MAINS Archives : Page 14 of 43 : 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 →

PIZZA CHICKEN

By Sheila Wilton
February 27, 2022
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A delicious Italian-inspired dinner idea, Slimming World pizza-topped chicken combines a succulent chicken breast with the taste of cheesy pizza INGREDIENTS 4 small chicken breasts flattened 300g Passata 2 tablespoons … Continue Reading →

POLLO ALLA CACCIATORA

By Sheila Wilton
February 26, 2022
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Chicken cacciatore: This is chicken cooked “the hunter’s way” – which grants a certain amount of culinary licence, although Italians might not agree. A rib-sticking meal that takes minimal preparation … Continue Reading →

MEDALLIONS OF PORK WITH PRUNES AND COGNAC

By Sheila Wilton
February 14, 2022
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This saucy pork and sweet prunes hits the spot. A warming dish spiked with brandy and sweet prunes that satisfies cold-weather cravings….and enjoyed by all INGREDIENTS Serves 4 700g pork … Continue Reading →

CRISPY SEASAME CHICKEN WITH A STICKY SAUCE

By Sheila Wilton
February 2, 2022
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Crispy Sesame Chicken with a Sticky Chinese Sauce Super simple to make. Sweet, salty, crispy, sticky and a little bit spicy it ticks all boxes. we served it with plain … Continue Reading →

BERBERE SPICED CHICKEN CARROTS AND CHICKPEAS,

By Sheila Wilton
January 17, 2022
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Berbere is an Ethiopian spice blend with a fair kick, (so, use less if you don’t like heat). This is a complete meal in a tray, but you … 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 →

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.