Raised Chicken & Chestnut Pie

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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

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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.

Stuffed butternut squash with creamy leeks and chicken

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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.

Pumpkin Custard Tart

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Golden custard made from seasonal pumpkin or butternut squash puree and all the warm spices make this tart one of my favourite desserts in Autumn!  I cook a whole Crown Prince or Red Kiri squash in the ESSE for a couple of hours slowly and then spoon out the soft orange flesh.  (Leave the large cheap bright orange pumpkins for carving as their water content is too high for this recipe)

You will need a 20cm tart tin.  I pre cook the pastry in a hotter oven and lower the oven for cooking the filling as you want crisp golden pastry and a slowly cooked filling, which almost tastes treacly!

Method

For the shortcrust pastry:

  • 200g spelt or plain flour
  • 110g butter, cold and cubed
  • 1 egg

For the filling:

  • 300g pureed pumpkin
  • 3 eggs
  • 300ml double cream
  • 110g soft brown sugar
  • 2 level teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • A good pinch of sea salt
  • Freshly grated nutmeg for the top

Method

  1. Make the pastry in the usual way, by rubbing the butter into the flour and then incorporating the egg, mix to a smooth dough.  You may need to add a splash or two of cold water (depending on the size of the egg and what flour you are using).
  2. Roll out the pastry and use to line the tart tin.  Leave for 20 minutes to let the pastry rest.  The oven should be about 180C/200C (ESSE dial guide reading low end of HOT) to cook the pastry.  Line the pastry with baking parchment paper, fill with baking beans and bake blind in the oven for about 15 minutes or until just starting to brown.
  3. Then lower the oven to about 150C (ESSE dial guide reading top end of COOL).  To make the filling, simply beat the filling ingredients until smooth then carefully pour into the pastry case and bake for about 30 minutes or until just set, with a slight wobble.  Grate a little nutmeg on the top and leave for about 15 minutes before serving.

Recipe created by Philippa Vine of Bluebell Farmhouse Kitchen using her ESSE Ironheart wood-fired cooking stove.

Autumnal Warming Granola

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The ESSE 990 ELX or 1000 X are perfect for baking granola as it gives such an even bake. This recipe can be seasonally adapted… cranberries for Christmas, dried blueberries and strawberries added in summer… maybe dried apricots in Spring! The added bonus of the steam vent is that it creates that delicious crunchy granola. It’s a delightful go to ‘meal’ when you are on the run, you feel you are adding goodness to your body!

Ingredients

  • 4 cups old-fashioned oats, organic preferably
  • A handful of chopped nuts, e.g. almonds, walnuts, cashews, Brazil nuts, pecans
  • ¼ cup pumpkin seeds
  • ¼ cup chia seeds
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Turmeric
  • ½ teaspoon ground ginger
  • A good grating of fresh nutmeg
  • 1 tsp of zested orange
  • ½ cup melted coconut oil
  • ½ cup maple syrup
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped dried fruit (optional)
  • ½ cup of flaked coconut (optional)

Method

  1. Heat oven to 180c / ESSE dial guide top end of MODERATE.
  2. In a large mixing bowl, stir together oats, nuts, chia seeds, spices, orange zest and sea salt until evenly combined.
  3. In a separate mixing bowl, stir together the melted coconut oil, maple syrup and vanilla extract until combined.  Pour the coconut oil mixture onto the oat mixture, and stir until evenly combined.
  4. Spread the granola out evenly on an ESSE baking sheet or tray.  Bake for 20 minutes with the steam vent open, stirring once halfway through.  Then remove from the oven, add the coconut or dried fruit if using, and give the mixture a good stir.  Bake for 5 more minutes, until the granola is lightly toasted and golden.
  5. Remove from the oven and transfer the tray to a wire baking rack.  Let cool until the granola reaches room temperature.
  6. Store in an airtight container at room temperature for up to 1 month

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.

Summer berries and coconut traybake

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This is a simple cake perfect to take on a picnic and works so well with gluten free flour and oats too.  It is a cross between a flapjack and a cake with a delicious crumble topping.  You will need a square 23cm cake tin, lined with parchment paper.

Ingredients

  • 200g self-rising flour or GF flour
  • 100g rolled oats
  • 75g desiccated coconut
  • 225g soft brown sugar
  • 200g butter
  • 2 large eggs, beaten
  • 500g summer berries

Method

  1. Preheat the oven to 170C (ESSE dial guide MODERATE).
  2. Mix the flour, oats, coconut & sugar into a bowl.
  3. Cut the butter into small chunks and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. (use a food processor for quickness).
  4. Weigh 200g of this mixture and set aside as this is the crumble topping.
  5. Then mix the other mixture with the beaten eggs to make a cake dough.
  6. Press this into the prepared cake tin and top with the summer berries.
  7. Sprinkle over the reserved mixture and bake in the oven for about 45 minutes or until it is cooked.
  8. Let the cake cool in the tin and then cut into squares.

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

 

Boned chicken stuffed with a coriander pesto

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This is a great dish for summer entertaining and stuffing the chicken with a coriander pesto gives the moist cold chicken a delicious summer fragrance. This dish is designed to be served cold and sliced, perfect with summer salads or in sandwiches for a picnic. This ‘pesto’ is thicker than a normal pesto as it has the addition of ricotta cheese which will make it easier to stuff the chicken with. This dish makes the most of buying a whole chicken but ask your local butcher to completely bone out the chicken. (Ask to keep the bones for making homemade chicken stock, which you can do easily in the ESSE).

Ingredients

  • 1 free-range chicken about 2 kg, boned
  • Olive oil
  • Salt and freshly ground black pepper

Coriander pesto ingredients:

  • 1 large bunch of fresh coriander leaves
  • 2 cloves of garlic
  • 85g walnuts, roasted
  • 150g Parmesan style cheese
  • 1 pot of ricotta cheese
  • 2 tablespoon olive oil
  • Freshly ground black pepper

Method

  1. Preheat the oven to 200C (ESSE dial guide HOT).
  2. Make the ‘pesto’ by putting all the ingredients except the ricotta into a food processor and whizz until all the ingredients are evenly mixed, then add the ricotta cheese and plenty of fresh ground black pepper and mix to incorporate.  Taste for seasoning.  (Go easy on the salt as the cheese will provide salt)
  3. Lay out chicken, skin side down and spread over all the stuffing to fill the boned chicken, season the chicken and roll up neatly.  Tie up with string.
  4. Place the chicken in a roasting tin, drizzle with olive oil and season well.
  5. Roast for about 1 ½ hours or until cooked (use a temperature probe).
  6. Leave to cool and refrigerate overnight or slice and eat straight away!

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

A savoury summer cake

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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

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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

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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.

Hot Chocolate Pudding

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This quick (and utterly delicious!) chocolate pud, which I’ve been making for years to delight my family, occupies a space somewhere between a brownie, a soufflé and a cake. I think you’ll agree that’s not a bad place to be. It can be whipped up easily (and on demand!) from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness. It’s gluten-free too.

Serves 4

Ingredients

  • 100g dark chocolate, broken into pieces
  • 100g butter, cut into pieces, plus extra to grease the dish
  • 3 medium eggs
  • 50g soft light brown sugar
  • 1 tsp vanilla extract
  • 75g ground almonds
  • A pinch of salt

To serve

  • Raspberries or other berries, or plum compote
  • Yoghurt or cream (optional)

Method

  1. Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn’t get too hot. Set aside to cool a little. Preheat the oven to 190°C/ESSE Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT). Butter a small oven dish.
  2. In a large bowl, or the bowl of a stand mixer, whisk the eggs, brown sugar and vanilla extract together until pale, thick and mousse-like. Using a stand mixer or hand-held electric whisk on full speed, this should only take a few minutes, but whisking by hand with a rotary or balloon whisk will take a lot longer! The mix should be significantly paler, thicker and increased in volume.
  3. Turn the mixer down to a low speed and, with the motor running, slowly pour in the tepid melted chocolate and butter mixture (or whisk it gently by hand). Use a rubber spatula to scrape the last drops of chocolate into the mix, and then to fold the mixture fully together.
  4. Combine the ground almonds and salt. Add to the chocolate mixture and fold in carefully, using the spatula.
  5. Turn the mixture into the prepared oven dish and shake the dish a little to spread it out. Bake in the oven for 12–15 minutes until the pudding is set on top and firm at the edges, but still wobbly and gooey in the middle.
  6. Serve straight away, with fresh raspberries or plum compote, and a spoonful of yoghurt or a trickle of cream if you like.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipe prepared using his ESSE Range Cooker.

Beef Mince and Vegetable Pie

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You will need a 22cm pie plate/tin.

This traditional minced beef and onion pie has the base of my staple selection of colourful vegetables to give it a real depth of flavour.  The addition of dried porcini mushrooms (a wonderful winter store cupboard ingredient) gives it an extra savoury seasoning and means you don’t need to make any stock for this pie.

Ingredients

  • 500g beef mince
  • 1 large red onion, finely chopped
  • 2 sticks of celery, finely chopped
  • 2 carrots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 teaspoons of tomato puree
  • 1 heaped tablespoon dried porcini mushrooms, optional or 200ml beef stock
  • Freshly ground black pepper or 2 teaspoons of savoury spice mix (see below)
  • Salt
  • 2 tablespoon olive oil or rapeseed oil

For the pastry

  • 350g spelt or plain flour
  • 200g butter
  • 2 eggs, beaten plus 1 egg yolk plus a teaspoon of water for the egg wash

For the savoury spice mix

This will make more than you need for this pie but store what you don’t use in a clean jam jar for another winter casserole or pie.  It adds a delicious and interesting savoury note!

  • 1 tablespoon juniper berries
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole black pepper
  • Grind the spices together

Method

  1. Set your electric ESSE on the economical setting, using the top right oven for the filling.  If you are using the Ironheart heat the oven for the gauge to read moderate/hot.
  2. If using the dried mushrooms soak them in 200ml boiling water.
  3. To make the pastry, rub the butter into the flour until it resembles crumble.
  4. Add the eggs and work the mixture to a firm dough with a little gentle kneading.   Add a splash of water if too dry.  (You can use a food processor to speed up the process)
  5. Wrap and chill in the fridge while you make the filling for the pie.
  6. Heat the oil in a large frying pan on a high heat, add the mince and brown or until it loses its raw look, breaking it up with a table fork.  Season with a good sprinkle of salt.  Then add the celery, carrots, onions, garlic and cook, stirring for few minutes.  Drain the mushrooms, keeping the liquid.  Chop them and add to the mince mixture.  Then stir in the flour and cook for 2 -3 minutes more.  Add the mushroom liquid/stock, tomato puree, savoury spice mix or a good sprinkle of ground black pepper.  Bring to the boil and cook in the ESSE for about 30 minutes until thickened.  Add a splash more stock/water if too dry.  Leave to cool while you roll out the pastry.
  7. Increase the oven temperature to 200C or hot/very hot on the Ironheart.
  8. Roll out two thirds of the pastry on a lightly floured surface to form a circle, then use it to line the base and sides of the dish.  Roll out the remaining pastry to form the lid.  Spoon in the cooled filling.  Brush round the edge of the pastry with a little egg wash then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and you can cut out shapes to use for decoration if you wish.  Brush the pie with egg wash and cook on the base of the ESSE and bake for about 35 – 40 minutes until the pastry is golden brown.

Recipe baked in the ESSE Electric Range Cooker by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.

Easy Manx-French Macarons

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Prep Time: 10 minutes plus resting time

Cook Time: 16 minutes

Yield: Approx 10 – 15

Ingredients:

  • 198g Icing Sugar
  • 113g Ground Almonds
  • 113g Manx egg whites
  • A pinch of Cream of Tartar
  • 100g Caster Sugar

For the filling:

  • 75g IOM Creamery butter, softened
  • 150g icing sugar
  • Flavouring (mango, raspberry, cocoa powder)

Method:

This is the basic recipe for macarons. You can make coloured macarons by (sparingly) using a food colouring paste/gel/powder rather than liquid food colouring. The colour should be added to the egg whites just before whisking with the sugar.

Macarons need a steady, low-ish temperature to cook properly, too high and they easily burn, too low and they don’t cook through. These temperatures are a guideline, adjust to suit your oven.

Preheat the oven to 160°C / ESSE dial guide MODERATE (aim for the dial reading to be at the low to middle end of MODERATE).

  1. Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
  2. In a separate bowl whisk the egg whites and cream of tartar until they form soft peaks. Add the colour (gel or powder) followed by the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out. Gently stir in the icing sugar and almond mix. Around the bowl and down the middle of the mixture.  This is called macaronage (great word for scrabble).  The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.
  3. Using a piping bag with a 1cm / 1/3″ nozzle, fill with the macaron mixture. Place the silicon mat or baking parchment onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
  4. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for at least 20 minutes – the surface of the macaron will go from shiny to matt.
  5. Bake the macarons in the preheated oven for 7 – 8 minutes, open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
  6. Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
  7. Fill with your favourite flavour 😊

Top Tip:

Close all windows and don’t boil a kettle.  Macarons do not like any moisture in the air!

Georgie Revill creates recipes using her ESSE Electric Range Cooker. Georgie is the proprietor of The Cook Shack in beautiful Bride on the north coast of the Isle of Man.

The Cook Shack is a cookery school/experience where everyone is welcome with open arms. The emphasis is on having a really good time together whilst cooking delicious dishes and consuming the delights.

The Cook Shack achieved Special Recognition at the Isle of Man Food, Farming & Fishing Awards for the promotion of all things local.

Christmas Pudding

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This recipe of mine doesn’t need maturing, its a simple mixture with the addition of some grated carrot.  I boil mine slowly for 3 hours and then another 3 hours before serving.  To flame your pudding for serving, heat about 3 tablespoons of whisky in a small saucepan on your ESSE, take your pudding to the table, carefully set light to it, away from the table and pour slowly over the pudding.

Ingredients for an 18cm pudding basin:

  • 100g wholemeal flour or gluten free flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 100g fresh breadcrumbs or gluten free bread crumbs
  • 50g dark muscovado sugar
  • 100g butter, melted
  • 400g mixed dried fruit
  • 2 carrots, grated
  • 2 large eggs, beaten
  • 3 tablespoons brandy, rum or whisky
  • Butter for the basin

Method

  1. Butter a pudding basin and place a disc of non-stick baking paper in the base.
  2. Simply mix all the ingredients together and stir evenly together.
  3. Pack the mixture into the basin. Cover with a sheet of baking paper and cover with a sheet of foil. Tie securely around and over the top of the basin to form a handle. Sit this in a large pan on an upturned old saucer, or in a steamer, pour water halfway up the sides. Bring to the boil on top of the ESSE, place a lid and simmer for 3 hours in the oven, moderately hot, aim for the dial reading to be at the low end of moderate (150C). When the pudding is cooked, lift out and remove the foil and paper and replace them with fresh ones. Wrap in foil and store in a cool place.
  4. Simmer in the same way for another 3 hours before serving.

Recipe baked in the Ironheart wood-burning cook stove by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.

Onion tart with greens

by

I learned to make (and to love) a French onion tart from the recipe in Elizabeth David’s classic French Provincial Cooking. This tart remains faithful to the spirit of that recipe, based as it is on lots of sweet, soft onion, but I’ve added greens, used my half-wholemeal shortcrust pastry and gone for a lighter custard based on half milk, half cream (and whole eggs, so there are no spare whites leftover for you to deal with). It’s still gorgeous. And this is an endlessly adaptable tart template.

Serves 6-8

Ingredients

  • 1 quantity half-wholemeal shortcrust pastry, chilled
  • Flour, to dust

Filling

  • 1 tbsp olive or vegetable oil
  • A large knob of butter
  • About 600g onions (red, brown or a combination), finely sliced
  • Nutmeg, for grating
  • 200–250g cavolo nero, tough stalks removed, or about 300g spinach, very well rinsed
  • 150ml double cream
  • 150ml whole milk
  • 3 medium eggs
  • 50g mature Cheddar or Parmesan, grated
  • Sea salt and black pepper

Method

  1. Use the chilled shortcrust pastry to line a 24cm tart tin and bake blind as per the instructions on page 143. Trim the edges. Preheat the oven to 180°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. To make the filling, heat the oil and butter together in a large frying pan over a medium-low heat. Add the sliced onions with some salt and pepper. Cook gently, stirring regularly, for about 30 minutes until soft, golden and tender. Grate over some fresh nutmeg, stir in and leave to cool a little.
  3. While the onions are cooking, blanch the greens: bring a pan of water to the boil and add the cavolo nero or spinach. Return to a simmer then immediately tip the greens into a colander to drain and run under the cold tap to cool them quickly.
  4. Now squeeze out as much moisture from the greens as you can, then chop coarsely and combine with the cooked onion. Beat the cream, milk and eggs together in a bowl and season well with salt and pepper.
  5. Arrange the onion and greens mix in the prepared tart case and carefully pour the beaten egg mixture over them. Scatter the grated cheese over the surface.
  6. Bake in the oven for about 30–35 minutes until the filling is just set and golden. Leave the tart to cool, at least a little, before serving warm or at room temperature.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipes prepared using his ESSE Range Cooker

Walnut Loaf

by

I love baking this bread at this time of year as it’s lovely & nutty, wholesome & there is always a drop of wine knocking about the kitchen to use up! It gives the bread an extra special taste, almost like sourdough, with the acidity of adding some wine & gives a moist texture & colour. The ESSE gives it a crusty crust & cooks it’s to perfection!

For the Ironheart you will need to get it in the ‘very hot’ thermodial setting (250-280°C). It would take approximately 1 & 1/2 hours for the Ironheart to reach ‘very hot’ temperature from cold but while you wait for it to go hot then that is the time to prove the bread so you are not hanging around, you are making the bread. It would take at least 3 refuelling, depends on the wood of course.

You can use all wholemeal or white bread flour but just make sure it measures 250g in total.

Ingredients

  • 150g strong wholemeal flour
  • 100g very strong white bread flour
  • 15g fresh yeast or 1 teaspoon fast-action dried yeast
  • 1 teaspoon runny honey
  • 75ml red wine, warmed
  • 75ml water, warmed
  • 1 tablespoon walnut oil
  • 1/2 teaspoon fine sea salt
  • 100g roasted finely chopped walnuts

Method

  1. Dissolve the yeast and honey in the warm water and red wine.  Add the oil and mix well.
  2. Stir in the liquid into the flour and mix with a table knife until it forms a supple dough.  You may need to add a little extra splash of red wine or water, as different flours absorb different amounts of water.
  3. Knead a little until smooth and elastic.  Put the dough back into the bowl.
  4. Cover with a clean tea towel and put next to the Ironheart until roughly doubled in size.
  5. Lightly oil a baking sheet.  Knead briefly and then shape into a large sausage shape and place on the tin.
  6. Prove until doubled in bulk, lightly dust flour over the dough and make rapid criss-cross cuts with a very sharp knife.   Bake on the base of the hot oven for about 35 – 40 minutes.  Then leave to cool on a rack, if you can wait until then!

Recipe designed by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.

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