Lady Aga

Food and Cookery

Posts Tagged ‘oil’

The Lady Aga’s “Spaghetti Carbonara” Recipe

 

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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LADY AGA’S THAI SALAD RECIPE

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

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

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

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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Taking Care of an Aga Cooker

The Aga cooker is the most durable oven on the market due to its cast iron casing and multiple layers of enamel protecting the surfaces. The Aga is such a solid construction that you’re only ever likely to own one in your lifetime (it’s highly likely that it will outlive you!). However, like most things in life, an Aga oven requires a little bit of tender loving care to keep it functioning and looking its absolute best. In this article we’ll explain what you should do to look after your Aga.

Aga maintenance

The maintenance required for an Aga is not as difficult as you may think and a bit of common sense will keep it operating with few problems. One of the main causes of damage can come from small spillages while cooking. Some Aga models work as heat storage units which means they are always on. This provides a great way to slow cook food and keep the flavours in but any spillages that haven’t been wiped away immediately dry and stain the surfaces very quickly.

Always clean up any mess before this can happen and ensure you use Aga approved cleaning products or you could damage the appearance of your oven. Be careful when cleaning the hotplates though as you could scold yourself. Any substance that spills onto the hotplate will eventually carbonise so you can simply brush it away.

As with the home, an Aga range cooker can get a bit grimy over time with grease, fat and other substances accumulating in the nooks and crannies. Make sure you give your Aga a bit of spring clean every so often but don’t tackle it all at once as it will soon become tiresome and you won’t do the best job possible. Take on a specific area each day until you’ve got it gleaming again.

Aga servicing

When it comes to servicing, think of your Aga as you would your car and have a regular service booked in. Most people choose to service their Aga cooker every couple of years but a yearly service is prudent. An Aga stove that burns oil definitely needs regular servicing due to the way pipes feed oil into the burners. Small carbon deposits can build up inside causing a drop in performance and efficiency and the potential for total malfunction.

A gas burning Aga should have a yearly service while a solid fuel burner converted oven will need a good sweep down every six months with the main chimney swept out annually. Whatever type of energy source you use to power your Aga, a regular service will keep your oven and stove running smoothly and reduce the likelihood of an expensive repair bill should something go wrong.

An Aga is for life…

With these simple maintenance tips, proper cleaning plus regular servicing you’ll be able to keep your Aga running smoothing and enjoy worry-free cooking for life. Speak to an Aga dealer to ensure you get the right products and servicing plan.

If you’re thinking about investing in a Aga cooker, visit one of the three Edwards & Godding showrooms located in Reading,Woodstock or Sunninghill.

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Agas Go Green

The essential old fashioned traditional style oven for the British kitchen is attempting to become more environmentally friendly.

Over 300,000 UK households currently own an Aga with celebrities such as Jilly Cooper, Sean Connery and David Cameron all being owners.

With present concerns over climate change and recession looming the Aga is beginning to lose it’s middle class appeal. Sales of old-style wood burning Rayburns have been increasing as customers look to save money and strive towards carbon neutrality.

The response by Aga Rangemaster has been to look at improving its green credentials. They have been working towards producing a wind powered Aga and solar powered heating system.

Aga already claim that their products are already environmentally friendly because they reduce the need to use other appliances such as kettles and are made from recycled metal. They believe that the Agas ability store intermittent energy like a battery would make it ideal for use with turbines or other renewable energy sources.

New Agas include a programmable system designed to help to reduce running costs and take advantage of off-peak electricity.

The company has already tried to provide an alternative to its carbon heavy oil and diesel by making biofuel ready Agas. Although biofuels still are not easy to buy, an Aga engineer can modify a unit to work on a specific biofuel.

Aga Rangemaster will be hoping that the new models and innovations will provoke an upturn in sales. Recent figures showed a downturn in sales as customers turned their back on the £7,0000 + cookers. Chief Executive William McGrath highlighted the influence fuel costs have had and expressed optimism for Agas new economical models.

Read More About Aga Ovens at Aga Cooking

Read More About Aga Cooking, Ranges, Ovens and more at Aga Cooking

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Electric, Gas or Oil Aga? Aga Cookers for Every Situation

Will an electric Aga, gas Aga or oil Aga be best for you and your home? It depends entirely on your needs. But it’s always best to get an expert on the case.

The newest addition to the range is their 13amp electric model. There’s an amazing new remote control management system too, called AIMS, which is fitted automatically to the new-style electric Aga. In effect it’s actually ‘intelligent’, in that you can set it to come on and off to suit the way you run your home. And it’s wonderfully easy to install. A two-oven Aga without water heating will probably consume around 165 KW per week. A three oven model without hot water consumes about 190 KW a week and the version with 4 ovens, also without heated water, consumes around 200 KW of electricity per week.

There’s also the traditional off peak electric Aga, the good old 30amp model that’s been a valuable and well loved member of the Aga family for more than two decades. It’s remarkably energy efficient because it acts like a massive battery, storing low cost, off peak power for you to use any time you like. You can expect to use around 224 KW per week if you fit a two oven model without water heating, around 273 KW per week for a four-oven version that doesn’t heat water.

You can also buy a gas Aga or Propane Aga. Gas Agas are famous for burning extremely cleanly. You can fit a conventional flue, a powered flue or a balanced flue, which gives amazing flexibility when installing into limited or odd-shaped spaces. Some gas Agas come with the new remote control AIMS system, via which you’ll save up to 20% on energy costs. An Aga with a couple of ovens, that doesn’t heat your water, uses about 340 KW per week, or 48L or Propane, including AIMS savings. With water heating the energy use increases to about 601 KW or 84L of Propane. A three oven no-hot-water Aga uses about 340 KW a week, 48L of Propane. The four oven family favourite uses around 422 KW a week without heating the water, 60L of Propane. With water heating included it uses roughly 718 KW a week, 101 litres of Propane.

The oil fired Aga is very similar to the original oil Aga from the ’50s, first released in 1959. Obviously they’ve tinkered with the design and technical stuff to make sure it’s as good as it can be. But otherwise it’s the same well loved oil burning Aga as ever. The oil Aga’s vaporising burner is regulated by state of the art thermostats so it’s known for energy efficiency. An Aga with two ovens, that doesn’t provide hot water, consumes around 40L oil per week. The same model with heated water uses around 60L a week. A model with 4 ovens and no hot water consumes around 51L a week, rising to 68L a week when hot water’s included.

For comprehensive information on Aga cookers, call Edwards & Godding on 01189 939 046

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