MAINS Archives : Page 21 of 48 : Ooh La Loire

SPICY LAMB KEBABS WITH LEMON POTATOES

By Sheila Wilton
December 21, 2021
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Following on from our Christmas dinner with Cathy and Nigel, because it was so big we cut a piece off, to freeze for later. So I thought I would spice … Continue Reading →

CHILLI CON CARNE

By Sheila Wilton
December 19, 2021
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This chilli con carne recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard … Continue Reading →

OVEN-COOKED PORK CHEEKS

By Sheila Wilton
December 16, 2021
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Pork cheeks are a slow roast, with plenty of liquid to ensure they are meltingly tender. Pork and beef cheeks are one of our favourite cuts. As pork is classically … Continue Reading →

CHILLI CON CARNEVALE

By Sheila Wilton
December 5, 2021
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Carnevale means “farewell meat” This is a hearty, delicious alternative to traditional chilli con carne that packs a real flavour punch and is super easy to make. INGREDIENTS Serves 4 … Continue Reading →

LAMB SHANK CASSOULET

By Sheila Wilton
November 29, 2021
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Gordon Ramsay’s lamb shank cassoulet recipe is the perfect winter warmer. We love Lamb, and Shanks are a perfect “fall of the bone” succulent lamb dish It’s packed with … Continue Reading →

SEEDED CHICKEN SCHNITZEL

By Sheila Wilton
November 22, 2021
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I love fried chicken excluding KFC A simple meal for me is chicken schnitzel served with a green salad. Leafing through Ottolenghi’s Simple book I came across Seeded Chicken … Continue Reading →

CORONATION CAULIFLOWER SALAD

By Sheila Wilton
November 8, 2021
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Coronation chicken is a classic British salad using poached chicken, mayonnaise and curry powder and Mango Chutney . If you are having a vegetarian evening this version replaces chicken with … Continue Reading →

MAGRET de CANARD WITH RED WINE SAUCE

By Sheila Wilton
November 8, 2021
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This restaurant-worthy duck recipe is guaranteed to impress your dinner guests. The prunes add a melting sweetness. INGREDIENTS Serves 4 8 dried Agen prunes 4 duck breasts 150g carrots, … 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.