Ooh La Loire : Page 21 of 92 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

SLOW ROASTED CRISPY PORK BELLY

By Sheila Wilton
October 24, 2022
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This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned … Continue Reading →

CAULIFLOWER PUREE

By Sheila Wilton
October 24, 2022
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Creamy Mashed Cauliflower is often touted as a low carb alternative to mashed potato, but it’s actually a delicious side dish in its own right that regularly makes an … Continue Reading →

VERMOUTH JUS

By Sheila Wilton
October 24, 2022
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Vermouth Jus. A jus is an intensely-flavoured, meat stock reduction sauce favoured by French restaurants to serve alongside meats and fish. Jus is more savoury and complex in flavour than … Continue Reading →

RICH BEEF STOCK

By Sheila Wilton
October 24, 2022
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Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to … Continue Reading →

QUINCE JELLY

By Sheila Wilton
October 18, 2022
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The secret to a good quince jelly, I think, is to simmer the fruit for a long time so it reaches a beautiful pink colour. Like crab apples, quinces turn … Continue Reading →

RABBIT STEW WITH DIJON MUSTARD

By Sheila Wilton
October 17, 2022
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Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde This is a French country classic, but is suitably classy – quick to produce and tasty. The … Continue Reading →

LEMON SABAYON WITH PINE NUTS

By Sheila Wilton
October 17, 2022
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Sabayon is the French adaptation of a lemon dessert with Italian origins. In Italy, it is called Zabaione, and it is traditionally made with egg yolks, sugar, and marsala wine. Another … Continue Reading →

BAKED LING WITH MISO GLAZE

By Sheila Wilton
October 10, 2022
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Paint this umami-rich, miso-soy glaze onto your ling, cod or other white fish fillet. It is only three ingredients and needs just 15 minutes to marinade and adds depth 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.