Humble Homity Pie

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Serves

6 people

Ingredients

Shortcrust Pastry made with wholemeal flour

  • 180g / 6oz flour
  • 90g / 3oz butter
  • 1 tablespoon water.

Pastry needs to be rolled and chilled in the tin.

Then bake blind at 180 for 10 minutes and without the baking beans for another 5 minutes. I am a great believer in baking blind even if it doesn’t mention it in a recipe. I hate soggy bottoms.

Filling

  • 3 potatoes, peeled, halved and boiled
  • 30g butter
  • 3-4 tbsp milk or cream (I used 2 tbsp crème fraiche and 2 tablespoons milk)
  • 450g / 1lb onions finely chopped
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 2 tbsp chopped parsley or mix parsley, chives and thyme (I scattered thyme on top of the tomatoes)
  • 120g of hard cheese – I mixed Cheddar, Comte and Gruyere
  • Salt, pepper and two ripe tomatoes sliced for top of tart

Method

  1. Roll pastry thinly and line large tart case or 6 small ones. Bake Blind for 10 mins, then another 5 mins without beans.
  2. Finely chop the onions and garlic and sauté in the olive oil slowly in a frying pan on a low heat. If they need a little water towards the end to keep softening add a tablespoon.
  3. Boil the potatoes until cooked. Drain and leave to steam for a little.
  4. Mash them with the butter and milk / crème fraiche. Add the onions and herbs and half of the grated cheese to the mashed potatoes. Season well.
  5. Leave to mash to cool to tepid. Pop into the tart case and smooth.
  6. Sprinkle on the remainder of the cheese. Top with the sliced tomatoes and thyme.
  7. Bake for 20 minutes until gratinéed and bubbling.
  8. Leave to cool and serve with a green salad or wrap and take on your picnic.

Recipe by Miranda Shearer, Sandpits Heating Centre.

Oxtail or Shin of Beef Stew

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Ingredients

  • Use oxtail or shin of beef – remove all surplus fat.
  • Carrots, onion, celery, turnip if liked and seasoning.
  • Plain flour, tomatoes, skinned, lemon juice, mixed spice, a pinch of grated nutmeg, cinnamon.
  • Herbs: parsley, sage, thyme, bay leaf suspended in gauze bag – tied with string.

Method

  1. In a large thick saucepan, put a little oil to heat.
  2. Mix flour and spices together and coat each piece of meat thoroughly.
  3. Fry slowly on all sides.
  4. Cover with cold water.
  5. Make up herb mixture – tie with string to handle, add a squeeze of lemon juice and simmer gently for approximately two hours in the ESSE cooker.
  6. Meanwhile prepare all the vegetables then add to the meat, bring to the boil and again simmer for another 30 minutes or until the vegetables are cooked.
  7. Season well at this stage and thicken with cornflour or any other way you choose. A mixture of beans or lentils can be added before simmering stage if liked.
  8. This stew improves by standing overnight in the fridge and eaten the next day.

Recipe by Phiilipa Vine, Bluebell Farmhouse Kitchen.

Rhubarb & Orange Trifle

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Serves

6-8 people

Ingredients

  • 450g rhubarb, cut into small chunks
  • Juice of 2 oranges
  • Caster sugar
  • 200g plain sponge cake

For the custard

  • 200ml milk
  • 200ml double cream
  • 5 egg yolks
  • 50g caster sugar
  • 1 teaspoon of vanilla extract

To finish

  • 300ml double cream, softly whipped
  • 50g toasted flaked almonds

Method

  1. Place the rhubarb and orange juice in a oven-proof dish. Sprinkle over some caster sugar.
  2. Roast in the ESSE at 180C / ESSE dial reading top end of MODERATE for about 15 minutes or until the rhubarb is tender.
  3. To make the custard, put the milk and cream into a saucepan with the vanilla extract.  Bring to the boil and take off the heat.
  4. Put the egg yolks and sugar in a bowl and stir to mix.
  5. Pour in the heated milk/cream and whisk.
  6. Put the mixture back into the saucepan and cook gently until it thickens – do not boil.  (Induction hob is excellent for this)
  7. Allow to cool.  Then refrigerate to chill it down.
  8. Cut the sponge cake into small dice and sprinkle over the juice from the cooked rhubarb.
  9. Choose a glass bowl or dishes to assemble your trifle. Put in a layer of sponge followed by rhubarb then custard.
  10. Finish with a layer of custard and top off with whipped cream and flaked almonds.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and ESSE Cookery School.

Spring Rhubarb Jam Recipe

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Ingredients

  • 700g trimmed rhubarb, cut up into chunks
  • Grated rind & juice of 2 oranges
  • 700g granulated sugar

Method

  1. Place 3 clean jam jars at the back of your ESSE.
  2. Put the rhubarb, orange zest and juice into a pan with the sugar.  Gently bring to the boil, stirring for about 15 minutes until thick.
  3. You can test if it’s at setting point by putting a teaspoon on a plate in the fridge.  If it sets and forms a skin as it cools you’ll know it’s done. Boil again for a little longer if it doesn’t set.
  4. Put into your warmed jam jars.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and ESSE Cookery School.

Buckwheat Pancakes

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Ingredients

  • 110g buckwheat flour
  • 25g cornfour
  • 2 large eggs
  • 275ml milk or oat milk
  • 1 teaspoon cinnamon (optional)
  • Little olive oil

Method

  1. Place the flours and cinnamon (if using) into a bowl.
  2. Beat in the eggs and milk until you have a smooth batter, the consistency of single cream. (Do add a little more water or milk if too thick).
  3. Set aside for 10 minutes.
  4. Brush a little olive oil on the hot plate (set at 200C / ESSE hotplate dial in the middle set at 12 o clock)
  5. Pour a small ladle of the pancake mixture direct onto the hot plate, swirl around using the ladle. Cook until set and a few bubbles start to appear.
  6. Lift the edge of the pancake with a palette knife, then carefully flip it over and cook for another minute.
  7. Keep the pancakes warm in the bottom oven when you cook the remaining pancakes.

Delicious served with roasted new season rhubarb, drizzled with honey and greek yogurt. Alternatively you can fill them with savoury filling such as wilted spinach and cheese!

Happy flipping pancakes!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

Flatbreads

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Ingredients

  • 500g bread flour
  • 10g salt
  • 5g fast action dried yeast
  • Warm water

Method

  1. Mix the flour salt and yeast together and add enough hot water for a slightly sticky dough.
  2. Allow to prove somewhere warm for a couple of hours.
  3. Roll out on a floured surface until as thin as you can get them, cook in a smoking pan or direct to hotplate on both sides.

English Muffins

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You will need a couple of heavy-based frying pans (enough to fit nine muffins in), or an ESSE. This dough is soft; you could use a food mixer to knead it, if you wish.

Serves

Makes 9 muffins

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 a little extra

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 onto a clean work surface. Knead until smooth and silky.

To use a food mixer:

Add the flour, yeast, salt and water to the mixer, fitted with the dough hook, and mix on low speed. Add the oil, then leave to knead for about ten minutes, until smooth and silky.

Shape into a round, coat with a little extra oil, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.

Tip the dough out onto the work surface, and press all over to deflate. Divide into nine pieces, shape each into a round and flatten to about 1-2cm, then 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.

Heat a couple of large heavy based frying pans to medium, then lay the muffins in. Turn them over, gently, after a minute or so, then cook for about 10 minutes, turning now and then. You may need to adjust the heat if they seem to be colouring too fast – or not fast enough. If you are cooking on an ESSE, you don’t need the pan; cook on the warm plate for up to 15 minutes, giving them a quick blast at the end on the hot side, if you think they need it. Cool on a wire rack.

Scallops with Jerusalem Artichokes and Bacon

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A lovely meal for Valentines!

Ingredients

  • 6 fresh scallops
  • 4 Jerusalem artichokes
  • 1 rasher of smoked streaky bacon
  • Oil
  • Salt and freshly ground black pepper

Method

  1. Simmer the unpeeled artichokes in salted water until just cooked on the hot plate.
  2. When cooled off, peel them then slice them in rounds, approximately the same size as the scallops. Preheat the ESSE to 220C/ESSE dial reading top end of HOT.
  3. Drizzle a little oil in a small roasting try and put in the top oven until hot then carefully add the artichokes.
  4. Put back in the oven and roast until brown on both sides. Keep warm while you cook the scallops.
  5. Using the grill fry the bacon until crisp or if you prefer fry in a pan.
  6. Sear the scallops direct on the hot plate for a minute or 2 on each side. They should be a rich golden colour. Season well.

When all three ingredients are cooked, arrange on plates as you wish and you will are surprised how all three flavours work together

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen

Rack of Lamb with Bubble and Squeak

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A lovely recipe to share for 2 people.

Ingredients

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

Method

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

For the bubble and squeak

Ingredients

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

Method

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

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Chocolate Soufflé Pudding

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

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

Ingredients

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

Method

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

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Welsh Cakes – on the hot plate, with a little twist

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ESSE Recipes March – A Welsh Spring

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

Ingredients

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

Method

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

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

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

Wild Leek and Garlic Rarebit

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

Ingredients

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

Method

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

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

Leek and Potato Soup

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Serves

Four people

Ingredients

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

Method

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

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

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

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

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

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

Bring gently back to the simmer.

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

Mutton Cawl

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ESSE Recipes March – A Welsh Spring

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

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

Ingredients

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

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

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

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

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

Pulled Chicken

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Pulled chicken prepared by Tim Maddams of Green Sauce.

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

Roast Rack of Mutton with Potatoes, Anchovies and Garlic

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

I made this dish at home that night.

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

Serves

Four People

Ingredients

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

Method

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

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

Drain the potatoes in a colander.

Place the rack in a medium sized roasting tin.

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

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

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

Serve with steamed purple sprouting or winter salad leaves.

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