Carosesa Creations, with Chef Adam Gray, number five at devonshire clUb
Carosesa is incredibly versatile from timeless ‘spread on toast’ to impressive culinary twists such as Chef Gray’s mouth watering Carosesa marinated cauliflower steak. The taste is phenomenal and simple to make. I was lucky enough to eat it cooked by Chef himself at private members Club; ‘Devonshire Club,’ where he’s the executive Chef and soon you can too… as it will be on the menu!
Carosesa Marinated Cauliflower Steak, Smoked Bacon Dressing.
(Vegetarians/vegans can easily substitute the bacon for roasted sun-blushed tomatoes)
1 large cauliflower – Sliced into 4 thick steaks
200g Smoked bacon/pancetta lardons
1 Bunch spring onions – cut into ½ cm rounds
¼ Bunch lovage – finely shredded
200Ml British rapeseed oil
Ingredients for the Marinade:
4 cloves – peeled and finely chopped
25g whole cumn seeds - lightly toasted
8g Smoked paprika
1 Lemon – zested and juiced
100Ml British Rapeseed oil
Ground white pepper
Mix all the marinade ingredients together in a large bowl by hand or in a food processor.
Place the four cauliflower steaks in a shallow tray and cover in the marinade.
Cover with cling film and leave in the fridge overnight.
To make the dressing, place the smoked bacon lardons in a warm saucepan and slowly increase the heat until they start to become golden brown.
Once the lardons are golden brown, place them in a bowl and add the rapeseed oil, cut spring onions and finely shredded lovage.
Leave at room temperature until needed.
Remove the cauliflower steaks from the marinade and place on a hot griddle pan.
Mark both sides of the cauliflower steak and place in a pre-heated oven at 180c for 6-8 minutes.
Remove the cauliflower steaks form the oven and serve with the smoked bacon dressing as shown in the picture.
Adam Gray has a long list of accolades behind him:
1 Michelin Star holder - City Rhodes - 2001- 2003
1 Michelin Star holder - Rhodes 24 - 2003 – 2011
Michelin Bib Gourmand holder - The Red Lion - 2011 – 2013
Director of Shires Cookery School - 2011- 2013
Private Chef to Earl Spencer (Lady Diana’s Brother) at Althorp House – 2011 – 2013
Chef Director - Bourne and Hollingsworth Kitchen Cookery School – 2015 – 2017
Having worked two years at world-famous Le Manoir aux Quat’ Saisons, in 2001, Adam met Gary Rhodes, and was appointed Head Chef at City Rhodes until 2003, where he maintained a Michelin star. He continued in an upward trajectory by opening the new restaurant ‘Rhodes Twenty-Four ‘at Tower 42 in the heart of the city of London. The restaurant was awarded a Michelin star in 2005 and in 2007 also received three AA rosettes.
Adam has a history of supporting new talent, he set up the “Adam Gray Chef’s Academy” at Northampton College which nurtures students who are inclined towards catering and hospitality. In 2010 Adam became co owner of The Red Lion in his home village of East Haddon and in the summer of 2011 the Shires Cookery School opened within a converted barn in the grounds of The Red Lion. The school offered an extensive range of courses designed to improve culinary skills and techniques.
With a long list of qualifications ranging from Honorary Master of Science from Northamptonshire University in recognition of his commitment to training and development within the catering and hospitality industry, to Association of Colleges Gold Award at the House of Commons for his successful career after leaving secondary education. He is known for keeping fit with cycling, Krav Maga (Israeli unarmed combat), running and swimming to name a few, often competing. With his love of British fare and promotion of healthy recipes it is logical that he is a monthly features writer for Men’s Fitness magazine.
Adam was appointed as Executive Chef of the Devonshire Club in January 2018, serving beautiful British fare daily. I recently really enjoyed an unctuous cauliflower cheese soup with a crispy toasty on the side, and I know he won’t mind me telling you, his BIG plans for the Club’s delicious offerings are already underway…