Chicken and Turkey Archives : Page 8 of 9 : Ooh La Loire

CHICKEN WITH CREME FRAICHE & VERMOUTH

By Sheila Wilton
April 21, 2020
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This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →

CONFIT CHICKEN

By Sheila Wilton
March 23, 2020
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Ingredients 4 chicken legs, approx 220g each Salt and pepper Small bunches of thyme and sage 2 lemons 1 orange 8 garlic cloves, peeled 6 cm root ginger, unpeeled, cut … Continue Reading →

ROAST CHICKEN WITH CHICKPEA STUFFING AND A GREEN SALAD

By Sheila Wilton
March 23, 2020
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We continue to be enthusiastic for Gordon Ramsay’s Ultimate Cookery Course. Featured on a food channel the notorious chef is calm and good to watch. We love Chicken and … Continue Reading →

CHICKEN AND CAULIFLOWER WITH NDUJA

By Sheila Wilton
March 21, 2020
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A recipe from Diana Henry’s “From the Oven to the Table“, our latest cookbook: Chicken & cauliflower with “Nduja is a powerfully flavoured dish. Easy and delicious! I reduced the amount … Continue Reading →

GLAZED FIVE SPICE CHICKEN

By Sheila Wilton
February 17, 2020
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Another recipe from Samin Nosrat.We love chicken. I think Samin Nosrat along with Diane Henry, for me their chicken recipes inspire. I used chicken thighs. It makes it easy, and … Continue Reading →

BUTTERMILK MARINATED ROAST CHICKEN

By Sheila Wilton
February 10, 2020
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We are absorbed in reading a cookery book given as a Christmas gift. ” Salt, Fat, Acid, Heat” by Samin Nosrat. She contemplates how important it is to really season … 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 →

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.