MAINS Archives : Page 21 of 43 : Ooh La Loire

SALMON FISHCAKES

By Sheila Wilton
February 3, 2021
No Comments

This salmon fish cake recipe has the perfect mix of a fluffy middle and crispy bread crumbed exterior, and is further enhanced by serving them with an Anchovy and … Continue Reading →

WHOLE EGGS IN COCONUT MASALA

By Sheila Wilton
January 31, 2021
No Comments

This is a nice, simple, coconut masala made with whole eggs that are quickly fried before being finished off in the curry. INGREDIENTS 3 tablespoons mustard oil or vegetable … Continue Reading →

STIFADO Rabbit Stew

By Sheila Wilton
January 31, 2021
No Comments

There are a lot of gutsy rabbit stews made throughout Europe using regional wines. Rick Stein’s rabbit stew is a taste of the Mediterranean with rich flavours. Stifado is a … Continue Reading →

FISH STEW WITH GARLIC CROUTONS

By Sheila Wilton
January 18, 2021
No Comments

This fish stew recipe is quite simple, but the balance of flavors is truly incredible. Similar to the classic French Bouillabaisse. Onions and garlic are the back drop with … 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 →

VIETNAMESE VEGETABLE Pho

By Sheila Wilton
January 7, 2021
No Comments

Traditionally, pho (phở pronounced “fuh”) is made with strips of beef, and the broth is flavored with fish sauce. One of the things I love about this pho is … Continue Reading →

CHICKEN WITH ANCHOVIES, LEMON AND ROSEMARY

By Sheila Wilton
January 3, 2021
No Comments

We love working from Diane Henry’s “A bird in the hand” It’s full of wonderful recipes from around the globe for poultry that offer something a little different, yet can … Continue Reading →

WILD BORE STEW WITH PINOT NOIR

By Sheila Wilton
January 3, 2021
No Comments

INGREDIENTS 1 Kg Wild Bore shoulder cut into 4 cm pieces 750ml Pinot Noir 2 carrots 1 onion chopped 1 onion studded with 8 cloves 4 Tablespoons sunflower oil 2 … 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.