Pork Archives : Page 8 of 9 : Ooh La Loire

CHRISTMAS DINNER ROAST LOIN OF PORK

By Sheila Wilton
December 17, 2018
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This is so easy. No fuss way of cooking Pork. No stuffing or rolling. This can just be thrown into the oven and left to cook. The “trimmings” are served … Continue Reading →

GLAZED STICKY RIBS

By Sheila Wilton
November 4, 2018
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Strictly speaking this is Barbecued sticky ribs but why not enjoy them all year round and cook them in the oven. They are delicious, but you will need … Continue Reading →

BLOODY MARY COCKTAIL WITH BACON INFUSED VODKA

We served this little beauty as an aperitif on Pork Day (May 27th) It got mixed reviews. Unusually it was me that didn’t really enjoy it, none left mind, … Continue Reading →

SIX HOUR EASTERN SPICED PORK BELLY

Slow-cooked meat is a thing of beauty, and you can often transform a simple, inexpensive cut of meat into something really special. Pork belly has a high fat content, which … Continue Reading →

PORK PIE

By Sheila Wilton
April 11, 2018
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In Nigel Slater’s introduction to his Pork Pie article for Guardian he observes:- “it has never really occurred to me to make my own pork pie. I mean, why would … Continue Reading →

HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING

By Sheila Wilton
February 15, 2018
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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 →

CHOUCROUTE GARNIE à l’ALSACIENNE

By Sheila Wilton
December 9, 2017
6 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 →

PORK VINDALOO

By Sheila Wilton
November 23, 2017
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This version of Pork Vindaloo is aromatic and spicy. It is a dish with its Portuguese origins suggests that the meat is cooked in vinegar and is usually served hot, 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.