I may have mentioned before how much I love recipes where everything is cooked in one tin or pot. The great thing is, Agas are particularly suited to this sort of cooking. At the shop of the beautiful National Trust property Trerice in Cornwall in the summer, I bought Rukmini Iyer’s books The Roasting Tin and The Green Roasting Tin, which are excellent and inspiring. Last night though I had specific ingredients I needed to use up for supper so I made up my own one tin recipe, taking ideas from those books, Jamie Oliver and Meera Sodha.
Cauliflower, Chicken and Potato Traybake
1 large cauliflower
500g potatoes (I used Charlotte but any waxy potato would be fine)
1kg chicken wings
6 tbsps rapeseed oil
30g bunch coriander
2 tsps cumin seeds
½ tsp turmeric
½ tsp chilli powder
1 ¼ tsp salt
Juice of 1 lemon
Chop the potatoes into 3cm chunks
Separate out the cauliflower into smallish florets, about the same size as your potato pieces
Finely chop the coriander stalks, placing the leafy sprigs in a bowl of cold water to keep them fresh until needed
Place all of the above in your large Aga roasting tin
Grind the cumin seeds and mix with the salt, chilli powder, turmeric and rapeseed oil and pour all this over your vegetables in the tin making sure everything is coated in oil. Add a little more oil if you think it’s required
Slide your roasting tin onto the second set of runners of the roasting oven and roast for 15 minutes
Season your chicken wings and add them to the tin, nestling them in between your vegetables but if you run out of space just rest them on top
Return the tin to the roasting oven, this time on the top set of runners for about half an hour but check after 15 minutes and turn everything round a bit so that everything is cooked and some edges are a little charred
Before serving pour over the lemon juice and garnish with the coriander sprigs
NB You could use chicken thighs for this but then I would add them at the beginning because they need a longer cooking time.
Or is it pilaf? I believe the words are synonymous, but perhaps it depends if your dish is Middle Eastern (pilaf) or Indian (pilau). This one is a pilau because it’s based on one of Meera Sodha’s from her wonderful book Fresh India, which I mentioned here and a copy of which I now own.
A pilau is made with long grain rice and is a great way of using up leftover ingredients, which is what I was doing the other night when I made it. I added asparagus because at this time of year during the British asparagus season, hardly a day goes by when it isn’t on our menu at home.
So that’s it for another year and we can get back to normal, whatever “normal” is. The tree has been taken down and is currently awaiting collection in our front garden; all the decorations have been stored away in the spare room cupboard; and Sons 1 and 2 have returned to work, in Cambridge and London respectively. It was so lovely to have them at home, sometimes with and sometimes without the girlfriend of one and the fiancée of the other, and although I should be used to it, I always feel a little sad when they’ve gone; not too sad, mind, because, as my mother says, if your children are happy to leave home, then you have probably done a good job as a parent. Son 3 stayed on for an extra couple of days which softened the blow, as much for his younger brother as for their parents. We all love films but Son 3 is the proper film buff of the family and at his suggestion we sat down on Monday evening to watch Singin’ in the Rain. I hadn’t seen it for years and had forgotten just how marvellous it is and what a wonderful actress the late Debbie Reynolds was: RIP. He returned to London with his dad yesterday, leaving youngest son and me, and Granny in her flat downstairs, in a very quiet house until the weekend.
Before he left I borrowed one of his Christmas presents to make supper: the book Fresh India by Meera Sodha, which is on the bestseller lists. Having eaten so much meat over Christmas we were all craving meat-free dishes and the aubergine and pea curry fitted the bill. The last thing I need is another cookbook but if this recipe is anything to go by, I might be adding this book to my birthday wish list.
Aubergine and Pea Curry
5 tbps rapeseed oil
1 teaspoon cumin seeds
2 large onions finely chopped
6 cloves of garlic, crushed
4 large ripe tomatoes, chopped
1 1/2 tbsps tomato purée
1 1/2 level tsps salt
1 1/4 tsps chilli powder (unless like mine, yours is very hot, in which case use less)
1/2 teaspoon ground turmeric
1 teaspoon sugar
4 medium aubergines 1.2kg, chopped into 3cm cubes
100g (I used 200g) peas (fresh or defrosted)
Put the oil in a wide-bottomed lidded pan on the simmering plate (conventional hob: medium heat). Once hot, add the cumin seeds and stir for 30 seconds. Add the onions and stir to coat in the oil. Cook (in the simmering oven) for 15-30 minutes until translucent but not brown. Add the garlic and stir-fry for a couple of minutes
Add the tomatoes and purée and cover with a lid. Leave to cook for 5 minutes (or longer in the simmering oven), then add the salt, chilli powder, turmeric and sugar and cook for a further couple of minutes
Now add the aubergines, coating the pieces with the masala, pop the lid back on the pan and cook for around 10 minutes (or longer in the simmering oven). You want the aubergines to be tender and soft with little or no water running from them. If they’re watery or not yet tender, they may need another few minutes’ cooking
When they’re cooked, add the peas and cook for a couple of minutes
Serve with hot chapattis or plain boiled Basmati rice
I used one of those large round aubergines from Natoora. It weighed 620g and I was worried it would not be enough but it was plenty. Am therefore a little baffled by the aubergine quantity recommended in the book. Would it not have led to a very dry curry?
Also: I only used 5 cloves of garlic and 1 large onion.
Apologies that I don’t have a photo of this dish (but then nor does the book!). Instead here are a few photos of our Christmas.