Archive for November, 2014
Chicken Liver Parfait
While the ingredients are pretty similar the technique is very different to most recipes. This is what works for me and how I’ve been making it for the past few years, you need to be familiar with your oven as that’s the defining factor of this dish. Flavouring: 2 white onions, or […]
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Carne Asada
Is there a definitive recipe for this? Like a lot of things it’s a collection of ideas & techniques, so here’s mine: Take one big slab of skirt steak, put into a non reactive container. Mix the following Salt Dried chilli flakes (much better than powder) Springs of fresh thyme that you’ve scrunched up A […]
Continue ReadingDrunken Butcher’s “special table”
On Dec 17th I’m doing a pop-up at the Fat Loaf details here If you’d like to attend and would like tickets to be on my “special table” please let me know in the comments below, I’ll be looking to raise money for Forever Manchester here so am very open to bribes etc! The cost […]
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Finnish inspired spiced plum soup
Finnish inspired spiced plum soup. This is loosely based on a Finnish Christmas recipe. I’ve anglicised it and hopefully made it a bit lighter. 1 standard punnet of plums 500g assorted dried fruit (currants, raisins etc, not apricots) 4-5 Earl Grey tea bags Sugar/honey to taste Spices, to include cinnamon, nutmeg, mace, cloves […]
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