MAINS Archives : Page 13 of 43 : Ooh La Loire

COTE DE BOEUF

Côte de boeuf is a single, large rib of beef. It’s high in fat so it’s very juicy and full of ﬂavour. It’s also an expensive cut, so we made … Continue Reading →

SPANISH CHICKEN WITH MORCILLA AND SHERRY

By Sheila Wilton
April 25, 2022
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A Dianne Henry recipe: Spanish supper. This is a classic Basque dish, and a tasty midweek meal. So easy to prepare, couldn’t find morcilla so used I used French … Continue Reading →

ROAST LAMB WITH CAPER BUTTER

By Sheila Wilton
April 18, 2022
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Roast lamb is a classic Easter Sunday favourite, and the herb-and-garlic-spiked salt cure enhances the flavour of the lamb and makes for a juicy roast. INGREDIENTS 3 tablespoons salt 2 … Continue Reading →

LASAGNE ALLA BOLOGNESE

By Sheila Wilton
March 23, 2022
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As with so many classic Italian dishes, lasagne alla bolognese should be kept simple – although the robust Ragu is all the better for being from Anna del Conté, creamy … Continue Reading →

BEEF SKEWERS WITH DRIED LIME AND SUMAC ONIONS

By Sheila Wilton
March 21, 2022
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Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, very distinctive tangy and earthy flavor. Most of us love a … Continue Reading →

SPICY CORIANDER PESTO NAAN PIZZA

Naan Pizza made with coriander pesto, fresh buffalo mozzarella, and tomatoes, baked in an Oven. This is a delicious and quick fusion pizza for the times when you are craving … Continue Reading →

KHORESH GHEYMEH – PERSIAN DRIED LIMES, LAMB AND SPLIT PEA STEW.

KHORESH GHEYMEH خورش قیمهis a deliciously balanced Persian stew that is prepared with, lamb and yellow split peas, but the special ingredient is Limoo Amani Persian dried limes have … Continue Reading →

LEEK AND MUSHROOM CRUMBLE

A warming, crunchy vegetarian treat: This savoury crumble of soft buttery Leeks and tender mushrooms is packed full of flavour. Topped with toasty breadcrumbs, creamy Cheshire cheese, and thyme, for … 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.