MAINS Archives : Page 34 of 48 : Ooh La Loire

BRAISED PORK

Another recipe from SALT FAT ACID HEAT. The recipe calls for Pork shoulder, but we made it with pork cheeks, which worked really well. No matter what meat you’re cooking, … Continue Reading →

BAKED TOMATOES WITH TUNA AND BORLOTTI

We loved this dish, a perfect summers dinner. You could skip the tune and use tinned artichokes, or skip the tuna. Full stop. Ingredients Serves 2 450 g of … Continue Reading →

DAEGI BULGOGI. Spicy Korean Pork.

This popular Korean dish is eaten in the same fashion as the barbecued Bulgogi, with lettuce wraps, herbs, kimchi and spicy ssamjang sauce. The pork is marinated in a red … Continue Reading →

COURGETTE CARBONARA

Many times I’ve commented on my love of pasta dishes and one by Felicity Cloak really appealed- Courgettes Carbonara. So simple to prepare – we chose mint over basil … Continue Reading →

A classic combination, if you have never tried braised duck, get ready for a great melt-in-the-mouth meal Serves 6 Ingredients 6 ducks legs 1 onion, chopped 2 garlic cloves, chopped … Continue Reading →

CHICKEN WITH FETA CHEESE, LEMON AND HARISSA YOGHURT

“I love chicken thighs they are succulent and so much better than breasts, which can dry out”. So said Diane Henry in her opening paragraph for this recipe. Well! … Continue Reading →

TAMARIND AND TOMATO BRAISED CHICKPEAS

With the help of a few simple pantry ingredients, the unassuming chickpea can be transformed into a hearty meal fit for any weeknight supper. If you want to make this … Continue Reading →

CHICKEN WITH SHERRY VINEGAR AND TARRAGON SAUCE

The wonderful combination of chicken cooked with sherry, sherry vinegar and tarragon is simply superb creating delicious flavours. It is also good to spread the love. We cooked this dish … 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.

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