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Recipes and Tips
We will always take pleasure in publishing and sharing recipe ideas for our products here ... with a name mention of course!We have a very good friend who's Mum has an incredible gift for seeking out foreign, exotic tales connected to recipe ideas and is happy to share them with us all. Living in Cumbria in a charming cottage she recently fed us warming cups of her own blend of special teas and enchanted us with her wonderful ability to tell a good tale. Indeed, she writes her own culinary columns and has been recently asked to be a critic in the Good Food Magazine, so her name may be familiar to you. Below, courtesy of Georgina Protheroe-Beynon, are a few ideas you may like to try.
Pigeon Breasts and Ostrich Casserole (Little and Large!!) |
Mrs. Speake of Wem, Shropshire, suggested that this casserole was very
suitable for the slow cooker, but it can also be gently braised in a
conventional oven.
Ingredients (Serves 4)
8 Pigeon Breasts (found under Game and Poultry in the Shop)
2 Ostrich Steaks (170g) (Found under Ostrich)
4 Rashers Maynards Streaky Bacon (Found under Bacons and Hams)
1 Onion (diced)
1 Clove Garlic (crushed)
1 Dessert Apple (diced)
¼ pint Dry White Wine
½ pint Chicken Stock
Olive Oil
Method
Put
2 / 3 tablespoons of olive oil into a pan, and leaving the pigeon
breasts whole, seal all the meat and put aside. In the same pan, soften
the onion, garlic and apple and set aside.
Fry the diced bacon
until golden brown (not crisp). Put all the ingredients into either a
casserole dish with a lid or a slow cooker and season well with sea
salt and freshly ground black pepper.
Add wine and stock and
cook on 180 degrees C or Gas Mark 4 for 1½ - 2 hours in the oven, or 5
- 6 hours in the slow cooker. Thicken sauce if required about 15
minutes prior to serving (using cornflour mixed with a little cold
water).
Serve with vegetables of your choice ..... delicious!!
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Fax: 0844 545 6080
Tel: 0844 545 6070
Fax: 0844 545 6080