Recipes Archives : Page 15 of 77 : Ooh La Loire

RABBIT CONFIT

By Sheila Wilton
January 30, 2023
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Rabbit confit makes use of the classic technique of slowly simmering the meat in oil until cooked through and incredibly tender. A mix of shallots, garlic, rosemary, cardamom, star anise, … Continue Reading →

MACARONI CHEESE

By Sheila Wilton
January 30, 2023
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Add some serious crunch to your next Macaroni Cheese with this recipe from Nadiya Hussain. Liberally coated with the bright orange, crunchy cheese puffs The extra cheesiness and … Continue Reading →

SWEET AND SOUR PRAWNS

By Sheila Wilton
January 23, 2023
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This simple meal from Nadiya Hussain combines crispy prawns with a tangy tinned pineapple and ketchup sauce. Packed with sweet vegetables, pineapple, cashews and crispy prawns, it’s perfect with noodles, … Continue Reading →

CRABSTICK PAKORAS

By Sheila Wilton
January 23, 2023
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Nadiya Hussain’s twist on a Louisiana po boy combines chilli, spices and crab sticks in a fluffy roll, and is served with a tart apple sauce. We substituted Sheilas … Continue Reading →

CARROT AND COCONUT TART WITH CORIANDER PESTO

By Sheila Wilton
January 23, 2023
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This carrot and coconut tart with coriander dressing is suburb and so tasty. A great marriage of flavours…This tart is ideal for a light meal as an accompaniment to … Continue Reading →

6 HOUR SLOW-ROASTED PORK SHOULDER

By Sheila Wilton
January 5, 2023
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This next-level Sunday roast is well worth the wait.”This melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Christmas Day feast. Just try to … Continue Reading →

GRILLED VENISON STEAKS

By Sheila Wilton
January 5, 2023
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Venison Steaks makes a flavourful and delicious meal on the grill. This steak recipe is everything you love about the flavour with the most mouthwatering, soft, buttery texture. … Continue Reading →

MILLIONAIRES SHORTBREAD

By Sheila Wilton
November 28, 2022
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Combine the crunch of a shortbread base with a sticky gooey caramel middle made with creamy Carnation Condensed Milk, and and rich dark and white chocolate topping, and you … 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.