Pork Archives : Page 4 of 8 : Ooh La Loire

ROASTED PORK BELLY

By Sheila Wilton
October 18, 2021
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Belly pork, you enjoy in two stages: first, when the crackling breaks in your mouth with a crunch, like flaky pastry; secondly, you find the perfectly tender layers of fat … Continue Reading →

CHORIZO AND PARSLEY SCOTCH EGGS

Soft egg, a garlicky, herb-flecked chorizo blanket and a golden crispy crumb – this makes an epic picnic snack. INGREDIENTS 6 medium eggs 200g good-quality pork sausages, skinned 200g good-quality … Continue Reading →

BRAISED PORK WITH GINGER AND STAR ANISE

Diana Henry’s new book: How to Eat a Peach,which is a beautiful collection of menus rather than recipes; it’s also a sort of memoir, an account of the places she’s … Continue Reading →

MARINATED PORK WITH RHUBARB

This recipe is an unusual combination of rhubarb and prosciutto-wrapped pork fillets. It’s super tasty and the Rhubarb works like an apple sauce. One thing, Maybe a teaspoon … Continue Reading →

BRINED PORK BELLY

Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. INGREDIENTS For … Continue Reading →

CHORIZO MEATBALLS WITH FETA CHEESE

By Sheila Wilton
April 19, 2021
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Meatballs needn’t be boring, whatever the season. A simple one dish meal inspired by Cathy Henton. Serve chorizo meat balls as an all-in-one traybake with new potatoes, crumbly feta,red … Continue Reading →

BRAISED PORK CHEEKS WITH PORT

By Sheila Wilton
February 8, 2021
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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 →

SAUSAGE ROLLS

By Sheila Wilton
January 3, 2021
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Are sausage rolls the best party food ever, quintessentially English and the perfect snack for Christmas. INGREDIENTS A packet of Flaky Pastry For the filling: 225 g good quality … 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.