MAINS Archives : Page 17 of 48 : Ooh La Loire

BALSAMIC PORK TENDERLOIN

By Sheila Wilton
September 5, 2022
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This balsamic glazed pork tenderloin is easy to prepare. The balsamic vinegar reduction with some fresh rosemary gives the tenderloin a remarkable flavour, and it’s such a simple combination of … Continue Reading →

PARMIGIANA DI MELANZANA

By Sheila Wilton
September 4, 2022
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A moreish aubergine parmigiana recipe from Rick Stein. The Italian inspired dish layers up melting Taleggio, aubergine,and a rich tomato sauce. INGREDIENTS Serves 6 1 kg aubergine 150m Extra virgin … Continue Reading →

MINTED PEA AND FETA OMLETTE

By Sheila Wilton
September 3, 2022
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A simple omelette, popular in Corsica made with mint and often includes Brocciu cheese. If you can’t find fresh Brocciu, use Feta. It has such a strong taste, you … Continue Reading →

CHICKEN AND ONION “PIES” with MOROCCAN FLAVOURS

By Sheila Wilton
August 1, 2022
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We do enjoyed the flavours of Morocco and the jewel in the crown is b’stilla, a pigeon pie. In this recipe by Claudia Roden she uses chicken, drawn from … 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 →

ROAST DUCK LEGS WITH PEACHES.

“Cooking is the landscape in a saucepan” are the opening lines to Claudia Roden’s new book: “Med” I cannot think of a better way to describe cooking, and Roast Duck … Continue Reading →

POULET REINE ELIZABETH (Coronation Chicken)

June 2nd 2022. The Queens Platinum Jubilee and we prepared the same menu as the original Coronation banquet in 1953. The original Poulet Reine Elizabeth was invented by food writer … Continue Reading →

PORK TENDERLOIN WITH BACON AND PRUNES

A pork roast always looks very festive on the table, Summer or Winter. The preparation of this pork is very simple, but, you will be rewarded with super tasty Pork. … 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.