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16th June 2017 by Dan

These cheeky lamb sliders are fun to make and of course can be scaled up for bigger burgers or down further for mini canapé bites.

Spiced lamb burgers, mq-0+
mini baps, roast garlic and mint by Tim Maddams

Ingredients

  • 500g standard bread dough (fermented)
  • 150g bread flour
  • 150g plain white flour
  • 2 teaspoons fast acting dried yeast
  • 200ml warm water
  • 1/2 teaspoon salt
  • 1 whole bulb of garlic

Method

Mix all the ingredients together and kneed the dough until smooth and elastic, around 4 or 5 minutes should do, shape into a ball and place in an oiled bowl and cover with cling film. Allow to prove for an hour on your ESSE stove top or so somewhere warm.

Shape the dough into squash ball sized balls and place on a lightly floured tray, press them down lightly to flatten a little and leave to prove again, once doubled in size, spray with water and place inside your hot oven for 10 mins or until golden brown and cooked through, they should feel light to the touch. Place on a cooling rack to cool.

Mean while, drizzle the garlic bulb in olive oil, season and wrap in foil, place in a moderate oven to bake for an hour or so. Remove form the oven and allow to cool.

For the burgers
Ingredients

  • 500g minced lean lamb, or mutton
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon nigella seeds
  • Salt, pepper
  • 1 handful of washed and picked mint leaves

Method

Mix the mince with the spices and season well, cook off a small amount to test the seasoning. Shape into small burger shapes, starting with a gob stopper sized ball and flattening it out, place on a plate and refrigerate until needed.

Cook the burgers straight on the top of your ESSE cooker or on a griddle pan and rest them for a few minutes before placing inside the mini buns, add a few mint leaves and squeeze out a little of the roasted garlic form the bulb and spread a little of this onto each burger, serve and enjoy.

Tagged With: Hotplate, Ovens, Quick Meals, Savoury

16th June 2017 by Dan

Broken Broad Beans and Fennel Seed Gluten Free Crackers
Second May recipe prepared by Tim Maddams and the ESSE demo team

For the crackers
Ingredients

  • 100g gluten free flour
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon bicarbonate of soda
  • 100ml water – check and test

Method

To make the crackers, heat your oven to 180 degrees c, or aim for the dial reading to be at the top end of moderate or very low end of hot, and line a baking sheet with non stick parchment.

Drizzle a little oil onto the parchment. Mix all the ingredients together to make a flowing batter. Pour the batter onto the baking sheet and place the sheet in the oven for around 15 minutes, once crisp and golden turn the oven off or remove to a cooler oven to thoroughly crisp up the cracker. Break into pieces for serving.

For the broken beans
Ingredients

  • 200g podded broad beans
  • A few thyme leaves
  • 2 lemons, juiced
  • 200ml good olive oil
  • Fresh oregano
  • Salt, pepper
  • 1 clove of garlic chopped
  • 100g mature cheddar cheese, grated

Method

For the broken beans, we are aiming for a nearly pesto come hummus type thing but very much more chunky with plenty of bean like bits to add texture and flavour peaks to this dish that makes an excellent starter or snack course. Begin by blanching the beans in a little salted water very briefly, just for a minute perhaps and then remove them to cold water to rapidly cool them so you can then remove their little bitter outer skins. If the beans are very young and small, you can skip that step but as the beans get bigger the skins will toughen up and become bitter.

Pop the beans in a blender with half the oil and half the cheese along with all the rest of the ingredients except the fresh oregano. Blend on pulse until a coarse paste is formed and remove from the mixer. Add a little more oil and the oregano and season to taste.

Serve up with the remaining cheese sprinkled over and the crackers on the side.

Tagged With: Hotplate, Ovens, Savoury, Starter, Vegetarian

16th June 2017 by Dan

These are very moreish rich brownies made with fresh strawberries.

For this reason they need to be kept in the refrigerator after making and will only keep for 2-3 days (not that they will last that long!).
If you want them to keep longer then don’t add the strawberries to the mixture but serve with them instead.

Serves

Makes 16 squares.

Ingredients

  • 350 g dark plain chocolate, broken into pieces
  • 250 g unsalted butter
  • 3 eggs
  • 250 g dark brown muscovado sugar
  • 100 g plain flour
  • 1 tsp baking powder
  • 250 g strawberries, halved

Method

  1. Line the base of a 24-cm square cake tin with non-stick parchment and oil the sides if not non-stick. Preheat the oven if necessary to 170 C/Fan 150C/Esse Dial Guide MODERATE. (Aim for the dial reading to be in the middle of MODERATE).
  2. Melt the chocolate and butter in a bowl over hot water and stir until smooth.
  3. Whisk the eggs and the sugar together in a bowl for 2-3 minutes until light and fluffy. Fold into the chocolate mixture.
  4. Sift the flour and the baking powder together and fold into the chocolate mixture.
  5. Spoon about one-third of the mixture into the prepared tin and level the surface. Top with the halved strawberries. Top with the remaining chocolate mixture to cover the strawberries and level the surface.
  6. Bake for 35-40 minutes until the surface is set or when the top just starts to crack. Allow to cool in the tin, cut into squares to serve.

Recipe by Carol Bowen Ball.

Tagged With: Baking, Hotplate, Ovens, Sweet, Vegetarian

16th June 2017 by Dan

Grilled asparagus and spring onions with spiced yoghurt prepared by Tim Maddams of Green Sauce

Last Thursday, Tim Maddams joined the ESSE sales team at the Hearth & Cook showroom near Exeter, UK. Tim highlighted the benefits of the ESSE Ranges by demonstrating May’s recipes

May is all about the emergence of the new season, spring has sprung and the farms and gardens of this island are beginning to bring fourth their bounty, time to get stuck in!

Ingredients

  • 1 bunch English asparagus and 1 bunch organic spring onions
  • A little rape seed oil
  • Salt and chilli flakes
  • 1/2 a lemon

For the yoghurt

Ingredients

  • 1 small pot of organic natural yoghurt
  • 1 teaspoon smoked paprika
  • 1 teaspoon each cumin and coriander seeds
  • 1 clove of garlic, finely grated

Method

Wash trim and slice the asparagus and onions in half lengthways. Dry on a little kitchen roll then dress with a little oil and salt. These can then be grilled till just tender wether on a griddle, on the stove top, directly on the stove top or even better roasted in the Fire Stone. What we are looking for here is tender but crisp veg, with a fair amount of charring to lift the whole thing up and make it feel nicely spring like.

Toast the spice seeds, crush them and add them to the yoghurt along with the paprika and grated garlic.

Once cooked, arrange on a platter and squeeze over the lemon and dress with the spiced yoghurt. Additional items such as lentils or crunchy croutons and fresh herbs can be added to beef things up a bit if you like. Chilli flakes are an option too, which I highly recommend.

Tagged With: Hotplate, Ovens, Savoury, Starter, Vegetarian

16th June 2017 by Dan

River Cottage Simple Clean Asian Broth

Demonstrated by River Cottage Chef, Andy Tyrell, using an ESSE CAT Gas Cooking Range

Ingredients

For each person you’ll need:

  • About 400ml of good flavoursome stock all the better if it’s got a lump of ginger and some extra garlic added
  • 1/2 tsp of grated ginger
  • A little lime zest (optional)
  • A little chilli
  • Good soya sauce like shoyu or tamari
  • A splash of vinegar or a squeeze of lime

Method

Bring the stock up to the boil with the ginger, chilli and zest, simmer for 10 minutes add the soya sauce and a pinch of salt to taste, adjusting the balance with a little vinegar or lime.

Serve poured over shredded carrot, beansprouts, leeks, spring onions, coriander, noodles or simply drink straight from a cup, enjoy.

Tagged With: Hotplate, Quick Meals, Savoury

15th June 2017 by Dan

Demonstrated by River Cottage Chef, Andy Tyrell, using an ESSE CAT Gas Cooking Range

Few things are more useful in the kitchen than a pot of good stock, and this simple, light vegetable broth is much quicker to make than a meat, chicken or fish stock.

Makes: About 1 litre

Ingredients

  • 1 large onion
  • 1 large carrot
  • 2 celery stalks
  • 1 fat garlic clove
  • 1 tablespoon sunflower or rapeseed oil
  • 1 bay leaf, finely shredded

Method

Coarsely grate the vegetables and garlic or chop them roughly in a food processor.

Heat the oil in a saucepan and add the vegetables, garlic and bay leaf. Cover and sweat for 5 minutes, until softened, then pour a litre of boiling water over the vegetables. Bring back to the boil, reduce the heat and simmer, uncovered, for 5 minutes.

Strain the stock and it’s ready to use straight away, or to cool and refrigerate for a day or two until needed, or freeze.

Tagged With: Hotplate, Savoury

26th April 2011 by Dan

Flat Breads and Kebabs – Enjoy the best of British food with ESSE range recipes with the help of River Cottage Head Chef, Gill Meller.

Two quick and simple River Cottage snacks cooked on the ESSE Ironheart.

View Flat Breads and Kebabs video recipe

Tagged With: Hotplate, Quick Meals, Savoury

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