[toggle_item title=”Farmhouse Pate”]
100g chicken livers
225g pigs liver
100g braising steak
350g belly of pork
2 cloves garlic, crushed
1 tablespoon chopped fresh mixed herbs or 1 teaspoon dried herbs
salt and freshly ground black pepper
1/4 teaspoon ground mace
1 small egg, beaten
1 tablespoon sherry
175g thin rashers of streaky bacon, rinded
Line a 2lb (900g) loaf tin with foil and grease lightly. Process the livers, steak and pork, turn into a large bowl and mix with the herbs, seasoning, egg and the sherry. Line the loaf tin with bacon and fill with the mixture. Cover with foil and stand in the small roasting tin half filled with boiling water.
ROASTING OVEN: with the grid shelf on the floor of the oven and the cold plain shelf on the second set of runners, cook for about 1 3/4 hours.
BAKING OVEN: hang the tin on the third set of runners and cook for about 1 3/4 hours.
Leave to cool in the tin and chill well before turning out.
[toggle_item title=”French Onion Soup”]
50g Beef Dripping
450g Onions, finely chopped
2 level teaspoons sugar
1.2lt beef stock
salt & freshly ground black pepper
4 slices french bread
50g grated cheese
Heat the dripping in a deep pan on the Simmering Plate, add the onions and sugar and fry gently, stirring occassionally until golden brown. Be careful not to let them burn otherwise the soup will taste bitter. This will take about 10 minutes.
Stir in the flour and cook for a minute, then gradually blend in the stock and bring to the boil, stirring until thickened. Season and cover with a lid, simmer for 5 minutes.
Simmering Oven: Stand the pan on the floor of the oven and leave to cook for about 40 minutes. Taste and check seasoning.
Toast the bread on one side, then sprinkle the cheese on the untoasted side and put on the grid shelf in the Roasting Oven to melt. Place slide of bread in each soup bowl then pour over the soup. Serve at once.
Use good beef dripping; adding any sediment to the soup later. If dripping is not available use butter and oil instead.
[toggle_item title=”Upside Down Prawns”]
175g long-grain rice
175g peeled prawns
1 red pepper diced and blanched
100g cooked peas
6 tablespoons good mayonnaise
Salt and fresh ground black pepper.
Cook the rice in plenty of boiling salted water, as directed on the packet, until just tender. Rinse well with warm water and drain very well.
When the rice is dry as possible, turn into a large bowl and stir in the prawns , pepper, peas and mayonnaise and mix well. Add seasoning to taste. Brush 6 ramekin dishes of 150ml capacity with oil and divide the mixture between them, pressing the rice down firmly. Leave in a cool place until required then turn out onto individual plates and garnish each with chicory leaves.
[toggle_item title=”Lemon & Herb Roasted Turkey”]
4.5kg oven-ready turkey with giblets
125g butter, softened
375g pancetta or thinly sliced streaky bacon
Salt and freshly ground black pepper
1 large bunch fresh thyme
1 large bunch fresh rosemary
3 lemons, preferably unwaxed, cut into chunks
1 large onion (about 450g) cut into chunks
150ml white wine
Fresh thyme and rosemary sprigs to garnish
1. To make carving easier, first remove the wishbone from the turkey. Loosen the skin at the neck end, ease your fingers up between the skin and the breast and, using a sharp knife remove the wishbone. Remove the giblets. Stuff the neck end only with the stuffing, neaten the shape, tuck the skin under and secure with metal skewers or cocktail sticks.
2. Place the turkey in a large roasting tin, spread with a little butter and arrange slices of pancetta over the breast. Place the herbs, lemon and onion chuncks around the bird and season and pour over the wine. Cover with a loose tent of foil and roast in BAKING OVEN for 3-3 1/4 hours. Baste from time to time. Loosen the leg joints if they tied together tightly after 1 hour. Remove the foil and pancetta to allow the bird to brown 45 minutes before the end of the cooking time in the BAKING OVEN.
3. Check the turkey is cooked. Place the pancetta back on the breast, cover with foil and a thick towel and set aside to rest for 20-30 minutes before carving. Serve with gravy.
[toggle_item title=”Salmon En Croute”]
1.5kg tail piece salmon
Juice 1/2 lemon
Salt and freshly ground black pepper
A little soft butter
1 teaspoon snipped fresh dill
397g pkt frozen puff pastry
1 beaten egg
First bone the salmon, fillet the fish by slipping the knife on top of the backbone. Take off the first fillet. Turn the fish over and do the same on the other side and take off the second fillet.
Remove the skin, lay each fillet skin side down on a chopping board and using a sawing action with a sharp knife work along the fillet from the tail, pressing the knife down on to the fish skin at an angle until the skin is removed. Pull out any small bones in the fillets.
Squeeze the lemon juice over the fish and season well. Dot with a little butter and spinkle with dill. Put the other fillet on top. Dot with a little more butter. Roll out the pastry thinly, lift pastry onto a baking tray, and use to wrap the fish in, sealing the pastry very thoroughly with beaten egg. Keep the fold of pastry on top fluting the edges. Glaze with egg.
Roasting Oven: with the grid shelf on the third set of runners cook for about 30 minutes until the pastry is risen and golden brown.
[toggle_item title=”Slow Cooked Lamb”]
2 kg (4 lb 8 oz) leg of lamb
Salt and black pepper
150-200g cubed pancetta
6 medium red onions, peeled and quartered
4 cloves of garlic, peeled and sliced
6 potatoes, peeled and cut into chunks
900g (2 lb) carrots, cut into chunks
1 head of celery, cleaned and cut into 5cm (2 inch) lengths
2 heads of fennel, quarteredFreash thyme
6 poeces of fresh rosemary
4 bay leaves
1 bottle of dry white wine
Take the lamb out of the refrigerator about an hour before cooking and season. Heat the oil in a large frying pan and brown the lamb on all sides, remove the lamb and put to one side. Fry the pancetta until browned then add the onions and garlic continue to cook for 3-4 minutes.
Place the pancetta, onions and garlic into the base of the large AGA roasting tin with the lamb on top. Put the potatoes, carrots, celery and fennel around the lamb and tuck in the thyme, rosemary and bay leaves. Pour the bottle of wine into the frying pan and place on the Boiling Plate to heat and deglaze the pan, then pour into the roasting tin. Season the vegetables. Cover the tin with a length of foil, leaving the long sides of the tin free of foil so it easily slides onto the oven runners.
2, 3 and 4 oven AGA: Slide the roasting tin onto the lowest set of runners in the Roasting Oven and cook for 45-50 minutes then transfer to the centre of the Simmering Oven and leave to cook for 5-6 hours, when the lamb should easily come away from the bone.
Serve pieces of the lamb with a selection of the vegetables and some crusty bread.
Rayburn cooking: Cook the lamb and vegetables in the Rayburn meat tin in the Main Oven set at 160deg;C (325deg;F), Gas Mark 3 for 5-6 hours.
Conventional cooking: Cook the lamb and vegetables in a large roasting tin at 160deg;C (325deg;F), fan oven 140deg;, Gas Mark 3 for 5-6 hours.
[toggle_item title=”Chocolate Banana & Cardamom Brownie”]
175g (6 oz) butter
175g (6 oz) plain chocolate
300g (10 1/2 oz) light soft brown sugar
6-8 cardamom pods, seeds removed and crushed
100g (3 1/2 oz) walnuts, chopped
2 ripe bananas, masjed
3 eggs, beaten
100g (3 1/2 oz) self raising flour
15g (1/2 oz) cocoa powder
Sieved icing sugar for decoration
Place the butter and chocolate into a basin and place on a chefï¿½s pad on the Simmering Plate lid, (or use the Warming Plate on a 4 oven AGA) to melt. Add the sugar, cardamom, walnuts and bananas and beat well. Then beat in the eggs. Fold in the flour and cocoa powder and pour into an AGA half size roasting tin, lined with Bake-O-Glide.
2 oven AGA: slide the tin onto the lowest set of runners down in the Roasting Oven with the cold plain shelf above, on the second set of runners down. Cook for 30-35 minutes until just firm.
3 and 4 oven AGA: slide the tin into the centre of the Baking Oven and cook for 30-40 minutes or until just firm.
Remove from the oven, put to cool and cut into squares and sprinkle with sieved icing sugar.
Rayburn cooking: Bake at 180deg;F (35deg;ï¿½F), Gas Mark 4 for 30-35 minutes in the Main Oven.
Conventional cooking: Bake at 180deg;F (350deg;F), fan oven 160deg;C, Gas Mark 4 for 30-35 minutes
[toggle_item title=”Mini Christmas Pudding”]
225g (8 oz) plain flour
1 dssp baking powder
225 (8 oz) soft butter
225g (8 oz) breadcrumbs
225g (8 oz) sultanas
225g (8 oz) raisins
225g (8 oz) currants
225g (8 oz) marmalade
1/2 tsp cinnamon
1/2 tsp ground nutmeg
3 tbsp milk
Rind and juice of lemon
3 tbsp whisky
Makes 12 x 175g (6 oz) puddings
Place the flour and baking powder into a large mixing bowl and rub in the soft butter. Add the other dry ingredients including the marmalade and spices. Beat the eggs with the milk and add to the mixture with the rind and juice of a lemon and the whisky to make a dropping consistency, add more milk if necessary. Mix well together and make a wish!
Grease 12 x 175g (6 oz) mini pudding basins and divide the mixture between them. Cover with baking parchment, then a double layer of foil. Place the basins in the large AGA roasting tin and pour in boiling water to come halfway up the basins.
2, 3 and 4 oven AGA: Place the roasting tin on the floor of the Roasting Oven and simmer for 20 minutes then transfer to the floor of the Simmering Oven for 5-6 hours.
These puddings are best made ahead of Christmas.
On Christmas Day, place the basins in the Simmering Oven to heat through for 2 hours (no need for any water bath). Serve with whisky sauce; make a sweet cornflour sauce and stir in six tablespoons of whisky just before serving.
Rayburn cooking: Start cooking at 200°C (400°F), Gars Mark 6 for 10 minutes then turn the Main Oven down to Low and cook for a further 5 hours.
Conventional cooking: Start cooking at 200°C (400°F), fan oven 180°C, Gas Mark 6 for 20 minutes then turn the oven 140°C (275°F), fan oven 120°C and cook for a further 5 hours.
[toggle_item title=”Mini Mince Pies”]
1 lb (400g) plain flour
7 oz (175g) butter
3 oz (75g) vegetable fat
Grated zest of 1 large orange
1-2 tbsp chilled orange juice
8 tbsp brandy
1 lb 10 oz (750g) mincemeat
A little milk
Sift the flour and rub in the butter and vegetable fat until the mixture resembles breadcrumbs. Stir in the zest and bind with the juice. If using a food processor, go gently as it is easy to over-process this pastry. Leave to chill in the fridge for 30 minutes – the mixture is very rich and best handled as little as possible.
Roll the pastry out thinly and cut out 48 lids first. (If you prefer to make tarts, cut out holly-leaf shapes, as shown in the picture.) Then re-roll to cut out 48 bases. Grease the muffin tins lightly and line with the bases.
Stir the brandy into the mincemeat and add just enough to fill each pie before topping with a lid, using a little milk to stick it on securely. Brush the tops with milk and make a small slit in each pie if using a full lid. Bake for 8 -12 minutes on the floor of the Roasting Oven until golden. If using a conventional cooker, bake at 200C/ 400F/Gas Mark 6 for 12-15 minutes.