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Kitchen Islands: Wow Features

Richard Davonport | 26 April 2015

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

  • 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
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.

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