Aga Ranges SIX-FOUR DC6 - Manual (Page 31)

Meal 3 6 - 8 hours cooking
Ham and Apricot Pie
Braised Red Cabbage
St. Clements Pudding
Recipes
Gammon and Apricot Pie
2 ham slices approx 15mm ( 1/2 ”) thick 1. Remove the rind from the ham. Nick the edges and lay them
100g (4oz) no-soak dried apricots in a shallow dish.
25g (1oz) raisins 2. Sprinkle with apricots, raisins and pepper.
3 large potatoes, thinly sliced 3. Overlap the sliced potatoes on top of the ham. Pour over
300ml ( 1/2 pt) chicken stock stock.
50g (2oz) butter, melted 4. Brush with melted butter place in the oven.
Braised Red Cabbage
350g (3/4 lb) red cabbage 1. Slice the red cabbage finely
25g (1oz) butter 2. Melt the butter in a large saucepan and sauté the onion and apple
1 medium onion, sliced until starting to soften.
1 medium cooking apple, sliced 3. Add the cabbage and cook for a further 2 minutes
30ml (2 tbsps) cider vinegar 4. Mix in the vinegar, honey and seasoning.
45ml (3 tbsps) honey 5. Transfer to an ovenproof dish, and cover tightly with foil. Place in
salt and pepper the oven.
St Clements Pudding
2 rounds of thick sliced wholemeal bread 1. Grease a shallow oven-proof dish and line the base with fingers of
a little milk bread.
50g (2oz) butter or margarine 2. Pour over sufficient milk to be absorbed by the bread.
50g (2oz) soft brown sugar 3. Cream the fat and sugar.
grated rind and juice of 1 lemon 4. Add the yolks, lemon and orange rind and juice. Beat.
grated rind and juice of 1 orange 5. Whisk the egg whites stiffly and fold most of them into the
3 eggs, separated creamed mixture.
superfine sugar for sprinkling 6. Spread this mixture over the bread.
7. Finish with a layer of the remaining egg white, thickly dredged with
sugar. Leave uncovered. Place in the oven.
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