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When cooking with normal white button style mushrooms - soup, stuffings, etc - try adding a few drops of angastura bitters to the final product when seasoning, you will be surprised how it enhances the flavour of the mushrooms!

Fresh coulis are sauces made by simply puréeing fruits or vegetables with a high moisture content such as tomatoes, cucumbers etc. This purée may then be strained to adjust the consistency (thickness) of the sauce and to remove pips if using berries for example.

Coulis may be raw (if using fresh berries) or may need the fruit/vegetable initially cooked slightly with a little moisture such as stock, water, wine, liqueur, etc to soften them. Sugar or honey may also be added to adjust the natural sugars.



Food and Cooking Tips
from professional
Chef Tallyrand


Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site (link in main menu)

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