Vegetarian

Vegetarian
  • Roasted Butternut Squash With Shallots, Pears, Olives And Feta Cheese Read more
    Serves 3-4

    A celebration of Autumn, adapted from Pam Cruse’s recipe. It’s delicious!


    Ingredients
    5-6 tbsp olive oil
    450g (1 lb) butternut squash, peeled, seeded and cut into small cubes
    5-6 shallots, peeled and sliced
    Few sprigs of rosemary and thyme
    ¼ tsp dried chilli flakes (or to taste)
    2 bay leaves
    1 tsp sea salt
    2 Williams pears
    25g (1 oz) unsalted butter
    55g (2 oz) black olives
    200g (7 oz) feta cheese


    Method
    Heat the olive oil in the large AGA baking tray, lined with Bake-O-Glide, on the floor of the Roasting Oven. Add the butternut squash and shallots, turning in the oil to coat. Sprinkle with rosemary, thyme, chilli flakes, bay leaves and salt. Mix well.

    2, 3 and 4 Oven AGA
    Slide the tray onto the second set of runners down in the Roasting Oven and cook for 30 minutes, until beginning to brown on the edges. Towards the end of the cooking time core the pears and cut into chunks. Sauté in the butter for 5 minutes. Add the pears and olives to the butternut squash and mix together. Transfer this mixture to an ovenproof dish. Crumble the feta cheese over the top and return to the Roasting Oven for 10 minutes, until lightly golden. Conventional cooking: Roast at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6.
  • Roasted Mediterranean Vegetables Read more
    Serves 

    Quick and easy to roast in the AGA; many vegetables can be cooked this way depending upon the season. This recipe uses summertime varieties.


    Ingredients
    2 courgettes, sliced
    1 aubergine, diced
    1 red onion, cut into chunks
    5 cloves of garlic, peeled
    2 red peppers cut into squares
    Sprigs of fresh thyme
    Black pepper
    Olive oil
    Sea salt, optional



    Method
    Place all the vegetables into a bowl and mix well together with the sprigs of thyme, seasoning and enough olive oil to coat them. Transfer to the AGA roasting tin or the shallow baking tray, lined with a piece of Bake-O-Glide.

    2, 3 and 4 Oven AGA
    Slide the tin onto the second set of runners down in the Roasting Oven and cook for about 30 minutes or until the vegetables are tender and just being to brown around the edges. Turn the vegetables occasionally during cooking. Serve piping hot sprinkled with sea salt, if liked.

    Notes

    Tip: any left-over roasted vegetables can be used as a filling for a quiche or an omelette.

  • Steamed Carrots Read more
    Serves 


    Ingredients

    Method
    Peel carrots and cut into batons. Place in a saucepan with barely enough water to cover, add 1 tsp salt if desired. Bring to the boil and boil for 3 minutes, drain off the water and transfer to the Simmering Oven for about 20 minutes. Serve with a small knob of butter and chopped parsley.

    2, 3 and 4 Oven AGA
    Caraway Seed Carrots Cook 450g (1 lb) carrots on the Boiling Plate as above. After draining off the water, add a knob of butter and a sprinkling of caraway seeds before transferring to the Simmering Oven to cook - about 20-25 minutes.

    Notes

    Tarragon Steamed Carrots Cook 450g (1 lb) carrots on the Boiling Plate then Simmering Oven method as above. When cooked add 1 tbsp of crème fraîche and 1 tsp chopped tarragon to the pan, swirl around and serve.

  • Steamed Basmati Rice Read more
    Serves 


    Ingredients

    Method
    Place 225g (8 oz) washed Basmati rice into an AGA 2 litre stainless steel saucepan with 350ml (12 fl oz) water and a teaspoon of salt. Bring to the boil, stir and transfer to the floor of the Simmering Oven for 20 minutes. Fluff up with a fork and serve.

    Notes

    To give a subtle flavour to this rice cook with a bay leaf. Serve as an accompaniment to curries.