chef & Account Management.
As Company Development Chef my role is to develop new products for new & existing customers and improve existing products working closely with each individual customer and their needs.
"Althams Bespoke" Pork Medallions with Gloucester Old Spot Pork belly, Sweet potato puree, Quince jelly & green kale sprouts.
Ingredients & Method
- 3 x Pork Medallions - "Althams Bespoke" range
- Flash fry to seal, then place in oven 180*C for apx 10-12 minutes, rest & serve.
- Pork Belly
- 1kg "Althams Traditional" pork belly
- 100g salt
- 100g sugar
- 1 tbs black peppercorns
- 1 sprig fresh thyme
- 3 garlic cloves
- 2 Ltr cold water
Place pork belly in brine solution for 48hrs, remove & wash off, then sous vide @ 70*C for 16hrs.
Press & chill for 24hrs, portion and pan fry to re heat.
- 1kg Quinces (peeled, cored & chopped)
- 1kg caster sugar
- 1 Ltr water
- 3 tbsp. lemon juice
Simmer the Quince in the water until for apx 1hr, strain through muslin cloth overnight leaving to drain naturally (do not force as will cause jelly to be cloudy). Take 1Ltr of the strained liquid, add the sugar & lemon juice and simmer for 15 minutes. Pass through fine chinois into suitable tray, leave to set overnight and portion to serve.
Sweet Potato Puree
- 2 medium sweet potatoes (peeled and diced)
- 50g butter
- 30ml double cream (warm)
Boil sweet potato until cooked, drain and puree adding butter & cream, season to taste & serve.
- 250ml Beef stock
- 250ml cider
- 50ml cider vinegar
- 1 sprig thyme
- 2 shallots (peeled & chopped)
Sweat of shallots & thyme, add cider vinegar and reduce until almost evaporated, add cider and reduce by half, add beef stock and reduce until sauce consistency.