Quick and Easy Aga Recipes
Sometimes life can be pretty hectic and we need quick, tasty food that is hassle-free. To help you through those crazy days, we've put together a series of video recipes to give you inspiration for easy cheat meals for your Aga.
5 Minute Fridge Raiders
For football club days, piano lesson days, too much dashing here, there and everywhere days…
A great way of using up end of week leftovers where pretty much any topping combination goes! A super easy cheats packed lunch, snack or light tea made even more effortless in the Aga. And the great news is you can totally pass this for pizza with the kids!
Aga Scallops
The traditional hot plates provide the perfect surface for direct hob cooking. I prefer to use the Bake-o-glide simmering set for easy cleaning but you can even cook directly on the plate itself. Remember, never use Bake-o-glide on the boiling plate - on the Electrickit set no higher than 4 or 5. Fish, meat and vegetables can all be successfully cooked this way and of course this scallop, bacon and black pudding combo is an absolute winner!
Aga Toasties
Aga toasties - comforting, delicious and oh so easy to achieve and on a chilly day, a plate of gooey toasties and duck fat chips is just the ticket!
Use any scrumptious filling you prefer. We’ve chosen pulled beef shoulder, Emmental and pickles. Always use the simmering plate — never the boiling plate. Bake-O-Glide has a safe working limit of 260°C (don’t exceed 300°C).
Build a Bake-O-Glide sandwich:
1. Open the toaster
2. Layer of Bake-O-Glide
3. Toastie
4. Second layer of Bake-O-Glide
5. Close the toaster & lid
Flip halfway using the toasting racket for an easy and mess free trick.
Hispi on the Hotplate
An utterly scrumptious side salad that’s ready in 15 minutes, with no pots or pans to wash up afterwards.
Instructions:
1) Cut your hispi cabbage lengthways into 6 to 8 wedges.
2) Half a handful of brussel sprouts, removing the woody ends.
3) Cut a couple of medium-firm conference pears lengthways into 8 wedges.
4) Mix 1tsp dijon mustard, 1tsp honey, 2 tbsp good quality rapeseed oil and 1tbsp cider vinegar together to make the dressing.
5) Place the hispi cabbage and brussels cut side down on bake-o-glide on your simmering plate. After 4 minutes, turn and sear for 4 minutes more. Close the lid and cook for 2-3 minutes until slightly soft. Remove to a bowl.
7) Place the pears on the simmering plate for 1 minute each side until caramelised. Remove from the heat.
8)Toss your pears and vegetables gently in the dressing and sprinkle with generous chunks of your favourite crumby blue cheese. (We recommend Dorset Blue Vinny.)
