Beef Archives : Ooh La Loire

BRAISED PORK CHEEKS

By Sheila Wilton
November 25, 2024
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Melt-in-your-mouth braised pork cheeks in a rich and flavourful sauce made with beer. This fantastic recipe transforms an inexpensive cut of pork into a true delicacy. INGREDIENTS Serves 5 … Continue Reading →

SHAWARMA MEATLOAF WITH CARAMELIZED ONIONS

By Sheila Wilton
November 11, 2024
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This Shawarma meatloaf from Yotem Ottolenghi is a departure from the normal meatloaf you are accustomed to . A whole load of aromatic Shawarma spices and herbs such as … Continue Reading →

Vietnam’s bò lúc lắc, (shaking Beef)

By Sheila Wilton
September 9, 2024
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This Vietnamese beef stir-fry has a rich and dark sauce that’s garlicky, sweet and salty, with a frisky black pepper bite. A sprinkle of bicarb is a restaurant secret that … Continue Reading →

MEATLOAF Extra tasty

This Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It oozes with flavour, moist and tender, and yet does not crumble apart … Continue Reading →

DOMATESLI KIYMALI FIRIN MAKARNASI (TOMATOE BEEF MINCE CYPRIOT PASTA BAKE)

A Cypriot Pasta Bake, which everyone makes a little differently, but this recipe is delicious because of the addition of the Halloumi and mint into the béchamel. The spicing, … Continue Reading →

ULTIMATE CHILLI CON CARNE

Has “Anna” observed in her opening statement: “I’m going to put my neck on the line and say I think this is the best Chilli Con Carne you’ll ever … Continue Reading →

MEATBALL AND MUSHROOM STROGANOFF

This is a really tasty version of the classic stroganoff. Boast tender meatballs, caramelized onions, and toasty mushrooms hanging out in a succulent cream paprika gravy. Enjoy it served … Continue Reading →

CODA ALLA VACCINARA (Oxtail Braised With Celery)

By Sheila Wilton
February 4, 2023
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Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and … 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.