By Louise Walker
Following on from the good fortune of her fabulous Aga yr cookbook, Louise Walker tackles the favorite meal of Aga proprietors in every single place: the Sunday roast Lavish images illustrates over 70 recipes for all issues roasted. Drawing on thought from Britain and past, Louise Walker showcases a wealthy array of previous and much-loved favourites, many with a satisfyingly scrumptious twist, along extra unique roasted dishes from Europe, North Africa, the center East, and past. There are grasp sessions on jointing, carving, and serving, in addition to a wealth of stuffings and accompaniments. To around off the e-book, Louise comprises a few priceless and well timed rules for what to do along with your roasted leftovers. Aga Roast is a beautiful and critical addition to any Aga library
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Additional resources for Aga Roast
Allow the bread to cool before slicing. Store in a breadbox or airtight tin for up to 3 days. KEEPER CAKES AND HOME-STYLE BREADS 57 IrishPantry_int_IrishPantry_int 8/5/13 3:53 PM Page 58 Traditional Irish Tea Cake I ’ V E O F T E N H A D P E O P L E A S K M E how I keep a smile on my face all the time, and what’s the secret of my happiness. The honest answer is that I value what’s pure and good, and I’ve made it my life’s work to surround myself with just that: the strength of my family, work that I love, a solid roof over my head, and habits that keep my body healthy.
Serve warm, or pour the mixture into a clean jar and store in the refrigerator for up to 1 week. I R I S H PA N T R Y 32 IrishPantry_int_IrishPantry_int 8/5/13 3:51 PM Page 33 Mulled Wine and Apple Butter I N S E P T E M B E R , I TA K E G R E AT P L E A S U R E in walking my land with my huge, lumbering, rescued Golden Retriever, Ralph, and enjoying the season’s first crisp chill in the air. The smell of coal-fire smoke, together with the turning of the leaves, takes me back to the days when I’d walk my family’s land in Toomebridge, County Antrim, with my beloved dog, Nip.
My boiled cake is very good, if I do say so. But so many dishes handed down by our mums, aunties, grannies, and sisters live only in memory. No matter how carefully we follow the recipe, the dishes will always be missing one special ingredient—them. MAKES ONE 8- I N C H / 20- C E N T I M E T E R CAKE 5 ounces / 150 grams sultanas 3 ounces / 75 grams dried currants 3 ⁄ 4 cup / 175 grams dark brown sugar, packed 8 tablespoons (1 stick) / 113 grams unsalted butter at room temperature, plus more for buttering pan 1 ⁄ 2 cup / 120 milliliters strongly brewed black tea 1 tablespoon vanilla extract 1 cup / 125 grams whole wheat flour 1 cup / 125 grams all-purpose flour 11⁄ 2 teaspoons baking powder Pinch of salt 1 1 ⁄ 2 teaspoons ground cinnamon 3 tablespoons sherry I R I S H PA N T R Y 60 IrishPantry_int_IrishPantry_int 8/5/13 3:53 PM Page 61 In a medium saucepan, combine the sultanas, currants, brown sugar, butter, 1⁄ 2 cup / 120 milliliters of brewed tea, and vanilla.
Aga Roast by Louise Walker