FOOD

Macclesfield Express - - LEISURE - SI­MON STAN­LEY

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

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