NUMBER 6 I SUMMER 2015
The Miele
magazine
Sweet Summer i
i
i
21 PAGES OF RECIPES APPLIANCES SMOKING & CURING SVEN-HANSON BRITT MIELE 6 00 COVER.indd 6
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The new built-in kitchen range from Miele. Endless combinations, intuitive operation and stunning performance – these are the hallmarks of our next generation of cooking appliances. However you choose to combine them, they will fit seamlessly with your lifestyle. We call it Design for life. Experience it for yourself at one of our showrooms. Call 0845 3656610.
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SUMMER edition tHe SKY iS tHe LiMit
Sky planters recycled in white. prices start from £14.95, all from anthropologie.eu
The Miele MagazinE
A
CONTENTS
s friends and family gather, kids’ bedtimes move later and we start gravitating outside to catch the longer evenings, our gardens and outside areas become the focal points again for eating, drinking and entertaining. Whether this means simply dusting down your patio, mowing the lawn and getting out the garden furniture, or if you are now gearing up for full-on barbecue and entertaining mode, you’ll find loads of ideas of things to buy for your home and garden in this issue, as well as places to go and things to do. Summer menus, of course, always call for fresh and easy nibbles. The selection of recipes that the Miele chefs have devised here are as good to be served in a casual style, al fresco, and with good wine and company as they are to be whipped up over a Sunday feast with visiting family. Enjoy the carefree days of summer, and the issue too!
As
friends and f Ciara Elliott
Recipes 12
Chicken and Duck Terrine with Pomelo Pickle
14
Spinach and Asparagas Welsh Rarebit Tart
16 Mackerel and Salmon Burgers
6 top tHREE LUXE CaMpSitES
From a romantic treehouse to a yurt on an organic farm, here are our favourite UK spots for glamping
7 aL FRESCo StYLE
Create a holiday haven with these ideas for the perfect summer home, kitchen and garden
20 Roast Leg of Lamb 22 Ham Hock
summer AT HOME
Stuffed Chicken with Pancetta Sauce
24 Lemon and Blueberry Millefeuille 26
Chocolate Mousse with Salted Caramel
30 Strawberry and Rhubarb Dessert Plate
Refresh your cupboard staples and prepare for citrus treats with a range of accessories from Marks & Spencer. Shown here is the mixed tea towel bale, £12.50; Lemon squeezer, £7.50, and Acacia chopping board, £25. marksand spencer.com.
Travel, entertaining and shopping ideas for the new season, as well as product news from Miele
9 top tHREE FooD FEStiVaLS
Watercress Ravioli with Goat’s Cheese Mousse
Raspberry and Almond Parcels
FeeLing FrUitY
5 RELaXED SUMMER LiVing
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28
acting editor
A Miele sUMMER
From Dorset to the Cotswolds, there’s a foodie festival for you to try this June, July or August
11 SUMMER RECipES
Cook like a pro and impress guests with these delicious new recipe ideas from the Miele team
32 CooK’S gUiDE to SMoKing & CURing Miele chefs run through traditional ways of both cooking and preserving meat
34 SVEn-HanSon bRitt
This executive chef talks about his passion for British produce and natural ingredients
Acting EDitOR Ciara Elliott ASSiStAnt EDitOR Emma Foale in-HOUSE EDitORiAL Lucy Macdonald Clarissa Wills DESignER Teresa Walker PRODUctiOn Reg French cOntRiBUtORS Annemarie Barrett, Rebecca Barrett, Zoë Carter, Mike Cooper, Cesar Fernandez, Alexandra Jagger, Kirsty Racki, Elspeth Smith
garden grace
Decorate your outdoor spaces with stylish lanterns this summer. We love this collection from Amara – (left to right) the Orla Kiely tealight lantern in Cool Grey, £12; Pols Patten lantern cross strip, £40; Pols Potten in Blue, £18. amara.com.
Reproduction in whole or in part without written permission is prohibited. All rights reserved. Dates, information and prices quoted are believed to be correct at time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. While we endeavour to ensure that firms and organisations mentioned are reputable, the editor can give no guarantee that they will fulfil their obligations under all circumstances. © Hubert Burda Media UK 2015
4 The Miele MAGAZINE – miele.co.uk/cookingcourses
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The Miele magazine
Summer Living News... Summer must-haves... Places to visit... Entertaining in the garden... UNDER THE STARS
For laid-back and easy entertaining in the garden this summer pick up this bistro-style chair and table set from Cox & Cox. Perfect for any type of space, the cosy firepit and standing lamp is optional. Provence table and chair set, £375; Bunting, £18.50; Elsa lamp, £100; Provence table, £55. All coxandcox.co.uk.
laZY DaYS oF Summer Get into the holiday mood by introducing a straw hat and a flowy sundress into your wardrobe for the new season. Perfect garb for any style of British festival – be it musical, bookish or foodie – they’re also must-pack items for when you are jetting to warmer climes. Wear for casual days in between sunbathing and sightseeing, or jazz it up with a belt and jewellery. Hat, £15 and dress £40; Palma table, £135, all tinekhome.com.
LIFE’s A BEACH
Bring your beach daydream home by creating the perfect coastal-inspired bed with this range of light linens from Urbana. Kiruna linen curtains, from £55; Jena cotton bed linen, from £45; Pirna cotton bed linen, from £45; arica blanket in 100 per cent baby alpaca wool, £99. urbanara.co.uk.
geometric glamour We are loving these stylish geometric cushions in bright summer colours which are perfect for sunny days outside and cosy evenings inside. Available in three different colours in the Northmore collection, from £45. flock.org.uk. Summer living SPeCiAl iSSue 5
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SUMMER edition The Yurt Retreat
Bensfield Treehouse
OUR TOP
3 Luxury Campsites
Bensfield Treehouse
The Yurt Retreat
Magic Canvas
Follow the rope bridge to the round treehouse nestled in an ancient oak tree, and escape to a perfect romantic getaway. Enjoy outside dining with your luxury barbecue on the decking, while overlooking the idyllic scenery. This luxury accommodation has central heating, an en suite and is only a short distance from local pubs, restaurants and shops. Two nights cost around £378. qualityunearthed.co.uk
Hidden away on an organic farm in Somerset are four luxurious yurts. With miles of land to discover and beautiful sunsets to watch, it is a great way to get away from the stress of working life and soak in the tranquil atmosphere of country living. Each yurt has a private bathroom and a communal farmhouse kitchen to prepare delicious dinners. Prices start from around £370 for two nights . theyurtretreat.co.uk
Elm Farm is the perfect holiday if you fancy luxurious camping with a real adventure. It’s located only a short cycle ride or walk to the beautiful Cornish beach, where surfing, sunbathing and dining in the delicious beach bar are all essentials. If you want a more action packed stay, horse riding and kayaking are only a few of the activities which are available. Prices start from £270 for two nights. magiccanvas.co.uk
EAST SUSSEX
DORSET
CORNWALL
BASKET CASE AGA Cookshop has released a handy hamper, including everything you need for the perfect picnic stop-out such as knives, forks and crockery. From £95, agacookshop.co.uk.
GLASS TOP
The perfect Miele
Making room for a microwave in your kitchen can be difficult, especially when there are so many to choose from. Miele has introduced the Generation PureLine Steam Oven with microwave, giving you the convenience of a microwave with the quality cooking results that are produced from all other Miele steam ovens. Featuring more than 150 automatic programmes that can be conveniently accessed via the M touch keyboard, which allows you to select which meal you are cooking and the technology can help you prepare and cook your meal to perfection. The microwave benefits from seven power levels, including creating one programme where microwave and steam modes can be used in turn. Prices for the Miele Generation 6000 DGM PureLine Steam Oven with Microwave start from £3,549. miele.co.uk.
Over the summer, having specific garden dinnerware is handy, so you can keep your best set intact. Here’s a great range which is practical and inexpensive and might just do for year-round entertaining too. Salad bowl, £28; Pickle jar, £30; Nibble bowl, £12.50; Lime and basil candle, £12.50. gardentrading.co.uk.
6 The Miele MAGAZINE – miele.co.uk/cookingcourses
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The Miele magazine
Relocate your dinner table and enjoy entertaining outside throughout the summer months
LIGHT A CANDLE
Brighten your evenings outdoors with this quirky lantern. With its deep colour and geometric pattern it will create a calm atmosphere and looks particularly good on display on floors and at entrances. Smoke glass geometric hurricane vase, £39.95. rockettstgeorge.co.uk.
AZTEC AdmirATion
Artisan stoneware dinner plates, start from £8; Stoneware oil pourer, £19; Rectangular platter, £20; Dipping bowl, £6; Mug, £10; Wine glass, £6; Tumbler, £5; Antibes vase, £35; Vintage washed linen tablecloth, £95. thewhitecompany.com
Embrace this season’s hottest trend – the Navajo pattern – with the new Corral Canyon range of homeware from Ralph Lauren. Each product is created with quality materials, and by top artisans all around the world, perfect for adding some Aztec chic to your home. Dakota decanter, £495; San Marino cotton and silk throw, £1,995, both ralphlaurenhome.com.
Cosy up English heritage favourites Parker Knoll have created a clean cut new collection of furniture called Coastline which is soft to touch and has a contemporary cool look. The Seaton sofa in a delightful Harris Check Duck Egg costs around £1,729. See parkerknoll.co.uk.
Summer living SPeCiAl iSSue 7
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SUMMER edition
ANIMAL MAGIC Dress your walls with some furry friends and add a hint of the wild side to your home. Each of these animal heads are handmade, simple to hang up and even come with a greeting card introducing your animal friend to its new home. Cuteness. Prices start from £45. nubie.co.uk.
Q&A Time for a TEA PARTY
Wedgwood are celebrating their 50th anniversary of the iconic Wild Strawberry pattern by creating the new Alfresco Collection. Each item is inspired by the pattern and would be the perfect look for any classic afternoon garden tea party, as well as for everyday home luxury. Prices start from £25 and are available from wedgwood.co.uk.
Generation 6000 PureLine ESW6229 SousChef food warming drawer, £1,049, Miele
STYLE HITS
Who says the high street doesn’t hold some gems? Each of these colourful vases from Habitat are handmade and at £30 each will make a great addition to your home for summer. habitat.co.uk.
‘I have heard a lot about low temperature cooking – is this something I should be looking at for my new kitchen?’
Low temperature cooking has been used for many years in professional kitchens and this method is now becoming increasingly popular with home chefs. The Miele Sous Chef Warming Drawer has a temperature range of 40-85°C and is ideal for slow cooking meats, fish and poultry for melt in the mouth, juicy results with no need to rest before serving. But it doesn’t stop there, as this versatile method of cooking can also be used to prove dough, slow roast tomatoes and dry out meringues, rose petals, herbs, seeds or vegetables for homemade, healthy crisps. This process is stress-free, as you can leave dishes cooking without the need to constantly monitor the process – even overnight thanks to a 12-hour timer.
8 The Miele MAGAZINE – miele.co.uk/cookingcourses
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The Miele magazine
morning buzz
Add a touch of summer to your cup of tea or coffee every morning with this adorable crockery set from Fenella Smith’s Bee Collection. Mugs are available in a variety of sizes along with matching jugs. Prices for this range of products start from £14.50, fenellasmith.com.
Bring the outside in with fresh garden flowers displayed in an array of your favourite vases Full of Beans
Beanbags are great at this time of year as they are comfortable for children and adults, practical for inside and outside and easy to keep clean. These pretty ones are designed by Nobodinoz from Rowen & Wren and come in three playful designs. They are £58 each at rowenandwren.co.uk.
Give your dining room a burst of colour by embracing blue table accessories and a stylish mix of chairs. Blue, white and pink are the ideal combination for a fresh, modern feel, sticking to a plain carpet to complement the colours. Bo Concept’s natural look grey carpet, £19.99 per sq. m. carpetright.co.uk.
Simply stylish Looking for a simple vase that will still make a statement? Enrico Zanolla has launched a new range of contemporary vases, The Pitaro Collection. Each vase is made from smooth glass and matt cork, with three different colours to choose from. They are £57 each, available from clippings.com.
OUR TOP 3 FOOD FESTIVALS Pommery Dorset Seafood Festival
Walthamstow Garden Party
enjoy fresh oysters and champagne on the famous historic Weymouth Harbour, perfect on a summer’s day. along with a wide variety of fish dishes to choose from, there are also live cooking demonstrations from the regions best loved chefs, local beer, live music and family entertainment. every penny raised goes to the Fishermen’s mission Charity. Both days are entirely free. with the option to make a donation.
Celebrating the diverse world of food and music east London has to offer, this fun - and free - festival is in it’s second year at Lloyd Park, the home of the William morris gallery. Working alongside appetite, showcasing food from the local area, including producers, growers and cooks, all expressing their passion for culinary creativity. music, theatre acts and family activities are also part of the lively entertainment.
11th-12th JULY
18th-19th JULY
The Big Feastival 28th-30th aUgUst
set on Blur’s alex James’ farm in the Cotswolds in a joint venture with Jamie Oliver, this charity annual event always includes a great line-up of chefs and cooks. there will be a healthy Living zone, Cooking Club, Cheese hub all set up so festival goers can watch and learn with live demonstrations, with Paloma Faith and ella eyre set to perform. adult weekend camping tickets are £154, adult day ticket £47.50. jamieoliver.com/thebigfeastival SuMMer living SPeCiAl iSSue 9
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SUMMER edition
Swing back and relax Enjoy sitting outside this summer in a different way, in Broste Copenhagen’s new hanging chair. Not only does it have a rustic style, but it is also a great place to cosy up with a few cushions, a good book and escape for a bit of peace and quiet. The price for this hanging chair is £283. brostecopenhagen.com.
AN AUBERGINE OCCASION
Carry in style
Sophie Conran has added a new collection to her Burgon & Ball range, consisting of enamel trays and tealight holders, just right for outside entertaining. Enamel tray, £14.95; Tealight holders set of four, £12.95. sophieconran.com.
‘I enjoy cooking a wide variety of dishes at home, from stir fries to stews. Which hob would you recommend for me to invest in?’
Induction hobs are a great choice for passionate cooks, thanks to the precise temperature controllability, fast heat up times, automatic pan recognition and boosting functions for when an extra increase in temperature is required. Depending on budget, it would be worth considering an induction hob that allows the zones to be combined to create one large cooking surface – perfect when using large pots or a casserole dish. There are also models that offer an integrated wok zone, allowing you to create stir fries, soups and delicate sauces. If you don’t want to choose just one type, it is possible to combine a variety of hob styles, for example gas, induction, barbecue grills, Tepan Yaki and friers to suit your cooking styles. Combination hobs can also be used to create design features in your kitchen. Place them side by side for a streamlined look or have a 5cm gap between each one so they stand out as separate design statements.
Brighten up your dinner table with this earthy runner in rich purple, which is offset with simple silverware, wooden table and glass crockery. Suitable for both indoor and outdoor dining, it’s 100 per cent linen and the perfect accessory for all year round dining. It’s £28 from Rowen and Wren.
CS1212-1i induction hob, £1,125, Miele
10 The Miele MAGAZINE – miele.co.uk/cookingcourses
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SUMMER LIVING recipes
Recipes
SUMMER SUPPERS Impressive ideas for feasting at home this season From a light spinach and asparagus tart drizzled with mustard dressing to a proper Sunday lunch menu of roast chicken with ham hock and whipped sauce, get ready to wow friends and family with this selection of new-season menu ideas RECIPES aNd FOOd STYLING Rebecca baRRett, annemaRie baRRett, KiRsty RacKi and elspeth smith PHOTOGRaPHER miKe coopeR
SUMMER LIVING SPECIAL ISSUE 11
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SUMMER LIVING recipes
Chicken and Duck Terrine with a Pomelo Pickle Method To make the pickle 1 Heat the oil in a medium pan and fry the mustard seeds and black onion seeds until they start to ‘pop’. 2 Add the garlic and ginger and stir-fry for 1 minute before adding the remaining spices. 3 Stir in the sugar, vinegar and the fruit. Simmer and allow to reduce to a consistency you are happy with. 4 Once it has cooled the pickle can be eaten straight away, but will taste even better if kept in a fridge in an airtight container for a few days. For the terrines 1 Preheat the Miele Combination Steam Oven on Fan Plus 180°C. 2 Line the individual terrine moulds with bacon, leaving enough of an overlap to encase the terrine filling. 3 To make the terrine, mix together all of the remaining ingredients, making sure you season it well with salt and pepper. 4 Press the filling into the moulds and fold over the bacon. 5 Place the terrines in the Combination Steam Oven and select Combination cooking with the following 2 stages: Stage 1 - Fan Plus, 180°C, 100% Moisture for 15 minutes Stage 2 – Fan Plus, 180°C, 30% Moisture for 10 minutes 6 Serve with the pickle and Melba toast or fresh bread.
‘The longer the pickle is left the better the flavour will develop’
4
Ingredients • 250g pork mince • 1 chicken breast, skin removed, finely sliced • 1 duck breast, • • • • •
skin removed and finely sliced Salt and pepper 2 garlic cloves, crushed 1 tbsp fresh parsley, finely chopped 1 tbsp fresh thyme, finely chopped 10-14 slices of streaky bacon
• 6 individual terrine moulds
Pomelo pickle
• 3 tbsp vegetable oil • 1 tsp mustard seeds • 1 tsp black onion seeds • 2 garlic cloves, chopped • 3cm ginger, peeled and finely chopped • 1 tsp turmeric • 1 tsp ground fenugreek • / tsp chilli flakes • 100g sugar • 150ml white wine vinegar • 500g pomelo, skin and 1
•
2
flesh roughly chopped (pith removed) 1 medium orange, skin and flesh roughly chopped (pith removed)
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APPLIANCE TIP Miele steam ovens and combi steam ovens can be used with steam only for ‘bain-marie’ style cooking
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Spinach and Asparagus Welsh Rarebit Tart Ingredients
Method
For the rarebit 75ml dark beer or stout 100g Stilton 250g mature cheddar 1 tbsp English mustard 2 tsp Worcestershire sauce 1 egg 1 egg yolk 15g plain flour 30g white breadcrumbs Large pinch smoked paprika 1 egg, lightly beaten for egg wash
1 For the rarebit, heat the beer, cheeses, mustard and Worcestershire sauce on a medium heat for 3 minutes or until the cheese melts. 2 add the flour, breadcrumbs and smoked paprika. Continue to cook on a low to medium heat for a further 5 minutes until fully incorporated into a thick paste. Remove from the heat and beat in the eggs and egg yolk. Transfer to a bowl and allow to cool. 3 For the spinach and asparagus tart, slice the asparagus stems into 1cm pieces, leaving the tips intact. Place the spinach and asparagus in a perforated steam tray and steam in the miele Combination Steam Oven at 90°C for 2 minutes. 4 While the spinach and asparagus are steaming, fry the shallots and garlic in the vegetable oil on a medium heat until caramelised. Turn the heat up and add the madeira. Reduce to a thick syrup. Remove from the heat and gently stir in the steamed spinach and asparagus. Season with salt and pepper to taste. 5 Preheat the Combination Steam Oven on Fan Plus 200°C. 6 Cut the pastry into twelve 11cm circles. Using an 8cm cutter, cut circles out of the centre of six of them to make rings. egg wash the outer rims of the circles and place the pastry rings on the top of the full circles to make pastry cases. Transfer them to a baking tray and put in the Combination Steam Oven. Bake on Combination Steam, Fan Plus at 200°C, 100% moisture, for 20 minutes. 7 When cooked, remove from the oven and cut out the puffed up inner circle of pastry on each to make large vol au vent shapes. 8 Change the oven function to grill and preheat on level 2. 9 Divide the spinach and asparagus mixture equally between the pastry cases and top each with a large spoonful of the rarebit. 10 Place the tomatoes on the vine on the tray with the rarebit tarts and place under the grill. Select combination grill, level 2, 50% moisture and cook for 5 minutes. 11 For the dressing, in a small jug, whisk together the mustard powder, white balsamic vinegar and sugar. gradually add the oil while continually whisking. Season with salt and pepper to taste. 12 Serve the rarebit tart along with the grilled tomatoes and watercress. Finish with a drizzle of the mustard dressing.
• • • • • • • • • • •
For the tart
• 250g baby spinach • 150g asparagus, chopped • A little vegetable oil • 2 shallots, sliced • 1 garlic clove, finely chopped • 60ml Madeira • 1 x 320g packet ‘all butter’ ready rolled puff pastry
For the accompaniment
• 250g cherry tomatoes on the vine • Small bunch of watercress For the dressing
• / tsp mustard powder • 1 tbsp white balsamic vinegar • / tsp sugar • 2 tbsp extra virgin rapeseed oil • Salt and pepper to season 1
1
2
4
Makes 6
14 The Miele MAGAZINE – miele.co.uk/cookingcourses
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4 *
APPLIANCE TIP Make perfect poached eggs in the Miele steam oven. Line a cup with lightly greased cling film, break in the egg, gather and twist the cling film to make a pouch. Place the cling filmed egg in a solid steam container with boiling water and steam at 90째C for 4 minutes
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4 *
APPLIANCE TIP The Miele Steam Oven can be used for proving all bread dough at 40oC
‘The Japanese mayonnaise can now be found in most major food retailers’
16 The Miele MAGAZINE – miele.co.uk/cookingcourses
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SUMMER LIVING recipes
Steamed Beetroot Buns with Mackerel and Salmon Burgers and Chinese Slaw Method
Ingredients
1 Place the beetroot into a perforated steam tray. Steam in the Miele Steam Oven at 100°C for 1 - 1 1/2 hours or until the beetroot are tender. 2 Peel the beetroot and roughly chop them. Place in a food processor and blitz until puréed. Using a clean J-cloth or muslin and working with generous spoonfuls of the beetroot purée at a time, squeeze all the liquid from the beetroot into a jug until you have 100-120ml of juice. Top up the beetroot juice with water to make 200ml. 3 For the buns, place the caster sugar, yeast, flour, baking powder and groundnut oil into a large bowl. Stir to combine. 4 Pour the beetroot juice into the flour and mix well to form a soft dough. Turn out on to a work surface and knead for 2-3 minutes. Grease the bowl with a little groundnut oil and return the dough to the bowl. Cover with cling film and put back in the steam oven. Steam at 40°C for 30–40 minutes or until doubled in size. 5 Once the dough has doubled in size, knock the dough back. Divide the dough into 10 portions of 40g and roll into balls. Place on to two greased perforated steam trays. Cover with cling film and return to the steam oven at 40°C to double in size for the second prove. 6 In the meantime, for the Chinese slaw, mix together in a large bowl, the cabbage, radish, spring onions and grated carrot. In a small jug whisk together the sesame oil, lime juice, lime zest, sweet chilli, rice wine vinegar and light soy sauce. Leave both to one side. 7 Once the buns have had their second prove, remove the cling film, sprinkle each with a few black onion seeds, if desired, and steam them at 100°C for 5 minutes to cook. 8 For the burgers, chop the salmon and mackerel into 1cm cubes and place into a bowl. Mix in the soy sauce, lime zest, salt, pepper, coriander, dill, oyster sauce and egg yolk. Shape into rounds about 2cm thick. 9 When the buns have steamed, remove and transfer to a wire rack. 10 Steam the burgers at 90°C for 3 minutes. 11 While the burgers are steaming, char the individual Little Gem leaves. Preheat a frying pan on a high heat, rub the leaves with a little olive oil, salt and pepper and char on both sides. In a small bowl, mix the mayonnaise and horseradish together. Complete the slaw by pouring the dressing over the prepared vegetables and mix well. 12 Once the burgers have finished cooking, start to build the burgers with one charred little gem leaf, 1 burger and topped with a small spoonful of mayonnaise. Serve with the Chinese slaw.
For the buns 4 large beetroots 2 tbsp caster sugar 15g fresh yeast, crumbled, or 7g dried yeast 310g plain flour 1 1/2 tsp baking powder 1 tbsp groundnut oil Black onion seeds (optional)
• • • • • • •
For the burgers
• 150g mackerel, pin boned and skin removed • 150g salmon, pin boned and skin removed • 1 tsp soy sauce • Zest of / lime • Pinch salt and pepper • 1 tbsp chopped coriander • 1 tsp chopped dill • 1 tsp oyster sauce • 1 egg yolk 1
2
To assemble
• 2 Little Gem lettuce • 2 tbsp mayonnaise or Japanese Kewpie mayonnaise • 2 tsp horseradish For the Chinese slaw
• 200g red cabbage sliced • 6 radish, thinly sliced • 6 spring onions, sliced diagonally • 1 large carrot, peeled and coarsely grated • 1 tbsp sesame oil • 1 tbsp lime juice • Zest of / lime • 1 tbsp sweet chilli sauce • 1 tbsp rice wine vinegar • 1 tbsp light soy sauce 1
2
Makes 10 SUMMER LIVING SPECIAL ISSUE 17
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Watercress Ravioli Velouté with a Goat’s Cheese Mousse Ingredients
Method
For the Velouté 100g watercress 300ml hot vegetable stock 6 spring onions, trimmed and roughly sliced A handful of fresh parsley Salt and pepper to season
1 Place the watercress, hot vegetable stock, spring onions and parsley into a Dgg7 deep solid steam container. Place in the Steam Oven and steam at 100°C for 4 minutes. Remove and blitz until completely smooth. 2 Divide the mixture between ice cube trays or small cake pop moulds. Place in the freezer for several hours until completely frozen. 3 For the goat’s cheese mousse, place the goat’s cheese and crème fraîche into a medium bowl and whisk to combine well using a balloon whisk. gently fold in the softly whipped double cream, salt and pepper. Leave in the fridge to chill. 4 For the pasta, make a mound of the ‘00’ flour (approximately 300-400g in weight) on a clean work surface with a well in the centre. Crack 3 eggs into the well and sprinkle each egg yolk with a large pinch of salt. (This will give the correct level of seasoning for the pasta.) Working from the centre beat the eggs with a fork, bringing in a small amount of flour at a time. Continue to do this until a dough is formed. 5 When the dough is solid enough, knead using the heel of your hand and keep dusting with flour until it is no longer sticky, for about 10 minutes. 6 Cover the dough with cling film and let it rest for 20 minutes. 7 When the watercress velouté has frozen, cut the pasta dough in half, keeping one half still covered in cling film. 8 Using a pasta machine, work the dough at the widest setting once and fold the top and tail pieces into the middle. Rotate to the flat side and feed through at the widest setting, dusting to prevent the dough sticking. 9 Run the dough through the pasta machine to the second from last setting. Do this gradually, i.e. two runs through on each transitional setting. Dust with flour on both sides and lay on a dry surface. Cover with a tea towel. Repeat this for the other half of the dough. 10 Using a 7cm round cutter, cut out the bases for the ravioli and with a 9cm cutter, cut out the circles for the top. Place a frozen velouté cube in the centre of the 7cm circle of pasta. Using a little water, wet the edge of the pasta. Place the 9cm circle of pasta on top pressing down on the edge so all the air has been taken out. Place flat on to a greased steam tray. 11 Cover the pasta with boiling water and steam at 100°C for 3 minutes. Remove from the steam oven and place the pasta on to a kitchen towel to remove any water. Place the pasta into a large warm bowl. add a quenelle of goat’s cheese mousse and garnish with watercress.
• • • • •
For the goat’s cheese mousse 150g soft goat’s cheese 2 tbsp crème fraîche 2 tbsp double cream, lightly whisked Salt and pepper to season
• • • •
Pasta
• 1 bag of Italian ‘00’ Pasta Flour • 3 eggs • Olive oil • Watercress to garnish Makes approx. 16
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4 *
APPLIANCE TIP When using the Miele Steam Oven for cooking foods normally cooked on the hob, use the same cooking time
‘The ravioli can be made well in advance and frozen once assembled. Cook from frozen for the same time in the steam oven’
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‘Homemade lamb faggots make an ideal accompaniment to the roast lamb’
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SUMMER LIVING recipes
Roast Leg of Lamb Method 1 Preheat the Miele oven on Fan Plus 180°C. Place the bones and trimmings, shallots, carrots, celery, garlic and oil into a Miele induction hub dish. Toss to coat with the oil. Roast in the oven for 1 hour. 2 Meanwhile for the stuffing, heat the oil and butter in a frying pan and cook the onion and garlic until golden and softened. Remove from the heat and allow to cool slightly. Place the onions and garlic into a food processor along with the parsley, thyme, anchovy fillets, breadcrumbs, pine nuts, lemon zest, salt and pepper to taste and 1 egg. Blend until just combined, ensuring that there are still some pieces of pine nut visible in the mixture. 3 Use this to stuff the tunnel boned lamb. Tie the joint up using butchers string. Place on to a universal roasting tray with the roast probe inserted into the centre of the meat. 4 Remove the tray of lamb bones and veg from the oven. Place the lamb in the centre of the oven. Select Auto Roast function 180°C, and a core temperature of 55°C for the probe. 5 For the sauce, place the hub dish with the roasted bones and vegetables on to the induction hob and select ‘Boost’. Pour in the wine and port as well as redcurrant jelly and boil to reduce by half. 6 Once reduced, add the lamb and chicken stock. Bring to the boil and leave to bubble. Simmer for 40-45 minutes to develop the flavour. 7 Once cooked, sieve into a saucepan and discard the bones, vegetables and meat trimmings. Return the saucepan to the hob and continue to simmer until reduced by a third. 8 When the lamb has reached core temperature, remove from the oven, cover it lightly and leave to rest for half of the cooking time. Cut the lamb into thick slices to serve and accompany with the sauce.
Ingredients • 2 / -3 kg leg of lamb, 1
2
tunnel boned (keep the bone and trimmings)
For the stock
• Lamb bone and trimmings • 3 shallots, cut in half • 2 carrots, roughly chopped • 1 stick of celery roughly chopped • 2 crushed garlic cloves • 2 tbsp oil For the stuffing
• 2 tbsp oil • 20g salted butter • 1 onion, finely chopped • 2 chopped cloves garlic • 2 tbsp chopped parsley • 1 tbsp chopped thyme • 6 anchovy fillets • 100g breadcrumbs • 100g toasted pine nuts • Zest 1 lemon • Salt and pepper to season • 1 egg For the sauce
4 APPLIANCE TIP * If your oven does not have a food probe, allow 15 minutes per 500g weight of lamb for a medium rare finish
• 250ml port • 500ml red wine • 1 heaped tbsp redcurrant jelly • 1.5 ltr lamb stock (2 tbsp if using powdered stock) • 500ml chicken stock • Seasonal vegetables to serve
Serves 8-10
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The Miele magazine
Ham Hock Stuffed Chicken with Braised Broad Beans and Scallions, a Whipped Pancetta Sauce and Chicken Scratchings Ingredients • 4 chicken supremes with skin • Salt • Vegetable oil • Caul fat For the Ham Hock Stuffing
• 1 ham hock • 1 small onion, peeled and chopped • 1 carrot, peeled and roughly chopped • 1 celery stick, chopped • 8 – 10 peppercorns • 10g butter • / tbsp vegetable oil • 1 long shallot, peeled and finely chopped • 1 tbsp fresh parsley, finely chopped • 1 tsp fresh thyme, finely chopped • 1 tsp wholegrain mustard • Salt and pepper 1
2
Whipped Pancetta Sauce
• 200g cubed pancetta • 2 long shallots, peeled and finely chopped • 2 cloves garlic, peeled and chopped • 1 tbsp brandy • 200ml Madeira • 2 sprigs thyme • 2 bay leaves • 500ml good quality chicken stock and a little extra if required • 150ml double cream, lightly whipped Braised Broad Beans and Scallions
• 250g broad beans, membrane removed • 6 scallions or spring onions, trimmed and sliced • 15g butter, in small cubes • 3 tbsp chicken stock • / tsp sugar 1
Method 1 To make the chicken scratchings, preheat the Sous Chef food warming drawer on the highest food setting (85°C). Remove the skin from the chicken supremes and stretch out on a wire rack placed over a baking tray. Sprinkle with a little salt and put the tray on the floor in the drawer for 4 hours to dry out the skins. 2 For the ham hock stuffing, place the ham hock in the base of a solid steam container and cover with cold water. add in the chopped onion, carrot, celery and peppercorns. Cover with lid and place the container in the miele Steam Oven. Steam at 100°C for 4 hours until the ham is tender and falling off the bone. Remove the hock from the container and allow to cool. Reserve the cooking liquor. 3 melt the butter and vegetable oil in a small frying pan and fry the shallot for 4–5 minutes. Take 175g of the cooked ham and using 2 forks, shred the ham. Place it in a bowl and stir in the shallot, parsley, thyme and wholegrain mustard. add 3–4 tbsp of the cooking liquor to moisten and then mix everything together to form the stuffing. 4 To make the whipped pancetta sauce, place the pancetta in a saucepan and fry off until the meat is cooked and the fat has been released. Using a slotted spoon lift out the pancetta on to kitchen paper. Drain off the excess fat leaving 1 tbsp in the pan. add the chopped shallots and garlic and fry gently for 4–5 minutes until softened. Return the pancetta to the pan adding the brandy and madeira. Bring to simmering point and bubble until the liquid has reduced to a quarter the original volume. add the stock, bring to the boil and simmer to reduce to half the volume. 5 Transfer to a blender and blitz until smooth. add additional stock if required and set aside.
6 Preheat the combination steam oven on Fan Plus 200°C. in turn, place each chicken supreme on a chopping board, cover with some cling film and using a rolling pin, bash out until slightly thinner. Put a quarter of the stuffing down the centre of each supreme and fold over the edges to encase. Wrap well with a piece of caul fat to secure the stuffing. (if unable to obtain caul, use 2 or 3 cocktail sticks to hold the chicken around the stuffing). Place the supremes on the universal tray and put in the steam combi oven. Select combination cooking Fan plus 200°C moisture100% for around 25 minutes. 7 While the chicken is cooking, complete the rest of the dish. Remove the chicken skins from the rack and slice thinly. Heat a generous amount of vegetable oil in a small frying pan and tip in the sliced chicken skin. Once it has sizzled, puffed up and turned lightly golden, lift out of the oil with a slotted spoon and drain on kitchen paper. Put in warming drawer. 8 in a bowl, lightly whisk the double cream until it is just holding shape. Reheat the pancetta sauce and gently fold in the whipped cream. adjust the seasoning to taste. Keep warm on a low setting on the hob. 9 Place the beans, spring onions, butter, stock and sugar into a shallow solid steam container. When the chicken is cooked, remove from the oven, cover with foil and set aside to rest for a few minutes. Put the steam container in the oven and steam the vegetables at 100°C for 3 minutes. 10 To serve, spoon some of the sauce on to 4 warmed plates, cut the chicken supremes in half and arrange on the sauce. Scatter the beans and scallions around the plate with a little of the crumbled chicken scratchings, then drizzle over a little more sauce.
2
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SUMMER LIVING recipes
4 *
APPLIANCE TIP Using 100% moisture when roasting meats on combination cooking will keep them beautifully succulent
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The Miele magazine
‘Blueberries make a fantastic choice as a fruit, they are high in antioxidants and low in calories’
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SUMMER LIVING recipes
Lemon and Blueberry Millefeuille with a Blueberry Meringue Shard Method
Ingredients
For the Blueberry Meringue Shards 1 To make the meringue, preheat the Miele Sous Chef on food setting, highest temperature square (85°C). 2 Place the egg whites into a glass bowl . Whisk until stiff peaks are formed. Gradually add the caster sugar and continue to whisk until all the sugar has dissolved. Whisk in 1 tbsp of blueberry powder. 3 Line a baking tray with greaseproof paper. Using a pallet knife spread the meringue into a rectangular sheet, until 5mm thick. 4 Place in the preheated Sous Chef, and leave for 4 hours.
For the Blueberry Meringue Shards 115g caster sugar 115g egg whites 1 tbsp freeze dried blueberry powder
For the Lemon Syllabub Millefeuille 1 Place the cream in a large bowl with the lemon zest. Whisk the cream until holding shape, adding juice, wine and sugar at intervals. 2 Spoon the syllabub into a piping bag and chill for 1-2 hours. 3 Preheat the oven to Fan Plus 180°C. Cut the pastry into 24 rectangles – 3.5cm x 9cm. Place on to a baking tray and dust with icing sugar. Place a sheet of greaseproof paper on top of the pastry, and a baking sheet on top. Bake at 180°C for 15-18 minutes. 4 Remove the baking sheet and greaseproof paper and place the pastry back in the oven for 2-3 minutes or until golden. 5 Remove from the oven and transfer to a wire rack. 6 Once cool, dust with icing sugar. 7 Pipe the syllabub on to 8 pastry rectangles. Sprinkle with the blueberries. Place a piece of pastry on top of each. Repeat with the syllabub. Finish with a final rectangle of pastry. 8 Decorate with the blueberries and edible flowers (violas).
• • •
For the Lemon Syllabub Millefeuille 290ml double cream finely grated zest of 1 lemon Juice of 2 lemons 4 tbsp sweet white wine 2 tbsp icing sugar, sieved (or to taste) 1 ready rolled all butter puff pastry Icing sugar to dust 1 small punnet of blueberries, cut in half Edible flowers to garnish (optional)
• • • • • • • • •
Makes 8
4 *
APPLIANCE TIP Moisture Plus is an ideal function to open bake puff pastry. A burst of steam at the start will help to rise the pastry layers
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The Miele magazine
Chocolate Mousse with Salted Caramel and Raspberries Ingredients
Method
Salted Caramel 50g salted butter 85g soft light brown sugar 60ml double cream 1 /2 tsp sea salt
1 Place everything for the caramel sauce into a small saucepan and bring to the boil. Leave to simmer and thicken for 1 minute. 2 Transfer to a glass bowl and allow to cool completely. 3 For the mousse, place 120g double cream and soft brown sugar into a small saucepan. Heat until the sugar has melted. Put the chocolate into a heatproof bowl. Pour the hot cream over the chocolate along with a large pinch of salt. 4 if the chocolate has not completely melted, place a small amount of water in the saucepan and bring to simmering point. Place the bowl of chocolate over the saucepan and continue to stir until completely melted. Remove from the heat and continue to stir until cool. gently fold in half of the whipped cream. add the rest and leave the mousse to one side. 5 Using the tempered chocolate, brush a thin layer of the chocolate in each of the moulds. allow to set. 6 Transfer the mousse to a piping bag. Pipe a tablespoon of the mousse in each of the chocolate moulds. Spread the mousse up the side of the chocolate mould. add a tsp of the salted caramel into the centre. Carefully pipe the mousse on top of the caramel. Using a pallet knife, level out the top of the mousse. Leave for an hour and allow to set. if not serving within the hour, place in the fridge but allow to come to room temperature before serving. 7 Carefully remove each mousse and place each on a dessert plate. Serve with fresh raspberries and crumbled honeycomb.
• • • •
Dark chocolate mousse
• 120g double cream • 40g soft brown sugar • 200g dark chocolate • 50g milk chocolate • Pinch of salt • 240g double cream, lightly whipped
• 100g dark chocolate, tempered • 150g raspberries • Crumbled honeycomb • 1 x 6 hole silicone moulds
‘If you don’t have silicone moulds, put the chocolate mousse in small glasses and top with raspberries and honeycomb as an alternative serving’
4 *
APPLIANCE TIP Use the Steam Oven to temper chocolate. Melt at 100oC for 1 minute then ‘seed’ with chocolate chips to 32oC for plain chocolate, 30oC for milk chocolate and 29oC for white chocolate
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SUMMER LIVING recipes
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The Miele magazine
4 *
APPLIANCE TIP Using a moisture level of between 40% and 75% on combination mode helps to give extra rise to puff and choux pastry
28 The Miele MAGAZINE – miele.co.uk/cookingcourses
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SUMMER LIVING recipes
Raspberry and Almond Parcels with Elderf lower Method
Ingredients
Raspberry and Elderflower Pastilles 1 Place the purée and cordial in a large saucepan and bring to simmering point. Line an 18cm shallow cake tin with a double layer of heatproof cling film. 2 Sieve powdered pectin with the sugar and combine well together and remove any lumps. Add the pectin and sugar to the heated purée along with the liquid glucose. Stir occasionally to ensure the sugars are dissolved and not sticking to the pan. Boil the mixture to jam setting point (110°C/ 224°F) using a sugar thermometer to measure. 3 Dissolve the cream of tartar in 50ml water and stir into the jelly mixture. Skim off any scum from the top of the jelly mixture and pour it into the prepared tin to cool and set. Transfer to the fridge to chill. 4 Once the jelly has chilled and set, use a small pastry cutter to cut out the pastilles. Place some additional golden granulated sugar in a small bowl and toss the pastilles in the sugar to coat. 5 Keep airtight in fridge and serve within 48 hours.
Frangipane Parcels 1 To make the Frangipane, cream together the butter and caster sugar until light and fluffy. 2 Gradually beat in the eggs then fold in the ground almonds and flour until well incorporated. 3 Stir in the almond extract and raspberries. 4 Lay a sheet of filo pastry on the work surface, brush all over with the melted butter and place another sheet of pastry on top. Repeat with butter, a third sheet of pastry, and more butter. 5 Cut into strips 5cm wide. 6 Place a teaspoonful of the frangipane on to the bottom of one strip. Fold up into a samosa shape, using the length of the pastry. Place on a baking tray and brush with melted butter. 7 Repeat for the remaining parcels. 8 Place in the Combination Steam Oven on Combination Mode, Fan Plus 190oC with 40% moisture for 20 minutes. 9 Serve slightly warm.
Elderflower Ice Cream 1 Pour milk into a large pan. Remove the seeds from the vanilla pod and place the seeds and pod into the milk. Bring to the boil and lower to a medium heat. Add the cream and sugar and heat through. 2 Whisk the egg yolks together in a large bowl while pouring the cream mixture over. Once completely incorporated, pour the mixture back into the pan, stir in the elderflower cordial, and on a low to medium heat, continually stir until the mixture thickens and coats the back of the spoon. Transfer to a glass bowl and allow to cool completely. 3 Once cool, sieve the mixture to remove the vanilla. Pour into an ice cream maker and churn to set. If you do not have an ice cream maker, leave in the bowl and cover with cling film. Place in the freezer and stir every 45 minutes until set.
Candied Almonds 1 Place the icing sugar and Amaretto into a saucepan and bring to the boil. 2 When the sugar starts to crystallise, take off the heat and stir in almonds and raspberry powder. 3 Leave to cool.
For the Raspberry and Elderflower Pastilles 380ml raspberry purée 20ml elderflower cordial 20g powdered pectin 365g granulated sugar 100g liquid glucose 5g cream of tartar Golden granulated sugar
• • • • • • •
Elderflower Ice Cream
• 300ml milk • / vanilla pod • 150g caster sugar • 300ml double cream • 6 egg yolks • 4 tbsp elderflower cordial 1
2
For the Frangipane
• 125g butter • 125g caster sugar • 3 eggs, lightly beaten • 100g ground almonds • 50g self-raising flour • / tsp almond extract • 100g fresh raspberries 1
2
For the Parcels
Raspberry sauce 4 Place the sugar and raspberry purée into a small saucepan and bring to the boil. 5 Cool and place in a piping bag or squeezy bottle. To serve, squeeze some of the raspberry sauce on to a plate. Place two or three filo parcels on the plate and a scoop of ice cream. Garnish with the candied almonds and pastilles.
• 1 packet of filo pastry • 100g butter, melted Candied Almonds
• 100g blanched and toasted almonds • 100g icing sugar • 2 tbsp Amaretto • 1 tbsp freeze dried raspberry powder (optional)
Raspberry Sauce
• 100g raspberry purée • 80g caster sugar SUMMER LIVING SPECIAL ISSUE 29
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The Miele magazine
Strawberry and Rhubarb Dessert Plate Ingredients
Method
For the Strawberry Meringue 115g egg whites 115g caster sugar 1 tbsp dried strawberry powder Pink and red food colouring
1 To make the meringue, preheat the miele Warming Drawer on food setting, highest temperature square (85°C). 2 Place the egg whites into a glass bowl. Whisk until stiff peaks are formed. gradually add the caster sugar and continue to whisk until all the sugar has dissolved. Whisk in the strawberry powder. 3 Put a 2cm straight nozzle into a piping bag. Paint red and pink stripes of food colouring up the side of the piping bag. Transfer the meringue mixture to the piping bag. 4 Line a baking tray with greaseproof paper. Pipe 4cm wide dots of meringue, pulling up at the end to make a tear drop shape. Place into the preheated warming drawer and time for 2 hours. 5 For the rhubarb compote, place the rhubarb, rhubarb cordial, sliced stem ginger and 1tbsp ginger syrup into a Dgg2 shallow solid steam container. Put in the miele steam oven. Steam at 90°C for 4 minutes. Remove and allow to cool completely. 6 make the ginger cream by placing the double cream, crème fraîche, lime zest, 2 tbsp ginger syrup and vanilla seeds in a large mixing bowl. Whisk until soft peaks. 7 Once meringues are cooled, assemble the dish as desired.
• • • •
For the Rhubarb Compote
• 4 stalks rhubarb, cut into 3cm strips • 2 tbsp Belvoir rhubarb cordial • 3 balls stem ginger, very thinly sliced • 1 tbsp stem ginger syrup For the Ginger Cream
• 500ml double cream • 1 heaped tbsp crème frîache • Finely grated zest of 1 lime • 2 tbsp stem ginger syrup • 1 vanilla pod, seeds removed • Fresh strawberries, quartered
‘Use different fruit powders to flavour the meringues and adjust colouring accordingly’
Serves 8
4
APPLIANCE TIP * Use the warming drawer to make your own sunblush cherry tomatoes. Halve them and spread on a baking tray then leave in the warming drawer for 3-4 hours on the highest food setting temperature
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SUMMER LIVING recipes
SUMMER LIVING SPECIAL ISSUE 31
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The Miele magazine
Cook’s Guide
Hot Smoking & Curing Here are two ideas from the Miele chefs for recipes using traditional ways of cooking and preserving meat to ensure maximum flavour WORDS REBECCA BARRETT PHOTOS MIKE COOPER
Before you begin:
Hot smoking
Hot smoking is a method of smoking the food while cooking. To get the best result when hot smoking the meat or fish needs to be salted first. This will draw some of the moisture out of the fish/meat and allows the smoke taste to penetrate a lot quicker. Meat needs to be salted for 30 minutes, while fish only needs 5 minutes. After salting, wash under cold water and pat dry using a clean cloth or kitchen towel. Hints and tips *• The type of smoking chips can change the final taste
e.g. oak, whiskey oaked, hickory… Using bottom heat with the Miele appliances allows the smoking chips to get the intense heat from the base of the dish while gently cooking the items of food.
•
Smoked Duck with Roasted Balsamic Rhubarb and Golden Beetroot Ingredients • 200g golden beetroot • 4 duck breasts • 4 tbsp salt • 1 large or 2 small sticks of rhubarb, cut into 3cm sticks • 1 tbsp balsamic vinegar • 1 tbsp olive oil • / tsp soft brown sugar • 3-4 sprigs thyme • 1 garlic clove, crushed • 1 shallot, finely chopped • 1 tsp vegetable oil • 100ml red wine • 1 tsp balsamic vinegar • 1 tsp redcurrant jelly • 500ml good quality chicken stock • 200ml good quality beef stock • Savoury granola to garnish (See recipe) • Salt and pepper to season • Your choice of smoking chips and dust 1
2
For the Savoury Granola
• / tbsp icing sugar • / tsp ground cumin • / tsp dried chilli • / tsp smoked paprika • 1 tbsp Maldon salt • / tsp fennel seeds • 1 tsp thyme leaves, finely chopped • 1 tbsp rosemary, finely chopped • 30g oats • 200g selection of toasted pine nuts, sunflower seeds and pumpkin seeds • 1 tbsp egg white 1 1
2
1
4
2
Serves 4
1
2
1
2
Method 1 Steam the beetroot at 100°C for 1 -1 1/2 hours or until cooked. 2 Remove from the steam oven and peel. Cut into quarters and place into a medium bowl along with rhubarb, balsamic vinegar, olive oil, brown sugar, thyme and garlic. Season with salt and pepper to taste. mix well. 3 Place the beetroot and rhubarb mixture in the centre of a sheet of tin foil. Fold the tin foil in half and fold the edges over to make a parcel. Leave to one side. 4 Place the duck breast on a large tray and sprinkle with the 4 tbsp of salt. Rub the salt into the duck breast on both sides and leave to one side for 30 minutes. 5 Preheat the oven to Bottom Heat, 250°C. Using a large miele hub dish sprinkle the base with smoking chips and smoking dust. Place a wire rack on top. This will help to raise the food away from the base and smoking chips. 6 after 15 minutes of the oven preheating, place the hub dish on shelf position one to preheat and to start the smoking process.
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cook’s GUIDE hot smoking & curing
Before you begin:
Curing
Make sure everything, from the work surface, knife and food containers, are clean and hygienic. You can buy meat from the supermarket or butcher, but as with most things, the better the quality of ingredients the better the end product. A good butcher can also advise you on the cut of meat.
Biltong Ingredients • 1kg silverside beef • 1 tbsp coriander seeds, lightly toasted • 1 tbsp salt • / tsp freshly ground black pepper • 1 tbsp cider vinegar 1
4
Method 7 When the duck has been left in the salt for 30 minutes, rinse the duck under cold water and pat dry. 8 once the smoking chips have been preheating for 15 minutes, fry the duck breasts in a large pan on a high heat. Fry until the skin is golden brown. Turn the duck breast over and fry for 30 seconds. Transfer the duck breast onto the wire rack in the hub dish and cover with a lid or tin foil. Place the beetroot and rhubarb parcel onto a baking tray on shelf position 4. Leave everything to cook for 10-12 minutes or until the duck is cooked. 9 While the duck is cooking, fry the shallot in 1 tsp of vegetable oil over a medium heat until soft. Turn up to a high heat and add the red wine. Reduce to a thick syrup. Add the balsamic vinegar, redcurrant jelly, chicken stock and beef stock. 10 Reduce the sauce until thick and season with salt and pepper. 11 Remove everything from the oven and leave the duck to rest for 3-4 minutes covered in tin foil. 12 sprinkle each plate with a small amount of savoury granola, slice the duck breasts in half and place one on each plate. Finish with the roasted rhubarb, beetroot and red wine sauce.
1 Place the coriander seeds, salt and pepper into a pestle and mortar. 2 Grind until it’s a coarse powder. Add the cider vinegar to make a wet paste. other vinegars can be used at this stage. The vinegar helps to tenderise the meat as well as act as a marinade for taste. 3 cut the silverside into 4 thick steaks. Rub the salt and coriander paste into the steaks and leave to sit for 6 hours on a tray. 4 once the biltong has been sat for 6 hours, transfer to a wire rack and place in the sous chef. Leave for 12 hours on the 2nd temperature square on the food setting (70°c). 5 After 12 hours remove from the sous chef and slice. 6 If you’re not using it straight away leave it to hang in a cool dry place, then slice when ready to use.
For the Savoury Granola 1 In a small food processor blitz everything apart from the oats and seeds. 2 Pour the spice mixture over the pine nuts, sunflower seeds, pumpkin seeds and oats. Mix well. 3 spread on to a baking tray. Place in the Miele sous chef on the highest food setting, (85°c) for 2 hours. SUMMER LIVING SPECIAL ISSUE 33
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Sven-Hanson
Britt This executive chef discusses his passion for British produce
Generation 6000 DG6600 PureLine steam oven, £2,049, Miele
W
PHOTO RoaRke PeaRce
e have the most wonderful produce in the British isles and it’s because of our seasons that we can have such a varied cookery year, which is why British food is one of the most exciting in the world. Many countries aren’t blessed with seasons like us, and that limits what can be available. My favourite time of the year is the passage between winter and spring. those few weeks where the clocks change, the days get longer, rain (sometimes) subsides and little green shoots start coming through; it marks the start of some great wild ingredients being available as well as some produce that Britain does better than anyone else, such as green asparagus, St George’s mushrooms, wild garlic and rhubarb. i love this time of year, walking in the countryside of Hampshire where i am from, there’s an uplifting feeling - a sort of resurrection of nature.
I am a huge advocate of British food and would use anything this country can produce over its European or international counterparts. Partly because of the obvious sustainability and ‘food miles’ aspect but mainly because of our indigenous producers, growers and suppliers we have nowadays cropping ‘The exciting thing up in every corner of every county. I’ve for me about using Miele been lucky enough to spend a bit of is that restaurant quality food time at Sharpham Park, the organic and techniques can be easily spelt farm in Somerset. It was set emulated, thanks to the precision up by a very inspirational man and accuracy that its cooking called Roger Saul and I have appliances offer. The Miele steam oven cooked with their spelt for a few for example is a great way to gently years now. Another fantastic product is Tunworth cheese, cook produce and I am currently made by Hampshire Cheeses. playing around with healthier Being a proud Hampshire man, I versions of classic treats, such got so excited the day I found out as a steamed doughnut... that the best Camembert in the world I haven’t quite got came from my doorstep. I now use it it down yet!’ as the perfect gift for any cheese lover! We’re also lucky enough to have some stunningly clear chalk streams around where I live and because of that some fantastic fishing. As well as the wild options there is a new St George’s company called Chalk Stream Foods using the Mushrooms crystal clear waters of these rivers. They do their
very best to be as sustainable as possible in terms of fish production, but what I like is their positive impact on the environment, returning water to the river in top condition and supporting the surrounding wildlife. Good natural ingredients are what excite me and if you treat them with respect they will reward you. The enjoyment of eating is something everyone can share and healthy eating doesn’t mean raw nettle smoothies and no carbs, it’s about cooking quality ingredients and not trying to make up for a lack of flavour or technique with excess salt, sugar or oil. At a dinner I cooked recently I made a really simple dish that was almost effortless but would hold its own against rich, buttery, creamy (unhealthy) versions of itself. It was a mushroom consommé with seaweed and roast root vegetable skins. I used the Miele Sous Chef drawer to dehydrate some wild St.George’s mushrooms (no fat involved) and then when shrivelled and small (but more intense in flavour) I rehydrated them in water overnight, resulting in a perfectly clear consommé that smacks you in the face with flavour! With a few additions and a touch of seasoning it was such a winner, and so simple in ingredients, it couldn’t have been healthier.
34 The Miele MAGAZINE – miele.co.uk/cookingcourses
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essential
KITCHEN BATHROOM BEDROOM Our handy eKBB app lets you carry pages of kitchen, bathroom and bedroom inspiration with you wherever you go. View sample pages for free, or subscribe to explore the entire magazine on the go.
Download the new mobile edition of eKBB on your iPad, iPhone, Android device, PC, or Kobo eReader! To download The app for free search for eKBB 1 issue £2.99 i 3 issues £7.99 i 6 issues £16.99 E231 APP AD.indd 76
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Discover why Miele is perfect for you Visit us and we’ll help you plan your ideal kitchen over a delicious lunch.
If you’re planning a new kitchen, then join us for Let’s do Lunch at a Miele showroom. It’s the perfect place to plan years of good cooking. Our home economists will provide you with hands-on product demonstrations and expert advice to help you create your perfect kitchen. As well as getting up-close to our state-of-theart appliances, we’ll also cook lunch for you. You’ll discover how our appliances work and the difference this makes to your food. What’s more, our Let’s do Lunch courses are completely interactive and you’ll be able to ask any questions you may have. Should you decide to purchase eight or more appliances* after the course, you’ll also qualify for the Miele Connoisseur Club. Members have access to a number of exclusive benefi ts, including a personal in-home demonstration, a luxury hamper, a free set of Flexiclip runners worth £157.49 and much more. Make your booking today for Let’s do Lunch at www.miele.co.uk/events
Join us at Let’s do Lunch: Gallery 15/19 Cavendish Place London W1G 0QE Experience Centre Fairacres Marcham Road Abingdon OX14 1TW
*three of which are cooking
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