Recipes Archives : Page 73 of 80 : Ooh La Loire

DUCK CONFIT WITH BRAISED RED CABBAGE

By Sheila Wilton
February 15, 2018
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This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … 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 →

ROASTED SCALLOPS BLACK PUDDING AND CAULIFLOWER PUREE

By Sheila Wilton
February 9, 2018
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Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop INGREDIENTS served 4 For the Cauliflower Purée 1/2 head of Cauliflower 25g butter … Continue Reading →

DEVILLED KIDNEYS

By Sheila Wilton
February 9, 2018
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I love the idea of devilled kidneys, so redolent of Chatsworth House and silver chafing dishes, and the kind of gentleman’s clubs where, according to Thackeray, they breakfasted on them, … Continue Reading →

MINCE PIES

By Sheila Wilton
December 17, 2017
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I love a mince pie – that tiny, pie that somehow manages to catch the very essence of Christmas; the flavours, scents and spices, the luxury and richness of it all. … Continue Reading →

APPLE PIE

By Sheila Wilton
December 17, 2017
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This apple pie is a classic, from the scrumptious filling to the delicious pastry. It’s good old fashioned food. Quintessential English. Serves 6-8 INGREDIENTS 4 bramble apples 30 … Continue Reading →

LEMON MERINGUE PIE

By Sheila Wilton
December 17, 2017
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Lemon Meringue pie is one of our favourite pies, it is bursting with fresh lemon taste and a sweet, creamy real meringue topping. For the pastry: 225g plain flour … Continue Reading →

POT AU FEU

By Sheila Wilton
December 10, 2017
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Pot au feu is an icon of French cooking and one of the most popular classic Often, depending on the region in France, an ingredient could be added. It’s only … 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.