Buy French gourmet food specialities and gourmet French food gifts at
The Good Food Network gourmet French food shop and delicatessen. We deliver via
mail order throughout the UK.
Our French gourmet food specialities are easy to prepare and include typical
French food specialities such as duck confit , goose foie gras, duck cassoulet,
French farmhouse pates, rillettes and many more popular gourmet French food
gifts.
Our range of gourmet French
food gifts includes well known French foods such as duck confit, cassoulet,
Perard fish soup, French cheeses, artisanal French jams, goose foie gras and
typical French food ingredients like sel de Guerande and Dijon mustard. All our
French gift foods and gourmet food gifts are attractively presented and make ideal
gourmet gifts at Christmas.
Our gourmet French food range
make ideal gourmet gifts such as our French chocolate coated walnuts and French
jams . Other gourmet French fine foods which make original gourmet French food
gifts include the duck confit as well as the new farmhouse range of regional
gourmet French specialities which are second to none.
Our French gourmet food shop
is split into typical French gourmet food categories such as cassoulet, duck
confit , foie gras, typical French gourmet foods from Provence, goose fat and more. All these
popular French foods are amongst the very best and offer customers exceptional
quality.
All our French and gourmet
foods make delicious gourmet French gift foods, especially the goose foie gras
which is amongst the finest available and includes whole duck foie gras and
truffled goose foie gras. Other fine foods of interest include the fleur de sel
de Guerande and new range of Castaing French sauces.
Fine
Food News
French gourmet food gifts
& French food gift hampers for Christmas. Customers can buy gourmet French
food gifts & French gourmet food gift hampers for Christmas at our French
food shop & French delicatessen. UK wide mail order delivery on all
French gourmet food gifts and French food gift hampers. We are also gourmet
French gift food wholesalers, importers and UK
distributors and supply French gourmet food gifts and French gift hampers
wholesale to UK
delicatessens, farm shops, French restaurants, food halls and French food
markets. Our traditional French food gift shop & French delicatessen allows
UK
customers to buy gourmet French food gifts and traditional French gift food
hampers for Christmas gifts via mail order.
Our French gift food range includes
goose foie gras, duck confit and French confit de canard specialities, goose
cassoulet & duck cassoulet, Perard fish soup (including the Perard soup
gift pack), marrons glaces, creme de marrons clement Faugier and French
chocolates in gift boxes for Christmas, artisanal French jams and more French
gourmet food gifts & food hampers. Customers can also buy French cooking
ingredients such as goose fat, duck fat, fleur de sel de Guerande, fleur de sel
de Camargue and gros sel de guerande, French dried porcini mushrooms, black
truffle olive oil, white Alba truffle olive oil and French black truffle juice.
Our traditional French food range
can be enjoyed as an easy to prepare gourmet French meal for two. Traditional
French food specialities include French poule au pot, toulouse
sausage, duck confit, cassoulet, foie gras and a delicious range of gourmet
French food gifts from Provence.
Our gourmet French pates include traditional French pates such as hare terrine,
traditional French wild boar pate as well as goose, duck and pork rillettes and
a range of French farmhouse pates, terrines and rillettes which make ideal French
food gifts and hampers.
Looking at our Italian food and Greek
gourmet food we stock traditional Italian antipasti, Italian balsamic vinegar
from Modena and
a new balsamic vinegar glaze, Italian and Greek extra virgin olive oils
including organic extra virgin olive oil, Greek stuffed olives and marinated
Greek olives and typical Greek gourmet foods and mezes. Also recommended are
our gourmet cooking ingredients which include stocks and demi glace by More
Than Gourmet (the entire More than Gourmet range of stocks and demi glace is
now in stock), vanilla pods, saffron stamen, organic saffron powder and French
cooking ingredients. Lastly our gourmet chutneys and curry sauces include
Anila's authentic sauces and chutneys, karimix curry pastes, Butterworth &
Son chutneys, benenden sauce, Colvins hot pepper jelly and Clippy's Apples
range of apple jams, jellies and chutneys.
Anila's curry sauces include Anila's
mild korma curry sauce, Anila's spicy korma curry sauce, Anila's hot methi
curry sauce, Anila's spicy hot curry sauce, Anila's spicy medium curry sauce,
Goan green curry sauce and spicy mild curry sauce. Anila's gourmet chutneys and
pickles include Anila's lemon pickle, chilli pickle, mango chutney, tindori
pickle and Anila's hot lime pickle.
The award winning range of karimix
curry pastes and chutneys include karimix thai green curry paste, karimix thai
red curry paste, korma, madras, rendang curry paste and karimix tandoori paste.
The karimix chutney range include karimix mango chutney, karimix shrimp relish,
chilli pepper relish, pineapple achar, tamarind chutney and karimix aubergine
pickle. Also worthy of mention is the delicious Benenden garlic sauce,
Butteworth and Son chutneys and Colvin's hot pepper jelly. The latest addition
to our range of chutneys are Clippy's Apples preserves which include Cippy's
apple and fig jam, clippy's apple, mango and chilli chutney, Clippy's apple and
blueberrylicious jam and Clippy's apple pie jam.
Moving onto our Mediterranean
gourmet food range, recommended are our gourmet range of olives. These include
rovies stuffed olives in olive oil and then in the larger 3kg presentations we
stock kalamata olives (and organic kalamata olives), blonde olives, green
colossal olives and black colossal olives, chilli stuffed olives, garlic
stuffed olives, green olives stuffed with lemon, almond stuffed green olives
and mixed stuffed olives as well as the new Greek summer mixed olives.
Our gourmet Greek speciality
food range includes Greek mezes and Greek gourmet foods. Our gourmet Italian
food range includes Italian semi sundried tomatoes in oil, Italian roasted
artichokes and other Italian gourmet foods including a new Italian extra virgin
olive oil. We also stock balsamic vinegar from Modena and a new balsamic vinegar glaze.
Moving to our gourmet French food
gifts & gift hampers, customers can buy French duck confit as well as duck
confit with lentils, duck confit sarladaise and gesiers de canard confit. Our
French food range includes a large selection of traditional French gourmet
gifts suitable for French gift hampers. These include French toulouse sausage, poulet basquaise, coq au
vin, petit sale aux lentilles, choucroute garnie and cassoulet au confit de
canard. We also stock a range of French ingredients which include French dijon mustard, harissa
paste and also French cooking sauces. The latest addition to our French
includes marrons glaces and creme de marrons clement faugier. The marrons
glaces are also ideal as French gourmet food gifts or to use in French food
hampers and gifts.
Customer can also buy gourmet French
cassoulet from Castelnaudary which includes duck confit cassoulet, goose
cassoulet and pork cassoulet with toulouse
sausage in a variety of presentations as well as French lingot beans for anyone
wishing to have a go at making their own cassoulet. Also of interest may be the
renown range of French Perard soups from le Touquet which include Perard fish
soup, Perard crab soup and the delicious Perard lobster soup together with
accompanying croutons and rouille. Customers can also buy excellent range of
goose foie gras by Edouard Artzner which includes an outstanding goose foie
with truffles as well as a foie gras d'oie mi-cuit and also buy duck foie gras
in kilner jars. As Christmas approaches we will also stock new varieties of
foie gras and have just introduced a goose foie gras and duck foie gras gift
set and also a goose foie gras with black truffles. Other French fine food
specialities for Christmas are the marrons glaces which make beautiful French
food gifts.
We stock the much sought after
French sel de Guerande and fleur de sel de guerande as well as Fleur de sel de
Camargue. The sel de Guerande is also available in larger 5kg presentations
which offer best value. Lastly we stock a popular size of goose fat from South
West France for cooking roasts with.
Lastly our gourmet cooking
ingredients range feature dried porcini mushrooms and dried porcini mushroom
powder, paprika (hot, sweet and smoked), stocks and demi glace by more than
gourmet, saffron stamen and organic saffron powder, vanilla pods and gourmet
cooking ingredients. The more than gourmet range include classic French demi
glace, glace de viande (reduced veal and beef stock), glace de gibier gold
(classic venison stock), glace d'Agneau (classic roasted lamb stock), jus de
poulet lie gold (classic roasted chicken demi glace), glace de poulet gold (classic
roasted chicken stock), fond de poulet gold, glace de volaille gold (classic
roasted turkey stock), glace de canard gold (classic roasted duck stock), glace
de fruits de mer gold (classic seafood stock), fumet de poisson gold (classic
fish fumet), veggie glace gold (classic roasted vegetable demi-glace), veggie
stock gold (classic vegetable stock)and mushroom essence. Herb
Crusted Rib Roast RecipeIngredients:
- 1 bone-in trimmed and tied beef rib roast (4 to 6 pounds)
- 1 tablespoon olive oil
- 1 clove garlic, cut in half
- 1 teaspoon fennel seed
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 medium onions, thinly sliced
This herb crusted rib roast recipe is a classic in
French kitchens. Dredged in a medley of herbs and a touch of garlic, this roast
beef is roasted in high heat and then finished off in a medium-hot oven until
it is cooked to tender, flavorful perfection. Layering thin slices of onion
over the meat halfway through the cooking process is the secret method that
imparts flavor and keeps the beef moist.
Preparation:
Preheat the oven to 450F. Using a mortar and
pestle or a food processor, grind the oil, garlic, and herbs into a fine paste.
Rub the paste over the surface of the beef and place the beef, fat side up, on
a rack in a large roasting pan.
Roast the meat for 20 minutes. Reduce
the heat to 350F
and roast the meat for 30 minutes. Arrange the sliced onions over the surface
of the beef and continue cooking the roast for an additional 30 to 45 minutes,
until a meat thermometer registers 145F
for medium-rare.
Transfer the meat to a serving
platter and remove the onions. Allow the roast to rest for 10 to 15 minutes,
and then carve it into thin slices.
This herb crusted rib roast recipe
makes 6 to 8 servings. Cauliflower
Gratin RecipeIngredients:
- 1 large (3 pound)
head of fresh cauliflower, cut into florets
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly grated
nutmeg
- 1 1/3 cups grated Gruyere cheese
- 1/3 cup dry, seasoned
breadcrumbs
- 1/4 teaspoon ground black pepper
Creamy and comforting, this
cauliflower gratin recipe features a classic Béchamel sauce punched up by just
a little bit of fresh thyme. This gratin is a classic at Provencal tables, and
is often served for the traditional meatless Christmas Eve dinner, gros souper.
Cook’s note:
This recipe makes extra Béchamel sauce, which is perfect for drizzling on steamed
vegetables.
Preparation:
Preheat an oven to 375F. Butter a 9-inch by
13-inch baking dish and set it aside. Steam the cauliflower in a large pot of
boiling water fitted with a steamer basket for 5 to 7 minutes, until the
florets are just tender. Rinse them in cold water, drain, and arrange them in a
single layer in the buttered dish.
In a large saucepan over medium heat,
melt the butter and whisk in the flour until it forms a smooth paste. Continue
whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time -
add the milk. Continue whisking and cook until the sauce is completely heated
through, smooth, and thickened. Remove from the heat and season with the salt,
thyme, and nutmeg.
Pour 2 cups of the Béchamel sauce
over the steamed cauliflower and gently toss the florets to make sure they are
thoroughly coated with the sauce. Bake the gratin, uncovered, for 15 minutes.
Stir together the grated Gruyere cheese and breadcrumbs and sprinkle them over
the gratin. Bake it for an additional 10 to 15 minutes, until the gratin is hot
and bubbly and the cheese is melted and browned. Sprinkle the surface of the
baked gratin with the ground pepper and serve hot.
This cauliflower gratin recipe makes
8 to 10 servings. Coq au
Vin Recipe. Ingredients:
- 5 lb chicken,
rinsed, patted dry, cut into 6 large pieces
- 2 medium carrots, cut into chunks
- 2 medium white onions, chopped
- 1 stalk celery, chopped
- 1 medium tomato, chopped
- 2 gloves garlic, crushed
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground black pepper
- 5 cups dry red wine
- ¼ cup Cognac
- ¼ canola or extra-light
olive oil
- 1 teaspoon salt
- 2 teaspoons sugar
- 8 ounces pearl onions
- 8 ounces mushrooms,
cleaned and sliced thin
- 6 ounces good-quality
sliced bacon, chopped
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
Coq au
vin, or rooster in wine, was created as a delicious way to tenderize a tough,
old bird in poor households. Chicken stewed in wine is a wonderful, hearty meal
that needs no more than a baguette and good wine to be complete.
This
recipe is prepared country-style, because the stewing vegetables are not
removed upon serving, and the bacon, pearl onions, and mushrooms are partially
cooked right along with the chicken.
Cook’s
note:This recipe utilizes a beurre manie to enrich and thicken the sauce at
the end of cooking.
Preparation:
Place the
chicken in a large, deep, non-reactive casserole dish. Layer the carrots,
onion, celery, tomato, garlic, thyme, bay leaf, parsley, and pepper evenly over
the chicken pieces. In a small bowl, mix together the red wine, Cognac, and oil. Drizzle
the wine mixture over the vegetables and chicken, and then marinate the mixture
overnight, for 8-12 hours.
Preheat
the oven to 425F.
Melt 3 tablespoons of butter in a large skillet over medium-high heat. Remove
each piece of the chicken from the marinade, reserving the liquid, and brown
them on each side. Set aside the chicken, scoop the vegetables out of the
marinade, and cook them in the skillet for 5 minutes, until they begin to get
tender.
Arrange
the chicken in a deep, glass casserole dish, layer the vegetables over the
chicken, and pour the reserved liquid over the casserole. Sprinkle the salt and
sugar over the mixture, cover, and bake it in the preheated oven for 20
minutes.
While the
chicken is baking, fry the bacon in the skillet until it is crispy and set it
aside to drain. Pour off all but approximately 2 tablespoons of the bacon
grease and sauté the mushrooms and onions over low-medium heat for 6-8 minutes,
until they turn tender. When the chicken has cooked for 20 minutes, remove it
from the oven and add the bacon, mushrooms, and onions. Cover and return the
casserole to the oven for 20 minutes.
Mix
together the 2 tablespoons softened butter and the all-purpose flour until they
form a smooth paste. Add the butter-flour mixture, or beurre manie, to the
chicken and vegetables for the last 5 minutes of cooking. Remove the casserole
from the oven and stir the beurre manie throughout the dish. Allow it to sit
and thicken for a few minutes before serving. Cranberry
Brie Crepes RecipeThis
cranberry brie crepes recipe, both savory and sweet, is delicious year round,
but it is particularly irresistible after big holiday meals. Refreshing, tangy
cranberry sauce combines with creamy, flavorful melted Brie cheese to make a
perfect appetizer or light dinner. Adding succulent pieces of roasted turkey or
chicken makes a marvelous addition to this already scrumptious dish.
Cook's
note:
Fresh, homemade crepes or store-bought crepes, usually found near the deli
section of markets, can be used interchangeably for great results.
Ingredients:
- 4 crepes
- 1/2 cup cranberry sauce or relish
- 1/2 cup sliced Brie
- 1 cup chopped, cooked turkey
Preparation:
Preheat an
oven to 350F.
Layer each crepe with 1/4 of the cranberry sauce, Brie cheese, and chopped
turkey. Fold each crepe into quarters and place them in a single layer in a
baking dish. Bake the crepes for 20 to 25 minutes, until the ingredients are
warmed through and the Brie is melted. Serve immediately.
This
cranberry Brie crepes recipe makes 4 servings.
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