Chicken, Cardamom and Coconut Curry

Ingredients
3 chicken breasts
Olive Oil
butter
1 red onion, peeled and finely chopped
3 cardamom pods
1/2tsp turmeric
250ml coconut milk
250ml plain yoghurt
fresh coriander, roughly chopped

Method

1. Cut the chicken breasts into bite size dice

2. In a large saucepan heat approximately 1 tablespoon of olive oil and a knob of butter

3. Add the chicken to the pan and cook until sealed.  You may need to cook the chicken in 2 or 3 batches depending on the size of your pan

4. Add the onion, cardamom pods and turmeric into the pan with the chicken and cook for a couple of minutes until the onion is soft

5. Add the coconut milk and yoghurt

6. Bring to the boil and simmer on a low heat until the chicken is cooked through

7. Garnish with freshly chopped coriander and serve with naan breads and rice

Recipe produced by The Cotswold Chef for Everhot

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Carrot Cake Muffins

These little muffins are light and delicious – whip up a batch when unexpected guests arrive, or for an impromptu afternoon tea. You could even make them in advance, freeze them without the topping and then defrost and top them just before serving. Best kept refrigerated.

Thanks Everhot for the recipe!

INGREDIENTS
300g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
75g pecans, roughly chopped
115g dark soft brown sugar
2 eggs, beaten
200mls milk
150mls sunflower oil
1 large carrot, coarsely grated
Finely grated zest 1 orange

Topping
150g cream cheese
50g icing sugar
1 teaspoon lemon juice
12 pecan halves

METHOD

  1. Line a muffin tin with paper cases.
  2. Combine the flour, baking powder, cinnamon and pecans in a large bowl.
  3. In another bowl, lightly mix the sugar, eggs, milk and oil. Then stir in the carrot an d orange zest.
  4. Add the egg mixture to the flour mixture and mix briefly to combine the ingredients.
  5. Spoon the mixture into the muffin tin. Bake at 200C for 25 – 30 minutes until well risen and golden on top.
  6. Leave in a tin for a few minutes before turning out onto a cooling wire.
  7. To decorate, gently mix the cream cheese, icing sugar and lemon juice until smooth. Place a spoonful on the top of each muffin and top with half a pecan nut.
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Thai Green Curry

This curry is delicious as a vegetarian meal, however, if like a few people we know, dinner doesn’t count unless there’s meat involved, a diced chicken fillet can easily be added when frying the paste or add prawns towards the end of the cooking time. It’s a dish that works any time of year.

Serves 2-3

Ingredients

1 tbsp oil

2 tbsp green Thai curry paste 1 x 400ml

can of coconut milk 350ml (12 fl oz)

vegetable stock

1 red pepper, sliced

1 large potato, cubed

1 head of broccoli, broken into florets

225g (8 oz) mangetout, topped and tailed

1-2 red chillies, sliced

1 stalk lemon grass, finely sliced

Pinch of salt

Pinch of sugar

Method
Place the oil into a pan to heat on the boiling plate and fry off the curry paste for a minute, then add the coconut milk and stock, stir then add the red pepper and potato cubes. Simmer uncovered for 10 minutes then add the broccoli florets, mangetout, chillies, lemon grass, salt and sugar. Simmer for a further 10 minutes or until the vegetables are tender. Ladle into bowls and garnish with fresh coriander and slices of red chilli. Serve with rice.

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Everhot Cookery Demonstration

We enjoyed an informative cookery demonstration on The Everhot 60 and 100 cookers yesterday. The event was lead by Sally of Bean Hill Farm – a small holding that Sally runs keeping pigs and chickens. She bakes her own pork pies, soda bread and offers cookery courses.

She was both entertaining and knowledgeable on her subject and the versatility of The Everhot cookers. She prepared breakfast, demonstrating the super powerful grill to brown her own homemade maple cured bacon. We then had oat pancakes with a soft fruit stewed compote and freshly buttered toast all cooked on the cast iron hot plate.

Sally then started off a tasty chicken and pepper casserole on the induction ring once hot through she placed this in the lower oven for it to slow cook. It was ready by the end of the demonstration and was absolutely delicious. Sally also made a spicy beef dish with a sticky sauce that had been reduced to a thick consistency. We were then treated to Sally’s special pizza. Made with her own home made dough and using a bread stone on the floor of the oven. The result was a lovely crispy pizza. We finished off with some warm perfectly baked chocolate muffins, some of us even took one home with us!

In a humorous twist we were going to be treated to Sally’s signature sour dough bread, but due to some slightly over exuberant assistance from the family dog the sour dough loaf she had made was whipped from its container on the way to her car earlier that morning! So, we will look forward to tasting that next time Sally comes to do a demonstration!

If you would like details of future Everhot Cookery Demonstrations please email claire@countrywarmth.co.uk

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Asparagus and Herb Flan

Celebrate National Vegetarian Week with this yummy flan recipe from Richard Maggs, The AGA Cookery Doctor.

Serves 8

  • 125g Boursin garlic and herb cheese
  • 320g ready-rolled shortcrust pastry
  • 1 tsp salt
  • 125g asparagus tips
  • 3 large free-range eggs
  • 300ml double cream
  • Salt and ground white pepper

Method:

Allow the cheese and pastry to come to room temperature then unroll and use to line an AGA ceramic white baking tray.  Prick with a fork and place in the refrigerator to chill.  Place the cheese on a dish on a piece of kitchen paper at the back of the Aga to warm.

Bring 2 litres of water to the boil on the Boiling Plate and add the salt.  Drop in the asparagus tips and bring back to the boil, uncovered.  Cook for two minutes once the water has come back to the boil.  Drain and refresh by plunging into plenty of cold water.  Drain and pat dry with kitchen paper.

Spread the Boursin cheese all over the pastry base and then arrange the asparagus tips in rows on top.

Place the eggs, cream in a bowl with a pinch of salt and two of white pepper.  Whisk to combine and then pour over the asparagus.

2, 3, 4 and 5 oven AGA 

Bake directly on the floor of the Roasting Oven for 20-25 minutes, turning the tray after 15 minutes.

Total Control AGA

As above, adding the floor grid underneath when you turn the tray.

AGA City60   

Cook for the whole time on the floor grid.

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AGA Cookware Promotion

TO SEE IF YOUR PURCHASE IS ELIGIBLE FOR THIS OFFER

Call us for more details

01653 694699

This offer is valid only on the purchase of AGA Total Control and Dual Control Cookers.

There is no cash alternative. This offer cannot be used in conjunction with trade-in.

Each customer will receive FREE cookware of their choice to the value of £1000 at full RRP.

Cookware to be redeemed in store before Dec 31st 2017.

Cooker to be paid for in full by 10th June 2017 to qualify.

Full Ts & Cs

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An AGA Can Do It All

Grill. Bake. Steam. Boil. Stir-Fry. Roast. Slow-Cook. Griddle. Toast

Join us for an AGA cookery demonstration: Tuesday 13th June & Wednesday 6th September

For people looking to purchase an AGA cooker.

Takes you from breakfast through to dinner and many points in between, all in under two hours, showing how easy an AGA is to use and its sheer versatility.

Please contact us to reserve your place.

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Everhot Cookery Demonstration & Information Day

An introduction to Everhot for potential owners – Wednesday 17th May

These events are lighthearted and entertaining and offer a great insight into using an Everhot cooker. Naturally, this event is free but places are limited due to space so please let us know if you would like to attend as soon as possible to reserve your place.

Please note, these events are aimed at people who are considering the purchase of an Everhot cooker. If you are already an owner, please contact us for details of the exclusive courses that we now offer.

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Quick and Easy Mushroom Risotto

Make the most of Meat Free Monday with this quick and easy mushroom risotto from AGA.

Ingredients

25g (1 oz) butter

1 tbsp olive oil

1 onion, chopped

1 clove of garlic, chopped

1 red pepper, diced

225g (8 oz) mixed mushrooms

225g (8 oz) Arborio rice

Seasoning

375ml (13 fl oz) stock

125ml (4 fl oz) white wine

2 tbsp parsley, chopped

55g (2 oz) Parmesan, grated

2-4 tbsp cream

Garnish

Shavings of Parmesan cheese

There was a time when risotto meant a whole lot of stirring and constant attention. This recipe, which can just be thrown in to the simmering oven, is much less needy and leaves you free to chat, lay the table or deal with some of your other million “to-dos”.

Serves 4

Method
Melt the butter and oil together on the boiling plate and then sauté the onion, garlic and pepper. Add the mushrooms then the rice. Stir the mixture to coat the rice, season. Pour on the stock and wine. Bring the contents of the saucepan up to the boil and cover with a lid.

Transfer the pan to the floor grid set on the floor of the simmering oven and cook for 20 minutes. Remove from the oven. Add the parsley, with the grated Parmesan and cream. Serve piping hot garnished with shavings of Parmesan.

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