MAINS Archives : Page 32 of 43 : Ooh La Loire

ROAST CHICKEN WITH CHICKPEA STUFFING AND A GREEN SALAD

By Sheila Wilton
March 23, 2020
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We continue to be enthusiastic for Gordon Ramsay’s Ultimate Cookery Course. Featured on a food channel the notorious chef is calm and good to watch. We love Chicken and … Continue Reading →

CHICKEN AND CAULIFLOWER WITH NDUJA

By Sheila Wilton
March 21, 2020
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A recipe from Diana Henry’s “From the Oven to the Table“, our latest cookbook: Chicken & cauliflower with “Nduja is a powerfully flavoured dish. Easy and delicious! I reduced the amount … Continue Reading →

PAN FRIED RABBIT WITH TARRAGON SAUCE

By Sheila Wilton
March 17, 2020
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Since we moved to France we have started to love the gamey taste of rabbit. Sheila cooked this on Sunday and it is a tad involved, but the rich taste … Continue Reading →

BANGERS “N” MASH

Make sausages and mash with love and you’re in for a real treat. Never underestimate good old English food. This dish is delicious, the gravy is a real find. The … Continue Reading →

NAGALAND HOUSE BABY PORK RIBS

A recipe from GUNPOWDER. The different methods of cooking in this dish makes in special.Tamarind is sweet, sour, and quite tart and provides the ideal base for … Continue Reading →

GLAZED FIVE SPICE CHICKEN

By Sheila Wilton
February 17, 2020
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Another recipe from Samin Nosrat.We love chicken. I think Samin Nosrat along with Diane Henry, for me their chicken recipes inspire. I used chicken thighs. It makes it easy, and … Continue Reading →

BUTTERMILK MARINATED ROAST CHICKEN

By Sheila Wilton
February 10, 2020
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We are absorbed in reading a cookery book given as a Christmas gift. ” Salt, Fat, Acid, Heat” by Samin Nosrat. She contemplates how important it is to really season … Continue Reading →

LAMB SHANK MADRAS

By Sheila Wilton
February 9, 2020
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Sheila cooked Lamb Shanks Madras for Sunday lunch. They were delicious – the meat falling off the bone into a wonderfully rich sauce. It’s recommended to serve with Naan bread. … 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.