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Each piece in the AGA Cookshop collection has been
designed for optimum performance, to get the best results
from your cooker.
Developed by experts, our range of exclusive and essential
cookware is designed for quality, performance and durability.
AGA Cookshop has everything you need to get the most from your
cooker, including stainless steel cookware, lightweight non-stick
cast aluminium cookware, innovative and practical textiles, and a
wide range of traditional and contemporary kettles. There are many
items in the range suitable for all heat sources ceramic, halogen and
induction hobs too.
agacookshop.co.uk
Ingredients
175g (6 oz) butter
50g (2 oz) caster sugar
200g (7 oz) plain flour
25g (1 oz) cornflour
To finish:
50g (1¾ oz) melted
plain chocolate
50g (1¾ oz) melted
white chocolate
Method
1. Cream the butter and sugar together and stir in the flour and
cornflour. Use your hand to pull the dough together into a ball.
2. Roll out the dough and cut into ovals or circles. Place on two
baking sheets.
3. Bake at 180°C (350°F), fan oven 160ºC, Gas Mark 4 for about
20 minutes until a light golden colour.
4. Remove the shortbread from the oven, allow to cool for 5
minutes then remove to a cooling rack. Cool for 10 minutes.
5. Drizzle the chocolate over the cooled shortbread or pipe in
a zigzag fashion, as shown. Let the chocolate set then serve
alone or to complement a dessert.
CHOCOLATE SHORTBREADS
Makes 20 – 24
Ingredients
2 packets mini
chicken fillets
Juice of ½ lemon
½ tsp salt
¼ tsp cardamom seeds
2 tsp cumin seeds
1 tsp fennel seeds
3 tsp fresh ginger, grated
2 cloves of garlic, crushed
1 tsp chilli powder
200g tub of natural yogurt
Mint yogurt:
200g Greek yogurt
1 tbsp fresh mint, chopped
¼ tsp salt
1 tsp sugar
Method
1. Place the chicken fillets in a basin, squeeze over the lemon
juice and sprinkle with salt. Mix well together.
2. Heat a small frying pan on the hob and dry fry the cardamom,
cumin and fennel seeds for 2 minutes until the seeds begin
to colour. Transfer to a large bowl and add the ginger, garlic,
chilli powder and yogurt, mix together. Stir in the chicken
fillets and chill overnight.
3. Pre-heat the grill for 5 minutes. Lightly oil the grill rack and add
the chicken fillets. Grill for about 15-20 minutes, until cooked,
turning once. Serve with the mint yogurt.
To make the mint yogurt:
Mix the yogurt, mint, salt and sugar together and serve to
accompany the Tandoori Chicken.
TANDOORI CHICKEN WITH MINT YOGURT
Serves 4
2


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