BALSAMIC GLAZED CHICKEN LIVERS, ROASTED ONION PURéE, MUSHROOM AND TRUFFLE DRESSING
and again to stop the onions burning and to release any brown residue from the bottom of the pan. 3. Once the onions are a deep, dark brown place everything into a liquidiser and blend until smooth, pass the purée through a fine sieve and reserve.
Executive chef at Red Lion, High Lane, Stockport and Damson, Heaton Moor