Stew and Dumplings
Ingredients
500g stewing steak, bite size pieces
1 onion, chopped, 1 carrot peeled and chopped
1 turnip peeled and chopped
1 tablespoon olive oil
1 oz flour, some seasoning
Bouquet garni
¾ pint – 1 pint meat stock
Little red wine
Method
Brown the meat in the oil and remove, then brown the vegetables and onion, add the flour and cook for 1 minute. Pour in the stock, add the bouquet garni, return the meat, and stir until boiling. Place a tight lid on top and transfer to the simmering oven of your AGA Cooker for 11/2 to 2 hours. Before serving, add the dumplings and a spatter of wine (or more stock) to increase the gravy if it has reduced.
The Dumplings
Ingredients
165g flour
½ tsp baking powder
A pinch of salt
125 ml milk
1 tsp butter
Combine the flour, baking powder and salt in a bowl. Simmer the milk and butter in a saucepan and mix into the flour mixture, until moist. Take teaspoon scoops of the dumpling mixture and form into dough balls. Place these into the stew to cook, 10 minutes before serving time.
Lamb Shanks with Anchovies
Lamb Shanks are wonderfully tasty and economical to use. The anchovies bring out the ‘meatiness’ of the lamb. This dish provides a complete meal for a family of four people and is warming, filling and special. Made mostly of store cupboard ingredients, it can be left in the simmering oven for most of the day. It could also be served as a dinner party main course, just add a swirl of cream!
Ingredients
2 good sized lamb shanks
1 small tin anchovies (drained of oil and chopped)
1 tablespoon oil
2 medium onions (chopped)
2 large cloves garlic (chopped into slithers)
2 tins plumb tomatoes
1 large tablespoon tomato puree
1 good bulb fennel (chopped)
1 medium orange pepper, chopped
3 medium carrots, peeled and chopped
4 good sized potatoes (chopped into small pieces)
1 tin butter beans
2 dried chillies
2 tsp rosemary
2 tsp cumin seeds
2 tsp sugar
2 low fat vegetable cubes in 3/4 pint of boiling water
Flour for thickening
Splash of red wine
Method
Cut small slits into the lamb shanks and insert the slithers of garlic. Rub with oil and sprinkle over with rosemary. Brown the shanks, being careful not to burn them. Whilst gently stirring, add the cumin seed, fennel, onion, carrots, and pepper. Then add the chopped dried chillies. Sprinkle over about 1 tablespoon of flour, and cook for 1 minute, and start to add the stock. Bring to the boil on the boiling plate; add the chopped anchovies, sugar, tins of tomatoes and the tomato puree to make a thickish sauce. Taste and adjust the seasoning if necessary. (At this point you could pour in a splash of red wine)
Transfer to the simmering oven and cook for 21/2 hours. Remove from the oven and add the butter beans and potatoes. Bring back to the boil and then put back into the simmering oven for a further ¾ - 1 hour. To serve, sprinkle over chopped coriander and ladle into large bowls. The lamb will fall off the bone with good grace and ease!
Scallops with Black Pudding
Ingredients
8 roeless scallops
100g black pudding cut into 8 slices
1 tbsp butter, melted
½ small Swede, 3 medium potatoes, 1 carrot, all cut into small pieces
2 tablespoons double cream
½ small leek, finely sliced
A splash of Teriyaki sauce to finish.
Method
Bring the chopped potato, carrot and Swede to the boil and transfer to the Simmering Oven to continue to steam, for about 25-30 minutes and then mash with 2 tablespoons cream and salt and black pepper. (Keep warm)
Sear the scallops in the butter, until they are a golden colour, (be careful not to move them around too much), and season with salt and black pepper. Remove and keep warm. Sear the black pudding for about 11/2 minutes, and remove. Crush a garlic clove into 1oz butter, and then add the Leek and sauté until tender. Pile the mash onto warmed plates; build up an artistic tower of mash, scallops, black pudding and Leek. Sprinkle over a little Teriyaki sauce to taste.
Game Casserole
Serves 4
Ingredients
525g mixed game – rabbit, pigeon and venison
1 large red onion
3 sticks celery, chopped
3 medium carrots, peeled and chopped
10 dried apricots, soaked to plump up
seasoning
½ tsp cayenne pepper
1-2 tsp sugar
1 clove garlic, crushed
½ pint chicken stock
½ pint red wine
25g butter, (25g won’t hurt!)
25g flour
Method
Sauté the game and garlic in the butter; remove and add the flour and cayenne powder to the juices. Cook for a moment, and then add the stock and red wine to make a smooth and thickened sauce. Return the game to the pan, and add all of the chopped vegetables and season. Add the apricots, and sugar and bring back to the boil on the simmering plate. Leave for approximately 4 minutes, and then transfer to the simmering oven. Forget about it for about 3 hrs. Have a taste and adjust seasoning if necessary. This can stay in the simmering oven until you are ready to serve with mashed potatoes and green beans.
Spinach and Mushroom Noodles
Ingredients
Buy a packet of ready to use noodles (or dried noodles if you have them)
Big bagful of spinach from the garden - washed (it will steam down to nothing)
1 onion, chopped
1 clove garlic, finely chopped
1 leek, finely chopped
115g (4oz) mushrooms, finely chopped
75g (2oz) butter
140ml (¼pt) single cream
Method
Sauté the onions and mushrooms in the butter, add the leek and garlic and cook until tender, then add the steamed spinach. Add some seasoning to taste and then the noodles. Tip about ¼ pint single cream into the mix (use more if necessary). Add chopped parsley and chives and serve immediately. Scrumptious!