Fish and Shell Fish Archives : Page 4 of 12 : Ooh La Loire

CRABSTICK PAKORAS

By Sheila Wilton
January 23, 2023
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Nadiya Hussain’s twist on a Louisiana po boy combines chilli, spices and crab sticks in a fluffy roll, and is served with a tart apple sauce. We substituted Sheilas … Continue Reading →

BAKED LING WITH MISO GLAZE

By Sheila Wilton
October 10, 2022
2 Comments

Paint this umami-rich, miso-soy glaze onto your ling, cod or other white fish fillet. It is only three ingredients and needs just 15 minutes to marinade and adds depth and … Continue Reading →

CRUMBED CALAMARI AND LIME CORAINDER SAUCE

By Sheila Wilton
August 1, 2022
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John cooked this one very hot day, the temperature nudging 30° It was perfect a huge platter of home prepared calamari with a simple but delicious coriander & lime dipping … Continue Reading →

Treat yourself to sweet Seared Scallops with a Beetroot Puree for a casual, elegant meal. Tender, caramelized scallops nestled on scarlet in swirls of a vibrant, velvety sauce is irresistible. … Continue Reading →

KING PRAWN AND CELERIAC AND FENNEL STEW

A low fat, prawn stew recipe from Elly Pear makes for a simple and delicious dinner, flavoured with paprika, celeriac and fennel in a tomato sauce This delicious stew … Continue Reading →

SPICY SQUID STEW WITH GARLIC CROUTONS

This mouth-watering squid and potato stew is local to Sète in the south of France and is based on a Rick Stein recipe. It is a hearty seafood stew … Continue Reading →

CULLEN SKINK

By Sheila Wilton
January 31, 2022
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Cullen skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town … Continue Reading →

ZA’ATAR SALMON WITH TAHINI

By Sheila Wilton
January 16, 2022
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Smooth, nutty tahini is perfectly paired with za’atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team. I like the creamy, runny, nutty tahini. Remember some … 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.

Category: Fish and Shell Fish