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United Kingdom Miele Company Ltd. Steam oven cookbook Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW | cooking with steam for healthy living 6GN|| 6GNGHCZ| Internet: www.miele.co.uk E-Mail: [email protected] | | | Miele Australia Pty. Ltd. 1 Gilbert Park Drive -01:(+'.&8KEVQTKC AUSTRALIA | 6GN 6GNGHCZ | | | | | | Steam oven cookbook Edition 1 /0T)$||//5A /0T|Z|ZZZZZZ| ZZ 2 Foreword Dear Connoisseur Please note that the cooking times given in | the recipes assume the use of the solid and Acquiring a Miele steam oven marks the perforated stainless steel containers supplied beginning of a wonderful friendship promising with your steam oven. Other cooking containers, pleasure, good health and endless delicious as well as the type and quality of the food, culinary adventures. can cause slight variations in cooking times. As | with all new appliances, practice makes perfect, Mealtimes are when families are most often and you will soon know from experience the together, and food is nearly always the focus optimum cooking durations for your favourite when friends gather, be it for a casual evening dishes. or a more formal celebration. In the Miele Test | Kitchen, we are in the privileged position of We wish you "bon appetit" and hope you have being able to practise professionally the hobby as much fun trying out these recipes as we have we share with many thousands of people had developing them! across the world - cookery. We get the chance | to experiment with both traditional and more If you have any questions or comments we exotic ingredients every day. Even after many YGNEQOG[QWTHGGFDCEM|5GGVJGDCEMEQXGTQH years of experience, we never cease to be this book for our contact details. COC\GFD[VJGPGYƃCXQWTUCPFVCUVGUYGECP | create using our Miele appliances. Kind regards | Your Miele Home Economists This book draws together our experience, excitement and passion for experimenting in the imaginative yet easy to prepare recipes we have created for you to try. 3 4 Contents Foreword 3 Contents 5 The history of steam cooking 8 Steam cooking with Miele today 9 Good taste, Healthy eating and Easy to use 10-13 Cooking functions 14 Optional accessories and ECTGRTQFWEVU | Soups and starters | | | | Bottling 210 Courgette and goats' Beetroot soup with Juicing 212 cheese rolls 22 smoked trout 46 Defrosting 214 Broccoli and basil mousse 24 Cream of carrot soup 48 Blanching 217 Steamed Caesar salad Leek and potato soup 49 Reheating 218 with lemon 25 Minestrone 50 Cooking charts 219 Greek tomatoes 26 Chicken soup with Recipes from A –Z 226 Chicory with a walnut Eierstich 52 vinaigrette 28 Spring soup 53 Kohlrabi and carrot Pumpkin soup 54 ramekins 29 Crevettes on a bed of asparagus 30 Salmon paté 32 Asparagus with smoked salmon 33 Pumpkin with an onion dressing 34 Warm fennel salad 36 Broccoli and romanesco salad 37 Beetroot in raspberry vinegar 38 Veal tonnato 40 Italian bean and pasta soup 41 Spinach and coconut soup 42 Cherry tomato and mango soup 44 Pepper soup 45 | 5 Contents Stews and casseroles Fish Meat and poultry | | | Ratatouille with meatballs 58 Fish roulades with Stuffed turkey breast 108 Lamb casserole with a mustard sauce 82 Marinated turkey with green beans 60 Tagliatelle with cod in curried vegetables 110 Fish casserole 62 a cream sauce 84 Turkey roulade with | Cannelloni stuffed with spinach 111 salmon and asparagus 85 Turkey on a bed Vegetarian Seabream on a bed of vegetables 112 | of vegetables 86 Chicken in a white wine Dim Sum with pakchoi Cod wrapped in leeks 88 sauce 114 ƂNNKPI Romano peppers stuffed Chicken kebabs with Cabbage parcels with with tuna 89 balsamic sauce 115 lentils 68 Salmon trout with Chicken curry 116 Steamed corn-on-the-cob oriental greens 90 Chicken breasts stuffed with tomato salsa 69 Tuna steaks with tomato with mushrooms 118 Stuffed vine leaves 70 rice 92 Pork medallions with Pumpkin with orange oil 72 Fillet of sole in a apples and mushroom 119 Vegetable rolls 73 prawn sauce 93 Chicken breast in a red Green tagliatelle with a Fish curry 94 pepper sauce 120 selection of sauces 74 4QNNGFƂNNGVQHRNCKEG Potato bake with bacon 122 Vegetarian stuffed in a piquant sauce 96 Gammon with peppers 76 Trout in white wine sauce 97 sauerkraut 123 Mushroom dumplings Fillet of cod in a Oriental meatballs with with a pumpkin sauce 77 tarragon sauce 98 chinese cabbage 124 Potatoes with a choice of /QPMƂUJKPC Savoury meat loaf 126 dips 78 mushroom sauce 100 Goulash 127 Haddock in a mustard | sauce 102 6JCKƂUJEWTT[ Salmon and leeks in a white wine sauce 104 6 | 8GIGVCTKCPFKUJGU Desserts | | | Chard rolls with an /CTKPCVGFXGIGVCDNGU 8CPKNNCFWORNKPIUYKVJC QTKGPVCNƂNNKPI &KNNEWEWODGTUKPUQWT RGCEJUCWEG 2QCEJGFƂNNGVQHDGGH ETGCO 5WOOGTRWFFKPI YKVJCOGFNG[QH %CTTQVUYKVJINC\GF 5YGGVFWORNKPIUYKVJ XGIGVCDNGU UJCNNQVU CRTKEQVEQORQVG .QKPQHNCODYKVJITGGP #URCTCIWU 'NFGTDGTT[CPFCRRNGFGNKIJV DGCPU 4GFECDDCIGCPFCRRNGU $GGHYKVJJQTUGTCFKUJ 4GFECDDCIGYKVJCRRNGU %QHHGGETGCOYKVJ UCWEG CPFITCRGU TCURDGTTKGU (KNNGVQHXGCNKPCJGTD %CWNKƃQYGTUQWHƃÅ 3WKPEGOQWUUG ETWUV (GPPGN *QPG[ECMGCPFETCPDGTT[ .CODVCIKPGYKVJDCMGF | UQWHƃÅU RTWPGU Cherry compote with 5YGFKUJNCODJQVRQVKPC Side dishes COCTGVVQ YKPGCPFFKNNUCWEG | 5GOQNKPCRWFFKPIYKVJCRRNG 5CXQWT[DWNIWTYJGCV EQORQVG 5VWHHGFEQWTIGVVGU Pears poached in red wine *QWOQWU )PQEEJK %JQEQNCVGDTQYPKGRWFFKPI %JGGUGCPFNGGMRQNGPVC 9CTONGPVKNUCNCF )TGGPHTWKVEQORQVG %QEQPWVECTTQVU 4GFHTWKVEQORQVG 2QVCVQUQWHƃÅ 1TCPIGETÄOGECTCOGN 2QVCVQGUYKVJDCEQP #RRNGFTGCO CPFUQWTETGCO 5YGGVFWORNKPIU 2QVCVQRWTÅG 5GOQNKPCRWFFKPI %TÄOG%CVCNCPC 3WCTMUQWHƃÅ 7 The history of steam cooking Food for thought | Everyone eats and drinks, but only a few WPFGTUVCPFJQYVQUCXQWTVJGƃCXQWT %QPHWEKWUs$% | Cooking with steam goes back thousands of [GCTUCPFJCUKVUTQQVUKP%JKPC+PRTG%JTKUVKCP times, double skinned cooking containers were WUGFVQMGGRVJGHQQFDGKPIEQQMGFUGRCTCVG HTQOVJGYCVGT+PVGTGUVKPUVGCOEQQMKPI FKFP VTGCEJ'WTQRGWPVKN2CRKP UFKIGUVGT|YCU KPVTQFWEGFKPVJGVJEGPVWT[6JKUOGVJQF reduced cooking times considerably but did not OCMGKVUOCTMKP)GTOCP[HQTCPQVJGT[GCTU| 6JGNGIGPFCT[5KMQJGCX[RTGUUWTGEQQMGTYCU KPVTQFWEGFVQVJGFQOGUVKECTGPCKP$[VJG GPFQHVJGURTGUUWTGEQQMGTUJCFDGEQOG GZVTGOGN[RQRWNCTYKVJOQFGTPHCOKNKGUYKVJ busy lives who wanted good tasting healthy HQQFQPVJGVCDNGSWKEMN[ | +PVJGURTQHGUUKQPCNUVGCOQXGPUYGTG DGKPIWUGFKPVJGECVGTKPIKPFWUVT[|$[VJGU VJKUVGEJPQNQI[YCUƂPFKPIKVUYC[KPVQFQOGUVKE JQWUGU|6JGUGRTGUUWTGEQQMGTUJCXGPQYDGGP NCTIGN[TGRNCEGFD[DWKNVKPCRRNKCPEGUYJKEJ VJCPMUVQGNGEVTQPKE|EQPVTQNUJCXGOCFGEQQMKPI YKVJUVGCOGCUKGTVJCPGXGTDGHQTG6JG|EJKPGUG credo, that all food should be cooked with the JKIJGUVTGURGEVHQTJGCNVJEQNQWTCTQOCVCUVG and texture, is just as valid today as it was way DCEMVJGP 8 Steam cooking with Miele today A real team player in the kitchen | Miele's steam oven is a true all-rounder in the kitchen and is the ideal partner for your oven CPFJQD|4GICTFNGUUQHYJGVJGT[QWCTGOCMKPI individual dishes or making a complete meal in QPGEQQMKPIRTQEGUU[QWYKNNƂPF[QWT/KGNG steam oven lets you do it all. But that's not all: Your Miele steam oven can also defrost, reheat, DNCPEJDQVVNGCPF|LWKEGHQQF+VECPGXGPDG used to disinfect baby bottles. With the help of this book let your creativity unfold as you get to MPQY[QWTUVGCOQXGPDGVVGT|+VYQP VDGNQPI DGHQTG[QWT|/KGNGUVGCOQXGPDGEQOGUVJGHQECN point of your cooking. | 6JG8KVC5VGCORTKPEKRNGWUGFKP|/KGNGUVGCO ovens is as simple as it is effective: unlike cooking on the hob, food is not surrounded by water UQVJGIQQFPGUUECPPQVNGCEJQWV|6JGYCVGT needed for cooking is heated up outside the EQQMKPIEQORCTVOGPVCPFVJGPKPLGEVGFCU required into the oven as pure steam. This gently envelopes the food and at the same time expels oxygen out of the cabinet. This way food won't oxidise and in turn it retains its colour, aroma CPFXKVCOKPUKPQRVKOWOEQPFKVKQP| | By regulating the temperature electronically every type of food can be cooked at exactly the TKIJVVGORGTCVWTG2GTHGEVTGUWNVU|CTGCUUWTGF GXGP|YKVJ|FGNKECVGHQQFUWEJCUƂUJRCVÅ CPFUQWHƃÅU6JGTCRKFVTCPUHGTQHJGCVCPF automatic cooking processes also ensure food is cooked to perfection - and it cannot burn or boil over! 9 Good taste A feast for the senses Steam cooking: the best method for cooking | food As a specialist for built-in kitchen appliances it tUEKGPVKƂECNN[RTQXGP is not just perfect function and attractive design | that drives us. The food that comes out of the 1. Nutrients QXGPPGGFUVQDGCHGCUVHQTVJGUGPUGUVQQ|9KVJ 5EKGPVKƂETGUGCTEJJCURTQXGPVJCVUVGCOKPI a Miele steam oven all the natural colours and vegetables is much better than traditional aromas are retained in the food. Enjoy the methods for preserving delicate nutrients such as KPVGPUKXGIGPWKPGƃCXQWTQHVJGHQQFCUYGNNCU XKVCOKP%OKPGTCNUCPFVTCEGGNGOGPVU| KVURGTHGEVVGZVWTG/QWVJYCVGTKPIGPVKEKPI | FGNKEKQWU4GICTFNGUUQHYJGVJGT[QWCTGEQQMKPI 5GPUQT[RTQRGTVKGU CVGPFGTRKGEGQHƂUJXGIGVCDNGUYKVJLWUVVJG 5EKGPVKƂETGUGCTEJ|JCUUJQYPVJCVUVGCOKPI right amount of bite in them or a light and vegetables is much more appealing to the senses ƃWHH[UQWHƃÅ[QWMPQYKVYQP VFT[QWVNQUGKVU KPVGTOUQHVCUVGUJCRGEQNQWTCPFVGZVWTG IQQFPGUUQTUKPMKP|CRWFFNGQHYCVGT||| VJCPDQKNKPIVJGOKP|C|UCWEGRCP/KGNGUVGCO | QXGPUYGTGCYCTFGFƂTUVRNCEGKPCNNQH|VJGUG The secret is in the sauce ECVGIQTKGUHQTGXGT[HQQFV[RGVGUVGF| | First class cooking is even better if it is made YKVJVJGRGTHGEVUCWEG$GECWUGHQQFNQUGUXGT[ NKVVNGOQKUVWTGYJGPKVKUEQQMGFD[UVGCO[QW YQP VIGVCUOWEJƃWKFHTQOKVHQTOCMKPIC UCWEGCU[QWYQWNFYKVJEQPXGPVKQPCNOGVJQFU QHEQQMKPI*GTGCTGCHGYVKRUVQCFFVJG ƂPKUJKPIVQWEJGUVQ[QWTEQQMKPI#FFC UKORNGFKROCFGYKVJETGCOEJGGUGVQUVGCOGF XGIGVCDNGUƂUJQTOGCV||1T[QWEQWNFRWTÅG
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    complete passover dinners dinner for 6 | $269 Gefilte Fish(6 pcs.) with Red Horseradish (1 Lb.) Chicken Soup (3 Qts.) with Matzoh Balls (8) pass Brisket Pot Roast (4 Lbs.) with Gravy (1 Qt.) pass Homemade Potato Latkes (2 Lbs.) with Homemade Apple Sauce (1 Lb.) One Vegetable Soufflé Israeli Matzoh (1 Box) over Macaroons (1 Container) and Honey Cake (1) dinner for 12 | $479 Gefilte Fish(12 pcs.) with Red Horseradish (2 Lbs.) 2019 Chicken Soup (6 Qts.) with Matzoh Balls (16) Brisket Pot Roast (7 Lbs.) with Gravy (2 Qts.) Homemade Potato Latkes (3 Lbs.) with Homemade Apple Sauce (2 Lbs.) Two Vegetable Soufflé Israeli Matzoh (2 Boxes) Macaroons (2 Containers) and Honey Cake (2) seder plates Complete Seder Plate $29.99 with Haroset, Parsley, Egg, Shank Bone and Horseradish ZABARS.COM Seder Plate $19.99 Passover Ingredients Kit $9.99 great beginnings Chopped Chicken Liver 8 oz. | $4.99 Homemade Gefilte Fish* 4 pcs. | $6.50 12 pcs. | $19.50 24 pcs. | $39 in course *Two pieces per serving. ma s European Sweet Gefilte Fish 1 Lb. | $11.99 2 Lb. | $23.90 3 Lb. | $35.85 Brisket Pot Roast Homestyle Red Horseradish 8 oz. | $2.99 16 oz. | $5.99 Whole First Cut – Min. Wt. 6 lb. | $155.00 • 1 lb. Sliced | $27.49 Gold’s White Horseradish (Kosher for Passover) 8 oz. | $2.99 Gravy – Qt. | $10.49 Zabar’s Original Haroset $9.49/Lb. Brisket Tzimmes Zabar’s Nova (Pre-packaged and sliced) 1 Lb. | $29.98 ½ Lb. | $17.98 1 Lb | $19.49 Zabar’s Handsliced Nova or Scotch Cured Salmon 1 Lb.
  • Jews, Irish Share Corned Beef Tradition

    Jews, Irish Share Corned Beef Tradition

    March 2018 Volume XXIX, Issue 4 Jews, Irish Share Corned Beef Tradition As we inaugurate Temple Beth Or’s First Corned Beef Festival, let’s ponder the age-old question: is corned beef Irish or Jewish? To be sure, corned beef and cabbage are considered the traditional fare of St. Paddy’s Day. But this was not always the case! Pork had previously been the preferred menu item for the day. In Ireland, cattle were used for dairy production and were only slaughtered for food if necessary. Corned beef might not be the Jews’ only renowned col- Pigs were bred for meat. laboration with the Irish. In the early 20th century, Irish and But when the Irish immigrated in great numbers (in the Jewish immigrants collaborated on music for Tin Pan Alley, mid 19th century) to America, they faced discrimination and touching on themes dear to the hearts of immigrants in the poverty. They moved into the slums and tenements along- crowded tenements of New York City. There, Irish compos- side other immigrants such as the Jews and Italians. It was er William Jerome (originally Flannery) and Jean Schwartz at the Jewish delis and lunch carts that the Irish experienced wrote “If it wasn’t for the Irish and the Jews” about their Jewish corned beef and noted its similarity to the far more shared experiences. They wrote: expensive Irish bacon they loved. Jewish immigrants had perfected the brisket cut of meat “… I often sit and think what would this country be as their trademark. Brisket was an economical cut of meat If we hadn’t men like Rosenstein and Hughes.