Iggy's Dinners
Sourcing and saucing
Before, it was 524 recipes in 1 year. Now, I just do it by feel and works much better, it used to be Julie/Julia, now it’s Ferrandinigo
Hi! How are you? I’m gonna get straight to the point; this was a great day. Maybe even the best yet ( and I’ve had some good ones). Basically, I made some pan-roasted tenderloin, with a lemon-breadcrumb crust, some potimarron moons, lomo confetti and a liquorice and pork sauce. It was spectacular So, I started …
Hi guys! It’s been a while, I’ll be the first to admit, but what’s important is that I’m here now, blogging now. Today , I made a Chicken tajine, with olives and preserved lemons. It was slightly odd, I have to admit , and not like any other tajine I’ve eaten – not as sweet …
Yo! It’s been a while, sorry about that. My schedule of 3 times a week has rather disintegrated. I’m going to try and get back on track asap though. Today I made a filet steak, layered with colonnata lard, a carrot and ginger condiment, braised onions and potato crisps. It was easy, and beautifully delicious. …
Hi guys, I know you thought I had died, but – as you can see – I am very much alive! Yay? Well, wether it be for better or for worse, I cooked two things. I’m really sorry, because the first one I cooked about a week ago but didn’t blog it so I can’t …
Hi! How goes it? Today was super tasty, and excessive.Remember that dish called Tournedos rossini that I made on the 17th december 2020 with Julia? Heres the link if you’re interested. Well yeah its that. Filet steak, served on toast, topped with foie gras and truffle served with a “Sauce Périgueux”. It is the definition …
hOI HooMAN! How are you? Today I made a 2 course meal, first better that the second (though both great) . To start, I made “Tatin d’endives à l’orange” followed closely by some duck breast with red and green cabbage discs, blinis and a grape and beetroot emulsion. I won’t explain much because I really …
