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AGA Masterclass Recipe Ideas


Richard Davonport | 29 June 2017

We recently hosted an exclusive AGA cookery masterclass with chef, Mark David from The Cooking Experience in our Colchester showroom. With a fantastic group of guests, we were absolutely spoilt with such a wide array of dishes cooked for us, all with handy tips and tricks given along the way to really make the most out of AGA cooking. The menu for the day included everything from a full English breakfast, to perfect roast potatoes and even authentic pilau rice amongst many other dishes. We’ve chosen three of our favourite AGA recipes to share with you and trust us; they’re well worth a try. Happy cooking!

Moroccan bread

Ingredients:
  • 1kg strong white flour
  • 2 sachets Easy Bake yeast
  • 5 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 700ml warm water
  • Half a jar of sundried tomatoes - sliced
  • 2 tablespoons parmesan - grated
  • 1 teaspoon powdered garlic
  • 1 large red onion - chopped
  • 1 teaspoon Moroccan spice mix
Method:
Combine the flour, sugar, salt and yeast together. Stir well. Add the oil and water and stir with a wooden spoon until a dough ball is formed. Remove from the bowl, scraping any debris out of the bowl as you go. Work with your hands until a clean ball is formed and knead for 8 minutes. Place in the bowl again and prove in a warm place until double in size, this should take about 1 hour. Knock back and add sundried tomatoes, parmesan, garlic, onion and Moroccan spices. Place dough in your desired tin and prove again for about 45 minutes until doubled in size. Bake in the top AGA oven on the floor (or 180°C) for about 25 minutes. Turn out onto a rack and test by tapping the bread; if it sounds hollow it is ready, if it gives and is soggy return to oven.

Drop-scone canapés

Ingredients:
  • 115g self-raising flour
  • 1 large egg
  • 1 pinch smoked paprika
  • 1 teaspoon dried herbs
  • 1 teaspoon powdered garlic
  • 1 heaped teaspoon grated parmesan
  • Approx. 2 tablespoons milk
Method:
Mix together all the ingredients except the milk for a few seconds and then add enough milk to make the mixture a dropping consistency. Use a teaspoon to drop the scone mix onto the AGA simmering plate, lightly oiled. Cook for about 45 seconds on each side and serve with your chosen topping; for example houmous, black olives and coriander, or guacamole and sundried tomato.

Feta, pine nut & sundried tomato stuffed chicken breast in a prosecco sauce

Ingredients:
  • 4 medium chicken breasts
  • Half a jar of sundried tomatoes - sliced
  • 2 garlic cloves - chopped
  • 12 sage leaves
  • 100g feta cheese - cubed
  • 4 teaspoons pine nuts
  • 1 tablespoon flour
  • Butter
  • 235ml double cream
  • Quarter bottle of prosecco
  • 3 tablespoons dry sherry
Method:
Create a cavity in each chicken breast being careful not to slice all the way through the meat. Into each cavity, put 1 teaspoon of sliced sundried tomatoes, 1 teaspoon of chopped garlic, 3 sage leaves, 4 small squares of feta cheese and 1 teaspoon of pine nuts. Push all the stuffing ingredients in tight and close the hole as much as you can. Lightly flour the chicken and fry in very hot butter on the AGA boiling plate for 2 minutes each side then move to the roasting oven floor for 30 minutes. Once removed from the oven, to finish the dish add 235ml of double cream, a quarter of a bottle of prosecco and 3 tablespoons of dry sherry to the pan and simmer for 10 minutes. Serve with rice or potatoes and a selection of seasonal vegetables.

If you’re interested in putting an AGA cooker in your new kitchen, pop into our Colchester showroom to discuss your plans with our design team and see our showroom AGA for yourself.

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