MAINS Archives : Page 11 of 47 : Ooh La Loire

SHERRY BRAISED PORK CHEEKS

By Sheila Wilton
September 21, 2023
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Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it’s a great addition to a tapas spread. Pork cheeks are a … Continue Reading →

ROASTED BRINED CHICKEN

By Sheila Wilton
September 11, 2023
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This is a chicken brine that will yield the most succulent, juiciest roast chicken you will have ever tasted. Brining injects flavour and moisture you will be blown away … Continue Reading →

SAUSAGE AND BUTTER BEAN STEW

By Sheila Wilton
September 10, 2023
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Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It’s ideal for a quick tasty meal, and it takes less than an hour … Continue Reading →

PORK RIBS WITH A BARBEQUE SAUCE

By Sheila Wilton
August 21, 2023
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This Pork Ribs recipe is brilliant: the meat falls apart and is covered in a sticky barbeque sauce. Pork Ribs rubbed with a spice mix, slow cooked until tender then … Continue Reading →

LIVER WITH ONIONS WITH A MASALA SAUCE

Liver is one of my favourite cuts. Lambs liver sautéed in butter, cut up in slices, on a bed of caramelized onions and a marsala wine sauce. One word: Delicious. … Continue Reading →

GHELYEH MAHI (COD IN TAMARIND, CORIANDER AND FENUGRRK SAUCE)

A delicious way to add spice to Cod. The sauce combines turmeric, cayenne, tamarind, coriander and fenugreek and when poured over the cod. It is an explosion of flavours INGREDIENTS … Continue Reading →

KERALAN PANDI (PORK CURRY)

With bold flavours and fragrant spices. This delicious yet easy pork curry recipe is as tasty as it looks. Tender strips of pork loin, flavoured with fennel, turmeric and coconut … Continue Reading →

CHICKEN SCHNETZEL

Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy to make this tasty German-inspired dish. It’s an easy dinner everyone will love INGREDIENTS Serves 4 680g … 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.