CLAUDIA ALLEMEERSCH
THE
OVEN COOKBOOK For AGA and other top cookers
Content
My AGA and I… .................................................................... 9 Recipes for… ........................................................................ 10 Appetizers...................................................................13 Cauliflower snacks..............................................................14 Camembert fondue............................................................15 Crostini with avocado.......................................................16 Snails with herb butter..................................................... 17 Scones with cheese, olives and onion......................19 Soufflé with green herbs.................................................21
Con te n t
4
Soup...........................................................................23 Potato soup with rosemary crackers.......................24 Bisque d’homard................................................................27 Pea soup with smoked sausage.................................28 Chicken cream soup with leek.....................................29 Minestrone............................................................................ 30 Fish soup with pastis........................................................33
Veggie.........................................................................71 Butternut with kale stuffing..........................................72 Bean dish................................................................................74 Burrata with roasted aubergine..................................75 Mushroom strudel with spinach.................................77 Cottage pie...........................................................................78 Roasted cauliflower..........................................................79 Roasted pumpkin.............................................................. 80 Kohlrabi gratin......................................................................81 Mexican vegetable dish..................................................82 Leek rolls............................................................................... 84 Radicchio with ricotta......................................................85 Pizza...........................................................................87 Pizza with ceps and quail egg.....................................88 Basic dough for pizza......................................................88 Pizza with broccoli and spinach................................ 89 Pizza raclette.........................................................................91 Pizza pancetta......................................................................91
Pasta & rice.................................................................35 Lasagne with salmon and fennel................................38 Lasagne quattro formaggi............................................39 Pumpkin lasagna............................................................... 40 Pasta with merguez......................................................... 43 Pasta shells with kale and artichoke........................ 44 Champagne risotto with ricotta.................................47 Frittata with cauliflower................................................. 49
Traybake.....................................................................93 Tray bake with young carrots and chipolatas.... 94 Tray bake with chicken and paprika........................95 Tray bake with salmon, carrot and bok choy..... 96 Tray bake with sweet potato, fennel and ricotta.............................................................. 99
Potatoes......................................................................51 Potato pie..............................................................................52 Oven fries with chilli mayonnaise..............................53 Potatoes with fungi, sage and bacon..................... 54 Potato gratin........................................................................55 Potatoes with tomato crust..........................................57 Potato dish with mozzarella.........................................58 Fondant potatoes..............................................................59 Gratinated potato puree with sausages................ 60 Roast potatoes.....................................................................61 Roast sweet potatoes with chicken..........................62 Hasselback potatoes with bay leaves......................65 Duchesse potatoes with parsnips............................. 66 Buttermilk stampers.........................................................67 Parmentier with shrimps............................................... 68
Fish ..........................................................................103 Dorade with ratatouille and pesto...........................104 Glazed cod..........................................................................105 Lobster scarmoza............................................................106 Mussels with leek..............................................................109 Smoked sardines............................................................... 110 Lobster with green herbs................................................111 Plaice with red endive.....................................................112 Plaice with clams............................................................... 113 Redfish with tomato and asparagus....................... 114 Sole à la dugléré................................................................ 115 Haddock rarebit with white cabbage and kale......116 Lemon sole with turmeric............................................. 119 Fish waterzooi...................................................................120 Sea bass with aioli........................................................... 123 Sole hollandaise................................................................ 124 Wolffish with curry.......................................................... 125
Desserts....................................................................191 Meringue with fresh cranberries............................... 192 Crème caramel.................................................................. 195 Gingerbread crumble with apple and pear.........196 Red fruit with quark........................................................ 197 Pastry........................................................................199 Apple strudel.................................................................... 200 Almond cake with pear................................................202 Amaretti...............................................................................203 Applesauce tart.............................................................. 204 Biscuit rose.........................................................................205 Apple pie.............................................................................206 Blueberry cake.................................................................208 Brownies..............................................................................209 Chocolate-tipped meringue sticks (billygoat hoofs)...............................................................210 Cocoa biscuits................................................................... 212 Chocolate cake with hazelnut................................... 213 Chocolate bars.................................................................. 214 Frangipane cake............................................................... 215 Lemon sand cake............................................................. 217 Dundee cake....................................................................... 218 Chocolate cookie with hazelnut..............................220 Honey biscuits................................................................... 221 Cherry flan.......................................................................... 222 Cinnamon sprites............................................................224 Christmas cake................................................................. 225 Almond snaps (‘chatterboxes’)................................ 226 Coconut bar....................................................................... 227 Misérable............................................................................. 228 Nut cake with salted caramel.................................... 231 Coconut rocks.................................................................. 232 Gingerbread....................................................................... 233 Pear tart with almonds.................................................234 Quatre-quarts cake........................................................ 235 Quatre-quarts apple cake...........................................236 Quatre-quartsgingerbread-apple cake................236 Rice tart with coconut..................................................239 Rice tart express............................................................ 240 Fast bread pudding........................................................ 241 Orange tart with liqueur..............................................242 Tartine russe......................................................................245
5 Con te n t
Meat & poultry..........................................................127 Canard à l’orange............................................................. 128 Cassoulet............................................................................... 131 Coq au vin............................................................................ 132 Pigeon with peas.............................................................. 135 Roast pheasant................................................................. 136 Glazed duck........................................................................ 139 Stuffed pheasant..............................................................140 Guinea fowl with morels............................................... 143 Spring chickens with wild mushroom cream sauce.......................................................................144 Pheasant stew...................................................................146 Crusty vol-au-vent........................................................... 147 Swedish meatballs...........................................................149 Boeuf bourguignon......................................................... 152 Roasted veal crown........................................................ 155 Blanquette of veal........................................................... 156 Ossobuco............................................................................. 159 Leg of lamb with figs.....................................................160 Saddle of lamb with herb crust.................................. 161 Lamb daube........................................................................ 163 Moussaka.............................................................................. 165 Slow-cooked leg of lamb with mint........................166 Meatballs with pumpkin and oyster mushrooms.......................................................... 168 Minced bread with hidden eggs...............................170 Roast belly pork..................................................................171 Glazed belly ribs............................................................... 173 Italian minced meat dish.............................................. 174 Stuffed cauliflower.......................................................... 175 Paté with pistachios....................................................... 176 Meatloaf................................................................................ 178 Sausage rolls...................................................................... 179 Belgian endive dish with minced meat.................. 181 Hare paté............................................................................. 182 Rabbit as mum makes it............................................... 185 Hare stew............................................................................. 186 Young venison ragout................................................... 189
Bread........................................................................247 Banana bread....................................................................248 Breakfast pistolets..........................................................249 Brioche oven dish with dulce de leche................250 Pesto roll............................................................................. 253 Grape bread.......................................................................254 Flatbread with avocado spread............................... 257 Luxury bread with sweet cinnamon filling......... 258 Morrocan bread...............................................................260 Nut rolls................................................................................. 261 Pear and roquefort bread........................................... 263 Sugar loaf............................................................................264 Za’atar rolls........................................................................ 265 Con te n t
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Katrien Callewaert....................................................268 Basic tomato sauce........................................................269 Involtini di pesce..............................................................270 Turkey ossobuco............................................................. 273 Pasta pomodoro with lobster in basil butter....... 275 Radiatori al 4 formaggi................................................ 276 Spaghetti with sage butter........................................ 279 Tagliatelle with ricotta and pancetta....................280 Dries Cloet ...............................................................282 Celery gratin Anne-Marie............................................ 283 Farm chicken crapaudine........................................... 285 Meat and vegetable confetti.....................................286 Mussels thermidor..........................................................289 Oven dish à la Delphine Parmentier......................290 Cheese and bacon pizza............................................. 293 Lamb tagine.......................................................................294 “Marieke’s cups”- yoghurt tart.................................. 297 Ellen Dulst................................................................298 Pear frangipane................................................................299 Cod boulangère.............................................................. 300 Chicken balls in Flanders fields................................303 Spring chickens Brabançonne................................. 304 Mediterranean meat loaf.............................................307
Eddy Noppe..............................................................308 Basic recipe puff pastry.............................................. 309 Burned pear tart...............................................................310 Cheese biscuits................................................................. 313 Kilometre tart with fresh fruit.................................... 314 Toasts with smoked salmon pralines..................... 319 AGA: love at first sight!.............................................321 Blinis...................................................................................... 322 Bread tulips........................................................................324 English breakfast............................................................. 325 Egg fried on the simmering plate........................... 327 Merguez, mushrooms and tomatoes in the baking oven............................................................... 328 Bacon on the grill plate in the roasting oven............................................................ 328 White beans in tomato sauce in the roasting oven............................................................329 Toast in the toaster on the boiling plate.............329 Dried chillies......................................................................330 Dried orange slices.........................................................330 Vegetable chips................................................................ 331 Herb pancakes.................................................................. 332 Orange, mango and passion fruit marmalade ............................................. 333 Marmalade cake...............................................................334 Mussels.................................................................................336 Mussels with fine spices............................................... 337 Naan flatbread..................................................................338 Pancakes.............................................................................339 Popcorn.............................................................................. 340 Salmon wraps.................................................................... 341 Recipe index......................................................................344 Ingredient index...............................................................348
Superb oven dishes My AGA and I… are a passionate story in themselves, which I
in the book. In addition, I give the preparation
would like to tell you more about later in this
methods for both a regular type of oven and for
book. Added to that, I really like to use an oven
the AGA. So there is something for everyone,
for cooking anyway. For me, the preparation
both in terms of technology and taste. The
of oven dishes is synonymous with pure and
dishes have been carefully selected to serve
intense flavours, fragrant aromas, conviviality
both complete, indulgent meals and to quickly
and a slightly slower way of cooking, which I
magic a fragrant casserole onto the table on
personally really appreciate. Baking, braising,
a busy weekday. I sincerely wish you and your
roasting or slow cooking… just about all the
family and friends richly atmospheric moments
different ways you can use an oven are covered
at a table with delicious dishes. 9
All recipes in this book have been written for a conventional oven with top and bottom radiant heat. It is best to bake in the middle of the oven. If, however, you are using a convection oven, you may need to adjust the temperatures given in the recipes. The forced circulation of hot air means that the heat is transferred more quickly, allowing you to cook faster than in a normal oven. A disadvantage is that that this can sometimes be a bit too fast and burn your dish. We therefore recommend that you set the temperature slightly lower and cover the oven dishes with baking paper. An advantage is that you can bake on several levels in the oven. A handy rule of thumb when choosing the temperature:
10
Conventional °C 50 100 125 150 160 175 180 190 200 225 240
Hot air °C 45 90 110 135 145 155 160 170 180 200 215
The baking time can also be reduced a bit, but everyone knows their own oven best!
Liquid measures
The instructions for an AGA cooker are also included and the following terms are used for this: here we use the names of the different ovens as a guide and not the temperature. In each oven too, the temperature varies. The higher, the warmer. For example, to grill a dish, place it as high as possible in the roasting oven, where the hottest temperature is. With the latest AGA electric cookers, the temperature is more evenly distributed in each oven. Cook in the ovens as much as possible. Keep the hob lids closed as much as possible. Place all oven dishes on a rack, except for bread and pizza. These can be baked directly on the oven floor. Because you cannot see inside the ovens, a side dish can sometimes be forgotten, with all the consequences. This can be remedied by placing a magnet on the doors behind which dishes are being prepared. Always bring soups, stews and liquids to the boil on the hob before placing them in the cooking or simmering oven. Stews require at least 3 hours in the simmering oven. Get to know your oven and check that the indicated temperature is correct. How far does the temperature drop when you open the oven door? How long does it take for the oven to heat up again? All these details can have a major impact on your baking result. Our stated temperatures and baking times are a guide, but please adjust them to your own oven.
Oven temperatures
Metric
Imperial
Us
°C
°F
25ml
1fl oz
50ml
2fl oz
110
225
120
250
75ml 100ml
3fl oz
140
275
3½fl oz
150
300
120ml
4fl oz
150ml
5fl oz
160
325
180
350
175ml
6fl oz
190
375
200ml
7fl oz
250ml
8fl oz
1 cup
200
400
220
425
300ml
10fl oz/½ pint
1¼ cups
400ml
14fl oz
230
450
240
475
450ml
15fl oz
2 cups/1 pint
600ml
1 pint
2½ cups
750ml
1¼ pints
900ml
1½ pints
1 litre
1¾ pints
¼ cup
½ cup ¾ cup
1 quart
BOILING PLATES
Boiling plate
Left hand hob
400 °C
Large enough for 3 saucepans Strong heat Boiling water Stir-frying Toasting bread Searing meat Simmering plate
Right hand hob
250 °C
Large enough for 3 saucepans Gentler heat Making sauces Heating milk OVENS
Roasting oven
Baking meat
240 to 260 °C
Grilling at the top of the roasting oven Baking bread Roasting poultry Baking oven
Baking bread, cakes and biscuits
180 to 200 °C
Cooking fish and poultry Lasagnes Simmering oven or slow cooking oven
Slow stewing and simmering
120 °C
Stews and ragouts Slow cooking oven
Boiling, steaming and simmering
90 to 100 °C
Stocks Stews and ragouts Soups Curries Warming oven
Keeping prepared food warm Plate warming oven
Weights for dry ingredients 20g
¾ oz
300g
11oz
25g
1 oz
350g
12oz
40g
1½oz
400g
14oz
50g
2oz
450g
1lb
60g
2½oz
500g
1lb 2oz
75g
3oz
550g
1¼lb
100g
3½oz
600g
1lb 5oz
125g
4oz
650g
1lb 7oz
150g
5oz
700g
1lb 9oz
175g
6oz
750g
1lb 11oz
200g
7oz
800g
1¾lb
225g
8oz
900g
2lb
250g
9oz
1kg
2¼lb
70 to 100 °C
11
APPETIZERS
Appetizers that immediately set the tone Appetizers are the first thing you serve, so I personally like to pay special attention to these. Even with unexpected Fishitors, the oven is your ally in creating simple culinary indulgence. At our home, for example, a Camembert is garnished with fresh herbs and slid into the oven with a dash of whiskey. Ready in the twinkling of an eye, and super delicious! A classic Kurt often asks me to serve and which is always right on target is snails with herb butter.
2 cloves garlic, peeled and shredded 2 tablespoons olive oil 400 g cauliflower rice 100 g cheddar, grated 2 teaspoons dried oregano
1 teaspoon paprika 1 egg white pepper and salt 300 g pickled grilled red pepper, drained 2 anchovy fillets, drained
Cauliflower snacks Pre-heat the oven to 200 °C. Briefly sauté 1 garlic clove in the olive oil and add the cauliflower rice. Allows to simmer for 3 minutes and stir regularly. Take the pan from the heat and leave to cool briefly.
Appe tize rs
14
Place the cauliflower rice in a large mixing bowl and add the cheddar, oregano, paprika and egg white. Season with pepper and salt and mix well. Divide the mixture between little buttered baking moulds or ramekins and press well with a spoon. Bake for 20 minutes in the pre-heated oven until golden brown. Meanwhile, mix the remaining garlic clove with the other ingredients into a tapenade. Serve the snacks with the tapenade. AGA Bake on the bottom of the baking oven.
TIP Making cauliflower rice is easy. Grate a cauliflower with a coarse grater or cut the cauliflower into pieces and grind in a food processor into granules.
40 g nuts of your choice 1 teaspoon capers, drained 1 tablespoon harissa
FOR ONE CAMEMBERT 1 camembert in a wooden box leaves of 2 sprigs thyme 1 clove garlic, peeled and sliced
dash of whiskey 1 tablespoon honey pepper and salt
Camembert fondue Pre-heat the oven to 200 °C. Remove the paper and foil from the Camembert, return the Camembert to the box and off cut the top rind.
Drizzle with a splash of whiskey and the honey. Season with pepper and salt. Place the camembert on a small oven tray and bake for 10 minutes in the pre-heated oven. Present the camembert with bread or Belgian endive leaves for dipping. AGA Place the camembert box directly on the bottom of the roasting oven.
15 Appe tize rs
Sprinkle the thyme and garlic over the cheese and press it into the cheese.