The Country Cooker
There is nothing that embodies the English country home, more than an Aga and there is nothing that embodies the kitchen talk of a country home, more than the debate about the energy efficiency of the Aga. Agas can run on gas, electric or oil and if you have never used heating oil before, it can be confusing. You can find out all you need to know by searching for red diesel Middlesbrough on the internet and you will locate a domestic dealer in your part of the country. The Aga is slow to heat up and can be inconsistent in terms of its ability to control the temperature. It does, however, reflect something that hides inside some Gastro Masters. The desire for a slow cooking, self regulating meal whose result in entirely gourmet, may be something that sprung up from a harried mother wanting to put dinner on during nap time and then not think about it during a busy afternoon. A great place to start is doing your own version of a French Cassoulet. It is a rich bean stew that is cooked with a variety of different meats according to your taste and different local customs. The basic procedure is:
- Soak some small white beans over night. Measure according to your pot that you will be using, fill the pot one quarter full of beans and the rest with water.
- Change the water and put it into your Aga with a ham or beef bone.
- After two hours remove the bone, and introduce a variety of stewing vegetables, sausages, herbs, tomatoes, wine, and spices to taste.
- Cook until it is dinner time, or an additional hour, whichever comes first.
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