Fish and Shell Fish Archives : Page 4 of 12 : Ooh La Loire

SPICY SQUID STEW WITH GARLIC CROUTONS

This mouth-watering squid and potato stew is local to Sète in the south of France and is based on a Rick Stein recipe. It is a hearty seafood stew … Continue Reading →

CULLEN SKINK

By Sheila Wilton
January 31, 2022
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Cullen skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town … Continue Reading →

ZA’ATAR SALMON WITH TAHINI

By Sheila Wilton
January 16, 2022
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Smooth, nutty tahini is perfectly paired with za’atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team. I like the creamy, runny, nutty tahini. Remember some … Continue Reading →

BAKED ORZO PUTTANESCA

By Sheila Wilton
January 16, 2022
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According to yotam ottolenghi the inspiration for this is a tuna melt. It is a great way to use up tins, jars and bits of herbs and cheese that … Continue Reading →

SCANDI SMOKED SALMON

By Sheila Wilton
January 3, 2022
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Try a Scandinavian approach to smoked salmon by adding dill, horseradish, lemon and red onion. the subtle oak-smoked salmon and herby dill add a beautiful contrast for a well-balanced dish. … Continue Reading →

PRAWN COCKTAIL

By Sheila Wilton
December 18, 2021
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A classic Christmas Dinner starter for us, and especially so in 2022 when we prepared a typical English Christmas Dinner for Jerome and his parents. It is a classic from … Continue Reading →

COD IN A TOMATO SAUCE WITH BLACK OLIVES AND CAPERS

By Sheila Wilton
October 18, 2021
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As you know, fish is a very important part of the Mediterranean diet, it’s low in fat, high in protein and loaded with so many health benefits. This is the … Continue Reading →

STEAMED MUSSELS WITH LEMONGRASS

By Sheila Wilton
October 10, 2021
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This fragrant mussel recipe using ginger and lemongrass, creates a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel … 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.