MAINS Archives : Page 4 of 48 : Ooh La Loire

BUN CHA

Smoky, succulent pork patties, rice noodles, fistfuls of herbs and a super-savoury dipping sauce: is this the perfect way to cook the perfect noodle dish … INGREDIENTS Serves 4 … Continue Reading →

CREAMY LENTIL AND COCONUT MILK CURRY

This lentil recipe is an eye opener – an incredible creamy coconut curry. It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour. Don’t let … Continue Reading →

SEAFOOD IN A SAFFRON BECHAMEL

This is a delicate dish, easy to make with a mixture of Cod, Scallops and prawns. The Saffron adds a touch of luxury to this Spanish dish. Serve it … Continue Reading →

MARY BERRY’S CHEESE AND ONION PIE

Mary Berry’s Cheese and Onion Pie is made with a buttery shortcrust pastry filled with caramelized onions and plenty of cheese. It is baked to golden perfection, offering a creamy, … Continue Reading →

PULLED PORK

This is the Rolls Royce of Pulled Pork recipes. A 24-hour brine injects flavour and locks in juices, then a 12-hour oven slow roast makes the pork more succulent … Continue Reading →

ASPARAUS TART WITH TAPENADE AND EGGS

I love puff pastry tarts. The ease of just unrolling a sheet, scattering it with something delicious and giving it a quick stint in the oven, and dinner has … Continue Reading →

PROSCIUTTO WRAPPED PORK TENDERLOIN WITH GREEK LEMON POTATOES.

Prosciutto wrapped pork tenderloin: It’s one of those gem recipes that is so good and yet so easy. Wrap it, place on top of the Greek potatoes, cook it, sorted! … Continue Reading →

DOLCELATTE TART WITH SAGE AND PINE NUTS

Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve it with a pear and leaf salad. INGREDIENTS Serves 4-6 320g ready-rolled shortcrust pastry Extra-virgin olive oil … 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.