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A lovely recipe to share for 2 people.

Ingredients

  • 1 rack of lamb, French trimmed
  • Dijon mustard
  • Black pepper
  • A small glass of red wine

Method

Preheat the ESSE to 200C/ESSE dial reading middle of HOT. Brush the lamb all over with the mustard and season with black pepper. Roast in the oven with steam vent closed for 20 minutes or more depending on how you like your lamb cooked. Allow to rest for 10 minutes before carving into cutlets.

For the bubble and squeak

Ingredients

  • 1 large floury potatoes, peeled
  • 100g spring greens
  • 30g butter
  • Salt and freshly ground black pepper

Method

  • Put the potatoes into a saucepan, cover with salted water and bring to the boil and simmer until tender.
  • Steam the spring greens, wash and drizzle with olive oil and cook direct on the hotplate with the lid closed for a few minutes until just tender.
  • Drain the potatoes and mash them.  Leave too cool.
  • Chop up the steamed greens and add to the potatoes with lots of seasoning.  Make into round shapes.
  • Melt the butter over a medium heat and then add the potato cakes.  Press down and cook until a golden crust has formed on the underside.  Turn over and cook the other side until golden. Serve with the lamb.

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

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This isn’t a true soufflé but its wonderfully chocolately and is quick and easy to make and is the most delicious chocolate pudding.  Gluten free

You will need – 6 ramekins or individual pots, heart shaped!

Ingredients

  • 225g chocolate, 70% cocoa solids
  • 110g butter
  • 3 eggs
  • 30g caster sugar plus extra
  • Extra butter for greasing the dishes

Method

  1. Brush the insides of the dishes with a little melted butter and coat with with a little caster sugar.
  2. Melt the chocolate & butter by either placing it in a bowl at the back of your ESSE or melting it on the induction hob set at 1.
  3. Whisk together until smooth.
  4. In a separate bowl whisk the eggs and sugar until pale and thick.  Then fold in the chocolate/butter mix.
  5. Pour into the dishes to just about 3/4 full.
  6. Bake in ESSE at 190C/ESSE dial reading low end of HOT (vent closed) for about 20 minutes until well risen.  Either serve immediately or allow to cool, (the puddings will collapse) but still deliciously rich.  Serve with ice cream or clotted cream.  The puddings left from your valentines dinner can be reheated the next day successfully!

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

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ESSE Recipes March – A Welsh Spring

These tasty Welsh versions of scones are a classic but I have given them a little spicy twist to make them stand out, they are ideal for cooking straight on the hot plate of the ESSE range cookers or can be cooked in a pan, I love to serve them up just as they are or with a little soft goats cheese and a drizzle of good runny honey.

Ingredients

  • 225g Salted Welsh butter, lard or even dripping
  • 425g Organic self raising flour
  • 150g Organic golden caster sugar
  • 2 Medium free range eggs
  • 150g Sultanas
  • The grated zest of one small orange
  • 1/2 teaspoon of ground cardamon pod
  • A little extra caster sugar, for dusting

Method

In a large bowl, rub the butter into the flour until it resembles breadcrumbs, this can be done in a food mixer if needs be, it helps if the butter isn’t too cold but it should certainly not be soft. Add the sugar, eggs, zest, cardamon and sultanas. Mix with your hands until a firm dough forms, if it needs extra moisture a little cold milk will work wonders.

Turn out the dough onto a floured board and roll out until 10mm thick, then cut into rounds to be traditional or random shapes if like me you prefer them – this also means you won’t have to re roll any spare mixture which keeps the cakes a little lighter I think.

To cook, simply place a non-stick mat straight on the hot plate or use a cast iron pan with butter and then wipe away with kitchen paper. Cook the Welsh cakes for 2 to 3 minutes until darkly toasted but NOT burnt, then flip over and cook the same on the other side for an even finish. Serve them warm, they are by far at their best when eaten straight away but can be warmed up later if needs be.

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ESSE Recipes March – A Welsh Spring
This cheeky twist is a classic, simple and easy to make but such a winner it has to be done.

Ingredients

  • Bread for toast
  • 100g Organic mature cheddar type cheese
  • 50g Organic butter
  • Either a handful of wild leeks and wild garlic or some well shredded and very well washed organic leeks.
  • 50g Organic plain flour
  • 1 teaspoon English (Or Welsh!) mustard
  • 1 pt Local dark beer
  • Salt and pepper

Method

Wash and chop whatever veg you have decided to use, in this case I will be using 3 cornered leeks and wild garlic. Briefly fry them with the butter in a sauce pan and then add the flour to make a roux, add the mustard and then add the beer a little at a time to make a very thick sauce. Beat in the cheese until a smooth paste is formed. Season very well and set aside.

Toast bread, place mixture on the bread and grill under a hot grill or in a fierce oven, the Fire Stone would work very well here. As a variation you could do this as a folded pizza?

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Serves

Four people

Ingredients

  • The white of 4 leeks sliced about 500g in total (Save the green tops for a stock)
  • 300g white sliced potatoes
  • 2 cloves of garlic
  • 50g butter
  • 1.5 ltrs Vegetable, chicken or fish stock
  • 250 ml cream
  • Salt
  • Fresh ground black pepper
  • Small bunch of chives

Method

Leeks can often be gritty. They need washing well. Do this by splitting each leek from tip to tail. Run each half under the cold tap making sure to rinse them well up around the tops. You can remove the outer layer if necessary. Slice the leeks.

Peel and slice the potatoes to about 5mm thick, peel and slice the garlic cloves.

Pull out your favourite soup pan, put it on a medium heat add the butter and allow to foam. Add the prepared vegetables to the pan. Cook for 10 – 15 mins until soft but not coloured.

Add the stock (a good fish stock works particularly well here) to the soup base. Bring to the boil and simmer for 10 mins until potato is cooked.

Puree soup well until smooth and creamy. I find that jug blenders are the best tool for this job.

Return the soup to the pan. Add the cream, salt, pepper and chopped chives.

Bring gently back to the simmer.

Serve with buttered bread and slabs of cheese. Or iced, like a classic vichyssoise with 1/2 dozen Oysters on the side.

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ESSE Recipes March – A Welsh Spring

Mutton Cawl for an ESSE hob and slow oven, serves 6 – 8

This ancient dish was probably first made with salt pork or beef, or more likely still with game. However these days mutton is the way to go and I’ve chefed the dish up a little with the addition of some fresh herbs and a drop of cider. It is an ideal slow cooking classic which is started on the stove top then left to do its own thing either on a low heat on the top or popped in a slow oven to finish. When cooking on an ESSE EL13Amp, set to slumber and use the low oven for 5 to 6 hours, for other cooker models, use the main oven, aim for the ESSE dial reading to be COOL, temperature about 120°C for around 4 hours.

Ingredients

  • 100g lard
  • 500g of diced organic mutton shoulder
  • 250g potatoes, peeled chopped chunky
  • 1 teaspoon fennel seeds
  • 2 rashers of good, smoked, streaky bacon
  • 2 leeks, washed very well and shredded
  • 1 small celeriac peeled and chopped the same size as the potato
  • 1 large carrot, peeled and chopped the same size as the potato
  • 2 fresh bay leaves
  • 1/2 pint good, dry cider
  • A pinch of ground cinnamon

To finish the stew / soup / stoup? You will need a selection of fresh, finely chopped thyme and rosemary along with some of the green from the leeks and a few nettle tops, some nice strong local cheese and fresh bread.

Method
It is so easy, it’s a no brainer this one. Simply start by sealing everything off a bit at a time in a large casserole dish in the lard, over a moderate heat. Start with the mutton and bacon then the veg, taking care not to overload the pan. You can, of course, complete this first stage in batches and pop the sealed up bits on a plate or in a dish until its all done. Reserve a little of the green of leek to use later and once everything is done, season heavily with pepper and a little salt. With everything now back in the pan, add the cider and cook for a minute or two before adding the bay. Only just cover your meat and veg with water and simmer until tender, probably 2 – 3 hours, topping up as needed with more water.

Once the meat is tender, season again, and then at the last minute stir in very finely chopped rosemary, thyme, leek green and add a pinch of cinnamon. Serve hearty portions with torn off bread and chunks of crumbly hard cheese.

I like to finish the Cawl with a few nettle tops if you can get them, it’s very seasonal and utterly delicious.

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Pulled chicken prepared by Tim Maddams of Green Sauce.

Tim joined us in our factory showroom in Barnoldswick, Lancashire. He personally highlighted the benefits of owning an ESSE to our cookery demonstration team.
We hope you enjoy cooking this dish.

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I was lucky enough to be given half a rack of mutton by Hugh after our Lamb and Mutton in a day course that we run at River cottage HQ.

I made this dish at home that night.

If you cant get hold of mutton a rack of lamb or hoggit will be fine.

Serves

Four People

Ingredients

  • Half a rack of mutton trimmed of excess fat.
  • Half a kilo of potatoes
  • A sprig of rosemary
  • 3 or 4 anchovy fillets roughly chopped
  • 2 cloves of garlic roughly chopped
  • Salt and pepper.
  • Olive oil
  • Pre heat your oven to hot. 210-220c

Method

Peel and slice the potatoes in to 1cm thick rounds.

Bring a pan of lightly salted water to the boil. Add the potatoes and cook for 5 minutes.

Drain the potatoes in a colander.

Place the rack in a medium sized roasting tin.

Scatter the potatoes around it with the anchovies, garlic and rosemary. Season the whole lot well with salt and pepper and trickle with olive oil.

Roast for 15 minutes in the top oven reading ‘very hot’. Drop to the lower oven and continue to cook for a further 15 mins.

Remove the rack of mutton. place the tray back into the top oven to crisp the potatoes up. This will take about 10 minutes, by which time, the mutton will have had a chance to rest.

Serve with steamed purple sprouting or winter salad leaves.

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This is really simple to make and warming on a cold winters day, it has a thin but incredibly flavoursome sauce, and goes well with celeriac mash or an egg pasta.

Serves

Four People

Ingredients

  • 2 wild rabbits, jointed
  • 500g bacon, lardons
  • Dash of Dorset cider brandy
  • 0.5 ltr white wine
  • 1.5 ltr game stock
  • 2 lrg onions, sliced
  • 3 lrg carrots, cut into chunks
  • 3 sticks of celery, sliced
  • A handful of Seasoned flour
  • A pinch of coriander, mace and white peppercorns

Method

Part boil the potatoes until just tender but not completely.

Pre-fire the oven to around ‘very hot’.

First brown the bacon lardons in a frying pan over the hot plate, when golden transfer to a casserole dish retaining the fat in the frying pan for the rabbit. Toss the rabbit joints in the seasoned flour shake off the excess and then brown in the same pan.

Add the sliced onions, veg and boquet garni to the casserole pot and sweat over the hot plate, when the rabbit is nicely browned all over add it to the casserole pot with the spices. While the frying pan is still hot add a slug of cider vinegar and deglaze the nice gooey residues stuck to the bottom then add to the pot. Finally add the stock and white wine adding just enough to cover the meat.

Now gently bring the casserole up to a nice slow simmer its really important that you don’t let it boil otherwise you will shock the lean meat making it dry and tough. Put the lid on and put into the top oven for about an hour till the meats really juicy and tender.

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This is a tasty noodle dish where the vegetables are flavoured with ginger, garlic and a touch of curry powder. A good vegetarian option it can also suit meat eaters if two finely sliced or shredded duck breasts are added to the mixture at the last stage of cooking with the noodles.

Serves

4 people

Ingredients

  • 250g egg noodles
  • 1 tbsp toasted sesame oil
  • 1 red pepper, cored, seeded and sliced
  • 100g shitake mushrooms, wiped and sliced
  • 75g mangetout
  • 75g spring onions, sliced
  • 100g bean sprouts
  • 1/2 tsp garlic granules
  • 1 tbsp medium curry powder
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed chillies
  • 1 1/2 tsp light soy sauce
  • 5 tsp Shaoxing rice wine (or dry sherry)

Methods

  1. Prepare the noodles according to the packet instructions, drain and rinse.
  2. Heat the oil in a wok or large deep frying pan. Add the pepper, mushrooms, mangetout, spring onions and beansprouts and stir-fry for 4-5 minutes.
  3. Add the garlic granules, curry powder, ginger, chillies, soy sauce, rice wine and cooked noodles. Continue to stir-fry for a further 2 minutes then serve at once.

Tip

Toasted sesame oil gives a good authentic flavour to this stir-fried dish but chilli or wok oil (where the oil is infused with garlic and ginger) can also be used.

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This is a great vegetable dish to prepare in advance and left in the fridge.  Just reheat when you want to serve it.

Good use of the induction hob, quickly cooking the green vegetables and melting the butter at the back of the ESSE.

Ingredients

  • 450g green cabbage
  • 450g spinach
  • 25g butter, melted
  • Nutmeg
  • Salt and freshly ground black pepper
  • Sunflower oil

Method

For the Spinach:

  1. Heat a large saucepan, add a little oil and all spinach.
  2. Stir and cook until the spinach collapses then remove from the pan and lay on a tray to cool down.

For the cabbage:

  1. Leave 5 leaves whole and shred the rest of the cabbage.
  2. Briefly and quickly cook the shredded cabbage until just tender and then lay on a tray to cool down.
  3. Cook the 5 whole leaves in boiling water until tender then drain well.
  4. Take a 20cm cake tin and line with cling film (if you are making this in advance) then line the tin with the whole leaves.

Now prepare the filling:

  1. Squeeze all the water out of the cooked spinach and chop it up.
  2. Mix the shredded cabbage and spinach together and add the melted butter and seasoning with a little grated nutmeg.
  3. Spoon the mixture into the lined cake tin.  Fold the overhanging leaves over the top.
  4. Cover with cling film and leave in the fridge until needed with a plate on top.

To serve:

Remove the cling film, turn the cake onto a plate.  Cut into wedges when cold and then reheat, covered with foil in the bottom right hand oven until heated through.

Recipe by Philippa Vine Bluebell Farmhouse Kitchen.

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Ingredients

  • Cocktail glasses
  • 2 red grapefruits (or more depending on how many re-fills you want!)
  • Ice
  • Campari

Method

  1. Cut the grapefruits in half and squeeze the juice from them.  Set the skins aside. Strain the juice into a jar and refrigerate.
  2. Put 2 ice cubes in each glass, cover with Campari and top up with the grapefruit juice.

To use the grapefruit peel make crystallised grapefruit peel, (or use orange peel instead).  This is a quick method!

  1. Cut the peel into strips and cover with water and boil for 10 minutes and then drain,  throwing away the water (this removes any bitterness in the peel).
  2. Then place 450g granulated sugar into a saucepan with 1 pint of water, add the peel and bring gently to the boil.  Simmer until soft (about an hour in the bottom oven of the ESSE at 160C/ESSE dial guide middle of MODERATE).
  3. Drain the syrup from the peel and lay them out on a cake rack.  Put next to the ESSE to dry out overnight.
  4. Toss with a little caster sugar and keep in a dry container ready for serving or using in your cooking!

Happy ESSE festive baking!

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen

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A sweet, sticky glaze of quince paste and sherry perfectly complements the flavours of this traditional Christmas gammon. It’s delicious both hot and cold.

Serves

8 people

Ingredients

  • 2.5kg smoked gammon joint
  • 1 litre pressed apple juice
  • 30-35 whole cloves
  • 100ml fino sherry
  • 155g pot quince paste (I used Cano’s Membrillo pure Spanish quince paste)

Method

  1. Preheat the oven if necessary to180°C/Fan 160°C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
  2. Place the gammon in a large pan. Add the apple juice and enough cold water to cover. Bring to the boil, cover then simmer for 1 hour.
  3. Drain the gammon and allow to cool slightly. Remove any string,then, with a sharp knife, carefully cut away the rind, leaving the layer of fat intact. Score the fat with a diamond pattern and stud the centre of each with a clove. Place on a rack in a roasting tin, cover with foil and roast for 45 minutes.
  4. Meanwhile, place the sherry and quince paste in a small pan and gentle heat until melted. Simmer for 23 minutes. Spoon about half of the glaze over the gammon. Pour a little water into the base of the roasting tin to prevent the juices from burning, recover then roast for another 2025 minutes.
  5. Uncover the gammon, brush with more glaze and roast, uncovered,until golden. Allow to stand for 10 minutes before carving to serve hot.

Tip

Any remaining glaze can be brushed over chicken breasts or pork chops before grilling or baking.

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Fiery from the chilli; sour from the tangy tamarind; and naturally sweet from the delicious Pink Lady apples… this is a Chinese New dish to tickle the taste buds. Try and choose a stir-fry vegetable mix that has lots of different colours and flavours, or make up your own selection. Serve with steamed rice instead of noodles if you prefer.

Serves

4 people

Ingredients

  • 100g dried egg noodles
  • 100g Tenderstem broccoli
  • 2 tbsp groundnut oil
  • 1 Pink Lady apple, cored and sliced into strips
  • 200g raw peeled king prawns
  • 3 tsp tamarind paste
  • 1 red chilli, finely sliced
  • 260g pack fresh stir-fry vegetables (or your own mix)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp Thai fish sauce

Method

  1. Cook the noodles according to the packet instructions, drain, rinse and keep warm. Meanwhile, cut the florets off the broccoli and finely slice the stems and set aside.
  2. Heat half of the groundnut oil in a wok or large frying pan. Add the apple slices and stir-fry for 3 minutes or until lightly browned. Transfer to a plate. Add the prawns and 2 tsp of the tamarind paste and cook for 2-3 minutes until almost cooked. Remove the prawns and keep with the apples.
  3. Add the remaining groundnut oil to the pan and stir-fry the chilli, stir-fry vegetables and broccoli for 4 minutes.
  4. Finally, return the prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind. Cook for 1-2 minutes then serve with the noodles.

Tip

Make up your own stir-fry mixture by combining ingredients like sliced dwarf corn, chopped spring onions, strips of red and yellow pepper, discs of crunchy water chestnuts or julienne of bamboo shoots for a colourful vegetable medley.

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Philippa Vine cooked a Kelly Bronze turkey: “it is very simple – I put it into the top oven of ESSE at 190C/ESSE dial reading low end of HOT until cooked – as it depends on the size of the bird!”

Ingredients

  • 1 large onion, finely chopped
  • 4 rashers of smoked streaky bacon, finely chopped
  • 3 sticks of celery, finely chopped
  • Small bunch of herbs, such as sage, thyme and parsley, finely chopped
  • 10 dried apricots, chopped
  • 110g cooked chestnuts, chopped
  • 150g wholemeal breadcrumbs
  • Olive oil
  • Salt and pepper to taste

Method

  1. Fry the bacon, onions & celery in a little olive oil until soft and just starting to colour.
  2. Then add the herbs, chestnuts, apricots and breadcrumbs.  Mix well and add seasoning to taste.  For a more “set” stuffing, mix a little beaten egg.
  3. Put into a baking dish and cook in the bottom oven at 180C/ESSE dial reading very low end of HOT for 20 minutes or until just starting to brown.

 

Here is Philippa’s recipe for her roast potatoes, always a hit in the ESSE!

“King Edward potatoes are my favourite as they are really floury and soak up the olive oil or dripping well!  Second choice would be Maris Piper.”

Method

  1. Part boil the potatoes in plenty of salted water and drain well.
  2. Add a little olive oil or dripping in a roasting tray and put in the top oven at 200C (vent open)/ESSE dial reading middle of HOT and heat for 5 minutes until the oil and tray is very hot. Then add the potatoes.
  3. Season with salt and freshly ground black pepper.  Roast until crisp and golden turning them over occasionally.

Recipes by by Philippa Vine, Bluebell Farmhouse Kitchen.

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Hogget/Lamb with flatbread, avocado butter, chill & lemon dressing.

For the flatbread

Ingredients

  • 400g Self raising flour
  • 350-400g Yoghurt
  • 1 tsp bicarbonate
  • Salt

Method

Mix all the above… roll out and cook in a hot dry pan.

For the avocado butter

Ingredients

  • 1 avocado
  • 20g soft salted butter
  • 1 lime
  • 1 tsp chopped parsley
  • 1 tsp chopped dill

For the lamb

Ingredients

  • 1 neck fillet of lamb finely diced
  • Black pepper
  • 1 tsp Allspice
  • Pinch of cinnamon
  • Grated nutmeg
  • 1 tsp dried oregano
  • 1 tablespoon chopped mint
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped parsley
  • Salt & olive oil

Method

Mix all the ingredients together and marinade for 30 minutes. Sauté the marinated lamb in a pan and keep pink. Remove and rest.

For the chilli lemon dressing

Ingredients

  • 1 diced green chilli
  • Handful of chopped parsley
  • 2 lemon juiced
  • 2 crushed garlic cloves
  • 2 tablespoons White wine vinegar
  • Handful of toasted Pine nuts to garnish

Method

Mix all, taste and season.

To serve spoon the avocado butter onto a plate, add the lamb, spoon over the lemon sauce and scatter with the pine nuts. Flatbread on the side.

Recipe presented by Matt Tebbutt using the 990 EL at Humble by Nature

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