Caramalised red onion and cheese heart quiche

by

You don’t have to bake the pastry blind as it will cook on the base of the ESSE oven. This is a simple recipe, with store cupboard ingredients and the perfect match with this refreshing and nutritious February salad. I used a 23cm heart shaped tin or use a loose based round tin.

Ingredients

For the pastry:

  • 175g wholemeal or plain flour
  • 85g cold butter
  • 1 egg
  • 1 teaspoon smoked sweet paprika (optional)

For the filling:

  • 3 large red onions, finely sliced
  • 2 tablespoons olive oil
  • 100g mature hard cheese, grated
  • 2 eggs
  • 150ml single cream
  • Sea salt and freshly ground black pepper
  • Freshly grated nutmeg

Method

Heat the oven to 180C (ESSE dial guide middle of HOT).

  1. For the pastry, mix together the flour and paprika. Then add the butter, cut up into cubes and rub into the flour, mix until fine breadcrumbs.
  2. Then add the egg until it makes a dough (if you are using wholemeal flour you may need to add a splash of cold water to make a dough). Leave to rest in the fridge while you make the filling.
  3. Cook the onions in the oil until  they start to soften (the longer and  the slower the better).  You can cook them in the oven if you prefer.  Cook until they are softened and turn naturally sweet. Then season to taste.
  4. Line the tin with pastry. Sprinkle half of the grated cheese over the tart base and then spread the onions on top.
  5. Beat the eggs into the cream, season with salt and pepper and pour over the onions, top with the remaining cheese and finally grate in some fresh nutmeg.
  6. Bake direct on the base of the ESSE oven for about 35 minutes or until the filling is firm and golden.

Caramalised red onion and cheese heart quiche is lovely served with a Red winter salad with beetroot, Yorkshire rhubarb and chicory.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Mexican Beans filled pancakes

by

This recipe is a nutritious and delicious supper dish and you can make it as spicy as you like! Serve with sides of soured cream and homemade guacamole for a complete Mexican style meal!

Serves 4.

Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • A tablespoon of olive oil
  • A pinch of sea salt

For the filling:

  • 3 shallots or 1 large onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 1/2 teaspoon cumin seeds, toasted and ground
  • 2 heaped teaspoons of tomato pure
  • 2 tablespoon water
  • A pinch of chilli powder (optional)
  • 450g cooked red or black beans
  • 100g grated hard cheese
  • A little olive oil
  • Sea salt and freshly ground black pepper

Method

Make the pancakes in the usual way.

  1. To make the filling, heat the oil in a frying pan and add the shallots or onions until they begin to colour and soften.
  2. Then add the spices, garlic, tomato puree and water and cook for a further few minutes.
  3. Then add the beans, crushing some of them with the back of a wooden spoon to mush up bit. Taste for seasoning.
  4. Fill your pancakes by spooning a tablespoon of filling on each pancake and then rolling up.
  5. Put them seam down in a greased shallow ovenproof dish and fill the other pancakes to fill the dish.
  6. Sprinkle the cheese over the pancakes and cook in the oven 190C (ESSE dial guide top end of HOT) for about 20 minutes or use the ESSE grill to brown the cheese on top if you wish.

This dish can be prepared in advance and cooked just before you want to eat it.

Recipe prepared using the ESSE Ironheart wood-fired cooking stove, pancakes cooked direct to the right hand side of the cast hand hotplate and then baked in the oven which is heated by the fire. Courtesy of Philippa Vine at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Poppyseed Pancakes with Lemon curd cream cheese

by

For me this is one of huge benefits of owning an ESSE cooker, using the hotplate to cook pancakes, tortillas and flat breads direct on the hotplate.  Its worth getting the cooker just for pancakes!! No need to own any non-stick frying pan as you have your own built in pancake pan! You will make about 8-10 pancakes. Pancakes are quick and easy to make “1-2-3 “ (100g flour, 2 eggs, 300ml milk). The batter improves in texture and flavour if you leave it to rest for  30 minutes or over night in the fridge before making the pancakes. This gives the flour a chance to absorb the liquid and for the gluten to relax. This recipe makes crepe style pancakes as I love them thin.  The consistency of the batter determines the thickness of the pancake. The thinner the batter the thinner the pancake.  Have a flippin’ time!

Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • A knob of butter, melted
  • A tablespoon of poppy seeds
  • A pinch of sea salt

For the filling:

  • 150g lemon curd
  • 200g cream cheese

Method

  1. Put the flour, a pinch of salt and poppy seeds in a bowl.
  2. Make a well in the centre and whisk in the eggs, then slowly whisk in the milk, drawing the flour into the liquid to make a smooth batter.
  3. Whisk in the melted butter.
  4. Ideally, let the batter to rest for half an hour.
  5. Meanwhile, make the filling by beating the lemon curd into the cream cheese.  Taste, you can always add some fresh lemon juice for extra sharpness.

To cook the pancakes, heat the hotplate to 200C (dial on 12 o’clock) and wipe the hotplate with a greased kitchen paper.  Then using a ladle pour a little batter directly on the hotplate, swirl it around with the back of the spoon to make it thin.

Allow the pancake to brown on its underside, this will take about 60 seconds and then flip, using a palette knife, and cook until golden on the other side. As the pancakes are cooked, stack and repeat with the remaining batter.  Then when you are ready to serve them, cover half of each pancake with the curd filling and fold in half.  These can be made in advance and reheated in the ESSE.

Recipe prepared using the right hand side of the cast iron hotplate on the ESSE Ironheart wood-fired cooking stove by Philippa Vine at Bluebell Farmhouse Kitchen, East Sussex.

Creamed Cabbage with Carrots

by

A delicious winter side dish that cooks quickly and is great to serve with a dish that requires a sauce.

Serves: 4

Ingredients

  • 1 Savoy cabbage, washed & finely shredded
  • 3 carrots, peeled and grated
  • A good knob of butter
  • 100ml double cream
  • A little grated nutmeg
  • Freshly ground black pepper and sea salt

Method

  1. Place the shredded cabbage and carrot into a large pan.
  2. Season with salt and plenty of freshly ground black pepper and a little grated nutmeg.
  3. Add the butter and a couple of tablespoons of water.
  4. Put a lid over the pan and place it on a high heat.
  5. When you see lots of steam under the lid, remove the pan from the heat and stir in the cream.
  6. Taste for seasoning and replace the lid until you are ready to serve. It can be reheated well or left at the back of the ESSE until needed.

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Sussex Pond Pudding

by

A hearty winter steamed pudding. Easy to cook when you have an ESSE cooker as you can leave it to steam away in the oven. It gets its name because of the amount of butter in the middle which melts when it’s boiled and soaks into the suet pastry with the marvellous tartness of lemon and ginger cutting the richness.

Serves: 6

Ingredients

  • 225g self raising flour
  • 110g suet
  • 110g butter, softened plus extra for the basin
  • 110g light muscovado sugar
  • 1 unwaxed lemon
  • A walnut size piece of fresh root ginger, grated
  • A pinch of sea salt

Method

  1. Butter a 900ml pudding basin using plenty of softened butter.
  2. Mix the suet, flour and a good pinch of salt with about 120ml cold water or more and mix with a table knife to a soft dough.
  3. Roll out on a lightly floured surface into a circle, reserving a quarter for the lid and line the basin.
  4. Mix the sugar and butter together then add the grated ginger.
  5. Make a few slits in the lemon with a sharp knife.
  6. Put half of the butter/sugar mixture into the basin then place the lemon on top and add the remaining butter/sugar on top. Roll the reserved piece of pastry large enough fo cover the top of the basin. Dampen the pastry edges and place the lid, sealing well by pressing edges together.
  7. Cover with buttered kitchen foil, making a pleat across the centre to allow the pudding to rise. Tie around with string.
  8. Put a trivet into the base of a large saucepan, add a quarter full of water and bring to the boil.
  9. Put the pudding into the pan, cover the pan with a lid and put into the oven 150C (ESSE dial guide low end of HOT) and steam for about 3 1/2 hours.
  10. To serve, allow to cool before turning out onto a serving plate.  Delicious when served with custard flavoured with a bay leaf.

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Pear & Chocolate Tart

by

For any chocolate lover, this luxurious tart is deep filled with juicy sliced pears on top.  All you need is some cold cream to serve with it.

You don’t have to bake blind the pastry as it will cook on the base of the ESSE cooker.  You will need a 23cm deep tart tin.

Serves about 8.

Ingredients

For the pastry

  • 200g plain or spelt flour
  • 50g cocoa powder
  • 110g cold butter
  • 1 tablespoon icing sugar
  • 1 large egg

For the filling

  • 150g 70% cocoa solids chocolate
  • 150g butter, softened
  • 150g light muscovado sugar
  • 50g plain flour
  • 2 eggs
  • 4 ripe pears, skin left on, cored and sliced

Method

  1. Heat the oven to 180C (ESSE dial guide middle of HOT).
  2. For the pastry, mix together the flour, icing sugar and cocoa powder.
  3. Then add the butter, cut up into cubes.  Rub into the flour mix until fine breadcrumbs.
  4. Then add the egg until it makes a dough.
  5. Leave to rest in the fridge while you make the filling.
  6. Melt the chocolate on the induction hob setting 1 or leave the chocolate in a bowl at the back of the ESSE until melted.
  7. Beat together the butter and sugar until light and fluffy, Whisk the eggs and add to the butter and sugar together with the flour. Finally fold in the melted chocolate.
  8. Line the tart tin with the pastry and then fill the pastry case with the chocolate filling. Then carefully arrange the pears on top.
  9. Cook for about 40 minutes or until the filling is cooked.

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Chicken Jambalaya

by

The holy trinity of Creole and Cajun cooking is bell pepper, onions and celery.  Add to these spicy chorizo sausage and rice and you have a wonderfully name jambalaya.  The beauty of jambalaya is that it’s great at using up leftovers and it’s also a one pot meal, with vegetables mixed in with meat and rice.

Serves 4.

Ingredients

  • 450g leftover chicken or turkey
  • 75g chorizo or smoked sausage, thinly sliced
  • 175g long-grain basmati rice
  • 400ml stock, include leftover gravy
  • 2 onions, finely chopped
  • 3 sticks of celery, chopped
  • 2 green peppers, dice
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1tablespoon olive oil
  • 2 teaspoons smoked sweet paprika
  • sea salt and freshly ground black pepper

Method

  1. Heat a large frying pan or casserole over a medium heat. Add a tablespoon of oil and gently cook the onions and celery until softened.
  2. Then add the peppers and cook for a further couple of minutes, giving the vegetables a good stir.
  3. Then stir in the leftover chunks of chicken and rice. Add the remaining ingredients, give it a good stir and bring to the boil.
  4. Cover with a lid. Reduce the heat and simmer gently until the rice is cooked through, for about 25 minutes.
  5. Taste for seasoning and if you like it spicy then add some more spice or hand the hot sauce around the table!

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Raised Chicken & Chestnut Pie

by

A raised pie makes a great dish for serving cold with winter salads for any celebration meal, all the work has been done the day before.  You can use turkey or game meat instead of chicken.

You will need a 1.5 litres capacity tin, ideally a spring form deep tin.

Serves 8

Ingredients

For the hot water crust pastry:

  • 100g butter
  • 100g lard
  • 250ml water
  • 3/4 teaspoon salt
  • 550g plain or spelt flour
  • 1 egg, for the egg wash

For the filling:

  • 950g boneless chicken or turkey, cut into small cubes
  • 100g smoked pancetta, diced
  • 150g precooked chestnuts
  • 85g dried cranberries
  • 2 teaspoons ground coriander
  • 50g breadcrumbs
  • Sprig of fresh thyme, sage and parsley, finely chopped
  • 2 tablespoons sherry or white wine

For the jelly (optional)

  1. 300ml concentrated chicken stock
  2. 10g gelatine

Method

  1. To make the pastry, put the water in a saucepan.  Cut the butter and lard into small cubes add to the pan.
  2. Place over a low heat and melt the fats, the water must not boil before they have melted.
  3. Place the flour and salt in a bowl.  Once the fats have melted, increase the heat, and bring to the boil and as soon as it boils, take off the heat and pour over the flour.
  4. Mix everything together with a table knife to make a dough then knead a little using your hands until smooth.  Let it rest whilst your assemble the filling.
  5. Preheat the oven to 190C (ESSE dial guide low end of hot).  For the filling, using a large bowl mix the chicken, pancetta, chestnuts, cranberries, coriander, herbs, breadcrumbs, wine and seasoning well together.
  6. Butter your tin well and line your dish using three quarters of the pastry.  Roll and mould it into the tin carefully without having any holes in the pastry.  Pack the meat filling into the lined tin.
  7. Roll out the reserved quarter of the pastry, wet the edges of the pastry in the tin and place the lid on top.  Trim the edges and crimp to seal, make a design on the top and cut a hole in the centre as a steam vent that will later be used to fill with the jelly.
  8. Egg wash the top and cook the pie for 1 1/2 hours or until the centre of the pie reaches 75C.
  9. Remove from the oven and allow to cool before removing from the tin. If you want to brown the sides, then increase the oven temperature to 230C (ESSE dial guide low end of very hot), brush the sides with little beaten egg and return to oven for a few minutes (cover the top with foil to prevent it getting too brown).
  10. If after cooking the pie is leaking, allow it to cool, then use soft butter to plug any holes.  Allow the butter to firm completely by putting the pie in the fridge until the butter is hard.  (The butter can be scrapped away after the jelly has been add and before serving).
  11. To make the jelly, soak the gelatine leaves in cold water for 5 minutes.  Bring the stock to the boil, then dissolve the leaves in it. Carefully pour the jelly through the centre hole while the pie is still warm.  Chill in the fridge overnight to set.

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

Chicken & Sage Pie

by

A great way to use up leftover turkey or chicken with this free-form pie using just a sheet of puff pastry.

Ingredients

  • 400g cooked chicken or turkey, cut into bite-sized chunks
  • 20g butter
  • 20g plain flour
  • 200ml leftover gravy or stock
  • 1 tablespoon double cream
  • 1 teaspoon Dijon mustard
  • A sprig of sage leaves plus extra for decorating the pie
  • 320g sheet ready rolled all butter puff pastry
  • 1 egg, beaten for the egg wash

Method

  1. Preheat the oven to 220C (ESSE dial guide middle of VERY HOT).
  2. Melt the butter in a pan and stir in the flour. Cook for about a minute, stirring well with a wooden spoon to ensure even cooking.
  3. Remove the pan from the heat and gradually add the stock/gravy stirring well, return to the heat, increase the heat and stir constantly as it comes to the boil to make a thick sauce.
  4. Once it has boiled, then stir in the chopped sage leaves, cream, mustard, salt and pepper, reduce the heat and simmer for a couple of minutes.
  5. Then add the cut up chicken and stir into the sauce. Set aside and cool.
  6. Cut the sheet of pastry into 3/5 and 2/5 pieces (so you have one piece slightly larger). Line a baking sheet with parchment paper and lay the smaller piece of pastry on it.
  7. Spoon the filling in the centre leaving a 5cm border. Wet the border and place the larger piece of pastry over the top.
  8. Press the edges down well and brush the top of the pastry with a little egg wash and scatter a few sage leaves on top for decoration.
  9. Bake in the oven for about 40 minutes until well browned.

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

The perfect chicken satay

by

Serves: 4

Ingredients

  • 1 tbsp coriander seeds
  • 3 garlic cloves, finely chopped
  • 2.5cm piece of ginger, finely chopped
  • 3 tbsp finely chopped lemongrass
  • 2 kaffir lime leaves, shredded
  • 1 tbsp vegetable oil
  • 1 tbsp kecap manis
  • 1 tsp soy sauce
  • 500g skinless, boneless chicken thighs
  • Crispy fried shallots, to serve (optional)

For the peanut sauce:

  • 2 bird’s eye chillies, seeded and finely chopped
  • 5 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 tsp shrimp paste
  • 1 tbsp vegetable oil
  • 150ml coconut milk
  • 2 tbsp palm sugar
  • 150g unsalted peanuts, roasted and roughly chopped (or finely ground, according to preference)
  • 2 tsp kecap manis
  • Juice of 1 lime

Method

  1. Start by making the marinade. Toast the coriander seeds in a dry pan until fragrant, and then grind to a powder in a pestle and mortar. Add the garlic, ginger, lemongrass and kaffir lime leaves and pound to a rough paste along with a generous grinding of black pepper. Transfer to a large bowl and stir in the oil, kecap manis and soy sauce.
  2. Cut the chicken into long strips about 3cm wide and stir into the marinade, mixing well. Cover, refrigerate and leave to marinade for at least 30 minutes if you’ve got it, and up to 12 hours. Soak eight wooden skewers in cold water until ready to use.
  3. Meanwhile, make the sauce. Put the chillies, shallots, garlic and shrimp paste in a pestle and mortar, or the small bowl of a food processor, and pound or blitz to a paste. Heat the oil in a wok or wide frying pan, and then fry the paste until it smells cooked. Add the coconut milk and palm sugar and simmer for a couple of minutes, then add the peanuts and simmer until slightly thickened. Stir in the kecap manis and lime juice, add a little water or coconut milk if it’s too thick, then taste to check the balance of flavours; add more lime juice, sugar or soy sauce if you think it’s lacking. Serve warm or at room temperature.
  4. Thread the strips of meat onto the skewers in an “S” shape, pushing them down so they’re all touching. Cook the skewers on the ESSE hotplate over a medium-high heat, for about 20 minutes until cooked through, turning regularly. You can turn the heat down to medium on the hotplate after all are well charred – don’t worry about black bits, they add flavour.

This recipe was created to demonstrate the ESSE ‘X’ Electric Range Cooker by Georgina Revill of Vivaldi Catering. Georgie runs a bespoke cookery school called The Cook Shack on the Isle of Man.

Stuffed butternut squash with creamy leeks and chicken

by

Serves 4 depending on the size of the squash. A great one pot and a seasonal gluten free meal.  Leave out the chicken if you would like it vegetarian.

Ingredients

  • 2 butternut squashes
  • 2 large leeks, washed and chopped
  • 2 teaspoon fennel seeds
  • 2 chicken breasts, diced small
  • 150ml double cream
  • Olive oil and a knob of butter
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 190C / ESSE dial reading low end of HOT.
  2. Halve the squash lengthways and place cut side up on a baking tray and roast for about 50 minutes (depending on the size) until tender.
  3. Fry the chopped leeks with a little oil and butter in a pan for a couple of minutes until softened.
  4. Then add the fennel seeds and season well then transfer to a bowl.
  5. Fry the chicken in the same pan with a little oil and cook for about 4 mins until cooked through, then add the cream to the pan.
  6. Bring to the boil and simmer for a couple of minutes.  Then add to the leeks.
  7. When the squash are cooked, with a knife cut around the edge about 1 cm from the skin, remove the seeds with a spoon and scoop out the flesh.
  8. Place with the leeks and chicken and give it a good mix.  Taste for seasoning and spoon this mixture back into the squash shells and return to the oven until piping hot.  Or you can prepare ahead of time and leave them in the fridge overnight and reheat when required.

Recipe provided by Philippa Vine of Bluebell Farmhouse Kitchen in East Sussex. Philippa is a cookery demonstrator with her own professional kitchen featuring a selection of British made ESSE range cookers. As a chef Philippa is a passionate advocate of local seasonal produce and what delicious dishes they can produce.  She is keen to share with the general public what a dedicated community of small independent farmers and producers there are across the UK and to encourage the reduction of food miles.

Protein Wraps

by

A quick and easy nourishing lunch or super when you have no idea what to cook.

Method

  1. Take a soft tortilla wrap and cover with your favourite grated cheese.
  2. In a bowl mix a can of drained cooked tuna in brine with freshly chopped cucumber, red onion, red pepper, celery and seasoning… maybe add some smoked paprika and mayonnaise.
  3. Pile it in the centre of the tortilla and wrap it up like a parcel, closing the ends and rolling it.
  4. In a frying pan, add just a little olive oil and with the ESSE large induction hob plate on 5/6 fry, turning frequently for about 8 minutes until golden. Cut the wrap in half and enjoy! (I put some smoked paprika on the outside too!).

This recipe was created and prepared using an ESSE Electric Range Cooker  by Georgina Revill of Vivaldi Catering. Georgie runs a bespoke cookery school called The Cook Shack on the Isle of Man.

A savoury summer cake

by

This is a type of cornbread that can be made successfully gluten free and by adding some summer vegetables and store cupboard ingredients it makes a simple & delicious savoury cake.  Try adding sweet potato instead of broad beans or what you have available.  Perfect for taking on picnics and a nutritious snack too!  You will need a 20cm spring-form cake tin, lined with parchment paper, or you can make it in a lined loaf tin.

Ingredients

  • 110g self-raising flour or gluten free SR flour
  • 110g polenta
  • 50g ground almonds
  • 110g butter, chilled
  • 4 eggs, beaten
  • 50g Parmesan or strong cheddar, grated
  • A handful of podded broad beans or peas
  • 2 cloves of garlic, crushed
  • 1 tablespoon olive oil
  • ½ a red pepper, diced
  • 3 – 5 sun-dried tomatoes, chopped
  • 10 black olives, chopped
  • 4 spring onions, chopped
  • 80g canned sweetcorn
  • A handful of fresh herbs, ie basil, parsley, thyme
  • Salt and freshly black pepper

Method

  1. If using broad beans, blanch them in boiling water for a minute. Drain and cool down quickly (to retain their emerald green colour) and skin them.  Reserve a few for decoration if you wish.
  2. Fry the red pepper, spring onions and garlic in the olive oil for a few minutes.  Allow to cool.
  3. Put the flour, ground almonds, polenta into a bowl.
  4. Cut the butter into small chunks and rub it into the dry ingredients with your fingertips (or you can use a food processor) until the mixture resembles coarse breadcrumbs.
  5. Then add the beaten eggs and all the vegetables, olives & herbs and cheese.
  6. Season with a little salt (as the olives and cheese will provide salt) and plenty of freshly ground black pepper.
  7. Mix well and spoon into the prepared tin.
  8. Decorate with some extra podded broad beans if you wish.
  9. Bake in the oven 180C (ESSE dial guide low end of HOT) for about 1 hour or until it is cooked and just starting to colour.

 

Recipe prepared by Philippa Vine using the ESSE 1000 X Electric Range Cooker at Bluebell Farmhouse Kitchen & Cookery School, East Sussex.

Beetroot, goat’s cheese & dill tart

by

Cooking the whole unpeeled beetroot in the ESSE slowly until just cooked, is nutritious and gives the beetroot a rich and sweet flavour too. No need to bake the pastry blind as you cook it direct on the base of the oven. I like to add a few of the beetroot leaves, chopped to the filling, making the most of this delicious earthy vegetable!

Ingredients

For the shortcrust pastry:

  • 225g plain flour, I use half wholemeal spelt and half plain flour
  • 140g butter, chilled
  • 1 large egg

For the filling:

  • 4 beetroots, plus a few leaves, chopped
  • 2 red onions, thinly sliced
  • Olive oil
  • 100g soft goat’s cheese
  • 3 eggs, beaten
  • 200ml single cream
  • A small handful of fresh dill, chopped
  • Balsamic vinegar
  • Salt and freshly ground black pepper

Method

  1. Wash the beetroot and cut off the tops (save a few leaves for the filling) and roast them in the ESSE for about 1 ½ hours (depending on the size and freshness of the beetroot).
  2. When the beetroot is almost tender, allow to cool a little and then slip the skins off with your fingers.
  3. While the beetroot is cooking make the pastry as you would for shortcrust and line a 24cm loose-based flan tin.
  4. Fry the onions in a little olive oil until they begin to colour then add a splash of balsamic vinegar and seasoning.  Reduce the heat and continue to cook until the onions soften a little more.
  5. Set aside to cool and then place in the pastry case.
  6. Dice up a couple of the cooked and peeled beetroots and scatter over the onions and add some of the green beetroot leaves if you wish.
  7. Put the cream and eggs into a bowl and mix together, add the chopped dill and season with salt and pepper.
  8. Pour the mixture into the pastry case.
  9. Scatter over the goat’s cheese and quarter the rest of the beetroot and carefully place on top of the tart.
  10. Place on the base of the oven at 170C (ESSE dial guide MODERATE) and cook for about 40 minutes or until the filling has set and just starting to colour.  Allow to cool slightly in the tin before serving.

Recipe prepared by Philippa Vine using the ESSE 1000 X Electric Range Cooker at Bluebell Farmhouse Kitchen & Cookery School, East Sussex.

Baked cheesecake topped with poached rhubarb

by

This recipe is a classic and easy to cook in your ESSE cooker, gently baked in the bottom oven with the steam vent closed to retain the moisture. It’s a great gluten free dessert and can be bake ahead of time.

Serves

10 approximately

Ingredients

For the base:

  • 250g ginger nut biscuits or gluten free biscuits
  • 125g butter plus a little extra for the tin

For the filling:

  • 6 tablespoons caster sugar
  • 20g cornflour
  • 2 large tubs of Philadelphia full fat cream cheese
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 200ml double cream

For the topping:

  • Rhubarb, poached gently and sweetened with a squeeze of fresh orange zest and juice, plus a drizzle of honey

Method

  1. Heat the oven to 150C. Butter generously a 20cm springform cake tin.
  2. For the base, melt 125g of butter. Put the biscuits into a strong plastic bag and crush with a rolling pin, or whiz in a food processor. Tip into the melted butter and give it a good stir and press into your prepared tin.
  3. Then beat together the cream cheese, sugar, eggs, cornflour, cream and vanilla essence.
  4. Pour the mixture over the biscuit base and bake in the oven for about 45 minutes or until the topping has just set, there should be a slight wobble as it will set completely in the fridge.
  5. Leave to cool in the tin, then chill in the fridge before carefully unmoulding. Then decorate with poached rhubarb.

Potato and chorizo hash

by

This recipe is great for using up left-over jacket potatoes or just a delicious one pot potato dish. It is adaptable to whatever ingredients you have in your fridge, and it goes so well with roast chicken at this time of year when you have cooked enough roast potatoes over the winter months!

Ingredients

  • 3 – 5 cooked large potatoes with skins, diced up
  • 3 red onions, thinly sliced
  • 260g chorizo sausage, skin removed and thinly sliced
  • 100g pancetta, optional
  • A handful of wild garlic or parsley
  • Olive oil
  • Freshly ground black pepper

Method

  1. Fry the onions, chorizo and pancetta (if you are using) in a little oil in a large oven proof pan over a medium heat until everything starts to colour, and the onions are softened.
  2. Add the chopped potatoes and wild garlic, a little ground black pepper and cook for 5 minutes more. Taste for seasoning.
  3. Give it a good stir and if you like a crispier topping pop it under the grill for a few minutes until its golden brown.
ESSE Master Stove Maker Logo

CONTACT US

+44 (0)1282 813235
enquiries@esse.com

FOLLOW US

  • Twitter Icon
  • Pinterest Icon
  • Facebook Icon
  • Instagram Icon
  • YouTube Icon