Rough Puff Pastry

125g strong plain flour
tsp fine sea salt
125g butter , at room temperature, but not soft
75ml cold water

1] Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

2] Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

3] Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.

4] Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.


Leftover trimmings should be stacked up and chilled or frozen for another use. Don't scrunch them together in a ball or you will lose the layers. To re-roll, allow to come back to room temperature.

Pan Fried Pigeon Breasts with Orange Zest Sauce

Serves 2

2 Whole Pigeons
Unsalted Butter
Oil
1 Onion, chopped finely
1 Carrot, diced
1 Clove garlic, chopped
2 Oranges for their grated Zest and Juice
Lemon Juice
1 Fresh Bay Leaf
(Carrot, Onion, Peppercorns and Bay Leaf for a stock)

1] Remove the breasts from the birds (Try and keep the skin intact on the breasts). Put the remains in a pot with some Onion, Carrot, Peppercorns and a Bay Leaf to get a stock going. (The stock can be used to enhance your sauce later if you like).

2] Heat some Oil and Butter over a low heat and sweat the Onions and Carrots off until they soften. Add the Garlic near the end of this process to cook through a little. (I had the oven on, so I roasted the Garlic and just squeezed the Garlic out of the cloves into the Onions).

3] Zest and juice the Oranges and add to the Onions with a dash of Lemon Juice and the Bay Leaf. Gently simmer until it reduces to a good sauce for the Pigeon.

4] Heat a little oil in a frying pan over a medium heat and crack some pepper in. This seasons and also tells you when the oil is hot enough as you will see bubbles around the pepper. Lay the Pigoen in gently and fry for two minutes each side. Use your fingers to test for doneness, then take them out of the pan and let them rest in a warm oven.

5] Finish off your sauce and serve with whatever veg you like.

I roasted off a Squash and steamed some Cabbage, good earthy flavours to go with the Pigeon.

Orange-Braised Pigeon

Serves 2

2 Whole Pigeons
Unsalted Butter
50 gm Onion, chopped finely
1 Clove garlic, chopped
1 Dessertspoons grated Orange Rind
6 Dessertspoons fresh Orange Juice
2 Dessertspoons fresh Lemon Juice
1 Fresh Bay Leaf

1] Press firmly down on the breasts of the pigeons to snap the rib cages and flatten them slightly. Cut out the back bones with kitchen scissors, leaving the rest of the ribs and the legs on, and open the pigeons as flat as possible. Trim off loose pieces of skin and pat dry all over.

2] Melt some butter over a medium heat and lightly brown the pigeon. Set them aside.

2]  and cook the chopped onion and garlic until soft, but avoid browning.

3] Add the orange rind and citrus juices and continue cooking uncovered until most of the juices have evaporated.

4] Push the onion to one side
Redistribute the onion, turn the pigeon breasts uppermost and add the bay leaf; then cover and braise over a medium to low heat for 35-45 minutes, basting with the orange butter from time to time.


About 15 minutes before serving, wash and slice the greens thinly and cook in a little boiling salted water until wilted and soft, but still a bright green. Arrange in a circle on two hot plates. Place a pigeon in the middle of each and then strain the cooking liquid (discarding the onions) over the greens.

Pot Roast Pigeon

I think this is from a Nigel Slater recipe, but I can't remember...

Serves 2
Butter

2 Pigeons
2 herby sausages
1 Onion
1 Carrot

1 Celery stick
a few sprigs of thyme

Garlic - 2 cloves
unsmoked streaky bacon - 2 rashers

bay leaves - 2

juniper berries - 12

plain flour - a level tbsp
fruity red wine - 150ml

chicken or game stock - 150ml

Melt half the butter in a heavy casserole, then brown the pigeons and sausages lightly on all sides. Lift them out and set aside. Set the oven at 190 c/gas 5.

Peel the onion, cut it in half, then slice each half into five from root to tip. Melt the remaining butter over a moderate heat and add the onion. Peel the carrot, cut it into large dice and add it to the onion, together with the chopped celery, 4 or 5 sprigs of thyme and the peeled and sliced garlic. Continue cooking, stirring from time to time.

Remove the rind from the bacon and cut each rasher into about six pieces. Stir into the onion and add the juniper berries, lightly crushed, and the bay leaves. Leave to soften, making certain the sausages have the opportunity to colour. After about 20 minutes, the vegetables should be soft and golden.

Stir in the flour, let it cook for a few minutes then stir in the wine and the stock. Bring almost to the boil then return the pigeons and sausages to the pan and roast in the preheated oven for about 30 minutes, until the pigeons are tender but still lightly pink in the centre.

Easy roast duck

A traditional British recipe, this roast duck is so easy to make 

Preparation time: 75 minutes
Cooking time: 90 minutes 


Serves: 4

1 free-range whole duck, around 2 to 2.2kg (41/2 to 5lb) 


1 Pierce the skin of the duck all over with a skewer. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty, duck.

2 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the duck on a rack or trivet over a deep roasting tin, as it will release around 300g (10oz) fat into the tin. 


3 Add plenty of sea salt and roast for 90 minutes. Strain off the fat and keep it for the best roast potatoes ever. 


4 Don’t try to carve a duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.

Pork and chorizo stir fry served with herbed rice

Based on a Brain Turner recipe.

For the herbed rice

* 150g/5½oz basmati rice
* ½ vegetable stock cube (I used fresh Chicken stock to cook the rice in)
* 25g/1oz butter
* 1 tbsp chopped fresh chervil
* 1 tbsp chopped fresh parsley
* 1 tbsp chopped fresh sage

For the stir fry

* 2 tbsp olive oil
* 1 small onion, chopped
* 100g/3½oz pork fillet, cut into strips
* 1 medium chorizo sausage, chopped
* ½ red pepper, seeds removed, flesh chopped
* handful green beans, trimmed and cut in half
* 2 tbsp ready-made tomato ketchup
* 1 tbsp sesame oil
* 2 tbsp soy sauce
* 1 tbsp clear honey
* 1 tbsp white wine vinegar
* 1 tbsp sesame seeds, toasted, to serve

1] For the herbed rice, cook the rice according to packet instructions, dissolving the stock cube in the water the rice is cooked in. Drain well.
2] Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the rice and stir fry for 2-3 minutes, or until golden-brown, then stir in the fresh herbs.
3] For the stir fry, heat the oil in a wok over a high heat, add the onion and stir fry for 2-3 minutes, or until softened.
4] Add the pork, chorizo, pepper and beans and stir fry for a further 3-4 minutes, or until the meat is golden-brown and cooked through.
5] Add the ketchup, sesame oil, soy sauce, honey and vinegar, stir well and bring the mixture to a simmer.
6] To serve, spoon the herbed rice into the centre of a serving plate and spoon the pork and chorizo stir fry on top. Sprinkle over the toasted sesame seeds.

Beef Tagine (Simple version)

Ingredients
1 kg (2 lbs) well trimmed shoulder/chuck beef or shoulder of lamb, cubed
1 tablesp. ground ginger
1 teasp. ground black pepper
1 teasp. ground cinnamon
1 tablesp. turmeric
1 1/2 tablesp. paprika
1/2 teasp. chilli powder
1-2 tablesp. olive oil
2 large onions, diced
3 cloves garlic, chopped
100g (4 oz) dried apricots, chopped
50g (2 oz) sultanas or raisins
250ml (1/2 pt) tomato juice
125ml (1/4 pt) beef or lamb stock
1 tablsp. honey
Juice of 1⁄2 lemon
Salt to taste

Topping
1-2 tablesp. fresh coriander, chopped
Grated rind of 1 lemon
50g (2 oz) almonds, chopped
Salt and black pepper

I do this in my Tagine on the hob. If you are doing this in the oven, set to Gas Mark 4, 180ºC (350ºF).

1] Place the meat in a large bowl. Mix the spices together and coat the meat with the spices. Let it marinade for as long as you like, overnight would be fine.

2] Heat some oil in your Tagine and brown the onions well.

3] Brown the meat in the remaining hot oil (do this in batches).

4] Add all remaining ingredients. Stir well, bring to the boil. Reduce the heat as low as you can on the hob for approx. 11⁄2 hours or until the meat is very tender.

Sprinkle on the topping and serve with rice or cous cous.

Chicken and Cauliflower Curry

Diced Chicken Thighs or Breasts
Cauliflower Florets
Yogurt
Ground Black Pepper
Mustard Seeds
Cumin seeds
Grated Nutmeg
Finely chopped Onions
Finely sliced Ginger
Finely sliced Garlic
Vegetable Oil
Green Peas
Rice

1] Dry fry the Cumin and Mustard Seeds then grind them in a pestle and mortar.

2] Marinade the Chicken and Cauliflower together for two hours in the Yogurt, Cumin, Mustad Seeds, grated Nutmeg and Black Pepper.

3] Heat the Oil in a pan and gently fry off the Onion. When it starts to colour add in the finely chopped Garlic and Ginger, and cook for a few minutes.

4] Turn up the heat, add in all the marinade and stir until the Chicken and Cauliflower takes on a little colour.

5] Pour in some boiling water until it just covers the Chicken and Cauliflower.

6] Place in the oven at Gas Mark 5 for about 20 minutes.

7] Stir in some frozen Peas and put back in the oven for another 5 minutes.

8] If the sauce is still to wet, reduce on the hob.

Serve with Rice.

Leftover Chicken with Oranges and Herbs

Orange Chicken with Herbs

Cut orange in half and hollow it out as best as you can. Trim pulp so no white pith is showing. Set aside with accumulated juice.

½ individual cup of Mandarin orange sections, reserving liquid
1 c cooked diced chicken
salt and pepper to taste
¼ - ½ tsp thyme
¼ tsp crushed rosemary
2 T mayonnaise (or to taste)

Mix spices into may and add chicken and half of orange slices (the Mandarin and the pieces from the orange shell) Mix well. Add more oranges as you’d like. Spoon into orange half, drizzle with a bit of juice to keep moist and top with a pretty orange piece.

Lamb Liver Casserole

Bacon or Chorizo
Plain Flour
Salt
Black Pepper
1 lb. Lamb Liver, trimmed of nasty tubes etc
1/2 c. chopped celery
1/2 c. chopped onion
1 (10 1/2 oz.) can condensed beef bouillon
6 med. potatoes, pared and halved
6 carrots, cut in 2 inch pieces

Saute bacon in skillet until crisp. Drain and crumble. Reserve drippings. Combine 4 tablespoons of the flour, 1 teaspoon of the salt and the pepper. Dredge liver with this mixture until well coated. Saute liver, celery and onion in bacon drippings until liver is brown. Place in 2 quart casserole. Top with crumbled bacon. Add bouillon and remaining salt. Bake, covered, in a 350 degree oven for 30 minutes. Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender. Remove the meat and vegetables to a warm platter. Add the remaining flour to the skillet. Stir in liquid from casserole. Cook, stirring constantly, until thickened. Pour over liver and vegetables and serve.

Pigeon Breast ‘Sandwiches’ with Leek and Mustard Sauce

Pigeon Breast ‘Sandwiches’ with Leek and Mustard Sauce

Serves 4

8 pigeon breasts
6 rashers streaky bacon
1 medium sized onion
40g (1½ oz) butter
3 tablespoons grated parmesan cheese
6 pepperdew peppers. Waitrose sells these mildly spicy miniature peppers in jars, as perhaps do other stores.
1 tablespoon well chopped parsley

Sauce:
1 good sized leek
50g (2 oz) butter
1 crushed clove of garlic
1 heaped tablespoon flour
300 ml (½ pt) stock
1 teaspoon wholegrain mustard

Method

Place the pigeon breasts between 2 layers of cling film and beat them with a kitchen mallet or rolling pin until well flattened and of a more or less similar size. This isn’t always easy and if some turn out larger than others keep these for the bottom part of the ‘sandwich’.

Chop the bacon and the onion finely and cook them in the butter. Chop the peppers and add them to the mixture together with two tablespoons of parmesan. Spread the mixture evenly on the four larger of the flattened pigeon breasts and press the remaining breasts on top. Cook in a medium hot oven for about 10 minutes until a sharp fork will pierce the meat easily.
Mix the remaining parmesan with the parsley and sprinkle on top.

To make the sauce, chop the leek well and cook until soft in the butter and garlic. Stir in the flour and add the stock, stirring until thickened. Stir in the mustard and season to taste. Serve the sauce separately.

Reproduced from 'The Empty Larder' by Judy Malleson

Seared Pigeon Breasts

Pork loin braised in milk

By: Gioconda Scott From: Gioconda Scott's Paradise Kitchen

1 kg Loin of Pork

Black Pepper

6 tbsp Olive Oil

3 Cloves Garlic, sliced lengthways

1 Onion, sliced

2 Carrots, finely chopped

6 Peppercorns

2 Bay Leaves

Milk, to cover

1. Season the pork loin with salt and freshly ground black pepper.

2. Heat 3 tablespoons of olive oil in a casserole dish. Add the pork and brown on all sides. Remove the pork and set aside.

3. Add the remaining olive oil in the casserole dish. Add the garlic, onion and carrot and cook over medium heat, stirring often, for 5 minutes until softened.

4. Return the pork loin to the casserole dish. Add the peppercorns and bay leaves.

5. Pour in enough milk to come three-quarters of the way up the pork loin. Season with salt and freshly ground pepper.

6. Bring the milk to the boil, cover the dish, reduce the heat to low and simmer gently for 1 and a half hours, turning the pork over halfway through.

7. Once the pork is so tender that it is practically falling apart, remove it from the casserole dish and let it rest for 5 minutes, keeping warm.

8. Meanwhile, transfer the cooking liquor and the vegetables to a blender and blend until smooth.

9. Finely slice the pork loin and serve with the sauce made from the cooking liquor.

Roast Pork Loin with Mustard Butter

Serves 4

3 Garlic Cloves
1/2 Spanish Onion, finely chopped and mixed with 30 ml (2 tbsp) Olive Oil
50 g (2 oz) softened Butter
5 ml (1 tsp) crumbled fresh Thyme
1 Bay Leaf, crumbled
15 - 30 ml (1 - 2 tbsp) Dijon Mustard
salt and freshly ground black pepper
25 g (1 oz) Flour
25 g (1 oz) Butter
White Wine


1] Remove the pork from the refrigerator 4 hours before you plan to cook it.

2] Cut each garlic clove into 4 slices. Pierce the pork loin in 12 places and insert a garlic slice and a little chopped onion mixture into each hole.

3] Mix the softened butter, crumbled thyme, bay leaf and mustard to a smooth paste and rub this well into the pork. Sprinkle with salt and pepper, and let the meat stand at room temperature for 4 hours.

4] Heat the oven to 230°C (450°F) gas 8. Brown the meat for 15 minutes. Reduce the temperature to 180°C (350°F) gas 4 and continue to roast until the meat is done, about 1 1/4 - 1 1/2 hours.

5] Deglazed the pan with some white wine. Mash together the flour with the butter and add this a little at a time to the pan. Stir constantly over a low heat until the sauce thickens. Pour this mustard butter into a small serving dish.

6] Garnish the pork with sprigs of watercress and serve with mashed celeriac/potatoes and the mustard butter.

Pork Stuffed Peppers

Based on a recipe by Lizzie Kamenetzky

Serves 4
Takes 10 minutes to prep, 45 minutes to cook

Olive Oil
Ciabatta, torn into small pieces
1 Onion, finely diced
2 Garlic cloves, crushed
500g Pork Mince
150ml chicken stock
4 Romano Peppers
4 Spring Onions, sliced
3 tbsp sweet chilli sauce
2 tbsp dark soy sauce
Large handful of fresh coriander leaves, plus extra to serve

1] Heat some Olive Oil in a frying pan over a medium-high heat and
fry until the Ciabatta pieces start to crisp and colour. Use a slotted spoon to remove the bread and set aside on kitchen paper.
2] Add some more Oil id needed and add the Onion. Gently fry for 10 minutes until soft and golden.
3] Add the Garlic and mince and fry, stirring, until browned.
4] Add the stock and simmer for 15–20 minutes. Put aside to cool.
5] Preheat the oven to 200°C/fan180°C/gas 6.
6] Halve the Peppers, de-seed them and place cut-side up on an oiled baking tray.
7] Add the Spring Onion, Sweet Chilli, Soy and Coriander to the mince. Adjust the seasoning and stir in the Ciabatta pieces.
8] Spoon into the Pepper halves and roast in the oven for 15-20 minutes.
9] Scatter with the extra coriander leaves and serve.

Notes: I had some offcuts of Pork Loin, so I roughly minced that with some Chorizo instead of using plain Pork mince.
I didn't have any Romano Peppers and I imagine they would be a lot sweeter than regular Bell Peppers.

Spicy gammon steak with crisp potato stack

By Gino D'Acampo
From Ready Steady Cook

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 1
Ingredients
For the spicy gammon steak
• ½ gammon steak
• ¼ tsp cayenne pepper
• ¼ tsp chilli powder
• 1 tbsp vegetable oil
For the crisp potato stack
• 30g/1oz butter
• 1 tbsp olive oil
• 1 free-range egg, lightly beaten
• 2 tbsp plain flour
• 1 potato, peeled and grated
•salt and freshly ground black pepper
For the apple sauce
• 1 tbsp butter
• ½ apple, peeled, cored and grated
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• sprig fresh parsley, to garnish

1. For the spicy gammon steak, use a 7.5cm/3in chefs' ring to cut out a disc of gammon, then dust the gammon with the cayenne pepper and chilli powder.
2. Heat the vegetable oil in a non-stick frying pan and fry the gammon for 3-4 minutes on each side, or until completely cooked through. Set aside and keep warm.
3. For the crisp potato stack, heat the butter and oil together in a non-stick frying pan.
4. Mix the egg, flour and grated potato together in a small bowl and season with salt and freshly ground black pepper.
5 .Divide the potato mixture in half and press into two chefs' rings the same size as that used for the gammon. Fry for 8-10 minutes, turning halfway through to cook on the other side, until crisp and golden-brown.
6. For the apple sauce, heat the butter, grated apple and lemon juice together in a small saucepan until the apple has broken down to a pulp. Stir in the mustard.
7. To serve, place one potato cake in the centre of a serving plate and top with the disc of gammon. Finish with the second potato cake and garnish with parsley.

Livers Explained

I was doing some research on Lambs Liver today, and came across this post from the Argalinks Cookery Doctor, Richard Maggs, which I think is a great explaination of the different types of liver and how to treat them.
Thank you Richard, great stuff. Check out the link in the title above to jump to his page.

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Calves' liver is the finest - tender, juicy and rich, with lambs' liver nearly of a similar quality. Pigs' and ox liver by contrast are strong and quite tough, fine for flavouring casseroles where the flavour is diluted with other ingredients such as vegetables or mushrooms. Incidentally, take a look at the prices at your butcher's. The prices reflect the type of product: calves' liver is nearly three times as expensive as pigs' or ox liver. Finally we have poultry livers which are cheaper still, and I am a great fan of these too. They are terrific value fresh or frozen - I must buy chicken livers at least twice a month - either to turn into everyday pâté which is really easy and absolutely delicious, or to pan-fry for a quick supper by the method I give below. Sometimes, especially in the run-up to Christmas, tubs of frozen duck livers also appear so I stock up when I see them. These are best saved for luxury pâtés. Both types can also be pan-fried and then served on a plate of dressed salad with peeled grapes and a simple walnut or hazelnut oil and lemon juice dressing.

The main fact to always bear in mind is that the two different types of liver require completely different cooking techniques to render them tender and delicious. As with cheap and expensive cuts of meat, typically the rule is to cook the better cuts for a short time at a high temperature, never for too long, and to leave cheaper cuts for a long slow sojourn at a very low temperature to magically transform them.

To Prepare Liver
Carefully snip and peel away the fine membrane covering the liver. Use a sharp knife to cut the liver diagonally into thin and even slices. To ensure success and even cooking for cooking calves' and lambs' liver, it is important to always have it sliced into very even, thin strips, just under ½ an inch (9mm) thick is considered perfection. If you want, ask your butcher to do this is you are at all worried. They like to be asked. Support your local butcher and he will look after you. At the same time snip out any tough internal tubes using strong kitchen scissors.

Before cooking, some books recommend soaking liver in milk to soften the flavour. In the past, liver often had a stronger taste than it does now; modern breeding produces much milder flavoured liver, certainly calves' and lambs' liver would never need this treatment. It is a matter of personal taste with the other types. However, if in doubt, I'd suggest you also try that next time.

Cooking Calves' Liver, Lambs' Liver and Chicken Livers
Calves' and lambs' liver only need a very short cooking time to keep them meltingly tender; cook for too long and the texture changes horribly and they become progressively more and more bitter. Some chefs maintain that sprinkling with lemon juice before cooking helps prevent this, but I think it is better to learn how to cook them for the correct length of time, as below. Lemon juice can also be applied afterwards to liver that has turned bitter, but it is rather a case of shutting the stable door... I'm not really convinced it does anything but confuse the palate away from some of the bitterness frankly. Chicken livers require the same cooking techniques as calves' and lambs' liver, but cook even more quickly. Most authorities recommend serving them quite pink but it is a matter of taste.

Dust lightly in seasoned flour then sauté very lightly in butter starting with the pan over quite a high heat. On the Aga I would start off on the Boiling Plate, add the liver and then transfer to the Simmering Plate or more probably to the floor of the Roasting Oven. All it needs is for it to be sealed to keep the juices in, then cooked gently, but not for too long. A couple of minutes on either side should be enough to cook it yet still keep the middle a juicy pink. I usually find that after 2 minutes when I check, the blood is starting to bubble through on the top showing that it is time to turn it. Leave to rest on a warmed plate and deglaze the pan with some wine and/or stock etc. A spoonful of redcurrant, rowan, sloe, crabapple, plum or quince jelly/jam may be used here to good effect if you any to hand. Stick to one, though; always keep flavours focused, never confused. Boil up to make a sauce, add a little cream if you like (I don't think it works as well personally), season and then serve with a little of the sauce coating the liver.

Before you cook your liver however I would suggest you get everything else apart from any green vegetables on to cook first. I would sauté lots of thinly sliced sweet onions in some butter and a little oil right at the start, transfer the pan to the Simmering Oven for 30 minutes to soften, then return to the Simmering Plate to drive off excess water. These will keep hot, covered, in the Simmering Oven until ready to serve. I prefer them soft and light golden like this, if you prefer darker onions, now stir constantly on the top of the cooker until they are how you like them. Your patience and thoroughness will be rewarded with a really delicious flavour, rather than resorting to adding some sugar and having a sweet mixture as is sometimes suggested. These will again keep hot in the Simmering Oven. Have the other parts of the meal already cooked or prepared ready to cook so that once it is ready the liver doesn't overcook waiting for you. I would perhaps have creamy mashed potatoes cooked and then keeping hot in the Simmering Oven with perhaps another root vegetable, and then only have to fast boil say some prepared broccoli on the Boiling Plate as soon as I transfer the liver to the oven to finish cooking. Boil the kettle first just before you start on the liver too so that the vegetable water jumps to attention when you need it. This way everything will be served in perfect condition and it will be really easy to do.

Since these types of liver are quite rich, remember to keep the accompaniments simple and some kind of piquant ingredient is a good idea. I like streaky bacon that has been placed on Bake-O-Glide on a baking sheet on the floor of the Aga Roasting Oven. Here is frizzes up to a delectable crispness. Apple rings sautéed in a little butter then flambéed with a slug of Calvados also elevate proceedings if you are cooking à deux for someone special (remember to check that they like liver first or your romantic evening could go horribly wrong!). Used judiciously, balsamic vinegar is also a good foil to experiment with.

Cooking Pigs' and Ox Liver
Pigs' and ox liver as I have said, require the reverse to the above technique. No high temperatures, just long, slow cooking for several hours at the merest blip of a simmer. Executed well, and this is easy of course in the Aga Simmering Oven, these types of liver can also be transformed into delicious, nourishing and cheap casseroles, but they are pretty horrible pan-fried on their own.

Aga Cookery Doctor's Easy Slow-braised Liver
Once you have mastered the other types listed above, please do give this recipe a try. It really works very well and has surprised quite a few people over the years. It started out life as one from the brilliant Stella Atterbury's (the famous doyenne of slow cookery, who had an Aga herself, on which of course she developed many of her brilliant slow cooking techniques). It has now evolved over the years (Jocasta Innes' variation on it with orange is a winner too) and it is quite forgiving and flexible. The conclusion I have come to is that the only thing which it is a mistake to cut down on is the bacon in and on the top. Pears or quinces make delicious variations at this time of year in place of the apple.

Serves 4

8 oz (225g) pig or ox liver
6 tbsp stock (made from Marigold vegetable bouillon powder is fine)
salt and freshly milled black pepper
4 oz (100g) rindless smoked bacon pieces or similar
1 medium onion, very finely sliced
½ clove of garlic, finely crushed
1 medium Bramley apple
1 oz (25g) demerara sugar
¼ pt (150ml) fresh breadcrumbs
2 oz (50g) rindless streaky bacon, thinly sliced

Prepare the liver as above, cut into slices and soak in milk for at least 2 hours. Drain and pat dry with kitchen paper. Lay the strips in a small greased baking dish. Add the liquid and season. Place the bacon pieces in a dry, heavy pan and place on the Simmering Plate. Once the fat starts to run, transfer to the floor of the Roasting Oven to crispen the pieces. Alternatively this may be done on the Boiling Plate, but it will need constant stirring. Add the onion and cook, covered, for 3 minutes on the Simmering Plate. Transfer to the Simmering Oven for 30 minutes. Return to the Simmering Plate, uncover, and add the apple, breadcrumbs and sugar. Pat the stuffing over the liver, covering it completely. Lay the streaky bacon over the top, with each rasher overlapping slightly. The aim is to seal in the liquid as much as possible. If in doubt, wrap in foil.

2, 3 and 4 oven Aga: Place the baking dish on the grid shelf on the floor of the Roasting Oven for no longer than 8 minutes to get it hot. Transfer to the Simmering Oven for 2-3 hours. If necessary, moisten with a little extra stock before serving (not usually necessary).

I like to serve this with whole onions baked in foil, drizzled with a little olive oil, slow braised red cabbage and plain steamed old potatoes with a little butter and freshly chopped parsley.

Murgh Makhani (Old Delhi style chicken curry)

Serves 4

For the Chicken
1 tsp Ginger Paste
1 tsp Garlic Paste
Salt
1 tsp Chilli Powder
Juice of half a Lemon
100g Plain Yogurt
800g boned Chicken Thighs, skinned and cubed
Pinch of Garam Masala

For the Sauce
1.25 kg Tomatoes halved
Root Ginger crushed
4 Garlic Cloves crushed
4 Green Cardamom pods
2 Cloves
1 Bay Leaf
1 tbsp Chilli Powder

60g Butter
2cm Root Ginger, finely chopped
2 Green Chillies, slit into four, but still whole
75ml Single Cream
Salt
Pinch of Garam Masala

First start to make the sauce.
1] Put the Tomatoes in a pan with 125ml of water, the Ginger, Garlic, Cardomom, Cloves and Bay Leaf. Gently cook until the Tomatoes are completely broken down.
2] Remove the pan from the heat and puree the sauce.
3] Work the sauce through a sieve to get rid of the Tomato pips and spice husks.
4] Bring back to the boil and add the Chilli powder.
5] Turn the heat off and let the sauce sit.

Marinade the Chicken
6] Mix the Ginger, Garlic, Salt, Chilli Powder and Lemon Juice in a glass bowl.
7] Chop the Chicken into skewable pieces and add to the marinade. Let it sit for 20 minutes.
8] Add the Garam Masala and Yogurt. Let it sit for 10 minutes.
9] Thread the Chicken on skewers and grill for 15 minutes turning once. (the Chicken should still be slightly undercooked to finish cooking in the sauce).

10] While the Chicken grills reduce the sauce a little and slowly whisk in the Butter.
11] Add the Chicken and any juices to the sauce and simmer for 5 minutes.
12] As the sauce thickens, add the cream and Chillies.
13] Gently simmer while stirring until it has a nice rich texture.
14] Sprinkle some Garam Masala over and serve with rice.

Carrot and Orange Soup

Serves 4

50g Unsalted Butter
3 Leeks or 2 big Onions, sliced
500g Carrots
Fresh Garlic, finely chopped
1 litres Chicken or Vegetable Stock
Grated Zest and Juice of 2 Oranges
Freshly grated Nutmeg
Sea Salt and fresh Black Pepper
Yoghurt or Cream
Bacon

1] Gently melt the Butter and add the Leek or Onions. Let them sweat for about 10 minutes, but don't let them colour.

2] Add the Garlic and cook for a few minutes, making sure it doesn’t burn.

3] Warm the Stock and Orange Zest/Juice, and add it to the pan.

4] Taste and season with Nutmeg, Salt and Pepper. Taste again.

5] Bring just to the boil, then lower to a simmer. Cover and simmer for 40 minutes, or until the vegetables are tender.

6] Get some Bacon frying to garnish the soup.

7] Turn off the heat and let it cool. Purée the soup in the pan. Reheat gently and taste adding more seasoning if required.

8] Serve and swirl some Yoghurt or Cream.

Pork Tenderloin in Milk

Pork Tenderloin
Vegetable Oil
3 Cloves
Ground Cinnamon, or a stick
A sprig of fresh Rosemary
2 Garlic Cloves, bruised
Sea Salt
Black Peppercorns, cracked
1 fresh Bay Leaf
Unsalted Butter
300 ml Milk
Chicken Stock

1] Marinade the Pork in some Oil, the Cloves, Cinnamon, Rosemary, Garlic, Bay Leaf, some Salt and the cracked Black Pepper. Let it sit for 4 - 8 hours, tuning it occasionally.
2] Heat some Butter and Oil in a thick bottomed pan. When the Butter has stopped foaming, add the Pork leaving the marinade mixture to one side.
3] Gently brown of the meat on all sides.
4] Meanwhile gently heat the milk, adding in the marinade mixture.
5] Bring the Milk to the boil and gently add it to the Pork.
6] Get the liquid simmering gently and put on a lid slightly askew.
7] Cook for an hour or so until the Pork is cooked and the cooking liquid is reduced.
8] Take the Pork out and let it rest.
9] Stain the cooking juices to remove the herbs and spices into a small sauce pan.
10] Add warm Chicken Stock and reduce the sauce to your liking.
11] You may have a fair amount of Oil in your sauce so either skim it off, or use a separator.
12] Slice the Pork and serve with the sauce and roasted vegetables.

I had some Beetroot juice from the roasted veg, so I added that to the sauce for a nice earthy element.