THE trauma of buying an Aga stove was something I had never even considered before last Saturday, but more of that below, and also how to cheat at cooking and the new 'edible bowl'.
My experience of solid fuel stoves is tied up with the ubiquitous Rayburn which was a central feature in most rural kitchens in the '60s and '70s when I was growing up.
On cold, wet, windy or snowy winter days the chair or settee beside the faith
ful Rayburn, with its massive carbon footprint, was the best place in the house. There always seemed to be a kettle singing on the hot plate, a big pot of soup bubbling merrily alongside and scones constantly appearing out of the oven.
Nowadays, Rayburns are few and far between but perhaps with galloping oil prices the solid fuel stove might be set for a revival. The Roll's Royce of solid fuel stoves is, of course, the Aga and their popularity never seems to be on the wane.
I have never owned an Aga and didn't really appreciate the trauma that comes with buying an Aga until last week whilst visiting friends who are currently in the middle of the Aga Saga.
The pre-purchase research and analysis of various models in the Aga range takes an inordinate amount of time and the financial angst associated with the purchase, which is naturally delegated to the principal breadwinner in the house - sounds worse than the trauma which Chancellor Alasdair Darling has undergone recently trying to keep The Northern Wreck afloat.
I suspect that this is not the last that will be heard about this particular Aga Saga. The Point peat cutters might be in for a busy summer.
It's not often that a cookery book tops the best selling books chart but that is what happened with the publication of Delia Smith's new cookery book entitled 'How to Cheat at Cookery'.
Delia's first book in four years generated record sales, way ahead of the number of books sold by culinary competitors Nigella Lawson and Jamie Oliver. Her new book contains more than 140 recipes designed to make quick and easy meals for busy families.
It has received mixed reviews from some quarters however, as Delia doesn't come out totally in favour of purely organic produce and endorses products such as tinned mincemeat, soups, sauces and ready grated cheese. In a recent interview on Radio 4 she claimed that the taste of food matters more than how it has been produced.
Naturally, the organic, free-range environmental lobby are not enamoured with Delia's new food perspective, but the nation's favourite cook will be laughing all the way to the bank with the profits from her new book which will probably add considerably to her substantial personal wealth.
She has sold an estimated 18 million books worldwide and recently sold her own publishing company, New Crane Ltd, for a tidy sum. Food companies and products mentioned in her book will also receive a financial boost from the 'Delia effect' as consumers swoop on products endorsed by the great lady of British Cuisine.
I'm not sure if Delia has commented on a new culinary invention which has recently attracted much attention and positive comment. This is the bowl that can be eaten. However, this is not a porcelain bowl, but one made out of dough which quite literally can be eaten once the content's of the bowl have been consumed.
The idea is that diners can enjoy the ready made soup, chilli or curry in the bowl and then eat the bowl too. A company called Butt Foods already supply pub chains with prawn cocktail filled bread bowls and soon will be supplying microwavable naan bowls filled with Chicken Tikka Masala.
No extra ingredients have been added to the dough, but the bowls are baked in industrial ovens which are able to bake the inside of the bowl at the same time as the outside, giving it a type of double crust.
The recipe this week could be sold in one of the new edible bowls, but the traditional bowl is recommended. This dish has Middle Eastern origins, easy to make and allows variations. I use a Middle Eastern spice called Baharat in this recipe which gives it a spicy, aromatic edge but the same effect can be produced with a mix of conventional spices such as paprika and a hint of curry powder.
Beef and Chickpea Tagine
Ingredients1 tablespoon olive oil
1 onion, peeled and finely chopped
2 cloves garlic, finely minced
1 lb extra lean minced beef
2 carrots, cut into small dice
About 7 ozs Swede turnip, prepared as above
Can of cooked chickpeas, rinsed and drained
1 red chilli, deseeded and chopped finely or a dried red chilli
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cumin powder
1 teaspoon Baharat or equivalent
Can chopped tomatoes
Three quarters pint chicken stock
4 oz cooked frozen peas
Chopped mint leaves to garnish
Salt and pepper to taste
Warm pitta bread to serve
MethodIn a casserole dish, heat the olive oil and add the onions and mince on a low heat and brown off.
Add the carrots, Swede, garlic and chickpeas.
Next add the chilli and other dry spices and cook for about a minute.
Add the tomatoes and chicken stock.
Bring to the boil, cover, add to the oven, 180C/350F, for about an hour and a half.
Before serving, add in the peas and chopped mint.
Serve with warm pitta bread.
