Aga Goodies
Recipes from the Aga Thyme Kitchen
Man's Best Friend
Our recipes are devoted to all the Aga animal lovers. We have a limited supply of "Aga" dog bowls. Please visit our Accessories section to view. Enjoy!
Canine Chews
14 oz Flour 2 ½ cup water or milk
8 oz oatmeal 3 tbsp brown sugar
3 tbsp corn oil or margarine ½ tsp salt
2 oz Carob*
Mix flour and oats together, add salt. Heat water, oil, carob, and sugar in small saucepan on the simmering plate, stirring occasionally, until the carob melts. Pour into the flour mixture and stir until well mixed. Dough should be stiff. Pat the dough to ½ inch thickness on a sheet of bake-o-glide on the plain shelf or baking tray. Mark out into 1 inch squares or other shapes. Bake for about 30 minutes, or until brown and crisp, on the grid shelf on the floor of the roasting oven.
*Carob can be bought in bars from most health food shops.
Home Made Dog Biscuits
10 oz Flour 1 tsp brown sugar
2 oz Powdered Milk 6 tsp soft margarine
½ tsp salt 1 egg, beaten
½ tsp garlic powder
Combine dry ingredients; rub in the margarine until mixture resembles breadcrumbs. Mix in egg, add enough cold water to make a ball. Pat out dough to ½ inch thick on a sheet of Bake-o-glide on the plain shelf or baking tray. Cut into shapes – to suit the size of the dog! Bake on the fourth set of runners in the roasting oven for 15 minutes. Cool on a wire rack. This recipe can be made in a food processor. Pureed carrots or green vegetables can be added to the mixture.
Jellied Shin of Beef
3 lbs Shin of Beef
1 onion
Meat stock cube
1 tbsp Gelatin
Cut the meat into 2 inch squares. Put into stockpot with the chopped onion, cover with water and crumble a stock cub over. Bring to boil on the boiling plate, cover and transfer to the simmering oven for 5 or 6 hours until the meat is tender. Put the meat and stock into a bowl, dissolve a tablespoon of powdered gelatin in the liquid, allow to cool and leave overnight in the refrigerator. This will set into a jelly. Quantity of meat to be cooked will depend on the size of the dog.
Zulu’s* Favorite
8 oz rice Any meat or chicken, cooked
12-16 oz water or chicken stock Any vegetable, cooked
Put water and rice in small saucepan, covered, and bring to a boil and move into the simmering oven.
Mix chopped, cooked meat or chicken with the cooked rice and left over cooked vegetables, chopped. For a special treat, sprinkle with a little grated cheese before serving.
*Zulu is a big black Labrador who belonged to Hazel Jordan, an icon to Aga in England. Hazel worked for Aga her entire life. She passed away two years ago and she is dearly missed.
The Aga goes Italian
Osso Buco is practically an Italian recipe staple. It is a supremely luxurious dish that is very impressive to serve. Serve with Risotto Milanese and some crusty bread.
OSSO BUCO
To serve 6 to 8
- 4 Tbls butter ½ cup olive oil
- 1 ½ cup onion, finely chopped 1 cup dry white wine
- ½ cup carrots, finely chopped ¾ cup beef or chicken stock
- ½ cup celery, finely chopped ½ tsp basil
- 6 to 7 veal shanks (sawed not chopped – ½ tsp dried thyme
- Into 8 pieces, each 2 ½” and tied with a 3 cups drained, whole tomatoes,
- String around their circumference) chopped
- Salt 6 parsley sprigs
- Freshly cracked pepper 2 bay leaves
- 1 tsp minced garlic
Gremolta
- 1 Tbls grated lemon peel
- 1 tsp minced garlic
- 3 Tbls finely chopped parsley
Choose a heavy shallow casserole or Dutch oven that has a tight cover and is just large enough to snugly hold the pieces of veal standing up in 1 layer. Melt the butter in the casserole over moderate heat and when the foam subsides, add the chopped onions, carrots, celery and garlic. Cook, stirring occasionally, for 10 – 15 minutes or until the vegetables are tender. Remove the casserole from the heat.
Season the piece or veal with salt and pepper, then roll them in flour and shake off the excess. In a heavy 10 to 12 inch skillet, heat 6 tablespoons of olive oil until a haze forms over it. Brown the veal in the oil over moderately high heat, 4 or 5 pieces at a time, adding more oil as needed. Transfer the browned pieces to the casserole and stand them side by side on top of the vegetables.
Discard most of the fat from the skillet, leaving just a film on the bottom. Pour in the wine and boil it briskly over high heat until it is reduced to about ½ cup. Scrape in any browned bits clinging to the pan. Now stir in the stock, basil, thyme, tomatoes, parsley sprigs and bay leaves and bring to a boil. Pour over the veal. The liquid should come halfway up the side of the veal, if it doesn’t, add more stock. Bring the casserole to a boil. Cover and bake in baking oven for 1-2 hours or in simmering oven for 4-6 hours. Test the meat by piercing it with the tip of a sharp knife.
Notes: I tie the shanks with unwaxed dental floss.
No Stir Risotto Milanese
- 3 cups Arborio rice
- 8 cups chicken broth
- 1 cup white wine
- 4 shallots, chopped
- 3 garlic cloves, minced
- 6 tablespoons butter, divided 3 T and 3 T
- 3 tablespoons olive oil
- 6-8 saffron threads, added to hot water
- 1 cup parmesan cheese, grated
- Salt and pepper to taste
Directions:
Place wine in bowl on back of Aga or directly into the simmering oven. Bring broth to boil and keep hot in simmering oven or on top of the Aga. Heat 3 tablespoons butter and olive oil on simmering plate, then add shallots and garlic and place on Roasting oven floor to self-saute 5-6 minutes. Then bring to simmering plate, stir in rice with wooden spoon to coat with oil and let turn opaque. Add wine; let alcohol evaporate by reducing to half or more on Roasting oven floor. Add saffron.
Next, pour in broth (yes, against traditional wisdom, all at once!). Bring to boil, cover and move to Simmering oven. Risotto will be creamy and perfect in 20-25 minutes.
- Note: Do not rinse the rice, the starches on the outside of the grains is what makes the risotto creamy. When ready to serve, stir in reserved 3 T butter, cheese and salt and pepper to taste. A few thick shaves of fresh parmesan and a sprig of thyme are lovely atop.
*Recipe easily halved (this version serves 12)
