Chipotle chilli beef

 Both my husband and I love a good chilli con carne. It was, I think, the first thing he ever cooked me. Those were in the early days when I thought that he could only cook items made with mince (chilli, spag bol and shepherds pie were the first three meals he made - much as I loved them, I was relieved when a beef and ale stew made an appearance).

The only problem with our love of chilli is the eternal debate as to what makes a really good chilli. We have quite different opinions on this matter. For him, chilli must be made with minced beef. Whilst I will concede that minced beef is the more traditional option, I actually prefer mine to be made with actual chunks of meat. Slow-cooked casserole-style.

We also disagree about what else should go into a chilli. My husband is keen to add whatever may be in the fridge/cupboards. This often involves sweetcorn. Much as I like sweetcorn, I do not like it in my chilli. Nor do I want carrots. Or mushrooms. Or courgettes. For me, onions, garlic, kidney beans and bell peppers are all I require.

Our final chilli dispute erupted one evening when I dared to served jacket potatoes alongside my chunky meat chilli. This was a step too far for my beloved. For him only rice will do. We do agree on the toppings though - guacamole, soured cream and a little grated cheese.

Last week, whilst taking stock of the surfeit of jars occupying 2 full shelves of my fridge, I spotted a half-used jar of chipotle chilli paste. This was last used to great success in my chipotle chicken stew. I decided to adapt my regular chilli recipe and use the paste to add a smoky richness to the dish. The result was something of a triumph - the flavour was fantastic and it was, I think, one of the best chillis I've ever made. A couple of squares of good dark chocolate added at the end also added an extra dimension as did the long, slow cooking. I couldn't help feeling that it would be rather good made with diced venison too. Another time, perhaps?

I can only apologise about the terrible photos - there must have been a smear on the camera lens...

Chipote chilli beef

Serves 4

Based on this BBC Good Food recipe

1 onion

2 cloves garlic

2 bell peppers (one red, one green)

2 heaped tbsp chipotle chilli paste

1 tsp ground cumin

500g diced stewing beef

1 400g tin tomatoes

1/2 pint beef stock

1 tsp sugar

1 tsp dried marjoram

410g tin of red kidney beans (or feel free to use other beans - black beans are good too)

2 squares good quality dark chocolate

To serve: your choice of soured cream, guacamole, fresh coriander, grated cheese, rice, tortillas etc...

1. Pre-heat oven to 170C*. Roughly chop onions and slice the peppers.

2. Heat a little oil in a casserole and then gently fry onions until they are transluscent and soft. Add the peppers and crushed or finely chopped garlic. Set to one side.

3. Add a little more oil to the pan if necessary and brown the meat on all sides. You may need to do this in batches so as not to overcrowd the pan. Set meat to one side and put vegetables back into the pan.

4. Sprinkle over the cumin and marjoram and spoon in the chipotle paste. Give a good stir to combine and cook for a minute or two before re-adding the meat and stirring to combine.

5. Pour in the tomatoes and stock. Add sugar and plenty of salt and pepper and give it all a good stir. Bring up to simmering point.

6. Place lid on casserole and pop in the oven. Cook for at least forty-five minutes, but preferably longer at a lower temperature* if you have the time. Check on it every now and again and add a little more water/stock if it is drying out. After this time, add the kidney beans and cook for a further 15-20 minutes with the lid off if the sauce needs reducing somewhat.

7. Before serving, check the seasoning and add salt and pepper as required. Stir in the dark chocolate and sprinkle with fresh coriander before serving.

*As with many beef casseroles, this is better the longer and slower it is cooked. I brought mine to the boil on the boiling plate of the Aga and then tranferred to the simmering oven for 2 1/2 hours.

Chocolate and pear crumble

We have been rather overloaded with pears this year - the tree in the garden was positively groaning in them and they seemed to ripen all at exactly the same time. We picked the lot and left them in the cool shed whilst we pondered their fate. We ate a few here and there and used them in various puddings but the greatest thing we did with our pears was this fantastically warming chocolatey crumble.

Chocolate and pear is a fairly classic combination. I've never been entirely convinced by the pairing myself. I'm a bit funny about chocolate with fruit in general. My only true exception is chocolate and orange which I adore but sadly my husband hates orange so it is a combination I don't get to enjoy all that often. He loves chocolate and pear though. His favourite pudding is something he calls 'chocolate pear upside down pudding'. I've tried to recreate this fondly-remembered childhood pud but sadly I find myself lacking. He always declares it 'very good', but 'not quite what my mother used to make'.

I'd decided to leave this well alone and move on but then I spotted an interesting sounding recipe in a newly acquired Aga cook book. The 'Aga Bible' by Amy Wilcock is an excellent tome for anyone new to Aga cooking (or for new ideas for those who've had one for years). It has plenty of advice and a good mix of classic and more imaginative recipes. This crumble is much like a regular crumble only the 'crumble' has the very welcome addition of cocoa powder and grated dark chocolate. The result was spectacularly good. I'd love to say that 'this is terribly rich so you'll only manage a small helping' but I'll tell you now that even though it was rather sweet and rich, I greedily devoured two helpings.  Best served with vanilla ice cream or regular cream.

Chocolate and Pear Crumble

Serves 6

taken from The Aga Bible by Amy Wilcock

Ingredients:

100g chilled butter, plus a little extra for greasing

6 ripe pears (I used Conference)

1 tsp ground ginger

80g plain flour

60g ground almonds

100g golden caster sugar

3tbsp cocoa powder

75g chilled dark chocolate

1. Lightly grease a deep medium-sized ovenproof dish with butter. Pre-heat oven to 180C.

2. Peel, quarter and core the pears before chopping into chunks, popping in the prepared dish and sprinkling with ginger.

3. Using a food processor, whizz together flour, almonds, sugar and cocoa until blended. Cut chilled butter into small pieces and add to processor. Pulse until you have crumbly breadcrumb consistency.

4. Coarsely grate the chocolate into the processor and give another whizz. Pour/spread crumble mix over the pears.

Conventional cooking:

Bake for 25 minutes until golden brown.

2-door Aga:

Put dish into Aga roasting tin and hand on 4th set of runners in roasting oven. Cook for 20-25 minutes and then transfer to simmering oven and cook for a further 20-25 mins or until the fruit is tender.

4-door Aga:

Cook on 3rd set of runners in baking oven for 35-40 minutes.

'Aga' drop scones

My new job has been eating into blogging and cooking time which means that getting used to the Aga is taking longer than I'd hoped. There have been a fair few disasters which, I have to admit, have had me tearing my hair out in frustration. My biggest gripe is that we struggle to keep a constant heat and, as we have to fill up with solid fuel once or twice a day, the kitchen is permanantly covered in a layer of black soot. Not very appetising!

However, there are aspects of this cooker that I already love and know I will miss terribly when we move. I love the instant heat - no pre-heating required here. Water boils instantly. Meat is sealed in moments. And the kitchen has a lovely warm glow. Having acquired an old Aga kettle we no longer need to use the electric version and the toaster is looking dusty in the corner too - crumpets and toast cook perfectly using the heat that is already there. But my favourite thing about the Aga involves the simmering plate (top right hand side) and a piece of Bake-o-Glide. Actually, we don't have Bake-o-Glide. It is fearfully expensive. We have some kind of supermarket imitation that does the job just as well. It is basically a non-stick, re-usable sheet of silicone (I think?!) which can withstand fairly high heat. We place it over the simmering plate and cook directly on it. Fat-less 'fried' eggs are a favourite - just crack an egg onto the non-stick sheet and lower (yes, really) the lid. A few minutes later, lift the lid to a perfectly-cooked, super-healthy egg. Butterless toasted sandwiches are a real hit - we favour a mature Cheddar and some onion chutney. Make the sandwich, place on the silicone sheet and put the lid down again. A few minutes later, flip the sandwich and repeat. Moments later you'll have a scrumptious, perfectly cooked toastie without messing up a sandwich toaster and without an ounce of butter smeared on the outside. Lovely!

The 'baking sheet-simmering plate method' is also a winner for all kinds of pancakes. Drop-scones (or scotch pancakes) cooked directly on the top are an Aga classic. I have a few Aga cookbooks which feature various 'Aga' classics. In slightly arrogant tone they refer to 'Aga' shortbread, 'Aga' drop scones, 'Aga' breakfasts and 'Aga' flapjacks. This makes it sound as though 'Aga' shortbread is vastly superior to any other kind - I'm not convinced by this but at least it makes me laugh! Anyway, the drop scones are a hit with me. I've made them several times in various guises. For pudding with maple syrup and pears or bananas. For an indulgent weekend breakfast with honey and berries. For a dinner party starter with added herbs and served with smoked trout and horseradish cream.

Here is the recipe I have used. I believe it is a Mary Berry recipe. Feel free to vary the batter. Good additions include cinnamon, raisins, blueberries or fresh herbs. An Aga is not necessary - these will be equally delicious cooked on a griddle or in a good non-stick frying pan! Please excuse a selection of terrible photos - light was awful and I was in a hurry to eat them.

'Aga' Drop Scones

Ingredients

4oz self-raising flour

1oz caster sugar (omit if making savoury pancakes and season with salt and pepper)

1 large egg

1/4 pint milk

1. Mix flour and sugar together and create a well in the centre.

2. Crack egg into the well and mix with a wooden spoon to combine.

3. Add the milk a little at a time, stirring between additions, until you have a smooth batter.

4. Lightly grease a frying pan, griddle or the top of the simmering plate on an Aga. If you have a solid fuel Aga like us, place a piece of non-stick silicone liner over the simmering plate. Drop tablespoonfuls of batter onto the pan or liner and leave to cook until bubbles begin to form on the surface. Carefully flip the drop scones with a palette knife and cook the other side. This should only take a minute or two.

5. Remove cooked scones from heat and keep soft in a clean tea-towel until ready to serve.

A day in the life of an Aga

As I've already mentioned, our new house has an Aga in the kitchen. The news has been met with a mixture of excitement and trepidation from my husband and I, wedded as we are to the happy combination of gas hob and electric oven. I've always loved the idea of an Aga but have, at the same time, been slightly wary of the reality. No set temperatures, a permanently hot kitchen, no cooking smells to warn you when your cake is starting to burn... On the other hand, I love to see dogs snuggling up to the Aga after a wet and wild walk on a chilly winter day. I love to see sheets carefully folded on the Aga knowing that they will require no ironing. And I love the concept of popping a casserole in the simmering oven and leaving it for hours, knowing it will come to no harm.

Keen to have a go at befriending our new appliance, we decided to visit our local Aga store in search of tips. We were interested to discover that the store held a varied programme of events, cooking demonstrations and classes. I was particularly drawn to a class entitled 'A Day in the Life of an Aga' and yet more delighted when I discovered that it only cost £7.50 to attend (prices seem to vary according to location).

Aga toast: crisp on the outside and soft in the middle

So, on Tuesday night, the two of us turned up at the Aga shop eager to learn whatever we could about Aga cookery. I am pleased to report that it may well prove to be the best £15 ever spent! The evening was ably hosted by Marcia Poole who started by asking each of us to describe our Aga situation. There was an audible gasp from the audience when we mentioned that we had a solid fuel fired Aga and we felt a little more nervous about what we are letting ourselves in for. Oil or gas-fired would definitely be simpler it seems...

Marcia then set to work showing us how to get the best from the Aga. What followed was quite miraculous and highlighted the versatility of Aga cooking. Although she was using a four-door Aga, she did most of the cooking in the roasting and simmering ovens so that those of us with a mere two doors didn't feel too left out. At the peak of her performance she managed to have the following items cooking simultaneously in the ovens: a full English breakfast, a roast chicken, a plum crumble, sweet potatoes, carrots, cauliflower, white sauce for the cauliflower, rice, shortbread, a vegetable curry, an apple sponge cake, two salmon steaks and a quiche. All these items were cooking along happily yet the Aga didn't look as though it was doing a thing. For good measure she also whipped up some Chelsea buns and cooked drop scones and a stir-fry on the hot plates.



The food, almost all of which was cooed in (rather than on) the Aga



This is the trick to successful Aga cookery. Using the ovens as much possible and keeping the lids down in order to keep the heat in. Root vegetables should be started on the hot boiling plate and then should be drained of their water and transferred in their saucepans to the simmering oven where they happily steam away slowly until you are ready for them. The beauty of the simmering oven is that it is very hard to overcook things - you can do the veg ahead of time and stow them out of sight in the oven until your roast is ready. No last minute stress getting hot and bothered over pans of boiling veg! The Aga ovens are deceptive too - they go back a long way and you can fit a surprising number of pans inside. Marcia had six saucepans in the simmering oven at one point.

The simmering oven containing six pans

Another favourite 'trick' she showed us was how to cook a fatless ' fried' egg on the cooler of the two hot plates. You take a sheet of bake-o-glide, crack an egg into the middle and then put the lid down over the egg. In a few minutes, lift the lid to find a perfectly cooked egg without the need for oil or butter. Toasted sandwiches can be made this way too.

'Fried' breakfast with no added fat

We watched in awe as she raced through the method for cooking perfect rice and pasta and listed carefully when she explained that Aga casseroles need less liquid than usual. I was particularly interested in the way she cooked her quiche - no need for blind baking as you can fill a raw pastry case and place it on the floor of the Aga ensuring a perfectly crisp pastry on the bottom.

After the whirlwind session we were allowed to sample the food - delicious, all of it - and had a chance to ask further questions. We'd learnt a huge amount in a short space of time and returned home totally sold on Aga cookery and ownership and dying to get our Aga up and running (we are currently waiting for a chimney sweep to come and clean the flue and check it over as it hasn't been used in an age).

Drop scones cooking directly on the simmering plate

We are slightly dismayed to find that our Aga does not come with the standard bits of Aga equipment and it looks as though we are going to have to start saving as the roasting tins, kettle and toast rack are fairly essential (and not exactly cheap). The Aga saucepans are cleverly designed to stack on top of each other in the ovens to make most use of the space and certainly a desirable extra but sadly a little expensive for us (and we do have very good new pans which can go in the ovens).

Overall, we are more excited than ever about the Aga and, with a little practice, firmly believe that cooking on it will be a great pleasure. If you own an Aga, or are thinking of intalling one, I would thoroughly reccomend the in-store classes. This was a basic class for 'beginners' really but could be a useful refresher for seasoned Aga cooks. However, there are many other sessions to choose from including classes on baking and cooking the Christmas lunch!