Sheila Wilton, Author at Ooh La Loire : Page 14 of 96

Grilled tuna with miso and mayonnaise marinade

Bring the savoury umami flavours of tuna and miso together with this delicious dinner recipe. Made by marinating grilled tuna in a miso, dashi and mayonnaise marinade, this dish … Continue Reading →

ROAST CHICKEN

Slathered with a garlic-herb-lemon butter, this roast chicken is juicy on the inside with crispy golden skin on the outside. An all round flavour bomb with the most incredible … Continue Reading →

CHICKEN WITH MISO, SWEET POTATOES AND SPRING ONIONS

By Sheila Wilton
March 25, 2024
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An umami-boosting marinade of miso, garlic, ginger and honey does double-duty in this recipe, infusing chicken thighs with an alluringly sweet (but not too sweet) savoriness. The sweet … Continue Reading →

TUSCAN BUTTER SCALLOPS

By Sheila Wilton
February 25, 2024
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One bite of these scallops and be prepared to be whisked away to the rolling hills of Tuscany. The scallops get seared to a golden hue in plenty of butter, … Continue Reading →

CHICKEN LIVER MOUSSE

By Sheila Wilton
January 22, 2024
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Chicken liver mousse is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. … Continue Reading →

SHORTCRUST PASTRY

By Sheila Wilton
January 18, 2024
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The classic shortcrust pastry, so you can nail your pie crust every Time. I prefer to use my hands? but feel free to use food processor. This is a shortcrust … Continue Reading →

BASIC CURRY SAUCE (The Curry Guy)

By Sheila Wilton
January 17, 2024
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For more years than I care to remember we have used Madhur Jaffrey for our India recipes. Many we still go to , for ease and success. Our friend Hywell … Continue Reading →

MASALA PRAWN CURRY

By Sheila Wilton
January 17, 2024
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Prawn Masala is spicy and creamy Indian prawn recipe which is best to eat with rice or naan a real flavour-packed prawn curry INGREDIENTS 3 tablespoons rapeseed oil 1 … 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.