Smoked Salmon Quiche

Smoked Salmon Quiche

As we Aga cooks all know, cooking a quiche in an Aga couldn’t be easier because there is no blind baking required. You just have to add the filling to your pastry-lined tin and place the whole thing on the floor of the roasting oven to bake for 30 minutes or less. The pastry will cook from underneath avoiding a “soggy bottom”, as Mary Berry would tell you. The top will be golden brown.

The classic quiche is Quiche Lorraine made with bacon and Gruyère cheese, but there are so many variations you could try. For example, Diana Henry’s delicious salmon and crab tart with Thai flavours which I wrote about here.

Yesterday I made a simple smoked salmon quiche based on a Delia Smith recipe from her Complete Cookery Course. It was for a picnic for my husband and two friends who have been spending today salmon and trout fishing on the Usk. They also took with them roast asparagus dressed with olive oil and lemon juice, some mini pork pies (not homemade, I’m afraid), strawberries, rock cakes (my own), cinnamon buns (our favourite ones from Hart’s Bakery) and flasks of tea and coffee. They will not starve. I think I spotted a bottle of wine in the picnic basket too.

Smoked Salmon Quiche

Quantities here are for a 20cm fluted quiche tin, ideally with a loose bottom. Yesterday I doubled the quantities and used a 28cm tin. 

Ingredients

For the pastry:

  • 110g plain flour
  • 25g lard
  • 25g butter
  • a pinch of salt
  • cold water, to mix

For the filling:

  • 175 smoked salmon, chopped
  • 2 large eggs
  • 275ml double cream
  • freshly grated nutmeg
  • a dash of cayenne pepper
  • Salt and black pepper

Method

  • Lightly grease your tin
  • Make up the pastry by rubbing the fats into the flour and salt with your fingertips and adding a little cold water to combine. Rest it in the fridge wrapped in clingfilm for at least half an hour. Alternatively, use shop-bought pastry; I don’t mind one bit
  • Roll out the pastry on a floured surface and line your tin with it
  • Arrange the smoked salmon over the pastry base in the tin
  • Beat the eggs with the cream and add salt, pepper and some freshly grated nutmeg to taste
  • Pour the filling into the tin and sprinkle over a little cayenne pepper
  • Carefully slide the tin onto the floor of the roasting oven and bake for 20-30 minutes. Check it at 20 minutes and turn it round. When the pastry is golden and the filling is firm and golden brown, it is ready

 

Aga Oven Rice

Aga Oven Rice

It is so ridiculously easy to cook rice in an Aga that I thought I’d tell you how I do it, in case you haven’t discovered this method. It’s the absorption method; nothing new there, you might say, but doing it in the Aga simmering oven takes simplicity to a whole new level. I discovered it in the original Mary Berry “The Aga Book” (now out of print) which came with my brand new Aga twelve years ago. I still use this book a great deal but some of the recipes are somewhat dated and I suspect that nowadays new owners get her updated “The Complete Aga Cookbook”, which also includes the rice instructions.

Once you have learnt how to cook rice this way, you will not look back. I always use basmati and my favourite brand is Tilda but this method is for any long grain rice.

For 4 servings

  • 225g/8oz white basmati rice
  • 350ml/12 fl oz water

or

  • 225/8oz brown basmati rice
  • 420ml/14 fl oz water

 

  • Wash the rice by rinsing it in a few changes of water until the water runs clear
  • Tip the rice into a saucepan with the water and 1 tsp salt
  • Bring to the boil on the boiling plate
  • Give it a single stir, put the lid on and place in the simmering oven for about 20 minutes (for white) and 40-45 minutes (for brown) until the liquid is absorbed and the rice is tender, but in both cases it will not come to any harm if left in the simmering oven for twice as long
  • Fork through the rice before serving

 

 

Braised Pork with Ginger and Star Anise

Braised Pork with Ginger and Star Anise

My sons gave me two cookery books for my birthday. My daugher-in-law looked a bit sceptical and asked if I was sure they were what I wanted (I do have quite a few already), but I assured her it was. I had dropped a few (many) hints in the run-up to my birthday. One of the books was Diana Henry’s new one, How to Eat a Peach, which is a beautiful 71ztiybGwmLcollection of menus rather than recipes; it’s also a sort of memoir, an account of the places she’s travelled to since she was a teenager, and where she discovered all the dishes she loves to cook and eat. I have already cooked a few of the recipes from the book, although I haven’t yet put together a whole menu. The first thing I made was this braised pork, which I pounced on because I knew it would be perfect for the AGA simmering oven. I adjusted the quantities because there were only four of us eating and off I went.

 

Braised Pork with Ginger and Star Anise

Serves 4

Ingredients

For the pork

  • About 1tbsp groundnut or vegetable oil
  • 1kg pork shoulder, cut into 3cm cubes
  • 200g shallots, sliced
  • 20g fresh root ginger, peeled and finely grated
  • 5 garlic cloves, finely grated or crushed
  • 5 tbsps kecap manis
  • 3 tbsps light soy sauce
  • 11/2 tbsps tamarind paste
  • 400ml chicken stock
  • 1 star anise
  • 2 medium-hot chillies, halved, deseeded and finely chopped
  • 2 birds’ eye chillies, left whole

For the crispy fried shallots

  • Groundnut or vegetable oil
  • 100g shallots, finely sliced
  • Sea salt flakes

Method

  • Spread the pork out on a large baking tray, lined with bake-o-glide and drizzle with the oil
  • Place on the top rung or on the floor of the roasting oven for 10 minutes, then remove it, turn the meat over and return the tray to the roasting oven for about 5 minutes. Your aim is to have golden brown pieces of pork; you’re not trying to turn it dark brown
  • Meanwhile  get on with your shallots. Heat a tablespoon or two of oil in the casserole you want to braise your pork in. Do this on the simmering plate. Add the shallots, turn them over in the oil, put the lid on and transfer the casserole to the simmering oven for about 15 minutes until they are soft and golden
  • Stir the garlic and ginger in and return the pork to the pan along with the kecap manis, soy sauce, tamarind and stock
  • Bring to the boil on the boiling or simmering plate, add the star anise and all the chillies and place your casserole, uncovered, in the simmering oven for about 3 hours but, as I’m sure you know, when slow cooking in the Aga simmering oven the timing is not crucial as long as you end up with meltingly tender meat
  • Remove the star anise and the whole chillies
  • Meanwhile make the crispy fried shallots by heating about 2cm of oil in a small pan on the simmering plate. Add the shallots and fry, moving them around, until they are crisp and golden. Remove with a slotted spoon to a sheet of kitchen towel on a plate and sprinkle with salt
  • If the liquid around the pork is not thick and glossy and seems a bit thin, remove the pork with a slotted spoon to a dish and keep it warm in the simmering oven. Boil the liquid for a while on the boiling or simmering plate until it’s reduced and then return the pork to the pan to heat through
  • Serve the pork with the crispy fried shallots sprinkled over. We ate ours with rice and stir-fried pak choi

Boeuf Bourguignon

Boeuf Bourguignon

Inspired by the success of the lamb ragù in my last post, I decided to try out the “not browning the meat” method once again and made an old favourite: boeuf bourguignon. It was a success, so I thought I’d give you the recipe I used for this classic dish. I adapted it from Delia’s in her Complete Cookery Course. It’s also available online here. I’m probably breaking the rules here but if you don’t have any Burgundy, it would not be a disaster if you use whatever red wine you do happen to have in your kitchen.

Serves 6 generously

Ingredients

  • 1kg braising steak (I used chuck), cubed
  • Olive oil
  • 1 onion, sliced
  • 1 heaped tbsp plain flour
  • 400ml approx red Burgundy
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme, or ½ tsp dried thyme
  • 1 bay leaf
  • Approx 12 small onions or shallots, peeled and left whole
  • 225g streaky bacon, smoked or green, ideally bought in a piece and then cubed but don’t worry if you only have rashers: just chop them up
  • 120g mushrooms, sliced, or small button ones left whole

Method

  • Spread the beef out on a large baking sheet which fits on the Aga runners and drizzle with olive oil
  • Place the tray on the top runner of the roasting oven for 10-15 minutes to brown the beef
  • Meanwhile in a large casserole, sweat the onion in a tablespoon or two of olive oil in the simmering oven until soft and translucent
  • Place the casserole on the simmering plate and add the beef to it. Stir in flour to soak up the juices, then gradually pour in the wine until it barely covers the beef, stirring all the time. Don’t use all the wine if you don’t have to; remember that you tend to need less liquid when cooking in an Aga
  • Add the crushed garlic, thyme and bay leaf and season with salt and pepper
  • Put the lid on and place in the simmering oven for 3 hours or more
  • In a frying pan on the simmering plate fry the onions and bacon in a little olive oil until coloured
  • Add them to the casserole together with the mushrooms
  • Put the lid back on and return to the simmering oven for at least an hour, but longer would not do any harm at all
  • Sprinkle with some chopped fresh parsley to serve

Boulangère or dauphinoise potatoes go well with this and so does rice. A green salad and/or green beans are also good accompaniments. As with most casseroles, this one is better on the second day so it’s worth making the day before you want to eat it. I’d maybe not add the mushrooms until reheating it on the second day

 

 

 

Aga Tips: The Melted Aga Badge

Aga Tips: The Melted Aga Badge

 

The photo above shows the badge on the front of my beloved Aga. It’s a shiny brand new badge because the old one melted. Having owned an Aga for eleven years, a few months ago I had the brainwave of purchasing some hooks for the Aga rail from which I could hang oven gloves and towels. What I did not realise is that if you hang things in the middle of the rail in front of the badge, it will get hot and melt onto the glove or towel, as you can see here:

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I contacted Aga who told me that owners are warned about this upon purchasing their new oven. I have no reason to doubt this but as a conscientious reader of instruction books I was surprised that I seemed to have forgotten about this particular tip. Anyway, it’s too late now. I had to accept that a gauntlet I’d hung from one of my lovely new hooks had melted into the badge, ruining both.

I’m telling you this as a warning so that you don’t make the same mistake. I have now moved the hooks to each end of the rail like so:

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I can’t think why I didn’t think to do it this way from the outset because it looks better.

By the way, I bought the hooks at our local Kitchens Cookshop. It’s the only place I’ve managed to find some with a wide enough gauge to fit the Aga rail.