MIDDLE EASTERN Archives : Page 4 of 4 : Ooh La Loire

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 AND CAULIFLOWER WITH NDUJA

By Sheila Wilton
March 21, 2020
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A recipe from Diana Henry’s “From the Oven to the Table“, our latest cookbook: Chicken & cauliflower with “Nduja is a powerfully flavoured dish. Easy and delicious! I reduced the amount … Continue Reading →

HUMMUS

By Sheila Wilton
September 15, 2019
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One of the easiest dips for serving with an appertiff. Easy and tasty. A favourite from long ago and when I say a tried and trusted recipe from a … Continue Reading →

QUINCE AND POMEGRANATE GLAZED PORK

By Sheila Wilton
February 16, 2019
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This is a regular on our menu when we have guests or visitors. I love searching out recipes from Sabrina Ghayour. She always has a lot of fascinating flavours. … Continue Reading →

TRAY BAKED ROSE PETAL LAMB CHOPS WITH CHILLI AND HERBS

By Sheila Wilton
February 16, 2019
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Spring is in the air, so why not go the Lamb route, and I make no apologies for yet again calling on Sabrina Ghayour. This is the kind of food I want to … Continue Reading →

RAS EL HANOUT CHICKEN WRAPS

By Sheila Wilton
September 16, 2018
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If you are out of time, but, need something tasty and very easy, but properly delicious supper? Try these Middle-Eastern inspired chicken wraps. The key ingredient is the spice blend … Continue Reading →

QUINOA SALAD WITH PUY LENTILS WITH LEMON SUMAC DRESSING

Sumac is one of our new flavours. Its almost citrusy nature makes it a perfect partner for lemon dressings and salads and none more than this particular recipe for … Continue Reading →

LAMB SHANKS AND BLACK GARLIC TAGINE

By Sheila Wilton
February 1, 2016
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Black Garlic is just normal garlic which has been slow cooked in the oven for a very long time, until it is jet black in colour. It is an interesting … 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.