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If you like offal, liver, kidney, etc but sometimes find that the taste is too overpowering and strong, soak them overnight in a little milk. This will draw out the bitter taste sometimes found in offal and make them far milder and more pleasant on the palette.

You might want to also consider switching to offal from the young of animals such as lamb offal whihc has a far milder flavour than and adult sheep, calf offal is a far milder flavour than that from full grown cows . . . the offal from milk fed veal or bobby calves being by far the best.

Do also try duck or chicken livers, they are wonderful especially when pan-fried quickly over a fierce heat for two minutes, flambéed with brandy and a dash of cream added!



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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