Delicious AGA Recipes for a Romantic Dinner

Starter: Grilled Asparagus Wrapped in Prosciutto

Ingredients:

• 1 bunch of asparagus spears
• 6 slices of prosciutto or streaky bacon
• Olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling (optional)
• Rocket leaves
• Parmesan shavings

Directions:

1. Preheat your AGA's roasting oven to medium-high heat.
2. Wash and trim the woody ends of the asparagus spears.
   
3. Drizzle the asparagus spears with olive oil and season with salt and pepper.
4. Wrap each asparagus spear with a slice of prosciutto.
5. Place the wrapped asparagus spears directly onto the roasting oven rack.
6. Grill for about 8-10 minutes, turning occasionally, until the asparagus is tender and the prosciutto/bacon is crispy.
7. Serve hot with a side of rocket leaves, parmesan shavings and an optional drizzle of balsamic glaze for added flavour.

Main Course: Herb-Crusted Rack of Lamb

Ingredients:

• 1 rack of spring lamb, 8 bones (cutlets), French trimmed
• Rapeseed oil
• 1/2 tbsp English mustard
• 200g cherry vine tomatoes to serve alongside

Herb Crust:

• 1 racks of lamb, trimmed and frenched
• 10g fresh white breadcrumbs from a stale loaf
• 1 cloves garlic, minced
• 2 tbsp of fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp of fresh mint leaves
• Salt and pepper to taste
• Zest of of small lemon
• 1 egg yolk

Vegetable Base:

• 2 medium-sized onions, peeled and sliced
• 1 garlic bulb, cut in half
• Sprigs of rosemary
• Lemon slices (use zested lemon from crust)
• 1/2 tbsp rapeseed oil
• Salt and black pepper

Gravy:

• 1 tbsp plain flour
• 300ml lamb or vegetable stock
• 1/2 tbsp redcurrant jelly

How To Make It...

1. Remove the lamb from the refrigerator about an hour before cooking to allow it to reach room temperature.
2. Heat the oil in a large frying pan and brown the racks of lamb on all sides, lift onto a chopping board, cool slightly and lace the bones together to form the guard of honour.
3. Place the onions, garlic, rosemary and lemon slices into the Portmeirion for AGA Roaster with Pouring Lip, drizzle with the oil, season and toss together.
4. Slide the roaster onto the floor of the roasting oven for 10-15 minutes until the onions begin to caramelise (AGA 60, AGA eR3 Series, AGA Total Control and AGA eR7 Series owners use the floor grid).
5. Put the breadcrumbs, garlic, herbs and lemon zest into a food processor and whizz until finely chopped, tip into a basin and mix in the egg yolk until loosely combined.
6. Remove the roaster from the oven, stir the vegetable base then put the interlaced lamb racks on the top. Brush the skin of the lamb with the mustard and press on the crumb crust.
7. Return to the roasting oven, sliding the roaster onto the third set of runners and roast for about 20-25 minutes. The timings will vary depending upon the size of the lamb racks and how you like your lamb cooked. As a guide, an internal temperature of 55-60ºC should be for medium rare.
8. Remove the guard of honour to a warmed plate and loosely cover with foil to rest for 10-15 minutes in a warm place, near the AGA or in the warming oven.
9. Meanwhile, place the roaster on the simmering plate and stir the flour into the onions, garlic and lemon, cook for a couple of minutes. Gradually stir in the stock to make the gravy, add the red currant jelly and bubble for about 3 minutes. Strain into a sauce boat.
10. Serve the lamb with steamed new potatoes or dauphinoise potatoes, carrots and green vegetables accompanied by gravy and mint sauce.

Side Dish: Dauphinoise Potatoes

A classic recipe, which can accompany roast lamb or it can be served as a lunch or supper dish with a simple green salad. The potatoes need to be very thinly sliced. Serves 4-6, easily halved.

Ingredients

• 40g (1½ oz) butter
• 2 cloves garlic, crushed
• 700g (1 lb 9 oz) potatoes, peeled and thinly sliced
• Salt
• Black pepper
• 284ml (9fl oz) single cream
• 15g (½ oz) melted butter
• Fresh chives to garnish
  

Method

1. Butter an 18cm square dish. Beat the butter and crushed garlic together. Arrange a layer of potatoes in the base of the dish, dot with a little garlic butter and grind over salt and black pepper. Repeat this layering, finishing with garlic butter dotted on the top of the final layer of potatoes.
2. Pour the cream over the potatoes. Place the dish on the grid shelf placed on the floor of the baking oven and cook for 40 minutes then brush with a little melted butter and return to the oven for about 20-25 minutes until the potatoes are cooked and golden brown.
3. Garnish with fresh chives and serve alongside the lamb.

Dessert: Chocolate Dipped Strawberries

The ultimate simple and sweet canapé. Use the best strawberries and chocolate you can and make sure the strawberries are bone-dry before dipping into the melted chocolate. Serve on long wooden skewers.

Ingredients

• 100g (3½ oz) dark chocolate
• About 30 strawberries
• 1 bag of white chocolate buttons to decorate (optional)

Method

1. Place the chocolate into a small basin and melt it at the back of the AGA (use a cork mat to protect the enamel) or on the warming plate. Alternatively place the basin over a pan of simmering water.
2. Spear each strawberry onto a long wooden skewer and dip into the chocolate, place the skewers in a glass or jug until the chocolate is set.
3. For added pizzazz, leave a bag of white chocolate buttons on the back of the AGA to melt slowly. Once melted, cut the corner with a pair of scissors and drizzle over the strawberries.

Enjoy preparing and sharing this romantic Valentine's Day dinner with your loved one, cooked with love on your AGA cooker! For more delicious recipes, please click here.