Iggy's Dinners
Sourcing and saucing
Hi guys, today I made a very impressive dish. Plus an awful one. Julia, stop fucking messing with chicken livers. Really, leave the poor bastards alone! Stick to what you’re good at. Anyway, I made some chicken liver custards (do not engage ) and some pigeons on canapés. I started by blending some chicken livers …
Hi. ‘Sup? I, am a dude, who doesn’t know what to do in his life. Anyway, let’s blog for the time being. I made some fried calf’s liver, with some creamed sprouts and some baby onions in a cream bechalem. It actually all worked together really well. Okay, to start, I boiled some brussels sprouts, …
Okay! let’s go. How are you? Today was nice, I made my favourite thing ever: liver! I served it with a cream and mustard sauce! I started by heating up some butter with some oil. Then I dredged the liver in some flour. I placed it in the hot fat and let it cook for …
I have a serious liver craving. I don’t know why, but it sprouted about a month ago and since then I’ve cooked calfs liver twice (tonight included). It’s just one of the if not the nicest meats on the planet, if you haven’t tried it (which I very much doubt) go ahead, but it is …
Ok. Again, sorry for the late post. I’m really behind. Let’s get cracking (like some sweet black pepper). I made a celeriac remoulade. I started by match sticking (the knives at school are soo blunt I couldn’t cut them fine enough but it was still fine) the celeriac, then soaking it in lemon juice for …