Hot Chilli Sauce

Pepper K’s Hot Chilli Sauce

IMG_6535-0.JPG

IMG_6685.JPG

IMG_6686.JPG

IMG_6687.JPG

Advertisement

Low and Slow Roast Brisket

crockpotbeef1IMG_6380.JPGIMG_6384.JPG

IMG_6378.JPG

The Low and Slow Roast

I popped this in the Rayburn around mid day, cooked it for 5 hrs on 150’C after sealing the meat.

Just Seal the meat in a nice cast iron pot roaster salt n pepper before you pop it in the pan then roast on around 150’fo 4 – 5 hrs.

The Yorkshire Puds

Ingredients

Makes: 12 Yorkshire puds

225g plain flour
1 teaspoon salt
4 eggs, beaten (see tip)
300ml milk

Method

Prep:5min › Cook:20min › Extra time:10min resting › Ready in:35min

Sift flour and salt in to a large bowl and add the beaten eggs and half the milk, whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth. Let it rest for 30 minutes, this can be speeded up by placing it in the fridge for 10 minutes.
Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.
Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7. Bake for 20 minutes.
Tip
When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds!! The eggs form the glue that make them rise and stay together

The Gravy.

2 tbsp olive oil
1½-2 tbsp cornflour
2 beef Bouillon stock Jelly’s
3-4 tbsp redcurrant jelly
400ml red wine

Croque Monsieur

IMG_6370.JPG

IMG_6375.JPG

Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg, i fine grind mine of a nut.
12 ounces Medium Mature Cheddar, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread,
Dijon mustard
8 ounces baked your favourite ham, sliced but not paper thin.

Directions
Preheat the Rayburn to 200 degrees C

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Cheddar. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Cheddar, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Love hate relationship with my Aga Rayburn

photo3 photo2 photo1

I’m having a few issues with my Aga Rayburn.

Anyone else having any of these issues?

The badge has been replaced 3 times within 11 months as it keeps cracking. The fire box door has a fire board inside it that disintegrates. The top fire brick cracked on month 9 and the engineer says, “they crack! it’s like changing oil in a car, they crack every year you need to replace them.”

I think the firebox door also does not seal as well as it should, it feels like the the door is allowing oxygen through the door so it does not run as efficient as it should.

When the engineer replaced the fire board inside the door he cracked the paint on the hinge, this crack now falls off the hinge.

When i was researching this oven i was torn between the Esse and the Rayburn, i love the way it cooks, i love the build quality, their service over the phone has been brilliant, but the engineers has just been extremely unfortunate.