First meal in new house (with Aga!)

DebtFree2012

Hi all

We're supposed to be moving to a new house soon (supposed to be is key here, it's been a long battle which is still ongoing but I am planning anyway) and would like to do my menu plan for the first few days at least. I'll stick to what we normally have in the winter once we're in and settled. However I was thinking - what could I make for the first night? The house has an 2 oven Aga which I am clueless on other that what I've read here, but I can't wait to try!

So something I could maybe make the day before we move and leave in the fridge to heat in the Aga, a one pot but won't the veg go mushy. Corned beef pinaculty (North East style), cottage pie maybe.....or something with more ooomph to remember it by?

We're a family of 4, including 2 youngsters (8/5) so it needs to be family friendly. Kids don't like lasagne for some strange reason.

Thank you all.

If you have any other new house/meal/aga/moving thoughts, feel free to share as once we get the go ahead (or not) it will be a rush.

kathrynha

Corned beef hash would be lovely in the Aga.

My Granny had an Aga and they are lovely. Unfortunately I can't fit one in my tiny kitchen.
They take some getting used to, but are great once you are. You can get special cook books for them.
My Granny's toad in the hole was great, and even with the same recipe, including same recipe of sausages it just isn't the same in my gas oven.

Aga's are also brilliant for meringues and making your own dried fruit.

DebtFree2012

Great tips thank you!

GwylimT

When the rings are just on warm they are lovely for warming your bum

Skintmama

Fingers crossed that all goes as hoped with your move:)

You will need to make sure that the vendors are going to leave the Aga on for you and that the setting will be at the standard temperature. Otherwise, you will have a very long wait for dinner!

The top (roasting) oven is the hottest and you cook the food on different racks according to the heat needed. For reheating a Cottage Pie or Hotpot you would put the oven rack on the floor of the oven and place your dish on that. Protect with foil until it is hot and then take it off to crisp the top.

Personally, I would probably do Baked Potatoes with some easy fillings. The Aga (and similar) ovens are great for these as the heat is always there. Just put the rack in the middle or upper middle of the oven and place the potatoes directly on the rack. Turn them after an hour to finish them off.

I would avoid a vegetable or cheesy dish until you understand what your oven does. The roof of the oven can scorch things quite quickly so start lower down and move up if required.

You can use the boiling plate to cook vegetables as normal. Although it is more economical to start them off there, drain them and finish them in the lower of the two ovens.

These stoves are idiosyncratic. You will get to know yours over time with trial and error.

Mary Berry has written a good book on cooking with Agas as she used to run courses, I think.

Essential equipment: Long oven gloves, a kitchen timer because you cannot see or smell what is happening in the oven without opening it.

I hope you enjoy cooking on it as much as I do.

Muppet81

If you want special but really easy (and if you are moving house I think you do ) you could get some of Aldis frozen lamb shanks. These are individual boil in the bag shanks.

I love to open the bags and take out the lamb which comes in their own gorgeous red wine and rosemary jus, pop them into a lidded casserole. 30 mins in roasting oven (top oven) then put into simmering oven (bottom right oven if a 3 oven model). Can stay here for a 2 to 4 hours. Perhaps baste once during process but not essential.

Pop some pierced baking potatoes in the roasting oven for last 1 and a half to one and three quarter hours.

This always goes down really well in our AGA household

Hope you love your AGA

grunnie

The Complete Aga Cookbook by Mary Berry. I borrowed this from my local library as I fancied trying some of the recipes even tho' I don't have an aga.

DebtFree2012

These are brilliant tips.

I'm loving the jacket potato option and also the cottage pie I think. Maybe we could have both ongoing as moving is a long winded business and I'm not sure how many I'd need to feed (we're getting help opposed to removal firm). Loving the lamb shank as an option. It's making me so excited. I must admit, the Aga alone is reason for me to love the house.

Thanks for the tip re asking them to leave it on otherwise it would end up being a very long wait!

Please keep any more tips or meal thoughts coming.

Rainy-Days

I have the four oven Aga and I have to tell you I totally love it. I went on an Aga course and it was a fab day.

I pop in a casserole in the simmering oven in the morning and I have a beautiful meal ready to go in the evening. The trick is to keep your lids down as keeping them up will take heat away from the ovens. Once you have boiled your potatoes on the top, shut the lid down and put the pan into the oven to continue finishing off boiling the potatoes. It takes a while to get used to, but very worth it.

I don't have a radiator in my kitchen, because I simply don't need one. My Aga dries my washing, comforts the dogs - especially when damp - and warms my bum when I am back from a long cold walk with the dogs or sorting the horses. It is also a huge focal point for friends when they come and more often than not everybody prefers to eat in the kitchen - near the Aga - rather than in the dining room.

You can very. very easily do a chilli con carne on your first day, pop it into the simmering oven and leave it there then all you need to do is your rice and if you wish pop in a garlic bread baguette in the roasting oven! It will take you all of about fifteen minutes all round and when you are moving in the less time you are at the oven the better!

BTW a pavlova done in the Aga is just blissfully easily and very devine! Enjoy!

DebtFree2012

Loving the passion in these Aga posts. For the boiling of the potatoes - do you drain them and finish them in the simmer over or do you leave the water in and continue to boil in roasting oven? I know how I sound but I am so new to this!!!!

Mazzarati2000

Both my Aunt and my Grandma had Agas throughout my childhood, and most of my out of school time was spent with either one or the other, so most of my initial culinary experience was Aga based.


I'd be tempted to prep a stew (raw veg, brown the meat if you like), and pop it in the bottom oven the minute you get the keys (assuming it's left on and up to temp when you move in (might be worth checking the plan with the agent), if not transfer the same meal to the slow cooker and forget about using the Aga the first day!), that'll give you a good 4-5 hrs moving in and sorting without having to lift a finger to cook until you're all ready to eat. Do you know what type of fuel the Aga in question is powered by?