Fish and Shell Fish Archives : Page 7 of 12 : Ooh La Loire

KALONJI JHINGA

By Sheila Wilton
January 14, 2021
No Comments

KALONJI JHINGAI Is an Indian dish for spicy tiger prawns and can be served as a starter or even as a canapé. INGREDIENTS 12 jumbo tiger prawns, heads removed, peeled … Continue Reading →

SALMON EN CROÙTE

By Sheila Wilton
January 12, 2021
No Comments

Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →

MARINATED TUNA WITH PASSIONFRUIT, LIME AND CORIANDER

By Sheila Wilton
December 28, 2020
No Comments

Sheila prepared this as our starter for Christmas Dinner in La Rochelle. As with any raw seafood dish the freshness of the tuna here is essential. We had the luxury … Continue Reading →

LOBSTER WITH LEMON & HERB BUTTER SAUCE

By Sheila Wilton
December 28, 2020
No Comments

This was our dinner for Christmas Eve, in La Rochelle. Lobster served with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller … Continue Reading →

MOUCLADE

By Sheila Wilton
December 6, 2020
No Comments

This mussel dish, is a classic recipe from La Rochelle on the west coast of France, it combines the mussels with a creamy curry sauce. In La Rochelle they are … Continue Reading →

ROAST LANGOUSTINE WITH PERNOD MAYONNAISE

By Sheila Wilton
November 22, 2020
No Comments

The best way to serve Langoustines, just as they are, with just a bowl of Pernod Mayonnaise. Quick and easy. You’ll spend more time heating the oven to temperature, … Continue Reading →

STEAMED MUSSELS WITH YELLOW KROEUNG AND COCONUT MILK

By Sheila Wilton
November 14, 2020
No Comments

Lots of coconut milk and a homemade curry paste, very aromatic. I loved it! One of the best far eastern sauces I’ve had in some time. Spicy with ginger and … Continue Reading →

CAJUN PRAWNS

By Sheila Wilton
November 5, 2020
No Comments

INGREDIENTS. Serves 2 240g Raw King Prawns 2 teaspoons olive oil 40g Red onion 1 Garlic clove crushed Pinch of sea salt 2 teaspoons lemon juice 1 tablespoon flat leaf … 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.