MAINS Archives : Page 11 of 43 : Ooh La Loire

BAKED LING WITH MISO GLAZE

By Sheila Wilton
October 10, 2022
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Paint this umami-rich, miso-soy glaze onto your ling, cod or other white fish fillet. It is only three ingredients and needs just 15 minutes to marinade and adds depth and … Continue Reading →

LACQUERED DUCK WITH GRILLED FIGS

By Sheila Wilton
October 10, 2022
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The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck – serve simply with a peppery leaf salad INGREDIENTS Serves 4 4 duck breasts , each … Continue Reading →

BAKED POLENTA WITH FETA? BECHAMEL AND ZA’ ATAR TOMATOES

By Sheila Wilton
October 10, 2022
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This is a happy-looking pie, with its yellows and reds and wonderfully golden edges, is absolutely delicious. Serve with the chicory salad or anything leafy and green INGREDIENTS 80g … Continue Reading →

CAJUN SPICED CHICKEN WITH CHIVE DIP

By Sheila Wilton
September 12, 2022
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It’s really easy to bring plain chicken to life with some spices or a marinade. This is a real Cajun treat. Spiced Chicken with Potato Wedges and Chive Dip from … Continue Reading →

BALSAMIC PORK TENDERLOIN

By Sheila Wilton
September 5, 2022
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This balsamic glazed pork tenderloin is easy to prepare. The balsamic vinegar reduction with some fresh rosemary gives the tenderloin a remarkable flavour, and it’s such a simple combination of … Continue Reading →

PARMIGIANA DI MELANZANA

By Sheila Wilton
September 4, 2022
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A moreish aubergine parmigiana recipe from Rick Stein. The Italian inspired dish layers up melting, tagglio, aubergine,and a rich tomato sauce. INGREDIENTS Serves 6 1 kg aubergine 150m Extra virgin … Continue Reading →

MINTED PEA AND FETA OMLETTE

By Sheila Wilton
September 3, 2022
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A simple omelette, popular in Corsica made with mint and often includes Brocciu cheese. If you can’t find fresh Brocciu, use Feta. It has such a strong taste, you … Continue Reading →

L ‘ ONGLET A L ‘ ECHALOTE

By Sheila Wilton
August 9, 2022
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We adore this Steak. Onglet is known as skirt or Hanger steak. It is really full of flavour. It takes 2 minutes each side for medium rare. The sauce … 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.