What a good idea
WHAT A GOOD IDEA – EXCLUSIVE AGA ROASTER WITH POURING LIP
It was Victor Hugo who said "There is one thing stronger than all the armies in the world, and that is an idea whose time has come." So hats off to AGA Cookshop on their brilliant idea of the roasting dish that has a pouring lip, its time has come, it’s here!!
The new AGA Portmeirion range boasts a ceramic roaster dish with a pouring lip so we AGA users can roast a joint of meat or poultry then make gravy in the same dish – the roaster is suitable to use on the Simmering Plate – pour the gravy or sauce from the dish, into a gravy boat, or sieve, inspirational. The base is hand finished for text book flatness meaning it will give the best performance on the Simmering Plate or oven floor. Check out the short video on the AGA Cookshop website.
The roaster can be used on the floor of the oven or can be slid directly onto the oven runners and being part of the AGA Portmeirion range it is dishwasher and freezer safe too. It is square in shape and I have even cooked a 4kg (9 lb) turkey in it, so illustrating its good capacity.
Having made the point of how good the roaster is for cooking pieces of meat and poultry it can be used for many more recipes too, such as savoury traybakes using chicken pieces, fish or pork steaks on a bed of vegetables. It can be used for sweet items such as crumbles or sticky toffee pudding or chocolate brownies. The benefit of a dish like this is that it can be multi-use. After cooking in the roaster then it is easy to clean, soak in hot, soapy water or place in the dishwasher. The strong ceramic is scratch resistant so it keeps its good looks and you can cut and serve from it – great to know especially when portioning that baked pudding.
Here is a recipe for a chicken traybake; any excess juices from roasting the vegetables can be poured off via the lip into a separate jug.
CHICKEN TRAYBAKE
Serves 4
4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
Salt and black pepper
4 tsp rapeseed oil
8 chicken thighs on the bone, excess skin trimmed
2 red peppers, cut into chunks
2 yellow peppers, cut into chunks
2 red onions, peeled and quartered
125g piece of chorizo, sliced
20 pitted black olives
200g cherry tomatoes
Method
Grate the garlic and mix with the thyme, season and add 2 tsp oil to make a paste. Rub this paste on the underside of the chicken to flavour it.
Place the peppers, onions, chorizo and olives into a bowl and toss with the remaining oil, transfer to the AGA Portmeirion Roaster with Pouring Lip and sit the chicken on top, skin-side up. Scatter over the tomatoes, season and tuck in the thyme sprigs.
2, 3, 4 and 5 oven AGA: Slide the dish into the centre of the Roasting Oven and cook for about 1 hour until the chicken skin is crispy and the vegetables have softened.
Serve with crusty bread.
