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Article: Saturday food: TOP SCOTTISH CHEF ANGUS BOYD REVEALS THE SECRETS BEHIND HIS MOST POPULAR DISHES; SAUTE OF CHICKEN LIVERS WITH BUTTON ONIONS AND VINE TOMATOES.(Features)
- Article from:
- Daily Record (Glasgow, Scotland)
- Article date:
- January 3, 2004
CopyrightCOPYRIGHT 2004 Scottish Daily Record & Sunday. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: ANGUS BOYD
AT last, the turkey is finished and the last bits of New Year steak pie have been eaten.
Time for a snack that is rarely consumed at home I many restaurants have made small fortunes from this inexpensive organ. The splash of cream may well cost more than the livers. And a splash of good Maderia will take the taste to another level.
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Article: FOOD & WINE; Black pudding; SUPER!; BLACK PUDDING WITH CRISPY ...
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April 26, 1998 ;
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... ... streaky bacon 4 free range eggs 12 oz chicken livers 1 bag of salad leaves 1 small punnet ... minutes until cooked through. Season the chicken livers well with salt and pepper. Pick off ... soft and pink on the inside. Set the chicken livers aside to rest. Make the salad by mixing ...
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