Mouthwatering vegetarian recipe for your ESSE Range Cooker from Tim Maddams.
6 large flat mushrooms
2 cloves of garlic
1/2 pint dark beer
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 (150) 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:
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 its 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
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.