Fish and Shell Fish Archives : Page 5 of 12 : Ooh La Loire

COD IN A TOMATO SAUCE WITH BLACK OLIVES AND CAPERS

By Sheila Wilton
October 18, 2021
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As you know, fish is a very important part of the Mediterranean diet, it’s low in fat, high in protein and loaded with so many health benefits. This is the … Continue Reading →

STEAMED MUSSELS WITH LEMONGRASS

By Sheila Wilton
October 10, 2021
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This fragrant mussel recipe using ginger and lemongrass, creates a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel … Continue Reading →

QUENELLE DE LYONNAIS

By Sheila Wilton
September 27, 2021
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The mouth-watering, refined quenelle de Lyonnais is one of the culinary jewels of the Rhône-Alpes region. This subtle mousse is traditionally made with pike but Sheila used Prawns and I … Continue Reading →

SEAFOOD GRATIN

By Sheila Wilton
September 14, 2021
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Apparently according to Rick Stein in his introduction: This dish comes from a restaurant in Dieppe called Le Newhaven. I wonder if there are any restaurants called Le Dieppe … Continue Reading →

TANDOORI PRAWNS

This is such and easy recipe for tandoori king prawns! These prawns boast a delectable marinade – and then using the marinade to make a sauce adds extra indulgence … Continue Reading →

GRILLED PRAWNS WITH PERNOD, FETA AND TOMATO SAUCE

By Sheila Wilton
June 21, 2021
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Transport yourself to Corfu with every mouthful of this recipe. Prawns are grilled, then added to a rich, chilli, Pernod laced tomato sauce, topped with creamy feta and olive oil. … Continue Reading →

GIN CURED SALMON

Gravlax is a smörgåsbord classic. It is normally cured with salt and sugar and flavoured with dill and white pepper, but here Tom Kerridge uses Gin and juniper berries to … Continue Reading →

TUNA WITH CHERMOULA

Seared Tuna Steaks marinaded in a chermoula, and served with tomato salad makes for a tasty and healthy meal. Perfect for hot summer nights. INGREDIENTS serves 4 4 Tuna … 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.