Recipe by Rebecca Bridges - EVOO head-chef
Toast the peppers and juniper berries in a pan.
Using a mortar and pestle, grind coarsely and coat the venison.
Set aside for an hour to infuse then char the outside very quickly on a chargrill or pan.
Let cool then slice thinly.
Finely grate the horseradish after peeling, beat in cream cheese, then lightly fold in mascarpone
Cherry tomato and anchovy salsa:
Slice the cherry tomatoes and anchovies , add the herbs and oil.
Red capsicum oil:
Roast the capsicum and peel.
In a blender puree the capsicum and add oil slowly.
Leave the solids to settle and pour off oil.
Sour dough wafers:
Slice thin wafers from a loaf and brush with olive oil, char on a char grill.
Serve this dish with a hand full of fresh baby celery heart leafs.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago