MAINS Archives : Page 33 of 45 : Ooh La Loire

7 HOUR LAMB

This slow-cooked lamb is succulent, juicy and the most delicious gravy. Serve leg of lamb with roast potatoes and a selection of vegetables, loads of bread to mop up the … Continue Reading →

TURMERIC SPICED MARINATED CAULIFLOWER WITH A RICH TOMATO SAUCE

We do try to eat vegetarian at least twice a week, plus one fish day. So this Turmeric and spice-marinated cauliflower dish fits the bill: it as heaps of … Continue Reading →

GIGOT-D’AGNEAU-A-LA- NORMANDE

Gigot d’agneau à la Normande sounds so much more exciting then Lamb cooked in the Normandy style. One pleasure of Normandy is eating Lamb that has taken on … Continue Reading →

GINGER-BRAISED BEEF CHEEKS WITH SPICED LENTILS AND WATERCRESS YOGHURT

By Sheila Wilton
March 30, 2020
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Ginger braised beef cheeks by Tom Kerridge. Like many of Tom Kerridge’s recipes it’s quite involved – although this one is time consuming rather than technique. I was quite … Continue Reading →

LA DAUBE DIXEF

By Sheila Wilton
March 27, 2020
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Daube Dizef. This spicy dish of eggs in a spicy tomato sauce is a recipe from Sophie Grigson. The term “daube des oeufs ” (stew of eggs) … Continue Reading →

CONFIT CHICKEN

By Sheila Wilton
March 23, 2020
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Ingredients 4 chicken legs, approx 220g each Salt and pepper Small bunches of thyme and sage 2 lemons 1 orange 8 garlic cloves, peeled 6 cm root ginger, unpeeled, cut … Continue Reading →

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 →

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.