Sheila Wilton, Author at Ooh La Loire : Page 83 of 96

CHICKEN AND COCONUT CURRY WITH MANGO

By Sheila Wilton
April 15, 2018
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Living in France means foregoing the pleasure of an Indian takeaway or a decent Indian restaurant. We both love Indian food and the ritual in preparing it at home. … Continue Reading →

SWEET PICCALILLI

By Sheila Wilton
April 12, 2018
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“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 … Continue Reading →

PORK PIE

By Sheila Wilton
April 11, 2018
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In Nigel Slater’s introduction to his Pork Pie article for Guardian he observes:- “it has never really occurred to me to make my own pork pie. I mean, why would … Continue Reading →

PESTLE & MORTAR

By Sheila Wilton
March 29, 2018
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Which is the pestle? Which is the mortar? Questions often asked. The pestle is usually a heavy tool with a rounded end. The mortar is the bowl in which you … Continue Reading →

CHICKEN TANDOORI

By Sheila Wilton
February 23, 2018
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N’Est-ce une façon merveilleuse de faire cuire le poulet. Simple avec une salade ou il peut être transformé en Makkhani Murghi..Ou Poulet à la sauce au beurre. Makkhani Murghi … Continue Reading →

NATIONAL TOAST DAY

By Sheila Wilton
February 22, 2018
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Would you believe there’s a National Toast Day honoring the humble slice: and this year (2018) it is on February 23rd A slice of toast: Simple. In the UK we … Continue Reading →

PAN-ROASTED VENISON WITH CREAMY BAKED POTATO CELERIAC

By Sheila Wilton
February 18, 2018
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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
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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 →

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.