These cold smoked pigeon breasts have been carefully smoked so that they have the smoky aroma and taste, but have not actually been cooked by the smoking process. Delicious in any recipe, either simply panfried, or try our recipe for bacon and rosemary wrapped pigeon breast.
Bacon and rosemary wrapped pigeon breast:
10 small sprigs fresh rosemary
5 slices bacon cut into long strips
10 cold smoked pigeon breasts:
preheat oven to 150C
Place sprig of fresh rosemary on top of pigeon breast, and wrap with the this strips of bacon, leaving gaps.
Place on oven tray and bake for 15-20 mins until the bacon is sizzling. This makes a delightful snack, or starter.
From a traditional French recipe this delicious goose and mustard terrine is mouth wateringly good. A baked chunky, rustic pate will bring a smile to the most demanding of gourmands. This is an artisanal quality product. With a chilled shelf life of one year it is a refrigerator must-have.
Prestige Terrine of Duck Foie Gras is made from the highest quality duck foie gras accompanied by the finest Madagascan Baies Rouges, green pepper, spices and Sel de Guerande. So good we'll give you your 'Money Back' if you can 'Genuinely' complain about it!
This Foie Gras product comes prepared and deveined. It has been flash frozen immediately after the prep stage before being heat sliced into perfectly formed slices of foie gras. The individual portions of Foie Gras can be cooked from frozen straight to the pan with very little reduction.
The finest Beluga Caviar that money can buy, available to you from eFoodies. Beluga eggs are the largest in size with opalescent, grey-blue tints and a delightfully delicate skin that pops on the roof of your mouth with a truly 'palate- tickling' creamy after taste.