Fish and Shell Fish Archives : Page 11 of 12 : Ooh La Loire

COD WITH CARAMALISED SHALLOT AND RED WINE SAUCE

By Sheila Wilton
January 21, 2020
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As Sophie Grigson says in her opening remarks ” putting red wine with white fish is a bit of a shock” but in this recipe it really works. Quick and … Continue Reading →

COD POTATO AND SPRING ONION STEW

By Sheila Wilton
April 18, 2019
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Good Friday is upon us, so why not Cozy up to this delicious Cod and potato stew. It’s creamy, and so full of flavour. Other fish recipes to try. … Continue Reading →

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 →

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 →

CLAM CHOWDER IN SOUR DOUGH BOWLS

Serves 6 Chowders served in what the French call ‘en croustade’ are a bit of a speciality in California, though this white chowder would have originated in New … Continue Reading →

HOT AND SOUR PICKLED PRAWNS

One of our favourite Delia recipe , and I have to agree with her when she says: “It is dead easy to prepare and, as it needs at least 48 … Continue Reading →

ROASTED SCALLOPS BLACK PUDDING AND CAULIFLOWER PUREE

By Sheila Wilton
February 9, 2018
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Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop INGREDIENTS served 4 For the Cauliflower Purée 1/2 head of Cauliflower 25g butter … Continue Reading →

MUSSELS WITH CHORIZO IN A TOMATO SAUCE

By Sheila Wilton
November 21, 2017
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This is one of our three favourite ways of cooking Moules, it is delicious and so easy to prepare. Sweet, plump mussels are steamed in a sauce made with … 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.