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Recipes
Here are three recipes from Louise’s new book ‘Aga year’.
These prawns can be served as canapés or as a starter. They take minutes to cook so serve immediately.
48 large raw peeled prawns, fresh or thawed from frozen
1 tbsp olive oil
2 tbsp rose harissa paste
1 small pickled lemon, finely diced
1 tbsp chopped coriander of parsley
10 strands saffron
6 tbsp mayonnaise
Put the saffron strands in a small bowl and add 2-3 teaspoons boiling water. Leave to stand until cold. When cold mix the saffron liquid into the mayonnaise. This will make a dip for the prawns.
Put the prawns into a bowl and add the harissa paste and the pickled lemon. Mix very well to coat the prawns in the paste.
Pour the oil into a wide saucepan that has a lid. Stand the pan on the simmering plate and heat for 1-2 minutes and then tip in the prawns. Shake the pan so that the prawns are evenly distributed in the pan and then cover with a lid. The prawns will now steam. Cook for 3-4 minutes until the prawns are coral pink.
Serve the prawns with the saffron mayonnaise for dipping and salad leaves if serving as a starter.
Serves 6 as a starter.
The prawns can be left to marinate in the harissa paste mixture for 1-2 hours before cooking. Cook just before serving.
This is one of my favourite dishes, it is soothing to make and a good way to serve green leaf vegetables. I sometimes serve it topped with a fillet of fish.
1 litre / 1¾ pints vegetable stock, hot
25g / 1oz butter
1 large onion, peeled and finely chopped
250g / 9 oz Arborio or risotto rice
300g / 10½ oz baby leaf greens, finely shredded
50g / 2oz Parmesan, finely grated
grated rind and juice 1 lemon
salt and pepper
50g / 2 oz Parmesan cheese shaved, for garnish
Heat the butter in a large, roomy pan, taking care not to let it brown. Add the onion and cook until just softening. Stir in the rice and coat with the buttery mixture.
Gradually add the stock, a ladleful at a time, and stirring between each addition, until most of the stock has been absorbed and the rice is just tender.
Stir in the shredded greens, cover and cook for a further 2-3 minutes. Remove from the heat and stir in the lemon rind and juice and the grated Parmesan cheese. Season.
Serve immediately with the shavings of Parmesan as garnish.
This is a traditional teatime treat looking spectacular with fluffy butter icing. Chopped walnuts can be added for a change and to add texture.
4 eggs
225g / 8oz self-raising flour
225g / 8 oz caster sugar
225g 8oz soft butter
2 tablespoons Camp coffee
Icing
225g / 8oz icing sugar
110g / 4oz soft butter
1 tablespoon Camp coffee
Base-line 2 x 20cm / 8" Victoria sandwich tins. Butter the sides lightly and set aside.
Put the eggs, flour, sugar, butter and coffee essence in a mixing bowl and beat together until light and fluffy. Use either a wooden spoon or an electric mixer.
Divide the mixture between the two prepared tins and level the surfaces.
Bake the cakes.
For a two-oven Aga put the oven shelf on the floor of the roasting oven. Put in the cakes and slide the cold shelf onto the second set of runners from the bottom of the oven. Bake for 25 - 30 minutes.
For a three or four-oven Aga put the shelf on the bottom set of runners of the baking oven and put in the cakes. Bake for 25-30 minutes.
The cakes will be cooked when they are risen, evenly golden brown and springy when lightly pressed in the middle.
Run a table knife rind the edge of the tin to loosen the cakes and turn out to cool on a cooling rack.
Make the butter icing. Sieve the icing sugar into a roomy mixing bowl and add the soft butter. Beat together using a wooden spoon or electric mixer until light and fluffy and then beat in the Camp coffee. Cover with cling film until needed.
Place one cake, upside down, on a serving plate. Smooth over one third of the icing, going right to the edge of the cake. Place the second cake on top and use the remaining icing to decorate the top. Swirl over with a knife.
This cake can also be made in the small roasting tin to make a tray bake. Use all the icing on the top and cut into squares to serve.
If you don’t have Camp coffee make up strong instant coffee.
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