Living North Christmas Fair

We will be at the Living North Christmas Fair again this year 8-11th November at York Racecourse. It’s a great fair and the perfect place to do all your Xmas shopping! We hope to see you there. Click HERE for tickets.

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Chinese Style Baked Aubergines

These baked aubergines are delicious and perfect for the weekend!

Serves 4

Ingredients:

For the Topping:

  • 4 garlic cloves, peeled
  • 20g (¾ oz) root ginger, peeled and roughly chopped
  • 1 red chilli, seeded
  • 1 green chilli, seeded
  • 1 tbsp soy sauce
  • 2 tbsp runny honey
  • 1 tbsp rape seed oil
  • ¼ tsp salt
  • 1 tbsp tomato purée
  • 2 small aubergines
  • a little rape seed oil for base of gratin dish

To garnish:

  • Sesame seeds
  • Spring onions, sliced on the diagonal

Method

Lightly oil the base of the Portmeirion Ceramic Gratin Dish.  Firstly make the topping by placing the garlic, root ginger, chillis, soy sauce, honey, oil, salt and tomato purée into a small blender and whizz together until a smooth paste forms.

Cut each aubergine in half and score them deeply in a criss-cross pattern down to the skin but not though the skin.  Place them on the base of the dish and smear with the paste, pushing it down into the cuts.  Cover with foil.

2, 3, 4 and 5 oven AGA:  Place the dish direct on the floor of the Roasting Oven (AGA Total Control and AGA 60 owners use the floor grid) and cook for 20 minutes.  Remove the foil and move to the third set of runners down and cook for a further 20 minutes, until the aubergines are tender.  Alternatively move to the Baking Oven and carry on the cooking for 30 minutes.

When the aubergines are cooked sprinkle with sesame seeds and the sliced spring onions before serving.

By Dawn Roads

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Family Fun Day for Live Life Give Life

We are delighted to support this wonderful charity Live Life Give Life. Join them for a family fun day on 28th October to raise awareness of organ donation. We have contributed prizes for the raffle and are delighted to support this wonderful local family.

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Click and Collect

We are now offering Click and Collect for AGA Cookware. Visit and order your items online and collect from us! We will have your order ready and waiting in our lovely shop.

Utility Textiles

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Northern Championship event at Escrick Park

These photos taken at the Northern Championship event at Escrick Park, hosted by North Eastern Driving Trials Limited really do capture the spirit of the event as they were taken at speed! We did find a professional photo from Emrys Jones who took a fabulous action shot!

We sponsored obstacle 2 of the Marathon Course.

The Four in Hand (all in blue jackets) is Mark Carruthers. Huge congratulations to him for winning the team event.

The other team with just the driver in a blue coat and a light coloured hat is Geoff Brown.

It was a fabulous day and incredibly exciting to watch all the competing teams!

 

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Sea Salt Chocolate Mousse with Hazelnut Rye Cookies

Why not try this delicious Sea Salt Chocolate Mousse with Hazelnut Rye Cookies for dessert this weekend courtesy of our friends at Clarence Court Eggs.

Mousse Makes 4

Ingredients:

200g 70% dark chocolate, broken into squares

A good pinch of sea salt

1 tablespoon amaretto liquor (optional)

2 tablespoon caster sugar

2 Clarence Court Old Cotswold Legbar eggs, separated

250 ml double cream

1 tablespoon cocoa powder

Method:

Place the dark chocolate into a heat proof bowl on saucepan of simmering water.  If you have an AGA cooker, melt the chocolate in a bowl on the warming plate or on the top plate (protect the enamel with a cork mat or piece of folded kitchen paper) Slowly melt the chocolate so it doesn’t get too hot. Add a pinch of salt, stir in the amaretto and sugar until dissolved. Then beat in the egg yolks and cream.

Whisk the egg whites into soft peaks. Carefully fold the egg whites into the chocolate mixture. Divide the mixture between little glass bowls or one large dish and set in the fridge for around an hour.

Meanwhile make the cookies…

Hazelnut rye cookies

These hazelnut rye cookies are too good not to share. A delicious accompaniment to a pudding or simply delightful on their own.

Makes 16

Ingredients:

125g softened unsalted butter

125g light soft brown sugar

1 teaspoon vanilla paste

1 Clarence Court Old Cotswold Legbar egg

Splash of milk

200g rye flour

50g chopped dark chocolate

70g blanched hazelnuts, toasted

Method:

Blitz the hazelnuts in a food processor until finely chopped and place to one side on a plate.

Line 2 large baking sheets with Bake-O-Glide or greaseproof paper.

In a large mixing bowl cream the butter and sugar together with the vanilla paste until light and fluffy. Beat in the egg and with a splash of milk. Gradually stir in the flour and 25g of the blitzed hazelnuts and the chopped chocolate.

Mix into a firm dough and shape into 2 x 10cm logs. Wrap in clingfilm and leave to firm up in the fridge for an hour or so. When you’re ready to bake remove the log from the fridge, unwrap and roll in the plate of chopped hazelnuts. Slice in the log into rounds and place on the baking sheet.

3, 4 and 5 oven AGA:  Slide the baking tray onto the oven grid shelf set on the floor of the baking oven and cook for about 15-20 minutes, until golden brown.

2 oven AGA:  Slide the baking tray onto the oven grid shelf set on the floor of the roasting oven, with the cold plain shelf slid above on the second runners down.  Cook for about 15-20 minutes, until golden brown.

Allow to cool for a few minutes on the tray and transfer to a cooling rack.

When you’re ready to serve the chocolate mousse, remove from the fridge and sieve over a little cocoa powder and serve with the cookies.

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Tottering by Gently Hob Hats

New hob hats from Tottering by Gently available in our shop. Annie Tempest is a brilliant country life cartoonist and we love how her art tells a story that we can all relate to!

Caption 1: A labrador is born half trained..

Caption 2: A spaniel dies half trained..

Cotton hob covers. The reverse side is made from black terry towelling.

Size: 14in (36cm) diameter

No automatic alt text available.
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Rayburn Event

We had a super day hosted by the bubbly Penny Zako from Rayburn. Penny is AGA-Rayburn’s professional chef/demonstrator and is a fountain of knowledge on cooking with cast iron ranges.

Penny demonstrated a bounty of delicious food including a breakfast pie, seasonal soup with homemade bread, a delicious quiche, slow cooked lamb and poached pears. We learnt about the importance of choosing the right cookware for the right job and how that effects the end result!

A big thank you to Penny for such a successful and enjoyable day!

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Join us tomorrow (13 Sept) for our Rayburn Open Day

We will be cooking up some tasty dishes on the Rayburn for guests to enjoy including Yorkshire breakfast pie, ginger and honey cake, poached pears, seasonal vegetable soup with crusty bread, butternut squash, broccoli and brie quiche, slow roast lamb, griddled steak and baked cod.

Customers are in for a treat! Please call by between 10.30am-2.30pm to see the Rayburn in action and sample the delicious food on offer.

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