Home
Serves 4.
Ingredients.
4 woodpigeon breasts
4 savoury tart cases
2 pears
150g gorgonzola
30g walnuts
20g assorted salad leaves
Olive oil
Milled black pepper
Cornish sea salt
Method.
Season and sear the woodpigeon in a hot pan, cook for a few minutes each side, remove and set aside to rest.
Cut the pears in half and cook in a little butter until golden.
Toast the walnuts using the same pan.
Place the salad in the tarts, top with the woodpigeon, pear, gorgonzola and walnuts.
Drizzle over a little olive oil and finish with the salt and pepper.
Ingredients.
4 woodpigeon breasts
4 savoury tart cases
2 pears
150g gorgonzola
30g walnuts
20g assorted salad leaves
Olive oil
Milled black pepper
Cornish sea salt
Method.
Season and sear the woodpigeon in a hot pan, cook for a few minutes each side, remove and set aside to rest.
Cut the pears in half and cook in a little butter until golden.
Toast the walnuts using the same pan.
Place the salad in the tarts, top with the woodpigeon, pear, gorgonzola and walnuts.
Drizzle over a little olive oil and finish with the salt and pepper.
