Sheila Wilton, Author at Ooh La Loire : Page 77 of 96

MASALA FISH CAKES

By Sheila Wilton
February 9, 2019
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This delicious Fish Cake is another recipe taken from GUNPOWDER. We served it with Burani Raita which is a perfect accompaniment and the crispy fried garlic is a perfect foil … Continue Reading →

BEEF PEPPER FRY

By Sheila Wilton
January 20, 2019
2 Comments

Indian cuisine is a passion of ours particularly Sheila , however, one must admit the preparation is often all time consuming. The list of ingredients can also be exhausting to … Continue Reading →

CHICKEN TANDOORI 1

By Sheila Wilton
January 17, 2019
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Marinated with yogurt and spices, this tandoori chicken recipe is a winner. We think the fenugreek and sumac gives it that magic touch, Now the recipe calls for Mango … Continue Reading →

MUSSEL RICE AND SWEETCORN SOUP

By Sheila Wilton
December 26, 2018
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We are always on the look out for new ways to prepare Mussels, and this one in the Guardian a cross between a chowder and a Chinese broth fits … Continue Reading →

BREAD SUACE

By Sheila Wilton
December 23, 2018
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Sheila’s Bread sauce is a legend in the families. Packed full of flavour from the cloves, bay, and peppercorns. I did once cause great consternation when I idly suggested “This … Continue Reading →

SAGE AND ONION STUFFING

By Sheila Wilton
December 17, 2018
3 Comments

This is a really good recipe for sage and onion stuffing, which Sheila as been making for years. It’s wonderful with Pork, Turkey or even Goose. She prefers to cook … Continue Reading →

CHRISTMAS DINNER ROAST LOIN OF PORK

By Sheila Wilton
December 17, 2018
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This is so easy. No fuss way of cooking Pork. No stuffing or rolling. This can just be thrown into the oven and left to cook. The “trimmings” are served … Continue Reading →

CHRISTMAS DINNER GOOSE STUFFED WITH PUREED POTATOES.

By Sheila Wilton
December 14, 2018
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I first read this recipe in Simon Hopkinson book Gammon and Spinach and we immediately fell in love with it. Sot his year if you are looking to ring … 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.