Mouthwatering vegetarian recipes for our ESSE demonstration on 23rd February

On the morning of the 23rd February our wonderful ESSE Masterchef, Daniel Blewitt will be back in the Coffee Lounge here at W & H Supplies cooking up another treat with our lovely Lucy, and more importantly, demonstrating the amazing capabilities of the ESSE Cooker range! So – to tantalise those taste buds we have provided the full recipe below.


Braised flat mushrooms with soft polenta & dressed shredded greens

Over 1 hour.

6 large flat mushrooms, 1 onion, 2 cloves of garlic, ½ pint dark beer, stout etc, Olive oil, Fresh thyme, A small pinch of caraway seeds, Salt and pepper

In a casserole dish that is stove top safe, begin by frying the sliced onions in plenty of olive oil. Add shopped thyme, garlic then the mushrooms, a few at a time. Once everything is ticking over add the caraway and then the beer, season well and bring to the simmer and then transfer to your low oven or cook at ESSE dial guide COOL to MODERATE (150⁰C) for at least an hour.

Diced pancetta can be added if meat as required, this should go in at the start with the onions, around 100g.

For the polenta :

1lt milk, 1 clove garlic, chopped fresh rosemary – 1 teaspoon, a pinch of chilli flakes, salt to taste, 200g quick cook polenta, 100g extra mature organic cheddar – or Lancashire!

Warm the milk with everything except the cheese and the polenta until it’s just simmering, add the polenta and stir, it will cook in around 10 minutes and have the consistency of a very thick porridge. Season well, adding more milk if needed, then grate the cheese and add half of that to the polenta.

For the greens:

A few stems of cavolo nero, kale or a bit of good old savoy cabbage, Olive oil, fresh lemon, salt, pepper and English mustard.

Wash the greens well and de stem if they have tough stems. Chop finely and dress in a little olive oil, mustard and lemon juice, season with a little salt. Plate the dishes up, starting with the polenta, then the mushrooms and a little cheese, finish by sprinkling with dressed greens.

Spicy mushroom wrap with garlic yoghurt & cumin

Under 1 hour.

4 large flat mushrooms, ¼ onion, a little chilli, 1 teaspoon coriander seeds, cumin seeds and caraway seeds, 1 dessert spoon smoked paprika, 1 clove garlic, 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) and a teaspoon of veg oil, good pinch of salt. Work into a soft but pliable dough, rest.

Roll out thinly and cook briefly in a not 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.

Recipes by Tim Maddams.

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