Lady Aga

Food and Cookery

April 2nd 2012 Posted at Recipes
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I had a plan this evening to cook a lovely dinner for the boys! Cooking smoked salmon creamy pasta! A nice bonding evening together! Sorry mum we are all out tonight! hey ho!

Creamy smoked salmon pasta

Serves 4 people for under £7.00

This recipe is amazing, quick and simple, and will impress your guests and family!

Bits you need:

Packet of the cheapest smoked salmon

1 lime/lemon

1 stalk of lemon grass (optional)

5 spring onions

1 small red pepper

Grated nutmeg

175 mls of cream

500 mgms of linguine or any other pasta shape

Big grind of black pepper and sea salt…..heavy on the black pepper!

And here is what to do!

Cook the pasta till slightly aldente (not slimy) bring to boil on the hot plate then move to warm plate to simmer.

Finely chop the spring onions, lemon grass and red pepper and gently fry on the hot plate of the aga.

Add the drained  pasta to the mixture and squeeze in the juice of the lime.

Add the chopped smoked salmon followed swiftly by the cream and heat through, do not boil and keep turning the mixture.

Serve with a little grind of black pepper, a grate of nutmeg, a drizzle of olive oil and little bit of chopped parsley for decoration!

Serve with a leafy watercress herb salad with a light tangy dressing (lemon juice and dash of olive oil, pinch of salt)

You can add other ingredients like mushrooms, more peppers or even a little bit of fresh chopped chilli to put your own stamp on it!

ENJOY ITS DELICIOUS LUXURY COMFORT FOOD  x

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Gentse Waterzooi

April 2nd 2012 Posted at Recipes, Uncategorized
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Ghents Waterzooi

Delightful

 

Gentse Waterzooi Flemish Soup/stew

This soup was given it’s name from the beautiful Belgium Town of Ghent.

 

It was originally made with fish but as the rivers in
Ghent became polluted
the ingredients began to change to rabbit or chicken.
Restaurants in Ghent now use chicken.
My recipe is slightly different quicker and easier!
My measurements are a little bit loose as it can’t go wrong.
I would recommend you make a big pan full as you will love it!
TIP:
Make a tasty chicken stock using a chicken carcass,
so next time you have roast chicken boil the bones adding celery,
carrots and an onion.
Sieve it and freeze it if you don’t need it straight away!
Boil it down to a small amount as it will takes less room
in the freezer and will have a  concentrated flavour that you can add
 liquid to when ready to use.
4 chicken portions
6 potatoes peeled and chopped into small chunks
6 carrots peeled and chopped into chunky slices
4 leeks white part only chopped into big pieces.
3 sticks of chopped celery
Herbs (nutmeg, thyme, parsley, 2 bay leaves to your taste)
Remove bay leaves before serving.
300 mls white wine (more if you like) why not!
100 mls double cream (more if you like) Indulge!
4 egg yolks
Salt and pepper to your own taste
Little bit of fresh parsley and four slices of lemon to serve.
Now let’s make this luxurious chunky soup!
1)  Heat the stock making it up to about a litre
2) Add the uncooked chicken portions,
bring to the boil and simmer for 45 minutes or until chicken is soft and cooked.
3) Add the chopped potatoes, carrots and celery.
10 minutes later add the leeks and cook for another 15 – 20 mins
4) Add the white wine.
5) Mix the cream and egg yolks together, add to the soup heat through and serve!
Garnish with fresh chopped parsley and a piece of fresh lemon.

Enjoy! This is definitely a big favourite in the Lady AGA household!
Try it I guarantee you will love it!

*For a quick version I have used cooked chicken pieces and it is just as good!

Remove the skin so it isn’t too fatty! This can reduce cooking time down to about about 20 minutes!
I have also added a big handful of fresh spinach just before serving to give it added colour and goodness!
If you have some lemon juice add about 50mls just before serving it adds a great tangy flavour!
Never be afraid to make your own changes to a recipe it makes it more interesting!
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The Lady Aga’s Autumn recipe for Broccoli and Castello Blue Soup

September 20th 2011 Posted at Recipes
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Broccoli and Castello Blue soup
Quick, easy, healthy and delic!

 

The Lady Aga’s Broccoli and Castello Blue Soup

I made this as my local Waitrose had Packs of broccoli for 19 pence each!  Bargain! I do tend to cook what is reduced, this is OK as long as you cook it or freeze it straight away!

TAKES 15 MINUTES

SERVES 4 TO SIX

APPROXIMATE COST £2.00  TO  £4.00 depending on cost and choice of ingredients.

INGREDIENTS

500 grms broccoli trim and separate florets.

2 large potatoes peeled and cut into small pieces.

1 onion peeled and roughly chopped.

100 grms of blue cheese (I don’t use stilton as it can be too strong)

150 mls of chicken stock or vegetable stock, cubes are easy!

Salt ground black pepper (salt according to how strong the cheese is taste first)

150 mls of milk

Little dollop of Philadelphia to serve (optional)

HOW WE MAKE THIS GEM

Boil the onions and potatoes and thick part of the broccoli stalks in just enough water/stock to cover.

Boil for 10 minutes then add the broccoli florets, don’t add anymore water cover pan with lid and the broccoli will steam.

Steam for about 5 minutes add cheese pepper.

Remove from heat and blend with a hand held blender till smooth.

Add milk and salt according to taste and preferred  consistency.

T0 serve add a dollop of Philadelphia and chunk of crusty bread to dip in!

For a little twist

Add a dash of balsamic vinegar

Cream instead of Philadelphia to serve.

ENJOY 

 

 

 

 

 

 

 

 

 

 

 

 

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The Lady Aga’s outdoor dining collection

June 16th 2011 Posted at Uncategorized
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My wonderful easy chicken tandoori

THE LADY AGA’S TANDOORI CHICKEN RECIPE

This is an easy life dish! Trust me served with fresh minted Greek yogurt its a blast!

There are several ways of presenting this dish whether you are cooking for many or just a dinner for two. I will show you both methods.

When all my  friends and family are over this is one of main dishes  I prepare along side all the dishes in The Lady Aga’s outdoor dining collection. its quick, easy, looks good and tastes good!

I always use chicken thighs and leg portions as they are cheaper and tender when cooked.

 

Preparation time 10 minutes.

Marinate time 20 minutes to 12 hours your choice but can be prepared the day before for ease.

Healthy option remove skin from chicken and use low fat Greek yogurt.


All THE INGREDIENTS YOU WILL NEED FOR THIS GREAT DISH

Chicken thighs, leg portions your choice and as many as you think you will need.

Tub of  Greek yogurt, purely enough to coat the chicken.

100 mls of Greek yogurt  for side dressing.

Juice of half a lemon.

1 dsp of olive oil.

pinch of salt (optional)

2 tbsp tandoori curry powder more or less depending on amount of chicken, but it does need to look a good deep red colour.

A good handful of finely chopped fresh mint.

1 dsp of mint sauce (from a jar)

 

HOW TO PREPARE

Pour the yogurt in a large bowl (leave enough for the mint dressing)

Add the tandoori powder, olive oil, lemon juice and salt.

Mix all the ingredients together. Add the chicken and make sure each piece is thoroughly with the mixture.

Cover and place in the fridge. Leave to marinate as long as you like.

COOKING OPTIONS

Place in a frying and fry till browned and cooked through.

Place on a baking tray and cook in the hot oven till properly cooked through. Watch carefully so as not to burn or dry out, may need to pop in low temperature oven for part of the cooking time.

For a BBQ place the chicken on foil over a medium flame and watch carefully!

For the yogurt dressing mix in the chopped mint and mint sauce serve with chicken and add a little chopped fresh mint over the chicken and dressing for decoration!

I do hope you really enjoy this dish!

 

 


 


 

 

 

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The Lady Aga’s “Spaghetti Carbonara” Recipe

June 13th 2011 Posted at Recipes
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Cooked this lovely dish tonight for the boys and Lauren! My eldest sons lovely girlfriend!

Had a trip to Liverpool Primarni!

Oh how I hate shopping!

My baby boy off on a flying school tomorrow for 2 weeks! packed with 2 great big portons of left over  carbonara! Will complete recipe tomorrow! tired now off to bed! Good night all.

The recipe at last!

Total cost approximately £3 – £4.00

Preparation and cooking time 20 minutes

Serves 4 – 6 average sized portions..depending on how hungry you are!

Ingredients

1 finely chopped red onion.

Olive oil for frying.

3 cloves of garlic (fresh preferably)

Double cream 50mls (optional)

3 eggs beaten

Poached egg per person to serve.

A handful of chopped parsley .

500 mgms chopped bacon (I always use bacon bits they are cheaper)

1 kilo of linguine or spaghetti.

Grated fresh Parmesan (optional but good)

Salt and pepper to season.

Lets get cooking………

Boil a large pan of water when bubbling add the pasta, stir for a minute so it doesn’t stick together.

Heat the olive oil and fry the bacon till cooked, add the onions, garlic and fry till soft.

Poach the eggs and drain on a plate ready for serving.

Drain the pasta and add the bacon, onion and garlic and black pepper, add the beaten eggs and cream and quickly mix and heat through thoroughly!

Serve with poached perched on top of a delicious pile of tasty carbonara and garnish with the finely chopped parsley and shaved parmesan. Season to taste.

I hope you enjoy this dish as much as we do! A quick easy dish to prepare!

 

 

 

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THE LADY AGA’S “Minty Mediterranean Cous Cous” Recipe

June 12th 2011 Posted at Recipes
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Minty Mediterranean Cous CousThere seems to be a little bit of a fear of what to do and how to prepare cous cous. How do you turn a pack of something that looks dull in to a dish that is truly amazing. Just great with all my other outdoor dining dishes (see my recipe blog for details)

When I visited Belgium I prepared this dish with the tzatziki, tandoori chicken, rosemary  garlic potatoes and the chilli and ginger dip a great basis for a barby! It was a massive hit.

Belgium serves some of the best food I have ever had in the world I would say its Europe’s little hidden treasured gem!

Once you have this basic cous cous recipe you can experiment and add all sorts different bits! Watch the blog recipes for new ideas!

 

Cost of servings for up to 6 people approximately £3.00

COUS COUS INGREDIENTS

250 mgms of cous cous (purchased in bags from any supermarket – the rice aisle)

1 chicken stock cube.

1 cucumber peeled cored and finely chopped.

250 mgm pack of tomatoes finely chopped.

Fresh mint leaves finely (as much as you feel you like to add – I usually pick about 6 sprigs)

2 desert spoons of mint sauce.

1 bunch of spring onions cleaned and finely chopped.

olive oil (optional)

seasoning to your taste.

How to prepare my Minty Mediterranean Cous Cous

Pour the cous cous in to a bowl and add the chicken stock cube, crumbed.

Pour over the cous cous medium hot water, covering the grain and a little more.

Allow to absorb stirring occasionally to fluff up. make sure stock cube has dissolved.

When nice light and fluffy chill in the fridge for 30 minutes.

When cool add mint sauce.

Chopped cucumber.

Chopped tomatoes.

Chopped Spring onions.

Give it a good mix to get all the flavours working through the cous cous.

Decant in to a serving bowl and garnish with fresh mint.

Done and delicious…..also very healthy.

 

 

 

 

 

 

 

 

 

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LADY AGA’S THAI SALAD RECIPE

June 7th 2011 Posted at Recipes
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AGA BARBY SUMMER OUTDOOR DINING COLLECTION

This is just a wonderful impressive dish. Fill each crunchy web lettuce leaf with the mixture and cover with the remaining lettuce to serve. It really is a delicious tasty dish with all the lovely Thai fragrant ingredients. Its quick, easy and looks great!

PREPARATION TIME

Approx 20 mins

For a healthier option use turkey mince and dry fry.

Approximate cost £4 – £6

All YOU NEED

Serves 4 people as a starter

500 mgms of pork or turkey mince.(turkey low fat option)

Olive oil (enough to fry mince)

1 lemons quartered

Web lettuce rinsed and leaves left whole

1 red chili finely chopped

2 finely chopped spring onions

Chopped lemon grass. ( 1whole stalk)

Seasoning to your taste

3 cloves of finely chopped  garlic

1/2 teaspoon of Nan Pla ( fish sauce)

1 teaspoon of soy sauce sauce (add more should you prefer)

Handful of fresh coriander

HOW TO PREPARE THIS LOVELY DISH

Fry the  mince thoroughly on the hot plate of the AGA, add garlic and chili for 2 mins, remove from heat and allow to cool, add chopped lemon grass, seasoning, soy sauce, nan pla, add the the chopped coriander and leave a little for decoration.

Mix and scoop on to individual  lettuce leaves, cover with remaining leaves and top with lemons ….to be squeezed on each portion!

Your guests can use their hands to fold their own filled lettuce leaf in to a parcel pick up and eat!

You will  love this dish its fresh fragrant and tastes just divine!

Enjoy!

 

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LADY AGA’S “Garlic and rosemary potatoes” recipe

June 7th 2011 Posted at Recipes
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FROM THE “AGA BARBY OUTDOOR DINING RECIPE COLLECTION”

 

Great, simple and an easy dish, looks good and tastes great! I always make this dish when I have friends round in the summer.

In the winter months I often make them as an alternative to roast potatoes, serving them with a shoulder of lamb  big Sunday lunch!

I am very fortunate to have an endless supply of Rosemary in my garden! I recommend if  you don’t have a Rosemary plant and you enjoy the herb buy one! its looks pretty in little flower decorations for the table!

 

Preparation time 10 mins

Cooking time 25 – 30 mins

INGREDIENTS

As many as you require small  sized  potatoes wash and cut into quarters (can use whole baby new potatoes)

4 long big sprigs of Rosemary.

Several  cloves of garlic unpeeled and one whole bulb (optional)

Seasoning

Paprika

Olive oil

HOW TO IMPRESS

Wash and quarter potatoes and place on oiled baking tray, scatter unpeeled  garlic cloves, rosemary,  sprinkle with paprika, salt and black pepper. If you do go for the whole bulb place in the middle of the tray and drizzle with olive oil! when cooked it is like potato and just squeezes out of the skin.

Coat the potatoes with olive not to much or they will go mushy! Place in top hot  AGA oven for 10 to 15 mins make sure the potatoes are not sticking. Return to the  bottom AGA oven and roast till crispy round the edges and soft inside.

Tip don’t let them stick to the tray, keep an eye on them for the first few minutes.

Garnish with more fresh Rosemary and serve as a side dish or delicious on its own! YUM YUM!!

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LADY AGA’S “Chilli and ginger fiery dressing” recipe

June 7th 2011 Posted at Recipes
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AGA BARBY SUMMER OUTDOOR DINING COLLECTION

I first concocted this little dish a few years ago when I developed a love and an addiction for chillies and fresh ginger! Its quite strange and would appear to be definitely a girly dish.

I have progressed from a ramekin to a medium sized terracotta dish even then it never seems to be enough! It really does add a great kick to a meaty dish! Go for it!

Preparation time 10 mins

Cost from 60 pence to £1.50

INGREDIENTS

2 red chillies

2″ thick piece of fresh ginger

1/2 quantity of olive oi and balsamic vinegar (enough to cover and adjust to your taste)

Flat parsley, basil or  mint, whatever you have in the garden or on the kitchen windowsill thats edible  for garnish.

EASY PEASY PREPARATION

Finely chop the chillies seeds and all.

Finely chop fresh ginger (no need to peel)

Pour over balsamic and olive oil.

Done!

Serve along side anything! it will give and dish a great kick!

 

 

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LADY AGA’S TZATZIKI RECIPE

June 7th 2011 Posted at Recipes
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AGA BARBY SUMMER OUTDOOR DINING COLLECTION

This little dish is a little gem and just perfect  served as an accompaniment to all the tasty dishes I prepare on the AGA  for a outdoor summer afternoon! Although mine usually last the entire weekend!

I always use the AGA to cook on as I find it easier, with some dishes  finished off on the barby to brown and griddle not wishing to deprive the men!

 

Preparation time 15 to 20mins

Cost approximately £2.50

For a reduced fat healthier version use light Greek yogurt and limit or no olive oil.

TZATZIKI  INGREDIENTS

1 whole fresh garlic bulb or to your own taste (dry bulb if unavailable)

1 whole cucumber peeled cored and grated.

500 mgms  of creamy Greek yogurt.

Salt to taste.

10 mls olive oil

Flat leaf parsley for decoration

 

HOW TO PREPARE

Peel the cucumber cut length ways and remove  the core.

Cut cucumber  in half and grate both halves (easier to grate in 2 pieces)j

Wrap in muslin and squeeze any  excess water out of the grated cucumber (optional)

Finely chop whole garlic bulb.

Mix all ingredients together.

Drizzle with a little olive oil.

Add the parsley garnish and serve with crusty bread  or as an accompaniment to the big summer AGA barby.

 

Best made a few hours before so the flavour of the garlic can permeate.

The fresh garlic has a much softer smell and taste unlike the garlic bulbs we are used to, so definitely worth the effort of sourcing it and it will keeps quite a while.

The tatziki will keep in the fridge sealed  up to 2 days. But I really don’t think you will have any left!

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