Recipes Archives : Page 69 of 77 : Ooh La Loire

SWEET PICCALILLI

By Sheila Wilton
April 12, 2018
No Comments

“Pickle lila” is an Indian pickle. Vegetables preserved in a brine a vinegar sauce flavoured with spices. It is still the same today. This version by Delia eats well with, … Continue Reading →

PORK PIE

By Sheila Wilton
April 11, 2018
No Comments

In Nigel Slater’s introduction to the Pork Pie in his article for Guardian he observes:- “it has never really occurred to me to make my own pork pie. I mean, … 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 →

BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS

By Sheila Wilton
February 15, 2018
No Comments

Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →

DUCK CONFIT WITH BRAISED RED CABBAGE

By Sheila Wilton
February 15, 2018
No Comments

This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →

CHICKEN LIVER PATE

By Sheila Wilton
February 9, 2018
No Comments

Inexpensive, luxurious and dangerously easy. INGREDIENTS Serves 4 350g chicken livers, cleaned 175g butter, diced 1 shallot, finely chopped 1 teaspoon thyme leaves, finely chopped 75ml Madeira 75ml double cream … 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.