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RECIPES — Aga

SPICY CHICKEN WITH ANDALUCIAN VEGETABLES AND PEARL BARLEY

Posted by Susie Taylor on

SPICY CHICKEN WITH ANDALUCIAN VEGETABLES AND PEARL BARLEY

Serves 4 For the chicken - 1 tsp chilli powder, 1 tsp ground cumin, 1 tsp cinnamon, 2 tsp cayenne, pinch salt, 8 skinless boneless chicken thighs For the vegetables - 2 peppers (I used yellow and orange), 6 medium tomatoes (finely chopped), 2 garlic cloves, 1 tbsp tomato puree, 8 anchovy fillets (optional), 3 tbsp Fino olive oil, 1/2 glass of white wine, 150g pearl barley, salt and pepper to taste, plus 1 cup chicken stock (if needed). Mint for garnish. Mix all the spices together and rub on to the chicken thighs until they are coated. Place the spicy chicken on a plate, cover and put in the fridge to marinate for an hour or so.  Pour 3 tbsp olive...

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PAN FRIED HAKE WITH OVEN ROASTED CHERRY TOMATOES, EDAMAME BEANS AND FRESH TOMATO SALSA

Posted by Susie Taylor on

PAN FRIED HAKE WITH OVEN ROASTED CHERRY TOMATOES, EDAMAME BEANS AND FRESH TOMATO SALSA

SERVES 2 2 skinless hake fillets (or any other white fish), 700g ripe cherry tomatoes (mixed colours adds interest), olive oil, garlic, rock salt, 200g edamame beans To make the salsa put 400g of tomatoes and a couple of pinches of rock salt in a food processor and blitz - that's it!  Halve the remainder of the cherry tomatoes and place on a baking tray, add a couple of cloves of chopped garlic, drizzle with olive oil and season with rock salt - roast in the oven at 180 for about 20 mins. While the tomatoes are in the oven, cook the edamame beans in boiling water - I tend to slightly undercook them so they still...

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SPICED CAULIFLOWER SOUP

Posted by Susie Taylor on

SPICED CAULIFLOWER SOUP

Spiced Cauliflower Soup Serves 4 to 6 2 tbsp Fino extra virgin olive oil, plus extra for drizzling 1 onion, sliced 1/2 tsp salt 2 cloves garlic chopped 1 large head of cauliflower cut into florets 4 1/2 cups vegetable stock 1 tsp curry powder 1/2 tsp ground turmeric 1 1/4 tsp ground cumin 1 cup coconut milk Freshly ground black pepper Finely chopped Italian parsley, for garnish (optional) Using a large saucepan warm the olive oil and saute the onion and garlic over a medium heat, until soft. Add cauliflower, stock, curry powder, turmeric, cumin, and salt to season. Bring to the boil, then reduce the heating simmer until cauliflower is tender, about 15...

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CHICKEN WITH POMEGRANATE SEEDS AND WALNUTS

Posted by Susie Taylor on

CHICKEN WITH POMEGRANATE SEEDS AND WALNUTS

SERVES 4 1 onion, finely chopped1 aubergine, cubed3 tbsp Fino olive oilSalt and freshly ground black pepper200g bulgar wheatGrated zest and juice of 1 orangeLarge bunch of flat-leaf parsley, chopped250ml hot chicken stock (from a cube is fine)8 skin-on, bone-in chicken thighs150g walnuts, roughly chopped3 tbsp Fino arrope or pomegranate molassesPomegranate seeds, to garnish 1 Preheat the oven to 200C/gas 6.2 Put the onion and aubergine in a bowl with the olive oil and toss to coat. Season with salt and pepper. Add the bulgar wheat, orange zest and half the chopped parsley. Tip into a roasting dish, just big enough to hold...

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BAKED TOMATO GRATIN

Posted by Susie Taylor on

BAKED TOMATO GRATIN

  Baked Tomato Gratin 4 cloves garlic, large red onion, 8tbsp extra virgin olive oil, 250g white sourdough or ciabatta torn in to chunks, 1.5kg large ripe tomatoes, 1 glass red wine, grated parmesan and basil or parsley for the top Chop the garlic and onion and place in a large oven proof dish with 6 tbsp olive oil - season with salt, and bake in a hot oven (200C) for 10 mins. At the same time put the torn bread on a baking tray and place on a lower shelf in the oven for about 5 mins to slightly dry out. Cut the tomatoes into...

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