MAINS Archives : Page 15 of 47 : Ooh La Loire

GRILLED VENISON STEAKS

By Sheila Wilton
January 5, 2023
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Venison Steaks makes a flavourful and delicious meal on the grill. This steak recipe is everything you love about the flavour with the most mouthwatering, soft, buttery texture. … Continue Reading →

KIMCHI PIZZA

By Sheila Wilton
November 21, 2022
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We both love kimchi. We both love Pizza. So why not: Kimchi pizza. It is a perfect Korean fusion dish something different to serve with friends . It is crispy … Continue Reading →

CELERIAC POTATO AND MUSHROOM GRATIN

By Sheila Wilton
November 21, 2022
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I love this seasonal gratin, with rich and garlicky mushrooms, melting onions and hearty potatoes. For me its not a side dish, but a main course. INGREDIENTS Serves 4 500g … Continue Reading →

STEAK AND KIDNEY PIE

By Sheila Wilton
November 15, 2022
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Make the most of inexpensive cuts of beef for this steak and kidney pie recipe: meltingly tender after long slow cooking. Its both rich and hearty. Tender pieces of … Continue Reading →

WIENER SCHNITZEL

By Sheila Wilton
November 7, 2022
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Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected … Continue Reading →

SLOW ROASTED CRISPY PORK BELLY

By Sheila Wilton
October 24, 2022
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This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned … Continue Reading →

RABBIT STEW WITH DIJON MUSTARD

By Sheila Wilton
October 17, 2022
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Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde This is a French country classic, but is suitably classy – quick to produce and tasty. The … Continue Reading →

BAKED LING WITH MISO GLAZE

By Sheila Wilton
October 10, 2022
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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 →

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.