MAINS Archives : Page 41 of 45 : Ooh La Loire

CHICKEN TANDOORI

By Sheila Wilton
February 23, 2018
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N’Est-ce une façon merveilleuse de faire cuire le poulet. Simple avec une salade ou il peut être transformé en Makkhani Murghi..Ou Poulet à la sauce au beurre. Makkhani Murghi … Continue Reading →

PAN-ROASTED VENISON WITH CREAMY BAKED POTATO CELERIAC

By Sheila Wilton
February 18, 2018
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This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and … Continue Reading →

PAN-FRIED FILLET STEAK WITH THE SLOW COOKED FLAVOURS OF DAUBE

By Sheila Wilton
February 18, 2018
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The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →

HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING

By Sheila Wilton
February 15, 2018
1 Comment

Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →

DUCK CONFIT WITH BRAISED RED CABBAGE

By Sheila Wilton
February 15, 2018
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This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →

DEVILLED KIDNEYS

By Sheila Wilton
February 9, 2018
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I love the idea of devilled kidneys, so redolent of Chatsworth House and silver chafing dishes, and the kind of gentleman’s clubs where, according to Thackeray, they breakfasted on them, … Continue Reading →

POT AU FEU

By Sheila Wilton
December 10, 2017
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Pot au feu is an icon of French cooking and one of the most popular classic Often, depending on the region in France, an ingredient could be added. It’s only … Continue Reading →

CHOUCROUTE GARNIE à l’ALSACIENNE

By Sheila Wilton
December 9, 2017
5 Comments

Choucroute garnie (dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats, and Charcuterie It’s a combo we all know and love, but … 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.