MAINS Archives : Page 38 of 43 : Ooh La Loire

MARINATED BEEF WITH A LIME AND PEPPER DIPPING SAUCE SAUCE

A Cambodian beef recipe by Rick Stein. The sirloin steak is marinated in ginger, lime and spice before being fried and served in lettuce with peanuts and sauce. … Continue Reading →

SIX HOUR EASTERN SPICED PORK BELLY

Slow-cooked meat is a thing of beauty, and you can often transform a simple, inexpensive cut of meat into something really special. Pork belly has a high fat content, which … Continue Reading →

MEXICAN BEAN SOUP

This fresh, piquant summer soup combines many of the ingredients you might find in a feisty salsa, but in a soup. Add more chillies if you like it … Continue Reading →

CHICKEN AND COCONUT CURRY WITH MANGO

By Sheila Wilton
April 15, 2018
No Comments

Living in France means foregoing the pleasure of an Indian takeaway or a decent Indian restaurant. We both love Indian food and the ritual in preparing it at home. … Continue Reading →

CHICKEN TANDOORI

By Sheila Wilton
February 23, 2018
No Comments

N’Est-ce une façon merveilleuse de faire cuire le poulet. Simple avec une salade ou il peut être transformé en Makkhani Murghi..Ou Poulet à la sauce au beurre. Makkhani Murghi … Continue Reading →

PAN-ROASTED VENISON WITH CREAMY BAKED POTATO CELERIAC

By Sheila Wilton
February 18, 2018
No Comments

This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and … Continue Reading →

PAN-FRIED FILLET STEAK WITH THE SLOW COOKED FLAVOURS OF DAUBE

By Sheila Wilton
February 18, 2018
No Comments

The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →

HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING

By Sheila Wilton
February 15, 2018
1 Comment

Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … 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.