Offle Archives : Page 2 of 3 : Ooh La Loire

KEBDA MCHERMLA (Lambs Liver tagine))

By Sheila Wilton
February 13, 2023
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The sliced liver is marinated in Moroccan spices: cumin and paprika. Then served with caramelized onions. Serve on a bed of mashed potatoes (Puré de Batata) Perfect match INGREDIENTS Serves … Continue Reading →

CODA ALLA VACCINARA (Oxtail Braised With Celery)

By Sheila Wilton
February 4, 2023
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Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and … Continue Reading →

BOUDIN NOIR

By Sheila Wilton
November 14, 2021
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For a long time Sheila has had a desire to make Black pudding, so having found some dried Pigs blood on line, she set to, and the end result … Continue Reading →

BLACK PUDDING AND APPLE PARCELS

By Sheila Wilton
February 23, 2021
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This is one that all pastry lovers simply have to try. With rich flavours that really pack a punch, the Black pudding, and apple puff pastry parcels are an … Continue Reading →

CALVES LIVER WITH PARSLEY, SAGE, AND MUSHROOMS

By Sheila Wilton
September 7, 2020
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This is so quick and so easy, you really need to be ready it cooks in under 5 minutes. You wouldn’t have to put your wine glass down for long! … Continue Reading →

AWFUL OFFAL….. or not

By Sheila Wilton
September 7, 2020
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I appreciate the subject of this post will not be popular with some of you, when ever I mention a recipe with any of the offal cuts, I often get … Continue Reading →

GINGER-BRAISED BEEF CHEEKS WITH SPICED LENTILS AND WATERCRESS YOGHURT

By Sheila Wilton
March 30, 2020
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Ginger braised beef cheeks by Tom Kerridge. Like many of Tom Kerridge’s recipes it’s quite involved – although this one is time consuming rather than technique. I was quite … Continue Reading →

CHICKEN LIVER PATE

By Sheila Wilton
February 9, 2018
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Inexpensive, luxurious and dangerously easy. INGREDIENTS Serves 4 350g chicken livers, cleaned 175g butter, diced 1 shallot, finely chopped 1 teaspoon thyme leaves, finely chopped 75ml Madeira 75ml double cream … 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.