By Louise Walker
Following on from the good fortune of her really good Aga 12 months 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 Drawing on proposal from Britain and past, Louise Walker showcases a wealthy array of outdated and much-loved favourites, many with a satisfyingly scrumptious twist, along extra unique roasted dishes from Europe, North Africa, the center East, and past.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 periods on jointing, carving, and serving, in addition to a wealth of stuffings and accompaniments. To around off the e-book, Louise comprises a few helpful and well timed principles for what to do together with your roasted leftovers. Aga Roast is a beautiful and important addition to any Aga library
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Additional info for Aga Roast
Also good for burgers. Big, brown, rich, meaty, and with a lovely creamy texture, these beans are excellent in pasta dishes, stews, soups, and casseroles, as they hold their shape even when cooked for a long time. << BUTTER BEANS Large, soft, and ﬂoury with a slightly dry texture when cooked, these beans have a distinctive, rich ﬂavor. They are great for soups, stews, dips, and pâtés. CANNELLINI BEANS >> 30 BROWN LENTILS << A member of the navy bean family, these classic Tuscan white beans can be mashed to a smooth paste.
Leave to cool for several minutes. Transfer the contents of the pan to a food processor and purée until smooth. Strain the soup back into the pan through a sieve, using a wooden spoon to push as much of the mixture through as possible. 3 Place the pan over medium heat and stir in the mascarpone cheese; keep stirring until it has blended in. Season well and discard the bay leaf. Toast the baguette slices until golden and spread them with the blue cheese. Ladle the soup into bowls and ﬂoat a piece of the bread in the center of each one.
Essential in curry powders and pastes, harissa, jerk seasoning, salsas, and pickles. << STAR ANISE Pretty star-shaped spice with a licorice ﬂavor and aroma and a warm pungency. Use with leeks, squashes, root vegetables, and beans. << TAMARIND PASTE JUNIPER BERRIES << From the soaked pods of the tamarind tree. An essential ingredient in Worcestershire sauce. Adds a fruity tartness to curries and spice dishes. Bitter-sweet berries of the juniper bush, usually available dried. Use crushed in cabbage dishes (particularly sauerkraut), and with celery, peppers, and root vegetables.