Lamb Shanks and Anchovies Made on an Aga.

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!

Enjoy the Winter warmer.

Love Betty x

Hugo and the cake

Our little darling had his birthday on Sunday and couldn’t wait until we decorated his cake (note the bite marks).

 

   

Betty quickly cooked another one, decorated it with butter cream and adorned the whole pretty cake with sparklers.   

 

 

  

However, Hugo’s tummy was so full – he couldn’t manage to eat it but he certainly managed to lick the butter icing bowl!

Food Comforts for the Winter Months

The chilly winter air and the dark morning skies are enough to make anyone want to stay in bed. Try this receipe to warm the winter blues away.

STEW AND DUMPLINGS FROM THE AGA SIMMERING OVEN

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 the Aga 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.

Cooking with Lizzie

I have been teaching Lizzie to cook on the Aga, which involved a lot of spoon licking and testing!  She knows how to weigh out butter and sugar and crack eggs into the mix and how to add the flour gradually.  We put her cake into the top roasting oven, using the cold shelf to slow down the cooking process.  Lizzie found it impossible to wait, and kept having to look!  Fortunately, this didn’t spoil the cake!  Thank you Aga.

Icing was another thing – she wanted it to be white and used ‘Way too Pink’ glitter in vast quantities.  Lovely cake though!  Lovely Lizzie!

Christmas Ideas

There is a lot of activity at the Aga Twyford factory.  We are holding an open day and early evening for people who would like to find a solution to their Christmas present problems.  We are serving coffee and mulled wine and nibbles and demonstrating how to ice a Christmas cake and showing off our fantastic cupcake package. There is a lot of Aga cookware and Betty Twyford products at fantastic discounts.   

If you are in Hereford on the 26^th November, come along and see us! 

Love from Betty x