MAINS Archives : Page 46 of 48 : Ooh La Loire

CREAMY PRAWN KORMA

By Sheila Wilton
February 26, 2017
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This is one of our favourite prawn dishes. Even in a non diet world. It’s tasty, creamy, and healthy. Ingredients 1 tablespoon sunflower oil 2 medium onions, finely chopped 4 … Continue Reading →

OXTAIL WITH MARJORAM AND AND MACKESON

By Sheila Wilton
October 20, 2016
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I Quote Nigella Lawson: “There is something about the tender viscosity and deep, rich flavour of slow-cooked oxtail that makes it, for me, the dream stew. I know its … Continue Reading →

RABBIT WITH SAFFRON AND AROMATICS

By Sheila Wilton
October 5, 2016
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A Rabbit dish from La Mancha in Spain. Highly spiced with cumin and Thyme and with the rich flavour of saffron. Delicious. Serves 4 INGREDIENTS 1 Kg of Rabbit … Continue Reading →

CHEESE AND ONION PIE

By Sheila Wilton
February 22, 2016
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Cheese and onion is a match made in Heaven, and with addition of parmesan in the pastry it gives it an extra cheesy richness. The end result is simple … Continue Reading →

STEAK AND KIDNEY PUDDING

By Sheila Wilton
February 11, 2016
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This Pudding is so easy to make, everybody’s favourite, rich moist pastry around soft succulent chunks of meat. Once it is on the heat you can forget about it, except … Continue Reading →

KIDNEY STROGANOFF

By Sheila Wilton
February 4, 2016
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This recipe is taken from Delia’s fugal food. An inexpensive version of the classic stroganoff, and in my view it is far more tastier. Rich creamy and packed full … Continue Reading →

BOEUF BOURGUIGNON.

By Sheila Wilton
February 2, 2016
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In 1987 we purchased several small books in a series from Sainsburys – two French, one Mexican and a Thai. These have become firm friends over the intervening years, even … Continue Reading →

BEEF CHEEK GOULASH

By Sheila Wilton
February 1, 2016
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This recipe for beef cheek Goulash is a rich and sumptuous rendition of the Hungarian classic. Ingredients 1/3 cup rendered duck fat 5 large onions ( 1kg ), sliced 5 … 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.