A Recipe From: Le Caveau

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Le Caveau

Welcome to our regular culinary feature, a recipe from one of Skipton’s top chefs.
This week we have Mark Byron, Head Chef of Le Caveau, a highly regarded Anglo-French restaurant found on Skipton High Street. 

by Mark Byron

A bit about me:

I always enjoyed cooking and baking with my mum as a child, but it wasn’t until I was thirteen and earning some extra money in a family friend’s pub that I realised I wanted to do this as a career.

I studied at Wakefield College, where I got my qualifications in Food Prep & Cooking, Food & Drink Services and Hospitality Management. I started working in Pateley Bridge at The Sportsman’s Arms Hotel under the tutelage of Head Chef Ray Carter. And it was Ray who really ignited my passion for cooking, introducing me to local farmers, butchers and estates sourcing, and allowing me to prepare and cook some of the best produce the Yorkshire Dales has to offer.

After four years at the Sportsman’s Arms learning my craft, I became Head Chef and didn’t look back. It was a great time for me and we produced excellent food, but after eleven years at the Sportsman’s Arms I was ready to go it alone – and in 2014 I took over Le Caveau.

These days I love nothing more than creating exciting new dishes and adding my own innovative take on French classics – so why not pop down and experience French cooking with a twist!

Whether it’s a romantic dinner for two or a larger group of up to 30, Le Caveau has so much to offer. Our a la carte menu runs alongside the daily changing blackboard specials, so there’s always something new to experience. A fixed price menu is also available at lunch (2/3 courses £11.95/£15.00) and on Tuesday, Wednesday and Thursday evenings (2/3 courses £16.95/£20.00).

In the meantime, if you fancy being a home-chef-hero then give my gorgeous Goan spiced beef ribs a run-out!

 Ribs

Goan Spiced Beef Ribs

Serves 2

Ingredients

2 sets of beef ribs (Jacob’s ladder) – if possible, ask for them to be cut in half horizontally to give you 4 smaller sets
For the Goan spice rub:
1 tsp cloves
1 tbsp ground coriander
1 tsp ground cumin
2 tsp chilli powder
2 star anise
1 tsp ground turmeric
1 tbsp brown sugar
4cm piece of fresh ginger – to be grated
4 cloves garlic
Juice of 3 limes
½ white onion
1 can of coconut milk

Extra ingredients:
250ml chicken stock.
Fresh coriander to garnish

 

Method

Combine all the ingredients with ¼ can of coconut milk and blend to a rough paste. Rub the paste
all over the beef ribs and leave to marinate ideally overnight. Once marinated place in an oven-proof
dish and roast on a high heat (approx. 220 degrees celcius) until they start to brown. Then pour over the rest of the
coconut milk along with the chicken stock, cover with foil and reduce oven to 170c cook. After an hour the meat should be wonderfully tender and just holding on to the bones.
Remove the meat from the cooking juices and skim the fat from the top. Then just just serve up with a splash of sauce and a pinch of fresh coriander.

Delicious either as a scene-stealing starter or with noodles for a mouthwatering main – bon appétit!

Cooked Ribs

 

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