Eggs benedict

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Bacon and fresh eggs topped with creamy hollandaise sauce – eggs benedict, the perfect brunch dish.

River Cottage’s Senior Chef, Andy Tyrrell, demonstrated how, by highlighting the benefits of the ESSE CAT Gas Cooking Stove at our recent dealer day.

For the Muffins
“A muffin – split, toasted and buttered, is my very favourite bread to have with eggs for breakfast. If you own an ESSE, then lucky you – muffins were made for cooking straight on the top. This dough is soft, so you might prefer to use a food mixer to knead it.” – Gill Meller

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 5g powdered dried yeast
  • 10g fine salt
  • 325ml warm water
  • A drizzle of sunflower oil, plus extra for coating
  • A handful of semolina flour, for coating

Method

To knead by hand: mix the flour, yeast, salt and water in a bowl to form a sticky dough. Add the oil, mix it in, then turn the dough out on to a clean work surface. Knead until smooth and silky. Or, to use a food mixer: fit the dough hook and add the flour, yeast, salt and water to the mixer bowl. Mix on low speed until combined, then add the oil and leave to knead for about 10 minutes, until smooth and silky.

Shape the dough into a round, coat with a little extra oil and place in a clean bowl. Leave to rise, covered with a plastic bag, until doubled in size. Tip the dough out on to the work surface and press all over to deflate. Divide into 9 pieces, shape each into a round and flatten to about 1–2cm. Dust them all over with semolina flour; this gives a lovely texture to the crust. Leave to prove on a linen cloth or wooden board, covered with a plastic bag, until doubled in size.

Cook the muffins directly on the ESSE warm plate for up to 15 minutes, giving them a quick blast on the hot side at the end, if you think they need it. Leave to cool on a wire rack.

For the Hollandaise
Ingredients

  • 1/2 pack of butter – diced
  • 2 egg yolks
  • Juice of about ½ a lemon
  • Salt and pepper

Method

In a small saucepan (ideally with sloping sides) add your egg yolks with a squeeze of lemon and a pinch of salt. Start whisking over a medium heat. You want to get some air and volume into the yolks and also lightly cook them. Keep whisking right into the edges of the pan. You are looking for the yolk mixture to dramatically thicken as the temperature gets to around 85°c. You should have a smooth thick voluminous mixture.

Now start to add the diced butter, slowly at first, just one piece at a time. Waiting for each piece to melt before you add the next, after the first 4 or 5 pieces you can add a little more with each addition. Remember you are in control so sometimes you’ll be moving the pan away from the heat then returning it to the heat as you need it.

When all the butter is used and you are happy with the quantity you have to taste for seasoning check the temperature (it should be warm) and serve.

For the poached egg

Ingredients

  • 1 large egg, at room temperature
  • 1 slice of bread or hot muffin
  • Butter
  • Sea salt and freshly ground black pepper

Method

Pour a 4–5cm depth of water into a saucepan and bring to the boil.

Meanwhile, break the egg carefully into a mug or small jug, taking care not to damage the yolk.

When the water is at a rolling boil, stir it fast in one direction with a wooden spoon to create a vortex or whirlpool in the centre. When you have a distinct vortex, remove the spoon and immediately tip the egg straight into the centre. Turn off the heat, put a lid on the pan and leave it for exactly 2½ minutes. Meanwhile, lightly toast your bread and butter it.

Remove the lid. Use a slotted spoon to carefully scoop up the egg.

Check that the white is set, with no jellyish clear bits left – if there are, return it to the water for 30 seconds. Give the egg half a minute in the spoon for the water to drip and steam away. You can dab carefully with a piece of kitchen paper to help get rid of the water.

Slide the egg carefully on to the hot muffin or toast, sprinkle with a little salt and pepper, and serve.

Spiced Lamb Burgers

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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.

Broken Broad Beans & Fennel Seed Gluten Free Crackers

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

For the crackers
Ingredients

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

Method

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

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

For the broken beans
Ingredients

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

Method

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

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

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

Grilled asparagus and spring onions with spiced yoghurt

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

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

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

Ingredients

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

For the yoghurt

Ingredients

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

Method

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

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

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

Pillitteri signature San Danielle Pizza

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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.

Kale Crisps

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

Kale crisps have become a rather fashionable snack in the past few years, and that’s hardly surprising, given how easy they are to make and how delicious they are to eat.

Making your own is a good way to use an excess of kale in the garden, even slightly-past-their-best leaves. They make a great nibble to go with drinks, or you can use them as you would crispy seaweed in salads, or sprinkled on soups.

Ingredients

  • Few handfuls of kale, thickest, woddy stems removed
  • 2-3 tablespoons rapeseed or olive oil
  • Flaky sea salt

Method

Preheat the oven to ESSE dial guide top end of MODERATE/180°C/Fan 160°C/Gas 4. Wash the kale and dry well: it will crisp up better if it is very dry. Tear the leaves into bite-sized pieces and place on a baking tray (or two if you’re making a lot – you don’t want to crowd the trays). Trickle over the oil and massage it thoroughly into every nook and cranny of the leaves. Don’t salt them yet – they roast better just with the oil. Spread the leaves out on the trays in an even, single layer. Bake for 10 minutes, then take the tray from the oven and give the leaves a good stir. Return to the oven and bake for a further 5–10 minutes. The leaves should be crisp but don’t let them get too dark or they will be bitter. Sprinkle with flaky sea salt and serve.

Simple Clean Asian Broth

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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.

Ten-minute vegetable stock

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

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

Makes: About 1 litre

Ingredients

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

Method

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

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

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

Pork with Blackberries | Tim Maddams

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Scotts Arms Stoves invited guests to attend a wonderful evening with River Cottage and Green Sauce chef Tim Maddams.

This video shows Tim demonstrating the ESSE EL 13Amp Range Cooker and a simple and succulent Pork recipe.

Pigeon with Blackberries | Tim Maddams

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ESSE has been a proud manufacturer of heating and cooking appliances since 1854. We work to embrace innovation and technology in all of our appliances.

Scotts Arms Stoves invited guests to attend a wonderful evening with River Cottage and Green Sauce chef Tim Maddams.

This video shows Tim demonstrating the ESSE EL 13Amp Range Cooker and a simple and succulent Pigeon recipe.

Spiced Cauliflower With Chorizo Tim Maddams

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ESSE has been a proud manufacturer of heating and cooking appliances since 1854. We work to embrace innovation and technology in all of our appliances.

Scotts Arms Stoves invited guests to attend a wonderful evening with River Cottage and Green Sauce chef Tim Maddams.

This video shows Tim demonstrating the ESSE EL 13Amp Range Cooker and a simple and succulent Cauliflower recipe.

Courgette With Pasta – Tim Maddams

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ESSE has been a proud manufacturer of heating and cooking appliances since 1854. We work to embrace innovation and technology in all of our appliances.

Scotts Arms Stoves invited guests to attend a wonderful evening with River Cottage and Green Sauce chef Tim Maddams.

This video shows Tim demonstrating the ESSE EL 13Amp Range Cooker and a amazing seasonal courgette pasta recipe.

Almond Cake | Sea Bass & Herb Crumb – Frances Atkins

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ESSE has been a proud manufacturer of heating and cooking appliances since 1854. We work to embrace innovation and technology in all of our appliances.

Michelin-starred Chef Frances Atkins demonstrates how to bake a gluten free, fat free almond cake on her ESSE range cooker.
She also takes you step-by-step through a delicious Sea Bass & Herb Crumb recipe.

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