by

Ingredients

  • 2 mackerel fillets
  • Half a baby gem lettuce
  • 4 spears asparagus
  • 50g butter
  • 2 garlic cloves
  • 2 tbls capers
  • 2 anchovy fillets
  • 1 lemon
  • sprig chives
  • sprig flat leaf parsley
  • sprig dill
  • sprig mint
  • 100ml extra virgin olive oil
  • 2tbls labneh

Method

  1. In a searing hot pan, place a little cooking oil followed by the mackerel fillets skin side down, place a small amount of pressure with a spatula on top of the fillets to ensure the skin is flat to the pan. Turn the heat down slightly, add the baby gem lettuce and asparagus to the pan flat side down and leave to caramelize.
  2. In a bowl, chop all the herbs, one garlic glove, 1 tablespoon of capers, and half a juiced lemon, mix together and put to one side to dress the mackerel once cooked.
  3. You will notice as the fish is cooking the sides of the flesh will start to turn white, once this has reached around half way up the fish add the butter, capers, garlic and anchovy to the pan. Break the anchovy up in the hot butter with the back of a fork until it dissolves. Take the pan off the heat, add the other half of lemon juice. Turn the fish and the baby gem over and baste in the hot butter.
  4. To serve, spread the labneh on the bottom of a warm plate, with the baby gem, asparagus and mackerel on top. Finish off with a little bit of the salsa verde and some sea salt.

by

Ingredients

  • 500g minced pork shoulder (roughly 20% fat), could also use lamb
  • 5g salt (about 1 teaspoon)
  • Black pepper
  • Nutmeg/mace
  • Fennel seeds

Method

  1. Simply mix the ingredients together. This mixture when made with pork is a classic Italian sausage mix. Be generous with the black pepper and fennel seeds and not so much with the nutmeg/fennel.
  2. Cook in a flat pan or direct to hotplate on all sides.

by

This is not a smooth blended soup, but a broth packed full of little pieces of root veg. Their flavours remain more distinct this way, which is very pleasing. Enriched with plenty of smoky bacon and finished with grated cheese, this is a fabulous, sustaining, salt-of-the-earth sort of dish. Make sure you cut the vegetables small, and keep the pieces all the same size.

Serves

Four people

Ingredients

  • 1 tbsp olive oil
  • 200g smoked streaky bacon or pancetta, cut into small dice
  • 1 large onion, peeled and finely chopped
  • 150g carrots, peeled and cut into small dice
  • 150g swede, peeled and cut into small dice
  • 150g potatoes, peeled and cut into small dice
  • 150g parsnip, peeled and cut into small dice
  • 150g celeriac, peeled and cut into small dice
  • 1 litre light vegetable, ham or chicken stock
  • salt and freshly ground pepper
  • About 100g grated mature cheddar, to garnish

Method

Heat the olive oil in a large saucepan over a medium heat. Add the bacon and sweat gently until the fat runs and the bacon starts to turn golden. Add the chopped onion and sweat gently for another 10-15 minutes, or until soft and golden.

Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so. Then add the stock, bring to a simmer, cover, and cook for about 15 minutes, or until all the veg are tender. Taste the soup and season accordingly.

Ladle into warmed bowls, top each with a little pile of grated cheese and serve straight away, with some thick pieces of toast.

by

This recipe for my little hotplate pancakes is quick, easy and delicious. I use self raising flour which means they rise slightly on cooking, the result being lighter and more textured than traditional pancakes.

This recipe can be customised in many ways. Adding different flavours and spices is part of the fun. For instance, grating a little blue cheese into the batter and serving them with thick slices of roast ham would make a beautiful Sunday night supper. Alternatively adding some cinnamon and a little chopped apple to the batter would make a perfect desert, served hot with vanilla ice cream.

Cooking these pancakes directly on the plate is immensely satisfying and not at all messy. You can make big ones or small, it’s up to you.

I keep a tea towel by my ESSE for cleaning up the plate. Giving it a good firm rub will polish it up perfectly for cooking on.

Serves

Makes around 15 hot cakes depending on size

Ingredients

  • Whole meal self raising flour – 250g
  • Baking powder – 1 teaspoon
  • Caster sugar – 25g
  • Free-range eggs – 2
  • Fresh milk – 275ml
  • Butter (melted) – 25g
  • A pinch of salt
  • ESSE range cooker – simmering plate

Method

Sift the flour, baking powder and salt into a large bowl and stir in the caster sugar. Make a well in the flour and break the eggs into the middle. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add the more milk and the melted butter. Beat until you get a good, thick creamy batter – you might not need all the milk.

Lift the lid on the right hand plate. Check the temperature, the dial should be reading in the middle of hot. Use a spoon to dollop the batter directly onto the clean plate. You should be able to fit 3 – 4 on at a time depending on the size. After about a minute, little bubbles will start to appear on the surface of the cakes. As soon as they cover the surface, flip them over with a spatula or thin palette knife.

Cook the other side for a further minute or so, then transfer them to a warm plate and cover them with a clean tea towel so they stay soft – or hand over to those waiting eagerly to get stuck in. Cook the remaining batter in the same way, adjusting the area on which you’re cooking over if they are getting too brown too quickly.

Note: For the savoury variation omit the sugar before adding your cheese or chopped bacon or sauté onion etc.

Serve with: Butter and caster sugar, strawberry jam, honey, lemon curd or anything you like.

by

Pre-fire your ESSE to somewhere between hot and very hot

Serves

Makes around 15 pancakes

Ingredients

  • Plain flour – 250g
  • Free-range eggs – 2
  • Fresh milk – 500ml
  • A little Sunflower oil for frying
  • A pinch of salt

Method

Sift the flour and salt into the mixing bowl. Make a well in the middle of the flour and break in the eggs.

Pour in half the milk and start to mix the eggs and milk with the balloon whisk, whisking in the flour from the edges a little at a time. Add the rest of the milk and keep on whisking until there are no more lumps of flour. Pour the batter into the jug. It may still be quite thick at this stage so whisk in extra milk just a little at a time until you get the right consistency – not quite as thick as single cream, but certainly thicker than milk!

Put a non-stick frying pan on the hotter of the 2 plates. Add about a tablespoon of sunflower oil, swirl it round the pan and then pour the excess into the cup so that just a slick of oil stays in the pan.

When the oil is hot pour a little of the batter into the pan. How much to pour really depends on the size of your pan but you need to leave plenty of room for the pancake to spread out (use a ladle if it helps you to judge the right amount of liquid each time). Immediately tilt and rotate the pan so that the batter runs across the base and doesn’t sit in a big lump in the middle.
As the pancake sets, loosen the edge of it with the palette knife. Shake the pan gently so that you know the pancake hasn’t stuck (a bit of work with the knife if it has; don’t worry, the first one often does). Flip the pancake over and cook the other side for a few seconds – the second side is much quicker to cook. (Notice the intricate patterns left behind by the hot oil; each one different, like a fingerprint.)

Slide the pancake out of the pan and on to a warm plate. Cook the rest of the pancakes as before.

Note for ‘Flippers’: Flipping is the best bit so don’t be afraid to give it a go… give the pan a vigorous shake to make sure the pancake is not sticking, then use the side of the pan as a launch ramp and remember it takes less effort than you think. You want to ‘land it’ not attach it to the ceiling! Always use a non-stick pan and make sure it’s not too heavy otherwise you will find them hard to flip. Hopefully you’ll be up for giving the flip a go but if not, you can turn your pancakes with the palette knife or a wide spatula.

Serve with: Caster sugar, freshly squeezed lemon or orange juice, strawberry jam, honey, lemon curd or anything you like.

by

Serves

N/A

Ingredients

  • 1 small knob of butter
  • 2 Tbls extra virgin olive oil
  • 1 large or 2 small onions finely chopped
  • 2 cloves of garlic sliced
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 300 g red lentils
  • 1 litre vegetable or chicken stock
  • 1 tin chopped tomato’s
  • Salt and freshly grilled
  • Fresh coriander
  • 250 ml natural yoghurt

Method

Place a medium pan over a medium heat. Add the butter and the oil to the pan; throw in the onions, garlic, coriander and cumin. Fry gently without colouring for 5 mins.

Add the stock and lentils and cover with a lid, bring to a gentle simmer. Cook for 10 minutes then add the tomatoes, cook for a further 15 minutes or until the lentils are tender.

Puree the soup with a stick blender or in a jug blender.

Season the soup with salt and pepper to taste.

Roughly chop the coriander, and stir it through the yoghurt.

]Ladle the soup into warmed bowls. Finish the soup by spooning over the coriander yoghurt, followed by drizzle of olive oil and a pinch of ground toasted cumin.

by

I’m finding wild garlic is around earlier with each coming year. We had some on the menu at River cottage in January. This wonderful plant, also known as ‘Ramsons’ can be found in the dappled shade of established woodlands, in damp meadows, along stream banks and in shady hedges. When its young it’s sweet and its emerald green leaves are unmistakable.

Wild garlic gives this soup great flavour and if you can get the tiny little bulbs at the base of the plant then so much the better.

Serves

4 – 6 people

Ingredients

  • A little olive oil
  • 1 large or 2 smaller onions finely sliced
  • 4 or 5 wild garlic bulbs, cleaned, trimmed and sliced
  • 200g chorizo sausage sliced into rounds
  • 1 litre of good light chicken stock
  • A handful of freshly picked wild garlic leaves shredded
  • A handful of young kale leaves shredded
  • 4 – 6 slices of 2-3 day old sourdough or similar
  • Flat leaf parsley chopped
  • Salt and pepper

Method

Warm a heavy based saucepan on the hot plate; fry the sliced chorizo with a little olive oil. After 2 or 3 minutes add the sliced onion and sliced wild garlic bulbs (if you have them) and season with salt and pepper. Continue to fry off without colouring for a further 7- 8 mins or until soft.

Add the chicken stock and bring to the boil.

Simmer gently for 15 – 20 minutes, mean while toast the pieces of sour dough on each side. This can be done directly on the Esse hot plate.

At this point you can add the garlic leaves and kale to the simmering pan. Cook for 5 minutes. Taste the soup and adjust the seasoning.

To serve, place a piece of toasted sourdough in a large soup bowl and ladle over the hot soup. Finish with a trickle of good olive oil and some chopped flat leaf parsley.

by

This is a fantastically warming way to cook purple sprouting broccoli and delicious either on its own as a starter, or with roast lamb or mutton.

Serves

Four people

Ingredients

  • 4 cloves of garlic
  • 2 dried chillies
  • Olive oil
  • 6- anchovy fillets
  • White wine or marsala
  • 400ml double cream
  • 500g purple sprouting broccoli
  • 100g grated parmesan

Method

Peel and thinly slice the garlic. De-seed and chop the chillies. Set a medium-sized, heavy-based pan over a medium heat and heat a good slosh of olive oil.

Throw in the garlic, chilli and anchovies. Fry until the garlic takes on a golden tinge around its edges.

Add a splash of white wine or marsala, boil for a few seconds and then add the double cream. Bring to a simmer and turn the heat down. Cook until the sauce is reduced by a third.

Blanch the purple sprouting broccoli in boiling water for a minute.

Drain and allow to steam dry. Lay the broccoli in an ovenproof dish, pour over the cream sauce and scatter with grated parmesan. Bake at 190°C/Gas Mark 5 for 10-12 minutes until golden and bubbling.

Try the same recipe with curly kale in the winter months.

by

Mouthwatering vegetarian recipe for your ESSE Range Cooker from Tim Maddams

ESSE February representative demonstrations prepared by Tim Maddams of Green Sauce

Ingredients

  • 4 large flat mushrooms
  • 1/4 onion, a little chilli
  • 1 teaspoon coriander seeds
  • Cumin seeds and caraway seeds
  • 1 dessert spoon smoked paprika
  • 1 small pot of natural yoghurt
  • A few salad leaves
  • A sprig of fresh coriander

For the tortillas

  • 300g of white spelt flour
  • A splash of water (around 150 ml)
  • Teaspoon of veg oil
  • Teaspoon of veg oil
  • Good pinch of salt

Work into a soft but pliable dough, rest.
Roll out thinly and cook briefly in a hot frying pan with no oil until puffed up and lightly coloured.

For the mushrooms

Toast the spices and lightly crush, cut the mushrooms into slices, slice the onion, chop the garlic and chilli.

Sauté the onion and mushrooms in a hot frying pan with the spices, and a little oil, chilli and sauté for another minute or two.

Finely grate the garlic and add it to the yoghurt to serve with the wraps.

Serve with the tortillas and lashings of natural yoghurt, sprinkle with plenty of fresh coriander and make sure you have some nice winter leaves to hand.

by

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.

by

Cooked pizza with Giovanni Pillitteri on the ESSE Fire Stone

The Pillitteri family are so proud of their products that you are able to visit the production facility and sample a taste of their hand crafted pizzas cooked inside a Fire Stone as proof to their word and corporate philosophy “perfect dough = perfect pizza, first time, every time”.

Ingredients

  • Dough ball pizza (Caputo dough ball approximately 210g)
  • San Marzano tomato
  • Buffalo Mozzarella cheese
  • Sun blush tomatoes
  • San Danielle parma ham
  • Fresh wild rocket
  • Parmigiano Reggiano

Method

  1. Shape dough ball by hand using a stretch and turn mechanism (anti clock wise) until you have achieved the desired size approximately 9″-10″
  2. Add chopped san marzano (or equivalent) to your base leaving 1cm for crust.
  3. Add Buffalo mozzarella (approximately 1 ball) ensuring all water is drained, tear into small pieces and place desired amount.
  4. Add sun blush tomatoes then bake in a pre-heated ESSE wood-fired oven approximately 400-450 degrees Celsius ensuring you turn the pizza regularly until golden brown.
  5. Remove the pizza then decorate with a few slices of San Danielle parma ham, wild rocket and shavings of Parmigiano Reggiano.

by

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.

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