Ooh La Loire : Page 42 of 97 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

HOME CURED DUCK WITH WASABI, SOY AND MELON

This dish is good – very bold flavours – the wasabi could blow your head so take care! but the combination of salt (soy) sweet (melon) and heat (wasabi) … Continue Reading →

SPICED SLOW-COOKED LAMB SHANKS

This Jamie Oliver’s recipe is a popular choice at Monkvalley. We love these lamb shanks, they are slow cooked so they do take time, but you will be rewarded with … Continue Reading →

TANDOORI PRAWNS

This is such and easy recipe for tandoori king prawns! These prawns boast a delectable marinade – and then using the marinade to make a sauce adds extra indulgence … Continue Reading →

POTATO AND CELERIAC DAUPHINOISE

Celeriac adds a nutty tone to this classic dauphinoise. Serve this creamy, garlicky side dish with your favourite Sunday roast. and any left overs blitz with chicken stock to … Continue Reading →

CHORIZO AND PARSLEY SCOTCH EGGS

Soft egg, a garlicky, herb-flecked chorizo blanket and a golden crispy crumb – this makes an epic picnic snack. INGREDIENTS 6 medium eggs 200g good-quality pork sausages, skinned 200g good-quality … Continue Reading →

ONGLET WITH RED WINE SHALLOTS

Also known as hanger steak, this cut packs a lot of beefy flavour, and is best cooked rare to keep it tender. A succulent supper for two; INGREDIENTS 85g butter … Continue Reading →

ROAST TOMATOES FENNEL AND CHICKPEAS WITH PRESERVED LEMONS

This is a definitive winner. From Diana Henry’s book “How to eat a peach “. Full flavours, a good spicy hit. I had to drink up the juices with a spoon. … Continue Reading →

GRILLED PRAWNS WITH PERNOD, FETA AND TOMATO SAUCE

By Sheila Wilton
June 21, 2021
1 Comment

Transport yourself to Corfu with every mouthful of this recipe. Prawns are grilled, then added to a rich, chilli, Pernod laced tomato sauce, topped with creamy feta and olive oil. … 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.