Betty's Recipes

There is nothing like home baking on an Aga. Look to here when you need inspiration for the finest homemade food around.  I am always updating my recipes book. Keep a sharp eye out for those golden recipes.  ---------------------------------------------------- Mulled Wine Recipe Here is the recipe used for the Mulled Wine, which certainly helped the day to go with a swing! Two bottles of red wine 2 fl oz of Damson Gin (Betty made her Gin 3 years ago – very potent!) ½ Carton Orange Juice 2 large oranges stuck with cloves 2 large lemons stuck with cloves 4 cinnamon sticks ¼ cup Demerara suga 3 or 4 Bay leaves Stir the sugar into the wine and heat gently (do not boil) Add the oranges, lemons and spices Pour in the Damson Gin Add the Bay leaves Add the orange juice Simmer for about 20 minutes and then keep warm on the Aga.  Pour into wine glasses and relax! ---------------------------------------------------- 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  ---------------------------------------------------- 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. ----------------------------------------------------   Pork Tenderloin  INGREDIENTS 1 thick Pork tenderloin, cut into four, each weighing about 585 grams. 500grams puff pastry, cut into four sections 100grms pate cut into four (25grms each) 4 sprigs Rosemary 1 egg, beaten for the pastry Method Cut off any visible fat from the tenderloin.  Make a slit in the top of each tenderloin, lengthways and fill this with the pate. Pinch the meat back into shape and place on the pastry which has been rolled out to measure 20cmx20cm.  Cover with a sprig of Rosemary, and then fold the pastry around, like an envelope. Seal across the top with the beaten egg and place on a roasting tin.  Place onto the grid shelf on the bottom set of runners, and roast for approximately 30-35 minutes.  Pour over the red wine sauce and smile nicely. ---------------------------------------------------- Green Tomato Chutney Green Tomato Chutney What you need: A kind neighbour to give you 2 KG’S GREEN TOMATOES (or from your garden/local fruit and veg store) THEN:- 4 GOOD SIZED BRAMLEY APPLES 1 KG SOFT BROWN SUGAR 1 LITRE MALT VINEGAR A CHILD’S HAND OF ROOT GINGER 6 RED CHILIS 250g RAISINS 600g SHALLOTS 2 TSP SALT 3 GOOD CLOVES GARLIC Peel and chop everything very small, except for the chillies and ginger – keep both of these whole.  Put everything into an Aga preserving pan and bring to the boil, keeping a watchful eye that the sugar does not burn.   Transfer to the simmering plate and cook for about a 1 ½ hours, stirring occasionally.  When ready (it should look thick, like jam) spoon into sterilised jars – try bettytwyford.com website for lovely looking jars with lids.     Enjoy with meat or cheese!   ---------------------------------------------------- Lemont Tart Recipe Lemon Tart Lemon tart is a gift at the end of a delicious meal eaten with good friends. Here is the recipe Sweet pastry is made by using 120g soft butter, 75g icing sugar, 3egg yolks, 250g plain flour and a little water if needs be. Cream the butter and icing sugar together in a bowl, mix in the egg yolks with the flour.  Add some water if the mixture needs it, and form into a ball and wrap with cling film.  Place in the fridge for the pastry to 'calm down' before rolling out to line a pastry tart tin (about 24cm). Prick the base with a fork. For the Lemon Cream - Beat 5 eggs with 150g castor sugar and the juice of 3 lemons.  Add 150ml double cream to the mix. Grate the rind off one of the lemons (or more if you wish) and add to the mix. Place the mixture into the tart tin. Cook on the floor of the roasting oven of the Aga beneath the cold shelf on the third set of runners down.  Cook for about 20 mins and then transfer to the simmering oven until the cream is 'set'. ----------------------------------------------------   GAME CASSEROLE RECIPE FOR GAME CASSEROLE SERVES FOUR INGREDIENTS 525grms 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 25grms butter, (25grms won’t hurt!) 25grms flour 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.  Enjoy! ---------------------------------------------------- Couscous Salad INGREDIENTS   200g couscous 400ml hot vegetable stock 10 cherry tomatoes 100g cooked peas 2 medium sized avocados cut into chunks 100g black olives, a handful of pine nuts ¼ cucumber, finely chopped 200g feta cheese, crumbled Very big handful of rocket leaves Seasoning DRESSING 5 – 6 tbsp olive oil, 2 tbsp lemon juice, large clove garlic, crushed and mixed together Method Pour the stock over the couscous, cover and leave to soak at the back of the Aga.  Make the dressing, add some seasoning and stir this into the couscous, then mix in all other ingredients and lay onto the rocket.  Delicious! ----------------------------------------------------  DARK CHOCOLATE ROULADE INGREDIENTS 200g plain chocolate, broken into pieces (use 70% chocolate) 175g caster sugar 6 medium eggs, separated 2 level tbsp cocoa powder, sifted 100g white chocolate, broken into pieces 300 ml carton double cream Icing sugar to dust and decorate White chocolate curls and raspberries to decorate Method Place the broken chocolate at the back of the Aga to melt.  In a separate bowl break the white chocolate into pieces and place at the back of the Aga to melt. Line a 33x23cm Swiss roll tin with non stick baking parchment, grease the tin first and push the parchment into the corners. Measure the sugar and egg yolks into a bowl and beat until creamy and thick, add the cooled melted chocolate until evenly mixed. In a separate bowl, whisk the egg whites until stiff, and stir a large spoonful into the chocolate mixture, then add the remaining egg whites and sifted cocoa powder.  Do not over mix. Turn out onto the prepared tin and gently smooth into the corners. AGA – Using the cold shelf on the second set of runners, bake on the grid shelf on the floor of the roasting oven for about 15-20 minutes.  CONVENTIONAL OVEN – 180 C/350F160 Fan oven/Gas Mark 4 – 15-20 minutes. Remove and leave to cool.  Whip the cream and mix in the melted and cooled white chocolate.  Invert the Roulade onto another sheet of parchment paper dusted with icing sugar.  Spread with the cream mixture, and then roll up the Roulade tightly using the parchment to help. Do not worry if the Roulade cracks, it adds to the visual appearance.  Sprinkle raspberries and chocolate curls with icing sugar on the top and refrigerate before serving. Pretty delicious! ---------------------------------------------------- Bubble & Squeak with left over Vegetables & Bacon   INGREDIENTS 2lb Potatoes, steamed and mashed with some butter 11b green cabbage (Savoy is best, finely chopped and steamed) 3 large carrots – chopped into small pieces 1 large onion, finely chopped 4 oz chopped and cooked bacon Seasoning to taste 4oz grated cheddar cheese Handful of flour in a bowl Handful of breadcrumbs Beaten egg 2oz butter Splash of milk Method On the Aga, steam the relevant vegetables in a little water and drain Sauté the bacon and onion in a little of the butter Mash the potatoes; keep them creamy, but dry. In a large bowl, add the potatoes, carrot, cabbage, bacon, onion and grated cheese.  Add a little milk if the mixture is a bit dry.  Mix together and leave to cool.  When cool, take small balls of the mixture into your hand and form into patties.  Cover with flour, then dip in the egg, and then into the breadcrumbs.  Fry them in the butter (or oil if you prefer), until the underside is slightly brown.  Set to one side to continue until all the patties are cooked (place them in the simmering oven to keep warm) Serve with a green salad. ----------------------------------------------------   Simnel cake in the Aga Simnel cake is a good excuse to eat rich fruit cake, and was traditionally baked ready for Mothering Sunday. It somehow turned into an Easter Cake, the benefit of fruit cake being it actually improves with keeping.  It needs to be moist, and preferably, contain a bit of booze! Simnel cake must have marzipan, and be decorated with 11 marzipan balls around the top outer layer, to represent the 11 true apostles. INGREDIENTS 175g light brown sugar 175g softened butter 175g self raising flour 1 level tsp baking powder 3 large eggs 50g ground almonds 100g sultanas 100g moist, vacuum packed pitted prunes 100g chopped dried apricots Grated rind of 1 orange and 1 lemon 2 teaspoons mixed spice 1-2 tablespoons of brandy, whiskey or rum 600g marzipan A splash of milk, for moisture Method Cream the butter and sugar, then add all of the ingredients (apart from the marzipan) and mix together Line a 20cm cake tin with Baco Glide or grease proof paper and spoon half the mixture into the tin.  Roll out 240g marzipan into a circle and place on top of the cake mixture.  Add the remaining cake mix to the tin, and reserve the rest of the marzipan to decorate the top of the cake. *Slide the cake tin onto the grid shelf on the floor of the baking oven, and bake for 1 ½ – 2 hours, checking to ensure the cake does not get too brown.  (Place a circle of grease proof paper on the top to prevent this from happening if necessary). *If your Aga is a two oven, cook this in the simmering oven for 5-8 hours, depending on the heat you achieve in this oven. Test with a cake tester and remove when it is cooked When the cake has cooled, brush the top with some warmed apricot jam.  Roll out the remaining marzipan, reserving enough to make 11 evenly sized balls, and place these on top of the layer of marzipan, pressing down slightly to fix in place. Brush the marzipan and the balls with beaten egg, and brown at the very top of the roasting oven, until the marzipan is just coloured a light brown. (About 5-6 minutes) You can decorate the cake with fresh spring flowers dipped in whisked egg white to glaze. ---------------------------------------------------- Orange In Caramel INGREDIENTS 6-8 sweet oranges, medium in size 225g sugar (I know!) 300ml water Method Remove the outer orange skin with a sharp knife, keeping the roundness of the orange intact. Cut the skin into very thin, longish pieces, place into a saucepan of water and bring to the boil and then remove.  Drain and refresh. Remove the pith from the oranges, and slice them into fine rounds, discarding any pips that may be lurking.  Place the sliced oranges in a glass bowl, in layers. On the simmering plate of the Aga, place a heavy bottomed saucepan with half of the water and the sugar, to dissolve slowly.  When this has been achieved, boil rapidly until the syrup turns a caramel colour.  Remove from the heat and gingerly add the rest of the water, be careful not to splash.  Return to the simmering plate to dissolve the caramel gently.  Remove and leave to cool before pouring over the oranges.  Sprinkle with the orange rind and chill in the fridge.  Sweet and not too fattening, as long as you don’t eat it all at one sitting.   To make this extra special, you could add 1 tablespoon Contreau.