Aubergine and Red Pepper Chilli with Pickled Red Onions

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I chose this recipe because I love the flavours and I love beans. It’s warming and colourful and adaptable to serve in different ways. The parmesan fried eggs are really delicious. As a variation I would serve it with rice (without the egg) or on a jacket potato.

Top tip – make sure you get the aubergine quite dark but also make sure it is nice and soft. I used the hot ESSE cast iron plate to sear the aubergine to get them nice and dark to help give a smokey flavour and the oven for slow cooking the red peppers. This tenderises and sweetens them. The induction was used to cook the chilli but equally I could have used the hot plate side for that too.

Ingredients

  • 2 x aubergines
  • 2 onions (and 1 red onion)
  • 3 red peppers
  • 1 dried chipotle chilli
  • 1 tsp cumin seeds
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tbsp. brown sugar
  • 2 tbsp. balsamic vinegar
  • 300g cherry tomatoes
  • 400 g tin tomatoes
  • 2 cans kidney beans
  • Salt and pepper
  • 2 large handfuls of spinach leaves
  • 1 lime
  • Olive oil

Method

  1. Heat the hot plate to about 2/3 capacity. Slice the aubergines into 3cm thick rounds and drizzle with olive oil. Season with salt and pepper. Sear the slices directly on the middle of the hot plate. Put the lid down to keep moisture in and cook on both sides until they are soft and browned.
  2. Half the red peppers and remove seeds and stalks. Place in a roasting tray with olive oil, salt and pepper and chopped garlic. Bake in the oven with vent open at 160c (ESSE dial guide middle of MOD) until soft (about an hour)
  3. Chop or slice the 2 white onions and cook with a little oil in a deep pan. Add the spices and the chilli. (Soak the chilli in hot water first and cut it up with a pair of scissors)
  4. Add the peppers, aubergines, tomatoes, beans, sugar, and vinegar. Allow to simmer gently and then check for seasoning and adjust to your taste.
  5. Finely slice the red onion, cover with some white vinegar and a little white sugar. Leave to soften in this pickle.

To serve; Stir the spinach into the hot chilli. Add a squeeze of lime juice to taste. Place chilli in a bowl with a grilled slice of focaccia and some of the pickled red onions.

Recipe prepared and served by Dominique Ashford at Dale House Barn and Kitchen in the Forest of Bowland, North East Lancashire. A warm welcome is offered at Dale House with delicious home cooked meals made using either the ESSE 1000 X electric range cooker or the ESSE Ironheart wood-fired cooking stove.

Dominique has trained in some of the best professional kitchens in the country under Michelin starred chefs such as the Roux brothers and Aiden Byrne. She was head pastry chef at the Houses of Parliament for 13 years and also at Sir Terence Conran’s flagship restaurant, Le Pont de la Tour. She continues to do private chef work and consultancy to restaurants, individuals and high end brands such as ESSE Stoves and Range Cookers. She now uses her skills and imagination to run cookery and baking courses, guests are in-store for a culinary treat.

Focaccia

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I’ve selected this recipe because it’s easy to make and very versatile in use (for example, toasted, grilled, croutons, sandwich etc.) and also the variety of toppings you can use to personalise your bread. It freezes well too.

You do really need to use a machine mixer as its a very wet dough which would be hard to do by hand. The main ESSE oven was used to bake the focaccia and I sat the dough onto of the lids to prove as its warm and cosy.

Ingredients

  • 600g tepid water
  • 700g strong white bread flour
  • 10g dried yeast
  • 15g caster sugar
  • 10g fine sea salt
  • 60g extra virgin olive oil, plus, extra for oiling your work surface

Toppings

  • Pickled ginger
  • Chilli and shallot oil
  • Flaked sea salt

Method

  1. Place flour, yeast and salt into mixer bowl and attach the dough hook. Add the water and oil gradually until you have a wet dough, then increase the speed and mix for 15-18 minutes until the dough appears much whiter and is leaving the sides of the bowl.
  2. Pour the dough onto a clean damp work top for its bench rest. Gently fold, rest for 5 minutes and fold again, repeat once more, then using a dough scraper move the dough into a well-oiled bowl cover and rest in a warm place for 1-2 hours, until doubled in size.
  3. Brush a large rectangular tin (30x25cm) with olive oil. Pour the dough in. Dimple, push in strips of pickled ginger (used in sushi), prove for a further 20 mins. Sprinkle with flaked salt.
  4. Place in an oven preheated to 220c (ESSE dial guide top end of HOT) 10-15 mins, with the vent closed, turn down to 200c (ESSE dial guide middle of HOT) for a further 10 mins, vent open.
  5. Turn bread out immediately. Brush with chili and shallot oil, place back in oven directly on shelf for another 5 mins. Then cool on a rack.

Recommended serving with Aubergine and Red Pepper Chilli, sliced and toasted directly on the hotplate.

Recipe prepared and served by Dominique Ashford at Dale House Barn and Kitchen in the Forest of Bowland, North East Lancashire. A warm welcome is offered at Dale House with delicious home cooked meals made using either the ESSE 1000 X electric range cooker or the ESSE Ironheart wood-fired cooking stove.

Dominique has trained in some of the best professional kitchens in the country under Michelin starred chefs such as the Roux brothers and Aiden Byrne. She was head pastry chef at the Houses of Parliament for 13 years and also at Sir Terence Conran’s flagship restaurant, Le Pont de la Tour. She continues to do private chef work and consultancy to restaurants, individuals and high end brands such as ESSE Stoves and Range Cookers. She now uses her skills and imagination to run cookery and baking courses, guests are in-store for a culinary treat.

Roast Chicken

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Roasting a whole chicken is very economical and a great way to simplify the following night’s supper. Adding a Spring flavour of wild garlic gives it a lighter taste.

Serves

Approximately 6

Ingredients

  • 1 chicken, about 2kg
  • A handful of wild garlic leaves, or a sprig of fresh herbs (parsley/thyme)
  • A knob of butter, melted
  • Salt and freshly ground black pepper

Method

  1. Heat the oven 180C, steam vent closed.
  2. Place the chicken in a roasting tin, ideally a cast-iron pan, and season the chicken with salt and pepper. Stuff the chicken with the wild garlic leaves or herbs and pour over the melted butter.
  3. Roast in the oven for about 1 ½ hours. If you like crispy chicken skin then open the steam vent for the last half an hour of cooking. Check the chicken is cooked, the juices should run clear when the thigh is pierced with a skewer or use a meat thermometer (at least 75C).
  4. You will have some delicious juices in the bottom of your roasting dish which can be poured into a jug and served after carving the chicken.

Bread Sauce

A family favourite and a classic accompaniment to roast chicken plus it means you don’t need to make gravy and the sauce can be made in advance.

  • 1 large onion, finely chopped
  • 75g butter
  • 600ml milk plus a little extra milk or cream to finish the sauce
  • 3 bay leaves
  • 10 cloves
  • 10 peppercorns
  • 110g fresh breadcrumbs, sourdough or white
  • Salt and freshly ground black pepper
  • A good pinch of freshly grated nutmeg

Method

  1. Melt the butter in a saucepan, add the chopped onion and gently cook until softened. If you use the induction hob you will have more control and you can leave it to gently stew.
  2. Pour the milk in a saucepan and add the bay leaves, cloves and peppercorns.
  3. Bring to the boil over a medium heat, remove from the heat and leave at the back of your ESSE cooker to infuse for at least 30 minutes. The longer you leave it then  the deeper the flavour.
  4. Strain the infused milk into the cooked onions, discarding the aromatics.
  5. Reheat over a low to medium heat and add the breadcrumbs, seasoning and nutmeg.
  6. Give it a good stir.  The breadcrumbs will absorb the milk to make a thick sauce, if you would like it thinner then add more milk or a couple of tablespoons of cream.  Taste for seasoning.

Red winter salad with beetroot, Yorkshire rhubarb and chicory

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This is a refreshing, colourful and nutritious salad.  This serves 4 people as it will keep in the fridge for the next day.

Ingredients

  • 2 heads of red chicory
  • 1 small bunch of fresh beetroot
  • 4 sticks of forced Yorkshire rhubarb, trimmed and cut into chunks
  • 1 tablespoon honey
  • 3 spring onions, finely chopped

For the dressing:

  • 1 teaspoon Dijon mustard
  • 1 dessertspoon cider vinegar
  • 3 tablespoon olive oil
  • Sea salt and freshly ground black pepper

Method

  1. To cook the beetroot, wash but don’t peel them. Place them on an oven tray and cover with kitchen foil. Roast in the oven 180C (ESSE dial guide centre of HOT) for about 1 1/2 hours, depending on their size or leave them in the ESSE on slumber mode for longer.
  2. Cool them and then rub the skin off with your hands (wear gloves!).
  3. Put the the chunks of rhubarb onto a roasting tray, drizzle with honey and roast for 5 – 9 minutes until just tender. Reserve the honey and rhubarb juice for the dressing.
  4. To make the dressing, place all the ingredients, except the oil, into a bowl. Whisk them together until mixed then pour the oil in and whisk continuously until a thick dressing.
  5. Add the honey/rhubarb juices and add the finely chopped spring onions. Taste the dressing for seasoning.
  6. To assemble the salad: Trim away the chicory stalk ends then separate the leaves and arrange on a large platter.
  7. Then cut the cooked & peeled beetroot and arrange on top of the chicory, followed by the cooked rhubarb chunks.
  8. Pour over the dressing, enough to your liking and serve.

This winter salad can be served with a Caramalised red onion and cheese heart quiche.

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

Caramalised red onion and cheese heart quiche

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

Ingredients

For the pastry:

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

For the filling:

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

Method

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

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

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

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

Mexican Beans filled pancakes

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

Serves 4.

Ingredients

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

For the filling:

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

Method

Make the pancakes in the usual way.

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

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

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

Poppyseed Pancakes with Lemon curd cream cheese

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

Ingredients

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

For the filling:

  • 150g lemon curd
  • 200g cream cheese

Method

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

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

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

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

Creamed Cabbage with Carrots

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

Serves: 4

Ingredients

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

Method

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

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

Waldorf salad with pickled walnuts

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A tasty, healthy and simple winter salad with the added bonus of one of my favourite winter store cupboard ingredients of pickled walnuts.  Try adding some to a beef stew to give it an extra savoury flavour.

Ingredients

  • 60g walnuts
  • 3 apples, skin left on, cored & cut into small chunks
  • 4 sticks of celery, chopped into small chunks, include the leaves too
  • A small handful of fresh parsley, chopped
  • 3 pickled walnuts, finely chopped

For the vinaigrette

  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 4 tablespoons of olive oil
  • 2 tablespoons apple cider vinegar
  • Sea salt and freshly ground black pepper

Method

  1. Toast the walnuts in the ESSE until lightly golden and aromatic.  Leave to cool.
  2. In a bowl, mix the apples, celery, parsley, pickled walnuts and the toasted walnuts roughly chopped.  Give it a good stir.
  3. Make the vinaigrette by placing all the ingredients together in a small bowl and whisk to emulsify then add enough of the vinaigrette to coat the salad.  Leave any leftover salad dressing in a jam jar for another salad.

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

Chicken Jambalaya

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

Serves 4.

Ingredients

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

Method

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

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

Raised Chicken & Chestnut Pie

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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.

The perfect chicken satay

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Serves: 4

Ingredients

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

For the peanut sauce:

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

Method

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

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

Stuffed butternut squash with creamy leeks and chicken

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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.

Protein Wraps

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

Method

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

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

Autumnal Warming Granola

by

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.

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