Beef Archives : Page 5 of 6 : Ooh La Loire

BRAISED OX CHEEKS

By Sheila Wilton
April 27, 2020
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Ox cheeks are an under used meat, yet when treated right this unsung hero will deliver on flavour and might produce one of the tastiest meals you have ever … 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 →

BEEF SHATKORA

Beef Shatkora is a rich spicy tangy curry made using the shatkora citrus fruit, or in this case pink grapefruit. This dish does take a bit of time and … Continue Reading →

BEEF PEPPER FRY

By Sheila Wilton
January 20, 2019
2 Comments

Indian cuisine is a passion of ours particularly Sheila , however, one must admit the preparation is often all time consuming. The list of ingredients can also be exhausting to … Continue Reading →

BEEF WELLINGTON

By Sheila Wilton
October 3, 2018
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It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … Continue Reading →

PHO BO (VIETNAMESE BEEF NOODLE SOUP)

Pho is the iconic dish from Vietnam. It is fresh and aromatic, light and healthy, even when you use the stock cubes they are so different to other … Continue Reading →

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 →

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

By Sheila Wilton
February 18, 2018
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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 →

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.