MAINS Archives : Page 20 of 45 : Ooh La Loire

BRINED PORK BELLY

Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. INGREDIENTS For … Continue Reading →

TUNA WITH CHERMOULA

Seared Tuna Steaks marinaded in a chermoula, and served with tomato salad makes for a tasty and healthy meal. Perfect for hot summer nights. INGREDIENTS serves 4 4 Tuna … Continue Reading →

CHORIZO MEATBALLS WITH FETA CHEESE

By Sheila Wilton
April 19, 2021
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Meatballs needn’t be boring, whatever the season. A simple one dish meal inspired by Cathy Henton. Serve chorizo meat balls as an all-in-one traybake with new potatoes, crumbly feta,red … Continue Reading →

ROAST FILLET OF BEEF WITH PROVENCAL TOMAOTES

By Sheila Wilton
April 19, 2021
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Another winner from Rick Stien and for our butcher. The beef is Delicious, and the fries are a revelation, worthy of a separate post. INGREDIENTS A piece of beef fillet … Continue Reading →

ROASTED COD WITH PARMA HAM

By Sheila Wilton
April 11, 2021
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This roasted cod recipe couldn’t be easier to prepare and tastes really special. A lovely simple way to cook cod. Plenty of flavour from the sweet roasted veg and … Continue Reading →

HAKE FILLET WITH CUCUMBER

My default position on seafood is to do as little to it as possible. Hake simply grilled is a great dish as it is, but served with a Noilly … Continue Reading →

GIGOT D’AGNEAU BOULANGERE

A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter INGREDIENTS 2 kg leg of lamb 1 bulb of garlic bunch of fresh rosemary 1.5 kg … Continue Reading →

CHICKEN WITH FENNEL

I love one-dish meals, especially ones that involve fennel and lemon. The aromatic anise flavor of fennel. So delicious. Chicken thighs are baked on a bed of fennel, wrapped in … 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.