Adam Davies
D'autres idées de Adam
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours! | http://cafedelites.com

Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours! | http://cafedelites.com

Carpaccio of fallow deer with rocket, pear, fig and parmesan salad | Jeremy’s take on venison carpaccio leaves the meat raw inside, giving it a tender texture. This version of carpaccio is complimented by a fresh, simple salad. "Carpaccio is always an interesting dish to match wine with. On the one hand, you have the rich, meaty character, but, on the other, you have the delicacy of paper thin slices and the accompaniments. I think rosé is a pretty versatile option, but it’s perhaps a bit…

Carpaccio of fallow deer with rocket, pear, fig and parmesan salad | Jeremy’s take on venison carpaccio leaves the meat raw inside, giving it a tender texture. This version of carpaccio is complimented by a fresh, simple salad. "Carpaccio is always an interesting dish to match wine with. On the one hand, you have the rich, meaty character, but, on the other, you have the delicacy of paper thin slices and the accompaniments. I think rosé is a pretty versatile option, but it’s perhaps a bit…

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time.

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time.