Sheila Wilton, Author at Ooh La Loire : Page 43 of 96

THAI CHICKEN THIGHS WITH COCONUT RICE

Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-pan meal plenty of umami. Layering the pan with cabbage wedges allows them to catch every … Continue Reading →

MAGRETS DE CANARD AUX CERISES

Duck goes wonderfully well fruit. This easy recipe is made with fresh cherries. The magret is cooked first and then cooked a second time in a syrup with wine and … Continue Reading →

CHICKEN AND APRICOT TAGINE

I go along with Diana Henry when she says ” Chicken thighs are her favourite ingredient ” Cannot disagree with that, as in this tasty recipe from another one of … Continue Reading →

BEARNAISE SAUCE

The nice thing about this Béarnaise Sauce? It’s so fast, you can make it while the steak is resting. Serve over steak for a fine dining restaurant experience … Continue Reading →

GHEE ROAST PEPPER QUAIL

I decided to try this recipe, I like Indian food and always one to try something different, but I didn’t bank on not being able to find any Quails by. … Continue Reading →

GUNPOWDER SPICE MIX

INGREDIENTS 85g idli rice 170g urad dal 2 tablespoons chana dal 7 whole dried Kashmiri chillies 15 dried curry leaves 10 g Assafoetida 1 cinnamon stick seeds from green … Continue Reading →

KASHMIRI RADISH AND BEETROOT PICKLE

This pickle is a Indian staple along with Mango Chutney. Its a perfect accompaniment with anything really, you could even include it in a cheese sandwich. INGREDIENTS 2 small … Continue Reading →

CHICKEN THIGHS WITH FETA CHEESE

Another recipe taken from Diana Henry’s book: “From The Oven To The Table” this succulent dish made with chicken thighs is a super all-in-one casserole that can be ready in … 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.