Taste of Summer

Transcription

Taste of Summer

The Miele
NUMBER 9 I SUMMER 2016
magazine
Taste of Summer
I
I
I
21 PAGES OF RECIPES PLACES TO GO SEASONAL SUPPERS KITCHEN TECH
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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
SWING LOW
This crochet-style hammock
from Day at Amara, £259,
just oozes designer cool
The Miele magazine
C
CONTENTS
Recipes
up or cone? Fresh fruit
sorbet or creamy 99?
Wafer or Flake? How
exactly do you like your
ice cream? In this latest
edition of the Miele magazine we’ve been
surrounding ourselves with all things
summer and transporting ourselves to
holiday season. We’re donning our sun hats and travelling to
all the best festivals and with so many ideas of places to go,
things to do and beautiful things to buy, we’ve also – most
essentially – picked three of the best ice cream parlours in
the country. See page 5 onwards. Also in this issue, we’ve
been looking at some of the new appliances that Miele has
developed – see the Buyers Guide to Smart Cooking (page
32), and turn to page 12 and be inspired by 20 pages of new
recipes from the creative in-house team at Miele. Enjoy our
fun round-up and have a wonderful holiday season.
26 Squid Ink Lobster Rolls
Ciara Elliott
28 Lemon and Olive Oil
12 Crab Pancakes with
Kimchi, Seaweed and
Cucumber Salad
14 Steamed Courgette
Flowers with Ricotta,
Tomatoes and Salad
16 Slow Cooked Pig
Cheek Carnitas
18 Baked Monkfish,
Fennel Confit and Dressing
5 SUMMER LIVING
Pretty things to buy, see and do, as well as decorate
your home and garden with over the holidays
6ICE ICE BABY
From a stylish unassuming café in Cambridge to
one of London’s most lauded gelaterias, we’ve been
on the trail of the best places for ices in the UK
8 OUR FAVOURITE SUMMER FESTIVALS
Pick from Wilderness, Secret Garden and The
Edinburgh Fringe, or make it to all three if you can!
20 Grilled Sea Trout with
Summer AT HOME
22 Roasted Poussin with
11 A TASTE OF SUMMER
24 Lamb Rump, Confit
Lamb Neck, Green Beans
and Aubergine Dressing
32 BUyers guide to sMART COOKING
Jersey Royal Salad
Baby Spring Vegetables
and Triple Cooked Chips
editor
A Miele sUMMER
Cake with Strawberry and
Lemon Verbena
Whether it’s a small intimate lunch or a big family
picnic, we love these menu ideas by the in-house
Miele team, using the best of this season’s produce
From automated heating to clever extraction, a
Miele kitchen is as intelligent as it is functional
34BURSTING WITH FLAVOUR
Chef Sven-Hanson Britt writes about his passion
for the diversity of ingredients in the summer
30 Chocolate and Coffee
Cake with a Cheesecake
filling and Salted Caramel
EDITOR
Ciara Elliott
ASSISTANT EDITOR
Emma Foale
IN-HOUSE EDITORIAL
Lucy Macdonald
Clarissa Wills
DESIGNer
Teresa Walker
PRODUCTION
Reg French
LEAD THE WAY
BRIGHT ON
This Cacti art
print, £19.50, and
pom-pom basket,
£35 will add instant
summer cheer
to any hallway or
awkward corner.
Both olliella.com.
CONTRIBUTORS
Sven-Hanson Britt,
Zoë Carter, Mike Cooper
and Cesar Fernandez
An array of outdoor lanterns are just what you need
to light up the garden path to your next summer
soireé. From left to right: Horizon, £50; Sally, £56.45;
Sabba, £74; Arne, £77, all brostecopenhagen.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 2016
4 The Miele MAGAZINE – miele.co.uk/cookingcourses
MIELE 9 04-10 CONTS-NEWS.indd 4
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The Miele magazine
Summer Living
Shopping... Entertaining outdoors... Ice Cream Parlours... Festivals...
LOW
THE LIVING IS EASY
Take the indoors out and get poolside this
holiday season with a stack of magazines,
fresh fruit and refreshments at your side.
The new collection from Urbanara makes
it all look so easy. The Mixa cushion is from
£12; Azenha beach towels, £22; Barisal
laundry basket, £79. urbanara.co.uk.
LIFE IS
BUT A DREAM
Set the scene for cosy gatherings
with fresh flowers, white linen,
candles and simple bunting. Minus
points to the first guest to spill the red
wine... Vintage linen table cloth, £95;
Linen seat pads, £25 each; Artisan
stoneware, from £10; Stanton cutlery,
£95; Pavilion lantern, £60;
Fine Stemware champagne
couple, £25 for set of two.
thewhitecompany.com.
Take a
SHELFIE
TASTE THE TROPICS
As excitement grows around the Olympics in Rio,
carnival fever is starting to hit our homes. Think bright
colours, tropical motifs and pom-poms everywhere.
These cushions are £28 each at artrookie.co.uk.
Take a rough-hewn
piece of wood and
accessorise with an
assortment of vases and
plant pots and you now
have the perfect shelfie.
Prices from £15.95-£120.
grahamandgreen.co.uk.
SUMMER LIVING SPECIAL ISSUE 5
18/05/2016 10:10
SUMMER edition
Q&A
I’m thinking of getting a steam oven but am
worried that I will only use it for fish and vegetables.
Please can you give me some other suggestions?
•
A Miele Steam Oven is a great way to gently cook delicate fish and vegetables as the
colours, aromas, tastes, textures and nutritional content will be largely retained, but it
can be used for so much more. With a temperature range of 40-100°C you can precisely
cook (within 1°C) a wide range of produce including vegetables, fish, meat, pasta, rice,
pulses and even eggs, allowing you to create individual dishes or complete meals over
three shelf levels. But it doesn’t stop there, as a Miele Steam Oven can also be used to
gently defrost frozen food, prove dough, extract juice, melt chocolate, blanch food before
freezing, reheat cooked food, make yoghurt and even sterilise baby bottles and jars.
LIFE’S A BEACH
There’s a bistro simplicity of this garden set
which make them perfect for any setting, be
it balcony or beach. The Salcombe bistro
set is priced at £149 from johnlewis.com.
•
Miele Steam Ovens also feature a dedicated Sous Vide programme for slow
cooking food in vacuum packaging but without the need for a water bath, perfect for
succulent 24-hour pulled pork. Cooking at low and consistent temperatures produces
dishes that are wonderfully tender and full of flavour with a uniform texture.
•
Vases and planters are great for displaying freshly
cut flowers or planting bulbs and houseplants and these
Lassi vases and Harinda planters are a lovely selection.
They range from £22-£40 at indiamayhome.co.uk.
OUR TOP
6 Ice Cream,
Cambridge
Who knew an ice cream parlour could
be so stylish? Situated on the cobbled
streets of Cambridge, you might miss
this understated design haven of
golds and pastels, only for the queues
outside. Pick from plum and raspberry,
saffron and fresh rhubarb and watch
it churn away; each scoop can be
enjoyed as a sundae, in a cone or in a
milkshake. One thing is certain, with
new daily specials on the menu you
will always come back for more.
6icecream.co.uk
3 Ice Cream Parlours
Le Gelatiera,
London
This unique ice cream parlour nestled
in a pretty corner of Covent Garden,
is often hailed as London’s best. Pick
from over 90 flavours including their
award-winning honey, rosemary
and basil gelato. There are also
flavours such as porcini mushrooms
and blue cheese and walnuts, and
all pasteurised on site and with
all-natural, low fat ingredients. The
shop may look small but it certainly
packs a deliciously icy punch.
lagelatiera.co.uk
iStock
GREEN FINGERS
Automatic Programmes make Miele Steam Ovens easy to use. Simply select the
produce you are cooking and the temperature and duration that is required will be
calculated. With Automatic Menu Cooking you can combine up to three programmes for
different foods, with the temperature, timing and sequence set for you to ensure that
your meal is ready at the same time. If you are not able to eat straightaway, your food
will automatically be kept warm for 15 minutes after the programme has finished.
Gelato Gusto,
Brighton
You can’t go to Brighton without
buying an ice cream, and Gelato Gusto
is the perfect place to stop off during a
day at the beach here. The brainchild
of BAFTA award-winning director Jon
Adams, the parlour was set up four
years ago after he gave up the London
commute and trained at the University
of Gelato in Bologna. What a dream!
The perfect environment for catching
up with friends over refreshing treats,
or even indulging in dessert for one.
gelatogusto.com
18/05/2016 10:11
The Miele magazine
PRINTS
CHARMING
Boho London fashion
designer Matthew Williamson has
collaborated with Nottingham-based
manufacturer Duresta to launch his
first ever bespoke furniture collection.
Think nature-inspired prints and a
kaleidoscope of vibrant colourways the look is both bold and gorgeous.
Currently exclusive to Harrods.
The Mirage sofa in Jackson
Fuchsia is priced at £2,311.
harrods.com.
DRESSING UP BOX
Calling all parents! For a world of interiors
inspiration, the Great Little Trading Company
has just opened its first showroom in
Wandsworth, London. See gltc.co.uk for more.
SMALL IS BEAUTIFUL
THINK PINK
How adorable are these
Flamingo-shaped salt and pepper
shakers? Perfect for brightening
up your tableware for summer,
they would also make a fun
housewarming gift. They’re
£17.95 from SCP. scp.co.uk.
This sleek wine conditioner may be compact in
size but it’s big in useable space. Providing
storage for up to 18 bottles over three
levels, large Magnums can also be easily
accommodated thanks to the FlexiFrame Plus
system, which allows the shelving to be
repositioned. Each rack can be personalised
with a magnetic strip that is coated with
blackboard paint for use with chalk. It also
includes touch controls with a temperature
range from 5-20°C and a Push2Open door
mechanism, offering a handleless design and
soft-close functionality, which is ideal for
contemporary or open-plan kitchens. The
UV-resistant glass door protects the wine
and the fresh air intake via an active charcoal
filter make sure that no unwanted smells
can enter the wine through the cork.
18/05/2016 10:11
iStock
SUMMER edition
Earn your
STRIPES
Looking for a little number for a
wedding or a big summer party?
Try this boldly graphic yellow
pleated number by Sportmax.
It’s £160 at House of Fraser.
The frame bag is £39, also by
Sportmax. houseoffraser.co.uk.
OUR TOP
3 Boutique Festivals
Wilderness Festival,
Oxfordshire
Secret Garden Party,
Abbots Ripton
Fringe Festival,
Edinburgh
4TH-7TH AUGUST
Wilderness wants everyone to escape
from their busy lives and experience
a celebration of creativity and culture
in the beautiful outdoors. With a
particular slant on food, there is also
great music, theatre and even pond
dipping to be experienced. For those
not keen on everyday camping, try a
stylish bell tent or romantic gypsy
wagon. But hurry as places are filling
up fast. Prices from £177.
wildernessfestival.com
21ST-24TH JULY
Party all day and night at one of the
most exciting festivals this year, with
Primal Scream and Caribou headlining.
The theme this year is The Gardeners
Guide to the Galaxy, so expect crazy
space decorations (and don’t forget to
pack your own silver fancy dress).
It’s not just one big party, there’s also
a variety of different activities for
children, including a treasure hunt, art
tents and discos. Prices from £145 .
secretgardenparty.com
5TH-29TH AUGUST
If you have never experienced
Edinburgh at the height of festival
season, here’s your chance. The
world’s largest arts festival, there are
no limits or restrictions, meaning that
anyone can perform whatever they
like. Think street theatre, comedy,
cabaret and dance. The Fringe is a
completely unique festival and
celebrates all types of talent.
Prices from around £5 per show.
edfringe.com
Keeping your food fresher for longer
The latest
LAUNCH
With summer in full swing and a variety of delicious
produce to be enjoyed, storing and freezing ingredients
at the optimum temperature is key to helping them
last longer. Miele has introduced a new K20.000
refrigeration collection which benefits from a range
of new features, touch controls with colour displays
as well as improved A++ or A+++ ratings for energy.
The fridge- freezers also have the coherent Generation
6000 handleless design and include a variety of models
with elegant glass finishes as well as a special edition
blackboard design, which can be written on with
both traditional chalk and liquid chalk markers.
Key highlights include a new Miele DailyFresh Drawer,
which automatically adjusts the humidity levels to
help keep fruit and vegetables fresher for longer and
a new ‘CompactCase’ drawer to keep smaller items
and condiments neatly stored away, yet still easily
accessible. The Miele innovative PerfectFresh Pro system
is also on board selected models, helping produce last up
to three times longer. Dynamic cooling, sealed freezer
drawers, frost-free technology and LED lighting which
casts a brilliant light, making finding the desired ingredient
easier are available across the complete range.
Price Guide from £2,299 for the Miele KFN29683D
fridge-freezer in Obsidian Black Glass.
18/05/2016 10:11
The Miele magazine
YOUNG ONES
Style-forward design studio House of Hackney
has just launched its first collection for children,
and this floral smock dress, which has a sort of
1950s tea dress vibe, would be just the ticket for
parties this summer. Dress, £85 and wallpaper,
£128 per roll. Both at houseofhackney.com.
Fun and functional
THINK
NATURAL
Create a laid-back summer
vibe by incorporating natural
materials and unfinished textures
into your outdoor spaces. Think
natural baskets, earthenware pots
and a profusion of flowers and plants.
We are enthralled by this selection
from Amara which includes: Don
chair, £269; Basket, from £49.95;
Stool, £139; Wool throw, £120,
and frosted glass cylinder
vase, from £60. All at
amara.com.
LIGHT
a candle
The graphic good looks of these
number candles by Plum &
Ashby caught our eye. They’re
£24 each. plumandashby.co.uk.
Fresh white and blue speckled enamelware is a
kitchen classic for summer and we love these
Danish designed pieces from Plumo Home. Prices
for the Canyon collection range from £10 for a
plate to £22 for a platter. plumo.com.
COLOUR HIT
Looking for a creative piece for your hall or living
area? This Stardust rug, which is inspired by the
Indian Holi Festival of Colour and depicts an
explosion of colour, is really quite fabulous.
Prices from £479 per sq. m. jab-uk.co.uk.
18/05/2016 10:12
SUMMER edition
It’s been
proven that it’s
calming to be around
greenery, so whether you’re
entertaining or just pottering
around, the garden is the place
to be this summer. As if you needed
an excuse... The Hudson console
Pack up the perfect summer
table, £760; Corinium serving
picnic with this handcrafted
platter, £18; Ella apple
hamper, £295, from Liberty. Inside
tumblers,
£32 for six, all
are melamine plates, £9.95 each;
from neptune.com.
Tea towel, £12.95; Melamine beakers,
LET’s GO
RIDE A BIKE
£5.95 each; Set of four napkins, £39.95;
Mini suitcase, £65, all from liberty.co.uk.
Fizzy pop optional.
SIT DOWN
NEXT TO ME
Salone two seater sofa, from £1,795,
contentbyterenceconran.com.
can I stop my whites
Q&A How
from going grey?
•
Your choice of detergent is crucial for keeping your whites bright. Make sure you
use one that contains optical brighteners or florescent whitening agents, such as
the Miele UltraPhase 2 detergent or UltraWhite Powder. These ingredients enhance
the tip of the fibre so it reacts with the UV components in daylight to keep whites
looking fresh. Never wash your whites with a detergent for colours as it will not
contain any optical brighteners or florescent whitening agents, which in turn will
lead to whites turning grey and dull. For best results, dry your whites on a washing
line as this will help the fibre tips react with the daylight to give you brighter whites. •
To ensure stains such as grass, red wine and chocolate are removed effectively
and not just faded through the use of brightening stain removal agents, use a
detergent that has a high active oxygen content. Traditionally this is only found in
washing powders. However, Miele washing machines with the TwinDos two-stage
detergent dispensing system provide optimum wash performance. Automatically
released at the most appropriate point for the best results, UltraPhase 1 removes the
general dirt and grease from clothes and has a colour inhibitor to stop colours from
fading. UltraPhase 2 is a brightening agent with a high active oxygen content, which
will keep your whites bright and fully remove stains without the need for pretreating.
18/05/2016 10:12
SUMMER recipes
Recipes
A TASTE
OF SUMMER
Delicious menu ideas using the best of this season’s produce
Entertain over a family lunch, picnic party or holiday style gathering outdoors with
these tempting and mouth-watering recipes by the in-house Miele food team
RECIPEs and food styling sven-hanson britt, jonathan douglas and cesar fernandez
PHOTOGRAPHER mike cooper
MIELE 9 11-31 RECIPES.indd 11
18/05/2016 10:16
The Miele magazine
‘Kimchi is traditionally
made with cabbage, but
you can make it with
vegetables like carrots
or cucumber too’
18/05/2016 10:16
SUMMER recipes
Crab Pancakes with Kimchi,
Seaweed and Cucumber Salad
Method
Ingredients
For the homemade kimchi
1 Place the cabbage in a bowl with the sea salt and mix well. Set aside for one hour.
2 In the meantime, combine the chilli flakes, ginger, garlic and sugar in a bowl
and set aside until needed.
3 Rinse the salt off the cabbage and allow to drain in a sieve. Place in a large bowl
with the radishes, spring onions and the chilli mix you prepared earlier.
4 Pack the mixture into a large jar, seal and leave at room temperature overnight.
5 At this stage, the kimchi is ready. You can serve, or store in the fridge for a week.
For the homemade kimchi
1 spring cabbage, sliced
into thin strips
2 tbsp sea salt
2 tbsp chilli flakes
5 garlic cloves, peeled
and grated
2 tsp fresh ginger, grated
1 tsp caster sugar
100g radishes, grated
Small bunch of spring
onions, very finely chopped
•
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•
•
•
•
For the pancakes
1 Place the mung beans in a solid steam container and cover with water,
1cm above the beans. Steam at 100°C for 15 minutes.
2 When the beans are cooked, blitz in a food processor to form a smooth
paste, adding a little water if needed.
3 Transfer to a bowl, add the remaining ingredients and about half of the
white crab meat. Allow the mixture to chill in the fridge for a few minutes.
4 Place a small frying pan on the hob and preheat with 1 tbsp of vegetable oil.
5 Take a tablespoon of the pancake mix and shape into a patty. Repeat with the
remaining mix. Place 3 or 4 patties in the frying pan. The temperature should be
kept at 200°C to prevent the pancakes from burning before being cooked through.
6 Turn the pancakes a couple of times and remove them once they are golden
and crisp. Repeat with the remaining mixture. Keep warm.
For the pancakes
• 200g mung beans, soaked
in cold water
• 100g kimchi
• Small bunch of spring
onions, very finely sliced
• Small bunch of coriander
leaves, very finely chopped
• 1 tbsp chilli sauce
• 1 tsp soy sauce
• 150g white crab meat, picked
• 2 tbsp vegetable oil
• Micro sisho leaves,
For the seaweed and cucumber salad
1 Mix all the ingredients in a bowl and set aside.
to garnish
To serve
1 Serve the pancakes with the remaining crab meat on top, some shiso
cress and the seaweed salad on the side.
For the seaweed and
cucumber salad
20g dried seaweed,
soaked in warm water
for 15 minutes
1 cucumber, halved and
very thinly sliced
1 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp soy sauce
•
4
•
•
•
•
*
APPLIANCE TIP
TempControl hobs allows you to keep the
same constant temperature in your pan,
making your cooking much more precise
Serves 4
18/05/2016 10:16
The Miele magazine
Steamed Courgette Flowers
with Homemade Ricotta,
Heritage Tomatoes & Corn Salad
Ingredients
Method
For the homemade ricotta
750ml organic full fat milk
250ml double cream
2 lemons, juice only
1 tsp salt
For the homemade ricotta
1 Combine the milk and double cream in a large saucepan and warm
over a medium high heat.
2 If using a thermometer, wait for it to reach 90°C, otherwise, turn
the heat off just before boiling.
3 Add the lemon juice and salt, mix briefly and let stand for 5 minutes.
4 Cover the pan with a lid and allow to cool down for 45 minutes.
5 Meanwhile line a sieve with a few pieces of cheesecloth, pour the
mixture over and let it strain for 15 minutes.
6 Gather the cheesecloth and gently squeeze out the excess whey.
Allow to cool and keep refrigerated until needed.
•
•
•
•
For the stuffed
courgette flowers
8 courgette flowers
Salt and black pepper
•
•
For the heritage
tomatoes and corn salad
1 corn on the cob,
kernels removed
3 medium size tomatoes,
deseeded and finely diced
100g rocket leaves
4 tbsp extra virgin olive oil
Salt and pepper
•
•
•
•
•
Serves 4
For the stuffed courgette flowers
1 Place the corn kernels on a perforated steam container and steam
on 100°C for 10 minutes.
2 Combine the ricotta with some salt and black pepper and mix well.
Transfer the mixture to a piping bag and fill the courgette flowers
with the cheese.
3 Add the courgette flowers to another perforated steam container
and cook alongside the corn for 2 minutes at 85°C.
4 In the meantime, prepare the dressing by mixing the diced tomatoes
with 3 tbsp oil, salt and pepper.
5 Combine the corn with the tomatoes and set aside.
6 To serve, plate two courgette flowers onto each plate, followed
by the corn and tomato salad. Dress a few rocket leaves with the
remaining tablespoon of oil and scatter them around the plate. Serve.
4
*
APPLIANCE TIP
Steaming at lower
temperatures is ideal for
delicate items such as
courgette flowers
18/05/2016 10:17
SUMMER recipes
‘Try varying the filling of the flowers; white crab meat,
prawns or diced salmon work very well too’
18/05/2016 10:17
The Miele magazine
18/05/2016 10:17
SUMMER recipes
Slow Cooked
Pig Cheek Carnitas
Method
Ingredients
1 Heat a large frying pan over a high heat and quickly sear the pigs
cheeks all over. Allow to cool.
2 Combine the pigs cheeks with the remaining ingredients and vaccum
seal them in the Miele Sous Vide Vacuum Drawer.
3 Place the pigs cheeks in the Miele Steam Oven on a perforated steam
tray and select the ‘Sous Vide’ programme. Cook on 80°C for 5 hours.
4 In the meantime, prepare the pickled red onions by simply pouring
the lime juice all over the red onions. Set aside.
5 When the time has elapsed, remove the pigs cheeks from the
steam oven, drain from the liquid, shred with a couple of forks
and check the seasoning.
6 To serve, pile up the corn tortillas with the meat, pickled red onion,
coriander leaves and extra lime cheeks to garnish. Serve.
For the pigs cheeks carnitas
10 pigs cheeks, trimmed
4 tbsp chipotle paste
50g lard
2 bay leaves
Salt and pepper
•
•
•
•
•
For the pickled red onions
• 2 red onions, very
thinly sliced
• 4 limes, juice only
Corn tortillas
• 12 corn tortillas
• Small bunch of coriander,
leaves picked
• 2 limes, cut into cheeks
Serves 4
‘This dish is originally from Mexico City where
the pork is braised in lard for over 12 hours’
4
*
APPLIANCE TIP
The Miele Sous Vide
Vacuum Drawer can also
reseal open jars and help
minimise food waste
18/05/2016 10:17
The Miele magazine
Baked Monkfish, Fennel
Confit & Black Olive Dressing
Ingredients
Method
For the fennel confit
75ml olive oil
25g unsalted butter
1 1/2 fennel bulbs, shaved
very thinly, keeping the
fronds for later
4 banana shallots,
very finely sliced
3 garlic cloves, peeled
and crushed
1
/2 tsp red chili flakes
Salt and black pepper
For the fennel confit
1 Put the olive oil and butter in a large saucepan and warm
gently over a medium heat.
2 When the butter is melted, add the fennel, shallots, garlic, red
chilli flakes and season with salt and pepper.
3 Cover the pan tightly and cook over a low heat for 50 minutes,
or until very soft.
4 Blend the mixture until very smooth and keep warm until needed.
For the black olive
dressing
3 tbsp extra virgin
olive oil
1 tbsp pitted black olives
2 tsp white wine vinegar
Salt and pepper
For the monkfish
1 Clean the monkfish, removing any sinew. Rub 2 tsp of sea salt
all over the monkfish one hour before cooking.
2 Preheat the steam combination oven on Conventional heat 225°C.
3 Place the tail on the wire rack and insert the roasting probe in the
fleshiest part of the monkfish.
4 Place in the Steam Combination Oven and select the following
cooking method:
Combi mode > Conventional heat > 225°C > 80% moisture > 65°C
core temperature.
5 When the programme has finished and the desired core
temperature has been reached, remove from the Steam
Combination Oven, squeeze over the juice of a lemon and
leave to rest for 5 minutes.
•
•
•
•
•
•
•
•
•
•
•
• 1 monkfish tail
• 1 lemon, juice only
• Olive oil, salt and pepper
• / fennel, shaved with a
mandoline, to garnish
• Fennel fronds, to garnish
1
2
Serves 4
4
For the black olive dressing
1 Blend all of the ingredients together and check the seasoning.
You may not need extra seasoning if the olives are already salty.
To serve
1 Remove the roasting probe from the monkfish and slice it onto
thick medallions.
2 Spoon the fennel purée into each plate and sit two medallions on
the plate. Drizzle with the black olive dressing and garnish with the
raw fennel shavings, fennel fronds and edible flowers. Serve.
*
APPLIANCE TIP
Always keep the probe in while your
piece of meat or fish is resting to
prevent the juices from oozing out
18/05/2016 10:17
SUMMER recipes
‘The fennel purée will be
delicious stirred through rice
or as a filling for a tart’
18/05/2016 10:18
The Miele magazine
18/05/2016 10:18
SUMMER recipes
Grilled Sea Trout
with Jersey Royal Salad
Method
Ingredients
• 1 side sea trout, pin boned,
skin on
• Small bunch of flat leaf
parsley, very finely chopped
• Small bunch of chervil,
very finely chopped
• Small bunch of mint,
very finely chopped
• 2 lemons, zested
• Salt and pepper
For the Jersey Royal salad
1 Place the Jersey Royal potatoes on a perforated steam
container and cook on 100°C for 14 minutes.
2 When the time has elapsed, remove from the steam
combination oven and allow to cool slightly.
3 Mix the potatoes with the remaining ingredients and check
the seasoning. Keep aside until needed.
For the grilled sea trout
1 Preheat the steam combination oven on Fan Grill at 200°C.
2 Place the sea trout skin side down on the universal tray,
season with plenty of salt and black pepper and slide it on to shelf
position two and select the following cooking method:
3 Combi mode > Full grill > Level 2 > 100% moisture > 8 minutes.
4 Once cooked, remove from the oven and allow the sea trout
to stand for a couple of minutes.
5 Carefully lift the trout off of the universal tray and transfer onto
a serving platter. Scatter the herbs and lemon zest all over the
trout. Serve alongside the Jersey Royal salad.
For the Jersey Royal salad
• 600g Jersey Royals, halved
• 1 tbsp rapeseed oil
• 1 tbsp wholegrain mustard
• 1 tsp creamed horseradish
• Salt and pepper
Serves 4-6
‘The peak of the Jersey Royals season is May, when
up to 1,500 tonnes of Royals can be exported daily’
4
*
APPLIANCE TIP
Combination mode with grill and steam
is ideal for sides or whole fish as the
grill will give a lovely crispy outside
while the added steam will make sure
the flesh stays moist and succulent
18/05/2016 10:25
The Miele magazine
Roasted Poussin with
Baby Spring Vegetables
Ingredients
Method
For the baby spring vegetables
1 small bunch baby carrots,
peeled and cleaned
1 small bunch baby turnips,
peeled and halved
1 small bunch baby leeks,
trimmed
1 small bunch baby radishes,
halved
1 Place all the vegetables on a perforated steam container and
select ‘Blanching’ under Special Applications.
2 As soon as the program is finished, place them in a bowl
of iced water. Set aside.
3 Select ‘Fan Plus’ on your steam combination oven and
preheat at 225°C.
4 Stuff each of the poussins with half a lemon, a garlic clove
and a bouquet garni.
5 Place both poussins on a roasting tray, slide into the combi oven
and select the following cooking method:
Stage 1 > Fan Plus 225°C > 100% moisture > 15 minutes
Stage 2 > Fan Plus 140°C > 50% moisture > 25 minutes
6 When the poussins are finished, remove them from the tray,
allow to rest for a few minutes and carve into pieces.
7 Gently warm the spring vegetables in the roasting juices
and plate with the poussin. Serve.
•
•
•
•
For the roasted poussins
• 2 poussins
• 1 lemon, halved
• 2 garlic cloves
• Bouquet garni (parsley sprig,
bay leaf and thyme)
• Salt and pepper
Serves 4
‘Have a look in the market for any seasonal vegetables that will work
well with the poussin, such as broad beans, asparagus and peas’
4
APPLIANCE TIP
*
Combining high moisture levels while roasting
will still give you very good caramelisation on
the outside and maintain a really juicy interior
18/05/2016 10:18
SUMMER recipes
18/05/2016 10:19
The Miele magazine
18/05/2016 10:19
SUMMER recipes
Lamb Rump, Confit Lamb
Neck, Green Beans and
Aubergine Dressing
Method
Ingredients
For the confit neck
1 Preheat the ‘Sous Chef’ drawer on the highest cooking setting.
2 Heat up the oil in a saucepan large enough to fit both neck fillets,
and add them alongside the garlic and the thyme.
3 Cover the pan and cook in the drawer for 12 hours. Set aside.
For the confit neck
2 neck fillets
500ml rapeseed oil
2 garlic cloves
Small bunch of thyme
•
•
•
•
• 4 lamb rumps
• 4 tbsp extra virgin olive oil
• 1 aubergine, very
finely diced
• 200g French beans,
trimmed
• 4 baby courgettes
• 50g unsalted butter
• Salt and pepper
For the lamb rump, green beans and baby courgettes
1 Season the rumps with olive oil, salt and pepper and vaccum seal them.
2 Place the rumps on a perforated steam container and select the Sous
Vide setting at 55°C for 2 hours.
3 In the meantime, heat up the olive oil on a large frying pan and add
the aubergine, and cook until golden and crispy.
4 When the time has elapsed, remove the lamb, add the green
beans and the baby courgettes to the steam oven and cook for
2 minutes at 80°C.
5 Remove all the trays from the steam oven, and add the green beans
to the pan with the aubergines, mix well and keep warm.
6 Heat up another large frying pan over a high heat and quickly sear
the lamb all over, adding the butter at the end of the cooking and
basting at all times with the meat juices.
7 To serve, gently warm the neck fillets and divide into four portions.
Very thinly slice the courgettes and place them on top of the confit neck.
8 Slice the rump and plate it alongside the confit neck, green beans and
drizzle the pan juices all over the plate. Serve.
Serves 4
‘Try using lamb fat to confit the necks for a meatier flavour’
4*
APPLIANCE TIP
Par steaming meats is great for when
entertaining big crowds. Steam all your meats
before a large outdoor party and finish them
on the barbecue for a lovely smokey flavour
18/05/2016 10:19
The Miele magazine
Squid Ink Lobster Rolls
and Triple Cooked Chips
Ingredients
Method
For the squid ink rolls
270g plain flour
30g caster sugar
7g sea salt
12g fresh yeast
46g whole milk
4 eggs, beaten (use 136g
for the dough and the rest
to glaze the rolls)
100g unsalted butter
1 tbsp squid ink
For the squid ink rolls
1 Combine in a food mixer bowl the flour,
sugar, salt and crumble the yeast on top.
2 Attach the dough hook and on a low
speed, add the milk and eggs. Continue
kneading on a low speed for 5 minutes.
3 Increase the speed to medium, add the
cubed butter a little at a time and knead
for another 5 minutes or until the dough
is smooth and elastic. Finally add the
squid ink and knead for a few seconds
until fully incorporated.
4 Tip the dough onto a lightly floured
surface and stretch and fold a few times.
Place the dough into a bowl, cover with
cling film and refrigerate overnight.
5 When ready, take the dough out of
the fridge and allow to come to room
temperature for 15 minutes.
6 Gently knock back, divide the dough
into 12 portions and shape into rolls.
7 Place the rolls on the universal tray
and slide them into the steam
combination oven using the ‘Prove
dough’ setting for 45 minutes.
8 Preheat the steam combination
oven on Fan Plus 170°C.
9 Brush the rolls with the remaining egg
wash, slide the tray back into the steam
combination and select the following
cooking method:
Stage 1 > Combination mode > Fan Plus
> 170°C > 60% moisture > 10 minutes
Stage 2 > Combination mode > Fan Plus
> 170C > 0% moisture > 15 minutes
•
•
•
•
•
•
•
•
For the lobster filling
• 1 live lobster
• 1 avocado
• 3 tbsp mayonnaise
• 1 lime, juice only
• 1 baby gem lettuce, shredded
• / cucumber, finely sliced
• 1 tomato, finely sliced
• Small bunch of chives,
finely chopped
• Tabasco, salt and pepper
1
2
For the triple cooked chips
• 4 large floury potatoes
(ideally Maris Piper), cut
into chunky chips
1l vegetable oil
Salt and pepper
•
•
Serves 4 (with extra rolls
for next time!)
For the lobster salad
1 Place the lobster in the freezer for
two hours before cooking. Then, having
made sure that the lobster is no longer
moving, push the tip of a large, sharp
knife through the centre of the cross
on it’s head to dispatch it in the most
humane way.
2 Place the lobster in a perforated
container and steam at 100°c for
10 minutes.
3 When the lobster is cool enough
to handle, remove all of the meat.
4 Mash the avocado and combine it
with the mayonnaise, lime juice, tabasco,
salt, pepper and finally the lobster flesh.
5 Fill the rolls with the lobster salad
and serve straight away.
For the triple cooked chips
1 Place the cut potatoes on a perforated
steam container and cook on 100°C for
7 minutes. Roughly shake the potatoes
taking care not to break them and allow
to cool slightly.
2 Heat the vegetable oil over a high heat
in a saucepan large enough to fit all of
the potatoes. When the oil reaches
150°c, fry the chips for 5 minutes until a
light golden colour. Dry thoroughly on
kitchen paper and leave to cool.
3 Heat the oil again, this time to 180°c
and fry the chips until golden and
crispy. Drain once again and season.
Serve immediately’.
18/05/2016 10:19
SUMMER recipes
‘Try adding a tablespoon of squid ink when making
pasta dough, risottos or braising squid with white
wine and tomatoes – simply delicious’
4
*
APPLIANCE TIP
If you want to warm the
rolls again, simply select
the reheat function on
your combination steam
oven and the rolls will be
as if they are freshly baked
18/05/2016 10:20
The Miele magazine
‘Strawberries are at their best between June and July, watch
out for all the different varieties grown in the country’
4
*
APPLIANCE TIP
Try making your own
strawberry crisps by
slicing them very
thinly, coating them in
sugar syrup and drying
them in the warming
drawer for 4 hours at
the same temperature
as the meringue
18/05/2016 10:20
SUMMER recipes
Lemon and Olive Oil
Cake with Strawberry
and Lemon Verbena
Method
Ingredients
For the strawberry meringue
1 Whisk the egg whites in a bowl with an electric hand whisk until
soft peaks.
2 Continue whisking and add the sugar a tablespoon at a time,
continue whisking until the meringue is shiny and glossy.
3 Spread the meringue very thinly onto silicon paper and
scatter the freeze dried strawberries on top.
4 Place the tray into the warming drawer on the highest cooking
setting for 2 hours. When cooked, break into pieces and set aside.
For the strawberry meringue
2 egg whites
60g caster sugar
Freeze dried strawberries
•
•
•
For the lemon and
olive oil cake
185g caster sugar
2 eggs
185g self-raising flour
2 lemon, zest and juice
80ml olive oil
75ml whole milk
•
•
•
•
•
•
For the lemon and olive oil cake
1 Mix the sugar and eggs into a bowl and mix with an electric whisk
for 5 minutes or until very pale and fluffy.
2 Gently fold the flour, followed by the lemon zest and juice, olive
oil and milk.
3 Preheat the steam combination oven using Cake Plus 180°C.
4 Grease a 20cm sandwich tin, add the mixture and bake in the
oven for 30 minutes.
5 Allow to cool for a few minutes, unmould and keep aside
until needed.
For the strawberry gel
• 250g strawberry purée
• 1 tsp agar agar
For the macerated
strawberries
100g strawberries,
cut in half
1 tbsp icing sugar
1 sprig of mint
•
•
•
• Whipped vanilla cream,
to serve
• Lemon verbena leaves,
For the strawberry gel
1 Gently warm the strawberry purée in a saucepan over a medium
heat, add the agar agar and whisk to dissolve.
2 Remove the mixture from the heat, transfer into a container and
allow to cool down.
3 When set, transfer into a blender and blitz into a gel. Transfer
the mixture to a squeeze bottle and set aside.
to serve
For the macerated strawberries
1 Combine the strawberries with the icing sugar and the mint into
a bowl and leave in the fridge until required.
Makes 4-6
To serve
1 Cut the cake into small rectangles and add one into each plate.
2 Add a quenelle of vanilla cream on top of the cake.
3 Dot the strawberry purée around the plate, followed by the
macerated strawberries and the meringue.
4 Add a few lemon verbena leaves around the plate and serve.
18/05/2016 10:20
The Miele magazine
Chocolate and Coffee Cake
with a Vanilla Cheesecake
Filling and Salted Caramel
Ingredients
Method
For the cheesecake layer
150g full fat
cream cheese
75g golden caster sugar
1
/2 tsp salt
1 medium size egg,
beaten
75g soured cream
75ml double cream
1 tsp vanilla paste
For the cheesecake layer
1 Preheat the steam combination oven
on Cake Plus 160°C.
2 Beat together the cream cheese, salt
and sugar with an electric hand whisk
for 3 minutes or until creamy.
3 Slowly pour in the eggs until fully
incorporated, followed by the soured
cream, double cream and vanilla.
4 Pour the mixture into a greased 20cm
springform pan, place the pan on top of
the wire rack and bake for 40 minutes.
5 Allow the cheesecake to cool before
setting in the fridge until needed.
•
•
•
•
•
•
•
For the chocolate cake
• 125g unsalted butter,
softened
• 250g golden caster sugar
• 2 medium size eggs
• 200g self-raising flour
• 4 tbsp cocoa powder
• / tsp salt
• 100ml strong coffee,
1
2
cooled
For the salted caramel
• 1 can of condensed milk
• 1 tsp Maldon sea salt
For the frosting
• 250g unsalted butter,
softened
• 500g icing sugar
• 1 tbsp vanilla paste
• 3 tbsp whole milk
For the chocolate cake layer
1 Preheat the steam combination oven
on Cake Plus 160°C.
2 Beat together the butter and sugar
with an electric hand whisk for 7-8
minutes or until very light, pale
and fluffy.
3 Add the eggs a little at a time
while whisking, making sure they
are fully incorporated.
4 Mix together the flour, cocoa powder
and salt and gently fold the mixture,
followed by the coffee.
5 Divide the mixture between two 20cm
sandwich tins and bake for 30 minutes
or until done.
6 Allow the cakes to cool before
removing from the tins.
For the salted caramel frosting
1 Place the condensed milk tin on a
perforated container and steam on
100°C for 2 hours.
2 When cool enough to handle, open
the can, mix the salt in and keep
aside until needed.
For the vanilla frosting layer
1 Beat the unsalted butter and
icing sugar with an electric whisk
until light and fluffy.
2 Add about half the salted caramel,
vanilla and the milk and continue
beating until very fluffy.
To assemble
1 Lay one of the cake layers on a platter,
followed by the cheesecake and finally
add the last cake layer on top.
2 Spread the frosting all around the
sides and the top of the cake and set
in the fridge for at least one hour.
3 Just before serving, drizzle the rest
of the caramel sauce all over the cake.
Serves up to 8
‘Adding a very strong shot of espresso works well when baking with
chocolate as it will boost the depth of flavour of the dark chocolate’
18/05/2016 10:20
SUMMER recipes
4
*
APPLIANCE TIP
Give Cake Plus a
try when baking.
As all the moisture
is locked within the
oven, cakes comes
out airy and fluffy
18/05/2016 10:21
The Miele magazine
 Buyer’s Guide 
smart cooking
From automated heating, temperature control and easy cleaning to delay start
and clever extraction, a Miele kitchen is as intelligent as it is functional
A
WORDS Kirsty Racki, Miele Home Economist
lways striving to develop its technology, Miele ensures its cooking
appliances offer real benefits for home cooking. From a wireless food
probe that ensures a dish is cooked to its core temperature, through to
intelligent hobs and extractors that can ‘talk’ to each other to provide
the ideal cooking environment. Over the next couple of pages, discover how Miele’s range
of features* can help enhance your time spent in the kitchen and the dishes you create...
Pre-Heating
Enjoy your cooking without having
to wait, thanks to a rapid 4-5 minute
heat up time to a temperature of 200°C.
Delay Start
Hosting a dinner party? Get your
dishes prepped and in the oven
but delay the cooking process by
setting a cooking duration and the
time you want your dish to be ready,
allowing you to get on with other
tasks before your guests arrive.
Cooking Duration Available on Miele hobs and ovens,
simply programme how long you want
a dish to be heated. Once the timer
reaches zero the heat will automatically
turn off, helping to avoid overcooking.
MIELE 9 32-33 SMART COOKING.indd 32
18/05/2016 10:29
SMART cooking
Useable Space
The drop down door on a Miele oven can
withstand up to 25 kilos, perfect for when
you want to check on dishes in heavy cast
iron cookware or baste the Sunday roast.
The separate panes of glass in the door
are also removable for easy cleaning. Stop & Go
Preparing dishes on the hob and the
doorbell rings? Simply press one button
and all cooking zones will be reduced to the
lowest power level. When you return to
the hob simply press the button again to
reactivate the previously set power levels.
TempControl
New for 2016, the range of TempControl
induction hobs prevents a dish from being
burnt if the heat is not turned down.
Sensors detect the temperature
of the pan and the power
is then automatically
regulated to ensure
that the food being
cooked is fried at a
constant temperature,
stopping the heat from
continuing to rise as it does
on current induction hobs. Intelligent Extraction
Extraction is a crucial element of the kitchen for dedicated cooks, as it removes vapours,
grease and smells from this much loved and enjoyed space. Miele first started making
cooker hoods in the late 1960s and each one is still hand assembled at its bespoke factory
in Arnsberg, Germany to this day. Using the finest quality materials, the team takes great
pride in every product it makes; creating hoods with a minimal amount of joins and seams
for a sleek finish that is easy to clean. Miele hoods also have 10-layer metallic grease
filters, providing efficient and precise extraction that can handle a wide variety of different
environments. If you want advanced extraction technology in your kitchen, the exclusive
Miele Con@ctivity 2.0 technology enables hob to cooker hood communication. Once the hob
is switched on, the hood will be automatically activated and will proactively adjust the
power and lighting to create the ideal cooking environment that is free from grease, smells
and vapours. Once the hob is switched off the hood will also turn off automatically.
MoisturePlus
Increase the humidity in
your oven by adding
one, two or three timed
bursts of steam for
succulent meats,
perfectly risen
Yorkshire puddings
and homemade bread
with a great crumb
and crust.
Wireless Food Probe
This handy tool can be used for a
wide variety of foods. Simply insert it into
food during cooking and it will monitor
the core temperature and wirelessly
communicate with the oven so that the
process is stopped when the desired
temperature has been reached. The core
temperature is important as it reflects the
extent to which the food is cooked, making
it perfect when preparing roasts as it lets
you decide whether you would like your
meat to be rare, medium or well done. It is
also handy for reheating large portions of
food such as a lasagne, as it reduces the
risk of removing the food from the oven
before it is heated all the way through.
Automatic Programmes
Simply select the produce you are cooking
from over 100 options for bread, cakes or
meat and the temperature and duration
that is required will be calculated for you.
Menu Cooking
Combine up to three Automatic Programmes
for different foods, with the temperature,
timing and sequence set for you to ensure
that the components of your meal are
ready at the same time. If you are not
able to eat straightaway, your food
will automatically be kept warm for 15
minutes after the programme has finished
(Steam and Combi Steam Ovens).
Hassle-Free Cleaning
Let an automatic pyrolytic cleaning process
clean your oven so you don’t have to. Residue
in the oven is incinerated to ash at a very
high temperature so there is no need to use
abrasive cleaners or spend hours scrubbing.
Many components in a Miele oven such as
baking trays and roasting racks benefit from
an exclusive patented finish with unique nonstick properties, making cleaning a breeze.
*Appliance features vary depending on model.
Please refer to individual product specification
MIELE 9 32-33 SMART COOKING.indd 33
18/05/2016 10:29
The Miele magazine
Bursting with
FLAVOUR
F
Summer cooking with Miele’s
executive chef Sven-Hanson Britt
or me, the smell of summer is tomatoes. Brushing past a
vine in the garden gives off an aroma that never fails to take
me back to my childhood and to my grandparents’ vegetable
patch. I absolutely love fresh tomatoes - the variety, colours and
flavours are just amazing. British tomatoes are also second to
none, which is another thing I love about them, as we don’t have
to rely on imports to enjoy this beautiful fruit at its very best.
I’ve been known to harvest my tomatoes
well into September, but I find the main
crop will be ready in July and August. I
am developing a dish that uses beautiful
tomatoes and conveys all the emotions
and aromas of brushing past a vine on
a summer’s evening. It’s still a work in
progress but I will succeed with it soon.
A dish that I love to cook is Roast Rack
of Lamb, with Heritage Tomatoes and
Swaledale (pictured). Spring lamb has
reached a perfect age in late summer and
early autumn, and it pairs really well with
the acidic sweetness of the tomatoes.
I always cook the lamb at a reasonably
gentle temperature in the oven, in this
case 175°C for about 10 minutes. The
saltiness of Swaledale cheese and the
richness of the lamb kidneys, some
fine olive oil and a sprinkle of fresh basil
finish this fragrant dish off perfectly.
In the recipe section of this magazine,
you will find a great way of cooking rump
of lamb, which is a delicious cut with a
wonderful flavour. We have vacuum
packed the rump in the new Miele Sous
Vide Vacuum Sealing Drawer and
steamed it gently in a Miele steam oven
to ensure its tenderness. This is a great
example of how the different features of
Miele ovens can help you turn varying
cuts into a gastronomic delight.
There is another item that people often
overlook as being seasonal, and that’s
cheese. To make the most of the milk that
is produced during the outdoor grazing
season, I must recommend soft, fresh
cheeses for the summer such as
mozzarella, ricotta and fresh curds.
During this season, the flavours of these
cheeses will contain special nuances that
won’t be there during the winter when
silage fed or frozen milk is used. Even 12
month aged cheddar will potentially be
better in the summer, having delicious
grassy notes that can only be achieved
with milk from that time of year.
I think I have mentioned before how
lucky we are to have four seasons, and
how that means we can have a huge
diversity of produce to stock in our
larders throughout the year. But there is
one thing no one can be sure of, and that
is how long the British summer will be.
So make the most of it, eat some
tomatoes and lamb and enjoy fresh
peaches and strawberries before the rain
sets in. And next time you’re buying
cheese, just ponder for a few seconds
about when that milk was produced,
it makes it all the more special to
experience a proper, delicious cheese.
MIELE 9 34 SVEN HANSON.indd 34
18/05/2016 10:31
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
E243 APP AD.indd 132
18/05/2016 09:57
miele.indd 1
17/05/2016 10:35

Taste of Summer

Transcription

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