ASIAN DISHES Archives : Page 4 of 7 : Ooh La Loire

SRI LANKAN BEETROOT CURRY

By Sheila Wilton
November 11, 2020
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I decided to make another Sri-Lankan Beetroot Curry unusually this one by Rick Stein does not contain coconut milk. It is almost a stir fry, and it is spicier … Continue Reading →

SRI LANKAN BEETROOT CURRY AND GREEN BEAN MALLUM

By Sheila Wilton
November 7, 2020
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An earthy beetroot curry with unexpected depth of flavour and a super-quick, zingy green bean mallum. Add yoghut, Sheila’s mango chutney, and poppadoms, and you’re on your way to … Continue Reading →

FRIED CHICKEN WITH SPRING ONION SAUCE

By Sheila Wilton
October 31, 2020
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Sheila cooked a delicious dish, by Madhur Jaffrey. Fried chicken thighs with a spring onion sauce. The sauce was delicious, sharp, with a lovely background of spring onions … Continue Reading →

PICKLED SCALLOPS with WILD GARLIC and CUMIN CAULIFLOWER

By Sheila Wilton
October 25, 2020
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This was the first course we did for Cathy and Nigel (do we always pick recipes with long titles). Obviously we couldn’t get hold of wild garlic so I substituted … Continue Reading →

MOROCCAN VEGETABLE POT

By Sheila Wilton
October 22, 2020
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This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect dish for an Autumn evening. The Ingredient list looks a … Continue Reading →

HOT AND SWEET GINGER CHICKEN

By Sheila Wilton
October 12, 2020
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Sticky, messy, and quick, these are really delicious and tasty: as Diana Henry suggests hands should be encouraged. I just love her recipes, simple but with bags of flavour. … Continue Reading →

UDANG BUMBU ACAR. Prawns in Piquant sauce

By Sheila Wilton
September 24, 2020
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This was going to be the “soup course” for Sheila’s birthday Asian tapas meal. If you love heat, you will love Prawns in Piquant sauce. Piquant translated from French means literally … Continue Reading →

SALAD OLIVIEH

By Sheila Wilton
September 17, 2020
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One of the most popular salads in Iran, Salad Olivieh is believed to have taken its influence from Russia and the salade russe, With Chicken, eggs, and cucumber added. … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.