Aren’t You Glad You Bought An Oil Fired AGA [Infographic]

Grace Leddyy http://www.fuelfighter.co.uk 3m 830 #aga

The views of this article are the perspective of the author and may not be reflective of Confessions of the Professions.

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This infographic highlights just how versatile and easy cooking with an oil fired AGA really is. Tasty stews, yummy cakes, roasts and a full cooked breakfast are just a few of the meals and dishes you can cook on an AGA.

Due to their construction AGAs have the ability to provide a constant oven and hot plate temperatures, ensuring heat is evenly distributed. This means that, unlike many conventional style cookers, your food is cooked properly without boiling away valuable nutrients with fierce heat. You’ll find that food cooked on an oil fired AGA not only tastes scrumptious it will retain its natural flavours and goodness.

Ideal for any style of home an AGA provides a warm, homely ambience. Offering you modern technology without compromising on style and convenience AGAs are perfect for country style kitchens, they also look stunning in contemporary and modern homes too.

If you thought cooking on an oil fired AGA was restrictive and troublesome take a look at our infographic, you’ll find a selection of easy and tasty home-cooked recipes that demonstrates the versatility and practicality of AGA cooking.

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AREN’T YOU GLAD YOU BOUGHT AN AGA?

Recipes for a delicious day of traditional English meals in front of the AGA.

A full English breakfast

Recipe: (Serves 4 – 6)

Ingredients:

• 6 slices of black pudding
• 6 mushrooms
• 6 (halved) tomatoes
• 8 sausages
• 6 rashers of bacon
• 6 free range eggs

1. Line your AGA roasting tin with some Bake-O-Glide.
2. Add black pudding, mushrooms, and tomatoes.
3. Put sausages on an AGA grill and place over the black pudding, mushrooms, and tomatoes.
4. Grill at the top of the roasting oven for 15 mins.
5. Turn sausages, add the bacon and place back at the roasting oven for 10 mins.
6. Grab another tin, again lined with Bake-O-Glide, add fat and heat on the floor of the roasting oven.
7. Once the fat is hot, break in the eggs and return to the floor of the roasting oven for as long as you prefer.

Baking the Perfect Scone

Recipe: 9 scones

Ingredients:

• 255g. of self-raising flour
• 1 tsp. of baking powder
• 40g. of butter
• 25g. of caster sugar
• 125ml. of milk
• Glaze: beaten egg/milk

1. Add baking powder and flour into a basin and rub in the butter. Then stir in the sugar.
2. Add enough milk to create a soft dough.
3. Place onto a floured surface and lightly knead.
4. Roll out to 1cm thick and cut into triangles.
5. Add Bake-O-Glide to a plain shelf and add scones.
6. Place on the second runners down in the roasting oven for 10 mins until risen and golden.
7. Turn the shelf once after 5 mins.
8. Serve warm with butter or cold with cream and additional conserve.

Cooking a Steak & Ale Pie for Tea

Recipe: (Serves 4)

Ingredients:

• 500g. of braising steak (cubed)
• 2 tsp. oil
• 1 large onion (chopped)
• 2 tsp. plain flour
• 500ml of Guinness
• 225g. mushrooms (sliced/quartered)
• 280g. puff pastry
• 1 egg (beaten)

1. Using the boiling plate, heat the oil and fry off the meat in two/three batches until browned, then set to one side.
2. Fry the onions then add flour & cook for 1 min.
3. Slowly stir in the Guinness and return the meat to the pan.
4. Season and add the mushrooms then leave to simmer for 5 mins.
5. Transfer to simmering oven using the floor grid for 2 hrs. until tender.
6. Place the meat mix into a pie dish and roll out the pastry to cover the top.
7. Glaze with the beaten egg.
8. Place on the grid shelf on the floor of the roasting oven and cook for 20 mins until risen and golden.

And for pudding…

A Victoria Sponge Cake

Recipe: (6-8 slices)

Ingredients:

• 225g. soft butter
• 225g. caster sugar
• 4 free range eggs (beaten)
• 225g. self-raising flour
• rasberry jam
• sieved icing sugar

1. Mix butter and sugar into a large bowl until light and fluffy.
2. Gradually add the beaten egg and a little flour to help prevent the mixture curdling.
3. Fold in the sieved flour and divide between two shallow cake tins, which were buttered and base-lined.
4. Place the the two cake tins on the fourth set of runners in the baking oven and cook for 20 mins until golden brown.
5. Let the cake rest for 5 mins. then turn out onto a wire cooling rack, removing the lining paper.
6. Sandwich together with a generous amount of raspberry jam.
7. Decorate the top with sieved icing sugar or sprinkle with caster sugar.

WHY AGAS are great for cooking

• Boiling plate cooks rapidly, retaining foods natural flavour, colour, and nutrients.
• Roasting/baking oven radiates heat from all directions, cooking food evenly throughout and reduces shrinkage and dryness.
• Insulating lids retain the heat and keep the AGA ready for immediate use. When closed, the gentle warmth will dry and air lundry perfectly.
• Simmering plate gently heats food for perfect tenderness.
• Simmering oven slowly cooks food to perfection keeping all the flavour and goodness. It also keeps food warm without drying it out.

Brought to you by: fuelfighter.co.uk

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