Recipes by Tallyrand - recipes and food or cooking tips from a professional chef


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RECIPES BY TALLYRAND

Tallyrand Ever wondered why, no matter how faithfully you follow a recipe it doesn't work out as it should or come out just like the photo? Well let me blow the lid . . . some chefs will deliberately leave something out, not emphasise the importance of something or just "tweak" the real recipe so you will not be as successful as they are.

Well welcome to recipes by Tallyrand, where everything is put together with tender loving care and you in mind, whether you are a home cook, a foodie or a professional chef. All recipes have been tried and tested by me over my many years as a professional chef.

While the recipes should be followed as closely as possible (the smaller the amounts prepared the greater the potential for disaster from little mistakes), I firmly believe in these quotes from the Masters, so please feel free to adjust the seasoning or flavouring ingredients.

"Cookery is not chemistry. It is an art. It requires instinct and taste, not exact measurements" ~ X Marcel Boulestin

"A recipe no matter how well composed or researched is no substitute for imagination, creativity and flair" ~ George Auguste Escoffier

Food Type	Recipe	Date Published
Bread	How to make Sourdough Bread	31 March 2006
Bread	How to make Paratha	31 March 2006
Bread	Yeast leavened bread - plaited loaf and bread rolls with onion, garlic and olives	31 March 2006
Various	Cooking without Recipes	11 April 2005
Meat	Chicken with Carrot Juice	15 April 2005
Vegetable	Roasted Garlic Cloves and Shallots en Papillote	15 April 2005
Sauce	Cream Reduction Sauce	15 April 2005
Sauce	Mayonnaise Sauce	15 April 2005
Various	Cooking Greek Recipes	02 September 2004
Vegetable	Cooking with Tomatoes	02 July 2004
Pastry	Filo / Phyllo Pastry	01 June 2004
Dessert	Pastry Cream / Crème Patisserie	08 April 2004
Eggs	Working with egg whites	08 March 2004
Various	New Zealand recipes	01 March 2004
Meat	Deep Fried Turkey	06 February 2004
Vegetable	How to make Caesar Salad	10 January 2004
Meat	Barbecued Turkey	01 December 2003
Cake	Gluten Free Chocolate Chip Cake with Pistachios	03 November 2003
Vegetable	Caramelised Shallots and Garlic Cloves	01 October 2003
Meat	Bresaola Beef Roulades	01 October 2003
Dessert	Raspberry Frangipane Tart with a Fresh Egg Custard	04 August 2003
Vegetarian	Portobello Mushroom and Fetta Filled Ravioli	14 July 2003
Filo Pastry	Prawn and Cream Cheese Mille Feuille	07 July 2003
Eggs	How to make Yorkshire Puddings	30 June 2003
Chocolate	Making chocolates with Chocolate Ganache	16 June 2003
Chocolate	Hot Chocolate with Cinnamon and Chile	09 June 2003
Dessert	Flemish Tart au Chocolat	02 June 2003
Cake	The ultimate chocolate cake recipe	26 May 2003
Cake	Choros - Mexican Doughnuts	12 May 2003
Cake	How to make Doughnuts	05 May 2003
Cake	Lardy Cake	28 April 2003
Meat	Making Fajitas	21 April 2003
Meat	Chicken Marengo	14 April 2003
Dessert	Guinness Ice Cream Recipe	07 April 2003
Dessert	Tomato Ice Cream Recipe	07 April 2003
Dessert	How to make Ice Cream	31 March 2003
Fruit	How to create a Fruit Essence	24 March 2003
Bread	How to make Irish Soda Bread	17 March 2003
Fish	Swansea Fish Cakes with a Cockle Sauce and Minted Peas	03 March 2003
Eggs	Basic Pancakes	24 February 2003
Eggs	Spanish omelette	17 February 2003
Pasta	Spinach and Ricotta Filled Cannelloni	10 February 2003
Dessert	Chocolate Tart with a Hot Chocolate Syrup Sauce	03 February 2003
Fish	Salt Cod - Baccala	27 January 2003
Dessert	How to make Trifle	20 January 2003
Meat	Racks of New Zealand Lamb and Venison	30 December 2002
Meat	Slices of Poached Scotch Fillet of Beef	16 December 2002
Meat	Cooking with pasta plus Venison Pasta Puttanesca	09 December 2002
Meat	Lamb Shortloins	02 December 2002
Cake	Tort di Castagne - Chestnut Cake	24 November 2002
Fish	Tonno Marguerite	17 November 2002
Cheese	Gnocchetti di Ricotta al Gorgonzola	10 November 2002
Soup	Minestra di Zuccini	03 November 2002
Biscuits	Making Biscotti	21 October 2002
Meat	Corned Lamb Chops	14 October 2002
Meat	Coq au Vin	07 October 2002
Dessert	Baklava	23 September 2002
Meat	Puszta Pörkölt	16 September 2002
Dessert	Gypsy Tart	05 August 2002
Dessert	How to make Italian Meringue	05 August 2002
Dessert	How to make Swiss Meringue	29 July 2002
Dessert	How to make French Meringue	22 July 2002
Dessert	How to make Pavlova	15 July 2002
Meat	'Cumberland' Sausage	01 July 2002
Soup	How to make Borscht	24 June 2002
Baking	Baking a cake with Apple Cake recipe	17 June 2002
Dip	How to make Guacamole	27 May 2002
Preserve	Chilli Jelly	13 May 2002
Soup	Fresh Herb Soup with Cheddar	06 May 2002
Dessert	Mayday Rolls à la Tallyrand	29 April 2002
Biscuit	ANZAC Biscuits	22 April 2002
Sauce	Aioli	15 April 2002
Rhubarb	Rhubarber Kaltschale (Cold rhubarb soup with mint)	15 April 2002
Rhubarb	Cooking with Rhubarb	15 April 2002
Rhubarb	South Devon Crumble Rhubarb Cake	15 April 2002
Eggs	How to make Sabayon or Zabaglione	08 April 2002
Baking	Welsh Barabrith Cake	01 April 2002
Eggs	How to make Chinese Tea Eggs	25 March 2002
Baking	Hot Cross Buns	25 March 2002
Crocodile	Asian Crocodile Salad	25 March 2002
Game	Cooking with roses	17 March 2002
Game	Welsh Rabbit Stew	04 March 2002
Pepper	About peppercorns	25 February 2002
Saffron	Cooking with Saffron	18 February 2002
Shellfish	Chiles and Oysters	11 February 2002
Biscuit	Cooking with Ginger	28 January 2002
Poultry	Poached Garlic Chicken	21 January 2002
Garlic	Cooking with Garlic	14 January 2002
Shellfish	Classical Lobster / New Zealand Crayfish Thermidor	07 January 2002
Shellfish	Lobsters in an orange and dill sauce	07 January 2002
Fish	Ginger Encrusted Tuna with a Ponzu Sauce	31 December 2001
Dessert	Christmas Pudding au Glâcé	17 December 2001
Chocolate	Chocolate Truffles	10 December 2001
Baking	Tallyrand's Christmas Cake	03 December 2001
Offal	Haggis	26 November 2001
Dessert	Strawberries à la Tallyrand	19 November 2001
Shellfish	Mussels Mariniere	12 November 2001
Dessert	Bavarois	05 November 2001
Dessert	'Bolo Bjbado' - Drunk Cake	22 October 2001
Dessert	Pound Cake into Tipsy Cake	15 October 2001
Dessert	la Tarte Tatin	08 October 2001
Vegetable	Spinach quinoa	01 October 2001
Venison	Cervena	24 September 2001
Vegetable	Brussel Sprouts	10 September 2001
Pastry	choux pastry	03 September 2001
Vegetable	game sausages with . . .	27 August 2001
Fish	Fusion fish en papillotte	20 August 2001
Pasta	Greg's Mushroom Ravioli	13 August 2001
Lamb	Butterflied Leg of Lamb	30 July 2001
Fish	Grav Lax	23 July 2001
Lamb	Rogan Josh with Gujerati Sem	16 July 2001
Fruit	Poached Pears in Red Wine	09 July 2001
Pizza	Calzone Pizza	02 July 2001
Shellfish	Crayfish in an Orange and Dill Sauce	25 June 2001
Vegetable	Kaanga wai and Roroi	18 June 2001
Meat	Muttonbird or Sooty Shearwater and Mutton Ham	11 June 2001
Biscuit	Tuile	28 May 2001
Chocolate	Chocolat - Chocolate	21 May 2001
Chicken	Chicken Chasseur	14 May 2001
Meat	Pork Pie	07 May 2001
Meat	Steak and Kidney Pudding	30 April 2001
Sausage	Toad in the hole	23 April 2001
Potato	Gnocchi with fresh pesto and sun-dried tomatoes	16 April 2001
Baking	How to make Pecan Pie	02 April 2001
Baking	Sweet Shortcrust Pastry	26 March 2001
Baking	Irish Soda Bread	19 March 2001
Rice	Creamy three grain risotto with artichokes	12 March 2001
Baking	How to make Short pastry	05 March 2001
Baking	How to make Welsh cakes	26 February 2001
Dessert	How to make pancakes	19 February 2001
Jam	Raspberry jam	12 February 2001
Sauce	How to make Mayonnaise	05 February 2001
Sauce	Bolognese Sauce	29 January 2001
Pasta	Fresh Pasta	22 January 2001
Poultry	Jamaican Jerk Chicken	15 January 2001
Stuffing	Turkey Stuffing	18 December 2000
Baking	Christmas 'Aoteraroa' Pudding	11 December 2000
Baking	Brandied Mincemeat	04 December 2000
Baking	Sweet short pastry	04 December 2000
Pudding	Christmas 'Plum' Pudding	27 November 2000
Cake	Rich fruit cake for Christmas Cake	20 November 2000
Offal	How to make Faggots	13 November 2000
Dessert	Pumpkin Pie	30 October 2000
Batter	How to make batter	23 October 2000
Pasta??	Spaetzlé	15 October 2000
Lamb	Braised Lamb Shanks	08 October 2000
Shellfish	Lobster in an orange and dill sauce	01 October 2000
Mushrooms	Mushroom paté	24 September 2000
Veal	Ossobuco alla Milanaise	18 September 2000
Sauce	How to make Béchamel Sauce	11 September 2000
Sauce	How to make Hollandaise Sauce	04 September 2000
Beef	Beef Wellington	28 August 2000

EMAIL TALLYRAND

Having been told that you have to be on Facebook if you are anyone Hub-UK now has a Facebook page. . . not sure whether it is a good idea or not. Perhaps you can surprise us by taking a look, leaving a comment or two and clicking on the Like button.