MAINS Archives : Page 22 of 45 : Ooh La Loire

STUFFED ARTICHOKE WITH PEAS AND DILL

Artichokes are, for some, unapproachable, and to think of stuffing them with a ground beef filling takes a bit of a leap of faith but because it’s by Yotam … Continue Reading →

STEAMED MUSSELLS IN COCONUT MILK

This is one of the most delicious ways to steam mussels. The aromatic coconut broth gives the mussels a beautiful blend of mild heat, acidity, sweetness and savouriness – … Continue Reading →

VIETNAMESE DUCK BREAST WITH NOODLES

By Sheila Wilton
February 17, 2021
2 Comments

This beautiful duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck It is simply delicious, and incredibly simple to make. INGREDIENTS. Serves 2 … Continue Reading →

ROAST GUINEA FOWL

By Sheila Wilton
February 15, 2021
No Comments

Often described as “how chicken used to taste” guinea fowl is a traditional bird, simple to cook for a succulent meat with a subtle taste of game. INGREDIENTS 1 … Continue Reading →

FLAMMEKUECHEN

By Sheila Wilton
February 10, 2021
No Comments

Flammekueche is a traditional speciality of the Alsace-Lorraine It is also known outside the region as tarte flambée I guess strictly speaking it is a tart, albeit one that’s cooked … Continue Reading →

BRAISED PORK CHEEKS WITH PORT

By Sheila Wilton
February 8, 2021
No Comments

These Spanish braised Pork Cheeks are super delicious. Chunks of meat smothered under a dark, rich sauce. The meat is so tender that it fell apart at the touch of … Continue Reading →

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 →

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.