Summer Roast Veggies
Today’s recipe just in time for the weekend, is for one of our new favourite meals, “Scarborough Fair” Spatchcock Roast Chicken with Summer Roasted Veggies and all cooked in my new toy, an AEG Oven with Steam Bake; I was sent one of these new ovens a few weeks ago and I have been practising my baking skills in it, as it is primarily for the bakers of this world, as well as experimenting with roasting meat and veggies.
The oven I was sent to review, and keep, is show above, and before I review my cooking and baking experiences in this oven, I want to share my views on its looks; as you can see from the photo above and below, it’s a sleek-looking piece of kitchen kit, with brushed stainless steel and reinforced glass, which is removable for easy cleaning. It’s also large compared to other fitted ovens, and I have managed three shelves of baking bread rolls in it with ease.
At a hefty £499 price tag you will be wondering what else you get for your hard-earned cash other than easy cleaning and shiny good looks, well as it happens, quite a lot! After two weeks of baking and cooking in it, here’s my initial thoughts and findings:
- The “Steam Bake” function is easy to use – you just add 100mls of water to the special indented reservoir at the bottom of the oven and 5 minutes later, you are ready to bake; by adding a small amount of water, the initial burst of steam aids the crust and texture on bakes, bread and cakes (as well as keeping roast meats moist) but has evaporated in time for the food to brown and crisp. NB: Yorkshire puddings are amazing when cooked with the Steam Bake- mine rose nearly twice as high!
- By adding water to the base of the oven, there is no risk of spilling water as there would be if you were using a separate receptacle.
- Because the element that heats the water is situated in the base of the oven, it heats up quickly and is circulates around the oven rapidly and efficiently.
- The oven has an enviable A rating for energy efficiency and the oven does heat up very rapidly.
- The steam that is generated with Steam Bake is not just for baking, although that’s its prime function, it is also wonderful for roasting meat, as the initial burst of steam helps to keep the meat moist, and you can if you wish, add more water to add more steam for meat that needs cooking for a long time.
- There are two shelves, a tray and a rack, which is very generous and gives you plenty of scope for “baking days” or family meals.
I will be sharing several baking recipes for cakes and bread over the next few weeks, but for today, I want to share TWO NEW RECIPES with you for a quick family roast – my recipes for “Scarborough Fair” Spatchcock Roast Chicken with Summer Roasted Veggies were BOTH cooked in the AEG oven with Steam Bake, and they came out crispy and golden-brown but incredibly moist. The chicken was particularly tender with a soft texture, and the veggies were perfectly cooked and crunchy, but also seemed to have retained their moisture, so they weren’t like old shoe leather, as often happens!
I hope these two recipes inspire you for some weekend cooking, and DO keep popping back to see what else I have been baking and cooking in my new AEG Steam Bake Oven. For more information about this cooker and all the models available, visit the AEG page here: AEG Steam Bake Ovens.
Disclaimer: Collaborative post with AEG: I received an AEG Steam Bake Oven (RRP £499 ) for review and free of charge, however, all opinions and views are my own and I was not asked to write a favourable review.
Cooking with Steam Bake in the AEG Oven: