Fish and Shell Fish Archives : Page 8 of 12 : Ooh La Loire

MOUCLADE

By Sheila Wilton
December 6, 2020
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This mussel dish, is a classic recipe from La Rochelle on the west coast of France, it combines the mussels with a creamy curry sauce. In La Rochelle they are … Continue Reading →

ROAST LANGOUSTINE WITH PERNOD MAYONNAISE

By Sheila Wilton
November 22, 2020
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The best way to serve Langoustines, just as they are, with just a bowl of Pernod Mayonnaise. Quick and easy. You’ll spend more time heating the oven to temperature, … Continue Reading →

STEAMED MUSSELS WITH YELLOW KROEUNG AND COCONUT MILK

By Sheila Wilton
November 14, 2020
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Lots of coconut milk and a homemade curry paste, very aromatic. I loved it! One of the best far eastern sauces I’ve had in some time. Spicy with ginger and … Continue Reading →

CAJUN PRAWNS

By Sheila Wilton
November 5, 2020
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INGREDIENTS. Serves 2 240g Raw King Prawns 2 teaspoons olive oil 40g Red onion 1 Garlic clove crushed Pinch of sea salt 2 teaspoons lemon juice 1 tablespoon flat leaf … Continue Reading →

LANGOUSTINE ALLA BUSARA

By Sheila Wilton
October 30, 2020
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This wonderful seafood dish is traditionally made with scampi. Langoustine also works well, but the real magic of the dish is the superflavorful tomato sauce in which they simmer. … Continue Reading →

CHOUCROUTE DE LA MER

By Sheila Wilton
October 25, 2020
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Choucroute de La Mer or fisherman’s sauerkraut, its a delicious dish. It is much less fatty than the traditional meat garnished sauerkraut, but just as tasty. After recently enjoying … Continue Reading →

PICKLED SCALLOPS with WILD GARLIC and CUMIN CAULIFLOWER

By Sheila Wilton
October 25, 2020
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This was the first course we did for Cathy and Nigel (do we always pick recipes with long titles). Obviously we couldn’t get hold of wild garlic so I substituted … Continue Reading →

DEEP-FRIED CALAMARI WITH LEMON MAYONNAISE.

By Sheila Wilton
October 12, 2020
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Fried calamari is a delicious seafood appetizer or snack made with deep fried squid that’s sliced into rings and coated with a flour mixture. Frying the calamari usually takes … 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.