The Miele Magazine - Summer 2016

The Miele

NUMBER 9 I SUMMER 2016

magazine

Taste of Summer I

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21 PAGES OF RECIPES PLACES TO GO SEASONAL SUPPERS KITCHEN TECH MIELE 9 01 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 SWING LOW

This crochet-style hammock from Day at Amara, £259, just oozes designer cool

The Miele magazine

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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

6 ICE 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

34 BURSTING 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

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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.

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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?

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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.

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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.

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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

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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

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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.

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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.

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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.

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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?

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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.

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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.

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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

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‘Kimchi is traditionally made with cabbage, but you can make it with vegetables like carrots or cucumber too’

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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

• • • • • • • •

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

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APPLIANCE TIP TempControl hobs allows you to keep the same constant temperature in your pan, making your cooking much more precise

Serves 4

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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

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SUMMER recipes

‘Try varying the filling of the flowers; white crab meat, prawns or diced salmon work very well too’

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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’

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APPLIANCE TIP The Miele Sous Vide Vacuum Drawer can also reseal open jars and help minimise food waste

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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.

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APPLIANCE TIP Always keep the probe in while your piece of meat or fish is resting to prevent the juices from oozing out

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SUMMER recipes

‘The fennel purée will be delicious stirred through rice or as a filling for a tart’

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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

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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

22 The Miele MAGAZINE – miele.co.uk/cookingcourses

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SUMMER recipes

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The Miele magazine

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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

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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’.

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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

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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

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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.

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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’

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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

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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.

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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 SUMMER LIVING SPECIAL ISSUE 33

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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.

34 The Miele MAGAZINE – miele.co.uk/cookingcourses

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Download the new mobile edition of eKBB on your iPad, iPhone, Android device, PC, or Kobo eReader!

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