TV’s Aggie MacKenzie is a passionate cook
and former head of the Good Housekeeping Institute. Here, she shares her
money-wise tips and recipes.
Caffeine fix
As I’ve been working more from home lately,
I decided to attempt making barista-standard coffee instead of heading out to
the local and frittering away precious time (and money). So cue top-quality
roasted beans – about $4.30 for a fortnight’s worth from the shop at the end of
my road (I already have a grinder) – plus an Aerollate frother (widely
available, about £10). This gadget is just magic and, as far as I can make out
because I have tested these things, the best on the market. Now for the
all-important ratio. I’ve learnt that the best cappuccino sholud consist of
one-third strong coffee, one-third hot milk (semi-skimmed works best, and not
boiled, as that spoils the flavour), topped with one-third milk froth. And, of
course, the lightest sprinkling of cocoa!
Caffeine
Do you know ?
Hass avocados (the variety with the
alligator-type skin) are ripe when the skin is very dark – almost purply.
Another check: cup the fruit in your hand and gently press the thin end with
your thumb; the flesh should yield gently.
Sibling rivalry
With my son Ewan in full chef-in-training
mode, his brother Rory is keen not to be usurped in the kitchen, and has
conjured up this stonking lamb curry: heat a little oil in a large pan and fry
a finely chopped large onion, 3 chopped garlic cloves and a grated 2.5cm (1in)
piece of fresh root ginger for 15min. Add 1tsp each ground coriander, cumin and
turmeric and a few pinches of chilli powder. Fry until pan is almost dry. Add
450g (1lb) chopped shoulder of lamb and brown in the spices. Stir through 1
deseeded and finely chopped green chilli and 1 chopped aubergine; cook for a
few min. Pour in 400g tin chopped tomatoes and 200ml (7fl oz) water. Cover and
cook until meat is tender (about 30min). Add a 400ml tin of coconut milk, a
grating of nutmeg, a squeeze of lime juice and a small handful of chopped fresh
coriander. Serve with plain rice. Serves 4.
Food for friends
Chicken tarragon
This chicken tarragon recipe comes under
the ‘special occasion but dead easy’ heading. Heat 50g (2oz) butter and a
little oil in a large frying pan. Add 4 seasoned chicken breasts (skin-side
down) and fry until nicely browned. Turn the chicken, then cover the pan with a
lid and continue to cook for 10-15min until the chicken is almost cooked
through. Add a slosh of dry white wine and 250ml (8fl oz) chicken or veg stock
and allow to bubble for a few minutes. When the chicken is cooked through, add
3tbsp chopped fresh tarragon, 1tsp Dijon mustard, a squeeze of lemon juice and
50ml (2fl oz) double cream. Finally, stir together and check the seasoning – at
this stage I often add a handful of halved white grapes, too. Serve with plenty
of mashed potato and steamed tenderstem broccoli. Gorgeous. Serves 4.
