MAINS Archives : Page 9 of 48 : Ooh La Loire

PRAWNS with CHIMICHURRI SAUCE

Juicy Prawns and a bright, garlicky herb sauce make a perfect match. Chimichurri sauce is similar to salsa Verde. INGREDIENTS for the Chimichurri Sauce 25 g flat leaf parsley finely … Continue Reading →

TUSCAN CHICKEN

Win over dinner guests with this simple Tuscan chicken recipe! Juicy chicken breasts are seasoned with Italian spices and seared until golden, then simmered in the most luxurious cream sauce … Continue Reading →

LIVER AND BACON WITH ONION GRAVY

A nostalgic thrifty dish that’s rich and nutritious – serve the gravy drizzled over fluffy mashed potato INGREDIENTS Serves 4 450g lambs’ or calves’ liver, sliced 4 teaspoons plain flour … Continue Reading →

MEATLOAF Extra tasty

This Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It oozes with flavour, moist and tender, and yet does not crumble apart … Continue Reading →

TOAD IN THE HOLE

The great British classic! Sausages nestled in a giant Yorkshire pudding, in all its puffed up glory, with delightfully crispy edges. The trick for stability is a dab of mayonnaise, … Continue Reading →

CHICKEN LEGS STUFFED WITH MUSHROOMS AND CHEESE

These juicy chicken breasts are stuffed with garlicky mushrooms, and a sauce of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken … Continue Reading →

CHICKEN, APRICOT, ORANGE TAGINE

By Sheila Wilton
April 29, 2024
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Lift the lid on this cooking pot and unveil the secrets to mouth-watering Moroccan cuisine. Tagines are a wonderful marriage of meat, and or vegetables with sweet and spiced flavours. … Continue Reading →

SLOW ROAST CITRUS CHICKEN WITH CUCUMER SALAD

By Sheila Wilton
April 15, 2024
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Slow roast citrus chicken with cucumber salad. It is inspired by gai yang, a Thai dish of chargrilled chicken marinated in lemongrass, lime, coriander, garlic and fish sauce, and served … 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.