Miele Company Limited Fairacres, Marcham Road Cooking for pleasure Abingdon, Oxon OX14 1TW | United Kingdom | with the Miele Tel: 0845 365 0555 Fax: 0845 365 0777 | Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with the Miele SousChef

1st Edition /0Q)$|//5A M.-Nr. x xxx xxx (xx) (11/12) 2 Foreword

Dear Reader

Mealtimes are when families are most often together, and food is nearly always the focus when friends gather, be it for a casual evening or a more formal celebration. In the Miele Test Kitchen, we are in the privileged position of being able to practise professionally the hobby we share with many thousands of people across the world – cookery. We get the chance to experiment with both traditional and more exotic ingredients every day. Even after many years of experience, we never cease to be COC\GFD[VJGPGYƃCXQWTUCPFVCUVGUYGECP create using our Miele appliances.

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. We wish you “bon appetit” and above all hours of successful cooking with your Miele appliances.

If you have any questions or comments, please give us a call on the number on the back cover.

Kind regards, Your Miele Home Economists

3 Contents

Foreword 3 Contents 5 %QQMKPI|YKVJNQY temperatures 6 7UGHWNKPHQTOCVKQP  %QQMU XQECDWNCT[  | Recipes from A –Z 122 |

2QWNVT[ $GGHYKVJQPKQPU  Lamb 7UGHWNKPHQCDQWVRQWNVT[  (KNNGVQHDGGHYKVJRCRTKMC 7UGHWNKPHQCDQWVNCOD  &WEMDTGCUVYKVJQTCPIG rub 46 4CEMQHNCODYKVJJGTD sauce 14 4WORUVGCMYKVJCDNWG pesto 76 &WEMDTGCUVYKVJURTQWVU  EJGGUGDWVVGT  .CODEWVNGVUYKVJDCUKN  CPFUVWHHGFCRRNGU  /GFCNNKQPUQHDGGHYKVJ  DWVVGT  %JKEMGP,CNHTG\K   Q[UVGTOWUJTQQOU  .CODKPTGFYKPGUCWEG  5RKE[EJKEMGPDTGCUV  4QCUVƂNNGVQHNCODYKVJ %JKEMGPDTGCUVYKVJC Pork  VQOCVQGUCPFJCTKEQV  URKPCEJCPFIQTPQP\QNC 7UGHWNKPHQCDQWVRQTM   DGCPU  sauce 22 )COOQPYKVJDCMGFHTWKV  .GIQHNCODYKVJDGCP 6WTMG[TQWNCFGUVWHHGF 4QCUVRQTMNQKPYKVJ  RCTEGNU   YKVJURKPCEJ   CPKUGGF  %JKEMGPKPCYJKVG 2QTMOGFCNNKQPUYKVJC Game wine sauce 25  EJKNNKCPFRGCPWVUCWEG  7UGHWNKPHQCDQWVICOG  %JKEMGPDTGCUVYKVJ 1TKGPVCNRQTM  5CFFNGQHTQGDWEMYKVJ  VTQRKECNHTWKV  2QTMƂNNGVYKVJC%CNXCFQU  CRRNGUCWEG  6WTMG[DTGCUVYKVJNGGMU  sauce 64 4QCUVYKNFDQCTYKVJTGF 5CWUCIGECUUGTQNGYKVJTGF  ECDDCIG  $GGHCPFXGCN  YKPGCPFRW[NGPVKNU  5CFFNGQHXGPKUQPYKVJ 7UGHWNKPHQCDQWVDGGH  2QTMTQWNCFGUYKVJ cabbage and pepper 7UGHWNKPHQCDQWVXGCN   RGRRGTU   UCWEG  8GCNƂNNGVYKVJOCTKPCVGF 5RCTGTKDUYKVJCRKSWCPV /GFCNNKQPUQHXGPKUQPYKVJ  HGPPGN   UCWEG   EJCPVGTGNNGOWUJTQQOU  /GFCNNKQPUQHXGCNKP *CTGYKVJECTTQVUCPF  ECDDCIGRCTEGNU   EGNGTKCE  8GCNUVGCMUKPC|DTCPF[  UCWEG  %JKNNKEQPECTPG  (KNNGVQHDGGHYKVJ  EJCPVGTGNNGOWUJTQQOU  Beef and Guinness  ECUUGTQNG  4 Desserts Meringue nests 100 Summer fruit compote 102 Crème brulée 103 Maple fragranced luxury rice pudding 104 Crème caramel 105 Plums in red wine 106

Miscellaneous $TGCMHCUVHTWKVEQORQVG| and porridge 110 Braised red cabbage with apple 112 Slow roasted tomatoes 114 Wholegrain mustard and honey roasted parsnip crisps 115 Sunblush baby plum tomatoes 116 Beetroot crisps 118 Soy roasted pumpkin and  UWPƃQYGTUGGFU  Sweet potato crisps 120

5 %QQMKPIYKVJNQYVGORGTCVWTGU

The perfect way to cook meat: low temperature #NYC[UWUGHTGUJOGCVHQTUNQYEQQMKPI| cooking 6JGVGZVWTGQHOGCVVJCVJCUDGGPHTQ\GP | DGHQTGWUG|KUPGXGTSWKVG|TKIJVYKVJUNQY If you have pork, beef, lamb, and game on your EQQMKPI||$GVYGGPRWTEJCUGCPFRTGRCTCVKQP OGPW[QWMPQY[QWJCXGC|JGCNVJ[CPFXCTKGF OGCVUJQWNFDGTGOQXGFHTQOKVURCEMCIKPI FKGV|2QWNVT[VQQKUITGCVHQTJGCNVJ[NKXKPI| YTCRRGFKPCNWOKPKWOHQKNCPFRNCEGFKPVJG 6JGTGCTGUQOCP[YC[UQHEQQMKPIOGCVCPFKV TGHTKIGTCVQT5VQTCIGVKOGUYKNNXCT[CEEQTFKPIVQ ECPDGURKEGFWRYKVJCYKFGXCTKGV[QHJGTDU VJGUK\GQHVJGLQKPVQHOGCV6JGNCTIGTVJGRKGEG UCWEGUCPFUKFGFKUJGU|;QWECPGCUKN[ƂPF QHOGCVVJGNQPIGTKVECPDGUVQTGF*QYGXGTKV UQOGVJKPIPGYUQOGVJKPIGZQVKEUQOGVJKPI KUCFXKUCDNGVQEQQMOGCVKOOGFKCVGN[RTKQTVQ HCOKNKCTCPFUQOGVJKPIEQOHQTVKPI EQPUWORVKQPCUVJGVCUVGKUCVKVUDGUVVJGP| | )COGYKNNMGGRHTGUJKPVJGTGHTKIGTCVQTHQT 5KPEGVKOGKOOGOQTKCNQWTCPEGUVQTUJCXG CDQWVVQFC[UCPFDGGHCPFNCODHQTWRVQ UQOGVKOGUWPYKVVKPIN[WUGFUNQYEQQMKPI VQFC[U OGVJQFU/GCVYCUUGCTGFQXGTVJGƂTGCPFVJGP | RNCEGFKPVQVJGYCTOEQORCTVOGPVQHVJGUVQXG 6JGSWCNKV[CPFOCVWTKV[QHVJGOGCVKUCNUQ VQƂPKUJEQQMKPI#NVJQWIJVJKUEQQMKPIRTQEGUU KORQTVCPVKPEJQQUKPIVJGTKIJVRKGEG|6JG NCUVGFUGXGTCNJQWTUKVIWCTCPVGGFIQQFTGUWNVU NQPIGTVJGOGCVKUJWPI|RTKQTVQEQQMKPIVJG .QYVGORGTCVWTGEQQMKPIKUEQOOQPN[WUGF OQTGVGPFGTKV|YKNNDG KPRTQHGUUKQPCNECVGTKPIHQTCEJKGXKPIVGPFGT | CTQOCVKECPFLWKE[TGUWNVU)QQFEQQMUJCXGNQPI | WUGFVJKUEQQMKPIOGVJQFHQTVJGRTGRCTCVKQPQH VGPFGTCPFVCUV[HQQFCPFPQYKVKUDGEQOKPI KPETGCUKPIN[RQRWNCTKPRTKXCVGJQWUGJQNFU| .QYVGORGTCVWTGEQQMKPIKUKFGCNHQTDGGHRQTM XGCNNCODICOGVWTMG[FWEMCPFEJKEMGP YJKEJPGGFVQDGYGNNEQQMGF/GCVEQPUKUVUQH WRVQCƂHVJQHRTQVGKPVJGTGUVKUOCFGWRQH YCVGTCPFHCV6JGRTQVGKPRTQXKFGUVJGUVTWEVWTG HQTVJGOWUENGƂDTGU&WTKPINQYVGORGTCVWTG EQQMKPIVJGOGCVCNVGTUKVUEQORQUKVKQPVQ DGEQOGVGPFGTLWKE[CPFCTQOCVKE | |

6 Advantages of low temperature cooking Low temperature cooking is a completely stress- free method of cooking as the process does not need to be continually monitored. This means the rest of the meal can be prepared without the pressure of time. Meat can be carved directly after cooking without the need for resting the meat. This is because the juices are already distributed evenly throughout the meat. Larger joints can be kept warm for longer than smaller ones. Remember to use the best quality meat you can get for the very best results. | To avoid rapid cooling of the meat following searing, the warming drawer and any dish to be used should be thoroughly pre-heated for at NGCUVOKPWVGUQPVJGUGNGEVGF(QQFUGVVKPI| Any oven-proof can be used. This could be made from glass, porcelain, stoneware or metal such as ECUVCNWOKPKWO|&KHHGTGPVOCVGTKCNUJCXGXCT[KPI conductive properties and this will affect cooking durations. | 6JGƂTUVUVCIGQHUNQYEQQMKPIKUUGCTKPIVJG meat evenly at very high temperatures on the hob. This allows the surfaces of the meat to be sealed, so that fewer meat juices can escape. This also helps to form the aroma and to kill off any DCEVGTKCQPVJGUWTHCEGQHVJGOGCV| | |

7 Useful information

Place the meat in the warming drawer in a Tips: UWKVCDNGQXGPRTQQHFKUJQTRCPQPVJGƃQQTQH | the warming drawer after searing it. Cooking Meat should be pared before searing. Paring can take up to 8 hours. The width of the meat, means removal of skin, fat and sinew from the its initial temperature and the intensity of meat. Only good quality meat should be used. searing are all decisive factors for the cooking | time. The wider and cooler it is, the longer it Meat can be seasoned with black pepper and will take to reach the desired core temperature. spices prior to searing. Herbs such as rosemary Weight is of less importance for this type of and thyme should be added after searing. cooking. | | For searing meat use a suitable fat such as The number of smaller pieces of meat such as vegetable oil or cooking oil which can tolerate steaks or medallions plays no part with regard to high temperatures. cooking temperature and duration of cooking. | The cooking time remains the same, regardless Meat should not be covered during cooking of whether you are preparing several pieces of so that the air can circulate around it and meat or only one. cook it evenly. Using a lid causes a build up of | condensation inside the cooking vessel which When cooking a casserole, everything should of will impair results. course be piping hot to ensure that it is properly | cooked throughout. Use the cooking juices from the searing process | CUCDCUKUHQT[QWTUCWEGQTITCX[CPFLWUV|CFF During cooking the rapidly seared meat relaxes stock, cream or crème fraîche. again. The juices inside the meat begin to | circulate and are distributed evenly to the outer Due to the low cooking temperature, meat surfaces. Meat cooked at low temperatures will can easily be kept warm without the core keep its reddish colour; however this does not temperature increasing until it is served without OGCPVJCVKVKUWPFGTEQQMGF| affecting the result. It will be at the optimum temperature for serving when it is done. Serve it on pre-heated plates with a very hot sauce to avoid it cooling down rapidly.

8 Cooks’ vocabulary

Barding 9TCRRKPIOGCVRQWNVT[QTƂUJKPVJKPNC[GTU of bacon to prevent it from drying out during cooking. | Binding 6JKEMGPKPIQHUCWEGUQTUQWRUD[CFFKPIETGCO ETÄOGHTCÊEJGYCVGTUQNWDNGVJKEMGPGTUQT UVKTTKPIKPƃQWT#NYC[UWUGEQNFNKSWKFYJGP UVKTTKPIKPYCTONKSWKFUECWUGVJGUVCTEJVQIQ NWOR[YJGPCFFGFVQVJGFKUJ | Deglazing 6JGCFFKVKQPQHNKSWKFVQTCRKFN[UGCTGFOGCVQT vegetables. | Skimming 5MKOOKPIHCVHTQOUCWEGUUQWRUDTQVJUQTUVQEM | Dressing 5JCRKPIOGCVQTRQWNVT[WUKPIENKRUEQEMVCKN UVKEMUQTMKVEJGPTQNN | Gratin $CMKPIFKUJGUWPFGTCRTGJGCVGFITKNNQTQXGP VQRJGCV | Thickening 6JKEMGPKPIUQWRUCPFUCWEGUD[CFFKPIGII [QNM&KUJGUUJQWNFPQVDGEQQMGFHWTVJGTYJGP VJKEMGPGFYKVJGII[QNMUCUVJGGII[QNMYKNN coagulate. | Paring 4GOQXCNQHUMKPHCVCPFUKPGYHTQOOGCV | Reduction %QQMKPIUQWRUUCWEGUQTUVQEMCVCJKIJ VGORGTCVWTGYKVJQWVWUKPICNKFNKSWKFKU GXCRQTCVGFCPFVJGFKUJDGEQOGUOQTG concentrated.

9 Poultry

Fit and healthy with poultry | Turkey, duck, chicken, poulard, goose – poultry KUUQXGTUCVKNG+VVCUVGUIQQFMGGRU[QWƂV CPFJGNRUOCKPVCKPCJGCNVJ[DQF[YGKIJV|+V deserves its place in any healthy eating plan CPF|KUJKIJN[TGEQOOGPFGFHQTQWTYGNNDGKPI /QUVV[RGUQHRQWNVT[YKVJVJGGZEGRVKQPU QHFWEMCPFIQQUGCTGNQYKPHCVCPFGCUKN[ digestible. Thanks to its high protein content, RQWNVT[KUCNUQXGT[ƂNNKPI+VCNUQEQPVCKPUJKIJ NGXGNUQHWPUCVWTCVGFHCVUYJKEJJGNRVQEQPVTQN cholesterol and provide healthy and balanced nutrition.

10 Poultry 11 Useful information about poultry

There is evidence that ducks and geese were reared in Ancient China from 8000 years B.C. The birds were kept not only for nutritional purposes, but also for many other uses – not least their down and feathers. The sharpened quill was the most commonly used writing instrument until approximately 1900. | Today poultry is the most popular meat with more of it consumed than any other type of meat. Care should be taken handling poultry to make sure hygiene standards are maintained and you should also make sure it is thoroughly FGHTQUVGFDGHQTGEQQMKPIKV|%NGCPCNNUWTHCEGU and utensils after handling raw poultry as well as [QWTJCPFU| | Chicken is generally sold oven ready. When cooking a whole bird, it should be “dressed” so that the wings and breast do not brown more rapidly than the rest of the bird. This involves tucking the wings under the back and binding the legs tightly to the body. A thread is drawn from one leg to the opposite wing, through the breast and back to the other leg using a dressing needle. For a stuffed bird, this can be done by winding the thread around a wooden skewer. | Low fat poultry such as pheasant, quail or partridge should be wrapped in bacon or brushed with vegetable oil. Oil is also suitable for chicken. Duck and goose are fattier birds and do not require the addition of extra fat. |

12 Poultry Cooking with low temperatures

Poultry can be casseroled, roasted, grilled or Poultry has a protein content of between 15% cooked at low temperature. It is generally CPF|/GCVRTQVGKPEQPVCKPUPGCTN[CNNVJG cooked well done, with the exception of duck building blocks necessary to build the body's which can be roasted pink or well done. own proteins. | | 2QWNVT[UJQWNFDGƃGUJEQNQWTGF+HKVKUCRCUV[ The muscle meat alone for all poultry contains white, it has probably been battery-reared and less than 1% fat, even in fatty birds like goose not allowed to run free. The meat will taste and duck where most of the fat is stored in the bland and have a watery consistency. abdominal cavity or just under the skin. | | Skim off any fat produced during roasting. Chicken fat consists of 30% saturated, 45% 5QNKFKƂGFRQWNVT[HCVECPDGUCXGFCPFWUGFHQT unsaturated and 21% complex unsaturated fats. roast potatoes. | | Extremely nutritious The nutritional content of poultry is very conducive to a healthy diet with the ratio of RTQVGKPVQHCVDGKPIRCTVKEWNCTN[DGPGƂEKCN9KVJ high levels of protein, vitamins, minerals and trace elements, e.g. iron, poultry is a light and healthy choice. | A considerable proportion of the daily recommended intake of iron is supplied depending on bird. Iron is important for carrying oxygen to the blood. Poultry also contains vital vitamins including B1 which is important for nerve functions, B2 for mucous membranes and B6 and niacin for utilising other ingested nutrients. Vitamin K is also present which is needed for blood coagulation. | A diet consisting of 50% unsaturated fatty acids represents well-balanced nutrition. As the body cannot produce them itself, eating poultry can provide a high proportion of this. | | |

13 Duck breast with orange sauce

Serves 4

Pre-heat the Sous Chef food Slice the duck breast and Ingredients 1warming drawer on Food 8 serve with the sauce on pre- | setting 4 for 15 minutes. JGCVGFRNCVGU|$QKNGFRQVCVQGU 2 duck breasts, each 350 g | are an ideal accompaniment to Salt Season the the duck breasts this dish. Pepper 2with salt and pepper and rub 1 tbsp mustard with mustard. 20 g butter WPYCZGFQTCPIGU| Heat the gourmet oven dish 50 g raisins 3or a roasting pan on the hob, VDUREQTPƃQWT sear the duck breast on the skin Juice of ½ a lime side for about 3 – 4 minutes, 100 ml white wine turn and sear on the other side ONEJKEMGPUVQEM| for about 1 minute. Place it in 1 apple the warming drawer in the oven ƂIU dish. Sugar | Cayenne pepper Approx. 30 minutes before 4the end of the cooking time, squeeze one orange, peel and segment the other oranges, YCUJCPFSWCTVGTVJGƂIU | Bring the orange juice, white 5wine and chicken stock to the boil in a pan on the hob, add the raisins, reduce the sauce D[VJKEMGPYKVJEQTPƃQWT and season with salt, sugar and >> Tip: cayenne pepper. Ground chillies are known as | cayenne pepper. The dried spicy Peel, core and quarter the cayenne peppers are generally apple, slice and sprinkle with used for chilli powder, but 6 sometimes other cayenne-like lime juice. varieties are sold under this | name as well. The slightly smoky, Heat the butter in a pan, bitter taste is characteristic of this UYGCVVJGCRRNGUNKEGUƂIU spice which originated in Latin 7 and orange segments and pour America, where the cooks of the Aztec kings were renowned for the sauce over the fruit. | their chilli dishes. Spanish and Sous Chef Portuguese seamen brought the | Food setting: “Spanish pepper” to Europe and Duration: 45-65 minutes Asia.

14 Poultry 15 &WEMDTGCUVYKVJURTQWVUCPF UVWHHGFCRRNGU

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16 2QWNVT[ 17 %JKEMGP,CNHTG\K

Serves 4

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| Sous Chef (QQFUGVVKPI &WTCVKQP  OKPWVGU

18 2QWNVT[ 19 5RKE[EJKEMGPDTGCUV

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20 2QWNVT[ 21 Chicken breast with a spinach and gorgonzola sauce

Serves 4

2TGJGCVVJGYCTOKPI Ingredients: 1drawer on setting 5 for 15 | OKPWVGU 3 chicken breasts, each 250 g | Salt Season the chicken with salt Pepper 2CPFRGRRGT 2 tbsp cooking oil | 600 g frozen spinach Heat the oil in a pan or a 1½ cloves of garlic 3IQWTOGVQXGPFKUJCPFUGCT 2 shallots VJGOGCVQPDQVJUKFGUHQTC IDWVVGT| VQVCNQHsOKPWVGUCPFRNCEG 150 g diced Gorgonzola KVKPVJGYCTOKPIFTCYGT| |ONFQWDNGETGCO| | 0WVOGI 6JCYCPFFTCKPVJGURKPCEJ Sugar 4 | | #RRTQZOKPWVGUDGHQTG 5the end of cooking, peel and FKEGVJGICTNKECPFUJCNNQVU| | Heat the butter in a pan and 6fry the garlic and shallots, CFFVJGIQTIQP\QNCCPFETGCO and stir until the cheese has OGNVGF9CTOVJGURKPCEJKP the sauce and season with salt, RGRRGTUWICTCPFPWVOGI | Carve the chicken and serve 7on pre-heated plates with VJGUCWEG2CUVCOCMGUCP GZEGNNGPVCEEQORCPKOGPVVQVJKU FKUJ|

Sous Chef Food setting: &WTCVKQPOKPWVGU

22 Poultry 23 Turkey roulade stuffed with spinach

Serves 4

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 5 for 15 minutes. 4 turkey schnitzels, each 180 g | Salt Season the turkey schnitzels Pepper 2with salt, pepper and curry Curry powder powder. Nutmeg | 2 chopped garlic cloves Thaw the spinach, drain and 100 g frozen spinach 3season with salt, pepper and 2 tbsp vegetable oil nutmeg. Add half a chopped -KVEJGPVYKPG| garlic clove and stir everything 2 onions together. Spread evenly over 20 g butter the turkey, roll up and tie with MKVEJGPVYKPG| | Heat the vegetable oil in a 4pan or a gourmet oven dish and sear the meat on both sides for a total of 5 – 6 minutes. Place it in the warming drawer. | Approx. 20 minutes before 5the end of cooking, peel the QPKQPUCPFEWVKPVQTKPIU| | Heat the butter in a pan and 6fry the onions and remaining chopped garlic. Season with salt, pepper and nutmeg. | Carve the turkey roulade and 7serve on pre-heated plates with seasonal vegetables and UNKEGFRQVCVQGU|

| Sous Chef Food setting: Duration: 150-180 minutes

24 Poultry %JKEMGPKPCYJKVGYKPGUCWEG

Serves 4

2TGJGCVVJG5QWU%JGHHQQF Return the chicken and Ingredients 1warming drawer on Food 5pancetta to the casserole | setting 5 for 15 minutes. FKUJUVKTKPVJGƃQWTCPFNGV 25 g butter | everything cook for a minute or 150 g pancetta, diced Place the butter and two before pouring in the wine Salt and freshly ground black 2pancetta in a large casserole CPFVJG|UVQEM6WEMKPVJGVJ[OG pepper dish over a moderate heat. Stir and bay leaves. Bring to the 1 large chicken, jointed into 8 from time to time to prevent boil for a minute or two, season RKGEGU QT|ZUMKPQPDQPGKP it burning, and when golden well, then place a lid on and thighs) and crispy, lift out into a bowl, transfer to the warming drawer 2 sticks celery, chopped leaving the fat behind in the HQTJQWTU| 1 large carrot, peeled and casserole dish. | chopped | 5ECVVGTYKVJƃCVNGCHRCTUNG[ 12 shallots, peeled and halved Season the chicken portions 6to serve, and if the sauce ICTNKEENQXGUƂPGN[EJQRRGF 3well with salt and freshly needs to be slightly thicker, 250 g button mushrooms ground black pepper, then transfer the chicken to a serving VDURRNCKPƃQWT place them in the hot fat in dish to keep warm, and place 250 ml white wine VJGECUUGTQNGFKUJUQVJG[ƂV the casserole dish back on a 250 ml chicken stock snugly but have enough room to fairly high heat on the hob to URTKIUHTGUJVJ[OG EQNQWT6WTPCHVGTOKPWVGU reduce the sauce to the desired 2 bay leaves when the underside is pale VJKEMPGUU| 5OCNNDWPEJƃCVNGCHRCTUNG[ golden – the skin should be chopped JQPG[EQNQWTGF.KHVVJGEJKEMGP Serve with mashed potato or out of the dish and place in the crusty bread. DQYNYKVJVJGRCPEGVVC| | Now add the celery, carrot 4and shallots to the casserole dish on the hob and cook slowly, stirring occasionally to prevent burning, until the celery has turned translucent. Add the garlic, increase the heat slightly CPFCFFVJGOWUJTQQOU%QQM HQTOKPWVGUQTWPVKNVJG vegetables start to take on some colour.

| Sous Chef Food setting: Duration: 360 minutes

Poultry 25 Chicken breast with tropical fruit

Serves 4

Pre-heat the Sous Chef food 1warming drawer on Food Ingredients setting 5 for 15 minutes. | | 3 chicken breasts, each 250 g Season the chicken breasts Salt 2YKVJUCNVCPFRGRRGT| Pepper | 2 tbsp vegetable oil Heat a pan or gourmet oven 25 g butter 3dish on the hob, heat the 200 g spring onions vegetable oil and fry the chicken 2 apples for a total of 2 – 3 minutes per 150 g cubed pineapple side. Place the pan or dish in the QTCPIGU| YCTOKPIFTCYGTCPFEQQM| 15 g root ginger | 50 ml white wine Approx. 30 minutes before 1 tbsp honey 4the end of cooking, trim the 1 pinch coriander spring onions and cut into rings. RKPEJEWTT[RQYFGT| Peel and slice the apples, peel 2 tbsp chopped parsley CPFITCVGVJGIKPIGT| | | Peel and segment one 5orange; squeeze the other CPFUGVVJGLWKEGVQQPGUKFG| | Heat the butter in a pan, 6sweat the spring onions, apple, pineapple and ginger, deglaze with the orange juice and white wine and then season with honey, coriander, curry RQYFGTUCNVCPFRGRRGT| | Carve the chicken breasts 7and serve on a pre-heated plate with the tropical fruit and garnish with parsley. Rice goes >> Tip: well with this dish. Apples are Europe’s most popular fruit and the third most popular in the world after citrus fruit and | bananas. Apples are low in calories Sous Chef MECNRGTI CTGTKEJKPƂDTG Food setting: pectin and vitamin C. “An apple a Duration: 60-80 minutes day keeps the doctor away”.

26 Poultry 27 6WTMG[DTGCUVYKVJNGGMU

Serves 4

2TGJGCVVJGYCTOKPI +PITGFKGPVU| 1drawer on setting 5 for 15 | OKPWVGU 600 g turkey breast | Salt 5GCUQPVJGVWTMG[DTGCUVU Pepper 2YKVJUCNVRGRRGTCPFEWTT[ Curry powder RQYFGT| VDUR|EQQMKPIQKN | 25 g butter *GCVVJGQKNKPCRCPCPF 2 leeks 3UGCTVJGOGCVQPCNNUKFGU EJKNNKRGRRGT HQTCVQVCNQHsOKPWVGUVJGP IEJCORKIPQPOWUJTQQOU RNCEGKVKPCIQWTOGVQXGPFKUJ IUYGGVEQTP QTTQCUVKPIVKPKPVJGYCTOKPI IOCPFCTKPU FTCYGT| 20 g ground ginger | ONYJKVGYKPG #RRTQZOKPWVGUDGHQTG VUREWTT[RQYFGT 4VJGGPFQHVJGEQQMKPIVKOG Cayenne pepper YCUJVJGXGIGVCDNGUEWVVJG Sugar NGGMUKPVQTKPIUCPFUNKEGVJG |VDUREJQRRGFRCTUNG[ OWUJTQQOUFGUGGFCPFFKEG | VJGEJKNNK| | *GCVVJGDWVVGTKPCRCPQT 5CIQWTOGVQXGPFKUJUYGCV VJGNGGMUEJKNNKCPFOWUJTQQOU CFFVJGUYGGVEQTPCPFIKPIGT CPFFGINC\GYKVJVJGYJKVG YKPG#FFVJGOCPFCTKPUCPF YCTOVJGOVJTQWIJ5GCUQP YKVJUCNVUWICTEWTT[RQYFGT CPFEC[GPPGRGRRGT| | >> Tip: %CTXGVJGVWTMG[CPFUGTXG 6JGEJCORKIPQPOWUJTQQO 6ICTPKUJGFYKVJRCTUNG[ JCUDGGPCTQWPFUKPEGVJGVJ QPCYCTOGFRNCVGYKVJVJG %GPVWT[CPFYCUGXGPVJGP XGIGVCDNGU5GTXGYKVJEWTTKGF EWNVKXCVGFKPECXGU6JGTGCTGVJTGG TKEG FKHHGTGPVMKPFUQHEJCORKIPQP YJKVGYKVJCFGNKECVGCTQOC DTQYPQTRKPMYKVJCOQTGTQDWUV | | ƃCXQWTCPFIKCPVEJCORKIPQPU Sous Chef %JCORKIPQPUUJQWNFDGYCUJGF (QQFUGVVKPI|| DTKGƃ[WPFGTTWPPKPIYCVGTPQV &WTCVKQPOKPWVGU NGHVVQUQCMKPYCVGT

28 Poultry 29 Beef and veal

A special kind of enjoyment | Beef and veal guarantee culinary delights for special occasions as well as for every day. These recipes will bring variety to your meat cooking, UQYJGVJGTKVKU|TQCUVGFEQQMGFKPURKE[UCWEGUQT in its own juices, it will be hard to decide which of these will be your favourite.

30 Beef and veal 31 Useful information about beef

Beef is a popular type of meat due to its versatility. Prized for its strong and aromatic taste, it is an important source of iron. It is also very rich in zinc with 200 g of marbled beef steak containing your daily requirement. In addition to this, beef also contains important proteins which promote the uptake of zinc and help prevent EQNFUCPFKPƃWGP\C | In comparison to pork, beef has lower cholesterol, although it is otherwise comparable in terms of fat content. Lean beef is healthiest because it has fewer calories, and less fat and cholesterol. It also contains high proportions of potassium, iron and zinc. | More about beef | There are many cuts of beef and veal and these are listed under “The appropriate cut for the occasion”. Whether rare, medium or well done, veal and beef are always a treat. Raw beef should always be dark red in colour. The age of the animal can be recognised by the colour of the fat. Young animals have very white fat, whilst the fat of older animals is more yellow. It is preferable to select meat with whiter fat when buying beef.

32 Beef and veal The appropriate cut for the occasion Prime rib | This is a large joint which is cut from between The best beef comes from young animals but the sirloin and the fore rib. It is expensive but is even so, it is important for beef to be hung or an excellent piece for roasting. Ensure it has a nOCVWTGFoVQFGXGNQRKVUƃCXQWTVGPFGTPGUU IQQFQWVGTNC[GTQHƂTOETGCO[[GNNQYHCV and storage qualities. Beef should be hung for | 12 -14 days as a minimum, but we are moving Leg of beef towards a much shorter time of hanging to This always means one of the hind legs. It can supply demand. A good traditional butcher will contain a fair amount of gristle but the meat is generally sell well hung beef and advise on the NGCPCPFJCUCIQQFƃCXQWT7UGKVHQTNQPIUNQY best cuts of meat. EQQMKPIVQIKXGGZEGNNGPVVTCFKVKQPCNUVGYUCPF | casseroles. Fillet | Fillet is a very lean, boneless piece of beef which Shin of beef is supreme for roasting. Since it is so lean, it can This is from the fore leg of the animal and can be be barded with very thin strips of bacon fat. very gristly therefore quite wasteful. However, When roasted it is tender and juicy. It is an ideal KVDGPGƂVUHTQONQPIUNQYNQYVGORGTCVWTG joint for beef en croute. The thinner end of the EQQMKPIKPUVGYUCPFFGXGNQRUCIQQFƃCXQWT ƂNNGVKUWUWCNN[UNKEGFCPFUQNFCUUVGCM | | Shoulder Sirloin 6JGUJQWNFGTRTQXKFGURKGEGUQHDGGHECNNGFEJWEM This is a traditional joint for roasting and can be and blade both of which are ideal for casseroling bought on the bone. Usually it is sold boned and CPFUNQYEQQMKPI/CP[DWVEJGTUFKEGVJGDNCFG rolled. Sirloin produces a very tender and juicy QHDGGHCPFOKZKVYKVJMKFPG[HQTVJGVTCFKVKQPCN TGUWNVYJGPTQCUVGF#NUQUQNFCUUVGCM RKGQTRWFFKPI%JWEMKUCNUQMPQYPKPVJGPQTVJ | of England as chine. Brisket Again, usually sold boned and rolled. An economical joint to buy and best slow roasted QTRQVTQCUVGFVQFGXGNQRƃCXQWT6JKEMUNKEGUQH DTKUMGVECPCNUQDGDTCKUGFUNQYN[YKVJQPKQPU CPFTKEJITCX[#UMVJGDWVEJGTVQVTKOVJGLQKPV of excess fat. | Topside Topside is a very lean and boneless joint which JCUCƂPGITCKP+VKUDGUVUNQYTQCUVGFQTRQV roasted but can be braised. If roasting, it will need a piece of good larding tied around it to MGGRKVUWEEWNGPVCPFOQKUV

Beef and veal 33 Useful information about veal

Veal comes from young cattle approximately 5 – 8 months old, and is exceptionally tender. This is because the muscles are not fully developed and the sinews not fully formed, making it very tender. Because veal contains lots of protein and little fat, it is a prime choice for healthy eating.

Rose veal which is the reddish, pink variety now sold in Britain is raised in humane conditions with most calves allowed to roam outside. They are also fed fresh green fodder or roughage and are suckled by older cows from the dairy herd.

If the calf is fed on fresh green fodder, the meat has a red hue. The myoglobin production in the blood is promoted by the rich iron content, which results in a red colouring.

The lower in iron the calf’s food, the paler the meat will be. Connoisseurs tend to prefer the lighter coloured meat.

34 Beef and veal The appropriate cut for the occasion | Veal has never been as popular a meat in Britain as in the rest of Europe so butchers do not tend to offer a great variety of cuts. These are the cuts most likely to be available.

Fillet This is the most expensive of veal cuts and lies at the top of the hind leg on the back. There is no YCUVCIGYKVJƂNNGV+VECPDGTQCUVGFYJQNGQT EWVKPVQƂNNGVUVGCMU

Escalopes These are taken from the prime muscle at the top of the leg, cut with the grain and are no more than 5 mm thick. Usually coated with breadcrumbs and fried.

Leg This is one of the largest and most expensive joints of veal. Generally it is roasted whole on the bone.

Shoulder When sold on the bone, this is the cheapest roasting veal joint. However, it is generally better boned, stuffed and rolled.

Veal chops 6JKUKUCOGCV[EJQRVCMGPHTQOVJGNQKP+V sometimes includes the kidney and is best grilled or fried. | Casseroling or pie veal Diced veal for using in casseroles and stews comes from various parts of the animal. The scrag at the neck end, some of the shoulder meat, the knuckle from the lower part of the fore or hind leg and breast of veal can all be used for this purpose.

Beef and veal 35 8GCNƂNNGVYKVJOCTKPCVGF fennel

Serves 4

Pre-heat the warming Mix the fennel and orange Ingredients: 1drawer to setting 4 for 15 7segments and pour the sauce | minutes with the ovenproof dish QXGTVJGO|| IXGCNƂNNGV KPKV|| 2 tbsp olive oil Carve the veal and serve Salt Trim the meat. Heat the olive 8garnished with the fennel Ground pepper 2oil in a pan on the hob and leaves on a pre-heated plate Thyme HT[VJGƂNNGVHQTCVQVCNQHs with the vegetables. Croquette Rosemary, crushed OKPWVGU|#HVGTHT[KPIUGCUQP potatoes accompany this dish 2 tbsp olive oil with salt, pepper, thyme and beautifully. 2 fennel bulbs TQUGOCT[|| 2 oranges 200 ml orange juice Place it in the ovenproof dish 1 tsp lemon grass, ground 3KPVJGYCTOKPIFTCYGT|| Aniseed, ground 3 tbsp olive oil Approx. 30 minutes before Salt 4the end of the cooking time, Cayenne pepper halve the fennel bulbs and cut | out the stalk in a wedge. Tear VJGHGPPGNNGCXGUKPVQƂPGVWHVU for garnishing then slice the fennel into narrow strips and blanch in boiling water for 1 OKPWVG||

Segment the orange and 5RNCEG|VQQPGUKFG||

Bring the orange juice to the 6boil in a pan on the hob with the lemon grass and reduce by 1/3. Slowly drizzle in the olive oil and mix with a hand mixer to form a smooth sauce. Season with ground aniseed, salt and EC[GPPGRGRRGT| >> Tip: Fennel is a classic Italian vegetable. In Italy it is mostly served raw as a | dessert. It also tastes good when Sous Chef cooked, but it must be seasoned Food setting: well, otherwise it can taste quite Duration: 90-120 minutes bland.

36 Beef and veal 37 Medallions of veal in cabbage parcels

Serves 4

Pre-heat the Sous Chef food Garnish with chives and serve Ingredients 1warming drawer on Food 7the medallions with the | setting 4 for 15 minutes with the ECDDCIGQPRTGJGCVGFRNCVGU| 4 veal medallions, each 160 g QXGPRTQQHFKUJKPKV|| 8 savoy cabbage leaves Serve with creamed potatoes. 16 slices of smoked ham Wash the cabbage leaves 1 tbsp Dijon mustard 2and remove the stalk. Blanch 2 chopped garlic cloves the leaves in boiling water for 1 Vegetable oil minute and pat dry. Kitchen twine | 20 g butter 2TGUUVJGOGFCNNKQPUƃCVCPF 300 g savoy cabbage 3place on one or two cabbage 2 shallots leaves depending on size. Mix 50 ml white wine the mustard and garlic and 50 ml cream spread this onto the medallions. Salt Wrap the medallions in the ½ tsp cumin cabbage leaves and then wrap ™|VUREC[GPPGRGRRGT them with the slices of ham. VDUREJKXGU| Fasten them with kitchen twine or toothpicks. | Heat some vegetable oil in a 4pan on the hob and fry the wrapped medallions for approx. 2 minutes each side. Place them in the ovenproof dish in the warming drawer. | Approx. 20 minutes before 5the end of the cooking time, shred the remaining cabbage CPFRGGNCPFFKEGVJGUJCNNQVU||

*GCVUQOG|XGIGVCDNGQKNKP 6a gourmet oven dish or a frying pan on the hob and fry the shallots. Add the cabbage and cook for 4 – 5 minutes, then add the white wine and cream | and season with salt, cayenne Sous Chef pepper and cumin. Food setting: Duration: 80-90 minutes

38 Beef and veal 39 Veal steaks in a brandy sauce

Serves 4

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 4 for 15 minutes with the 4 veal steaks, each 180 g ovenproof dish in it. Salt Freshly ground pepper Season the veal steaks with 2 tbsp vegetable oil 2salt and pepper. 40 g butter || 250 g mangetout Heat the vegetable oil in a 250 g bunch of carrots 3pan on the hob and fry the 4 shallots steaks for approx. 2 minutes ½ tsp lemon grass powder each side. Place them in the VDUREJQRRGFEJKXGU| ovenproof dish in the warming 40 ml brandy drawer. 150 g crème fraîche 4 tsp green pickled Approx. 20 minutes before RGRRGTEQTPU| 4the end of the cooking time, wash and halve the mangetout, peel the carrots and cut into batons. Peel and dice one of the shallots. Heat half the butter in a pan, fry the shallot, add the carrots and mangetout and sweat for about 5 – 6 minutes. Season with salt, pepper and lemon grass powder, add chives and keep warm. | Peel and dice the remaining 53 shallots. Heat the rest of the butter in a pan, fry the shallots, add the brandy, crème fraîche and peppercorns and season with salt and pepper. >> Tip: || Mangetout belong to the Place the medallions on pre- Fabaceae family and are also heated plates and serve with known as sugar peas or snow peas. 6 FWEJGUURQVCVQGU| They are found in Europe, North America, India and parts of Africa. | Young peas of this sort are usually Sous Chef eaten whole, complete with the Food setting: pod and can be eaten either raw Duration: 60-80 minutes or cooked.

40 Beef and veal %JKNNKEQPECTPG

Serves 4

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1warming drawer on Food | setting 5 for 15 minutes. 1 tbsp olive oil 2 medium red onions, diced *GCVVJGQNKXGQKNKPCNCTIG ENQXGUICTNKEƂPGN[EJQRRGF 2HT[KPIRCPQPVJGJQD#FF IOKPEGFDGGH| VJGQPKQPUCPFICTNKECPFHT[ ONTGFYKPG| WPVKNUQHV#FFVJGOKPEGFDGGH 1 red pepper, diced %QQMWPVKNDTQYPGFCPFDTGCM IMKFPG[DGCPUVKPPGF FQYPCP[NCTIGEJWPMUQHOGCV IEJQRRGFVQOCVQGU| VDURVQOCVQRCUVG| #FFVJGTGFYKPGCPF JGCRGFVURITQWPFEWOKP 3TGFWEGD[JCNH5VKTKPVJGTGF JGCRGFVURITQWPF| RGRRGTMKFPG[DGCPUEJQRRGF EQTKCPFGT| tomatoes and tomato paste. JGCRGFVURRCRTKMC Bring to a gentle simmer. ™VUREJKNNKRQYFGT| | 1½ tsp sugar 5VKTVJTQWIJVJGEWOKP ™DGGHUVQEMEWDG| 4EQTKCPFGTRCRTKMCEJKNNK ONYCVGT| RQYFGTCPFUWICT%TWODNG USWCTGUIQQFSWCNKV[FCTM KP|VJGDGGH|UVQEMEWDGCFF EJQEQNCVG| ONYCVGTCPFDTKPIVQVJG Salt DQKN5VKTVJTQWIJVJGEWDGUQH $NCEMRGRRGT|| EJQEQNCVGCPFCNNQYVQOGNV 5GCUQPYGNNYKVJUCNVCPF (TGUJEQTKCPFGTVQICTPKUJ pepper.

%QXGTVJGHT[KPIRCPYKVJC 5lid or tin foil and transfer to VJGRTGJGCVGFYCTOKPIFTCYGT CPFUGVVJGVKOGTHQTJQWTU 1PEGEQQMGFTQWIJN[EJQRVJG EQTKCPFGTCPFUVKTVJTQWIJ

| Sous Chef Food setting: Duration: 240 minutes

Beef and veal 41 (KNNGVQHDGGHYKVJEJCPVGTGNNG OWUJTQQOU

Serves 4

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1YCTOKPIFTCYGTQP(QQF | UGVVKPIHQTOKPWVGUYKVJVJG IDGGHƂNNGV QXGPRTQQHFKUJKPKV 5CNV | Pepper 4GOQXGVJGUMKPCPFCP[ VDURXGIGVCDNGQKN 2UKPGYUHTQOVJGDGGHCPF IEJCPVGTGNNGOWUJTQQOU UGCUQPYKVJUCNVCPFRGRRGT DWPEJURTKPIQPKQPU | UJCNNQVU| *GCVVJGXGIGVCDNGQKNKPC IDWVVGT| 3RCPQPVJGJQDCPFHT[VJG IFKEGFDCEQP| OGCVHQTCRRTQZOKPWVGU ONETGCO | #RKPEJQHUWICT| 2NCEGKVKPVJGQXGPRTQQHFKUJ | 4KPVJGYCTOKPIFTCYGT | #RRTQZOKPWVGUDGHQTG 5VJGGPFQHVJGEQQMKPIVKOG ENGCPVJGOWUJTQQOUYCUJCPF EJQRVJGURTKPIQPKQPU2GGNCPF FKEGVJGUJCNNQVU | *GCVVJGDWVVGTKPCHT[KPI 6RCPHT[VJGUJCNNQVUCPF DCEQPCFFVJGOWUJTQQOU CPFEQQMHQTCRRTQZs OKPWVGU||6JGP|CFFVJGURTKPI QPKQPUCPFHT[WPVKNEQQMGF | #FFVJGETGCOCPFUGCUQP 7YKVJUCNVRGRRGTCPFUWICT | %CTXGVJGƂNNGVCPFUGTXG QPRTGJGCVGFRNCVGUYKVJ VJGXGIGVCDNGU5GTXGYKVJTQCUV RQVCVQGU >> Tip: 6JGEJCPVGTGNNGOWUJTQQO JCUDGGPCEWNKPCT[HCXQWTKVG | HQTEGPVWTKGU6TCFGFKPITGCV Sous Chef SWCPVKVKGUVJG[EQOGOQUVN[HTQO (QQFUGVVKPI 'CUVGTP%GPVTCN'WTQRGVJG$CNVKE &WTCVKQP OKPWVGU CPF'CUVGTP'WTQRGCPEQWPVTKGU

42 $GGHCPFXGCN 43 Beef and Guinness casserole

Serves 4

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | UGVVKPIHQTOKPWVGU| 2 tbsp olive oil | 1 kg braising steak, cut into In a large casserole dish with chunks 2CVKIJVƂVVKPINKFJGCVVJG 25 g butter olive oil and in 2 or 3 batches, 3 medium red onions, peeled UGCTVJGDGGHQPCHCKTN[JKIJ and chopped heat to colour and seal. Remove 3 garlic cloves, peeled and HTQOVJGRCPCPFUGVCUKFG| ƂPGN[EJQRRGF | 2 carrots, peeled and chopped In the same pan, melt the EGNGT[UVKEMUEJQRRGF 3butter and add the onions. ƂGNFOWUJTQQOURGGNGF (T[HQTCDQWVOKPWVGUWPVKN and sliced NKIJVN[EQNQWTGFVJGPKPETGCUG URTKIUHTGUJTQUGOCT[ VJGJGCVUNKIJVN[CPFCFFVJG leaves picked and chopped ICTNKEECTTQVUCPFEGNGT[CPF Salt UECVVGTKPVJGOWUJTQQOU| NGXGNVURHTGUJN[ITQWPF | black pepper /KZGXGT[VJKPIVQIGVJGT JGCRGFVDURRNCKPƃQWT 4before stirring in the 1 x 440 ml can Guinness TQUGOCT[CRKPEJQHUCNVCPFVJG 1 tbsp Worcestershire sauce black pepper. Return the beef to VJGRCPYKVJCP[LWKEGU(T[HCUV for 4-5 minutes, stirring, then CFFVJGƃQWTOKZYGNNCPFRQWT in the Guinness. Bring to the boil, stir in the Worcestershire UCWEGCPFRNCEGVJGNKFQP| | Place the casserole in the 5warming drawer for 6 hours. If the casserole needs thickening, place on the hob on a medium heat and simmer down to reduce to the desired thickness, then serve.

| Sous Chef Food setting: Duration: 360 minutes

44 Beef and veal Beef with onions

Serves 4

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 4 for 15 minutes with the 600 g sirloin joint QXGPRTQQHFKUJKPKV| 2 tbsp vegetable oil | Salt Remove the skin and any Pepper 2sinews from the sirloin joint 25 g butter and season with salt and pepper. 500 g onions Heat the oil in a pan on the hob 1 bunch spring onions and sear the meat for approx. 100 g diced bacon OKPWVGU| 50 g green pickled | RGRRGTEQTPU| Place it in the ovenproof dish ONYJKVGYKPG| 3KPVJGYCTOKPIFTCYGT| | | Approx. 20 minutes before 4the end of the cooking time, peel the onions, cut into rings, wash and chop the spring QPKQPU| | Heat the butter in a frying 5pan, fry the onions, diced bacon, spring onions and peppercorns. Add the white wine and season with salt and RGRRGT| | Carve the meat and serve on 6pre-heated plates with the sauce and serve with creamed potatoes.

>> Tip: The spring onion is botanically a member of the allium family. It is popular because of its milder and more delicate taste in comparison | with the more common household Sous Chef onion. It can also be used whole, Food setting: i.e. the bulb and the stem are both Duration: 150-180 minutes very suitable for consumption.

Beef and veal 45 (KNNGVQHDGGHYKVJRCRTKMCTWD

Serves 4

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 2 for 15 minutes. 2 tbsp vegetable oil | 2 cloves garlic, peeled and Mix together the vegetable crushed 2oil, crushed garlic, sea salt, )GPGTQWURKPEJUGCUCNVƃCMGU RCRTKMCCPFDNCEMRGRRGT4WD VURUOQMGFRCRTKMC this mix all over the meat. In a VURITQWPFDNCEMRGRRGT hot frying pan, sear all sides of DGGHƂNNGVLQKPV| VJGDGGHLQKPVWPVKNDTQYPCPF CRRTQZIMI | caramelised. | Wrap the meat in foil, place 3QPCUJCNNQYDCMKPIVTC[CPF place in the warming drawer for 2 1/2 to 3 hours. | Slice and serve when 4required.

| Sous Chef Food setting: Duration: 150-180 minutes

46 Beef and veal 47 4WORUVGCMYKVJ CDNWGEJGGUGDWVVGT

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2TGJGCVVJGYCTOKPI *GCVVJGHCVCPFOGCVLWKEGU Ingredients: 1FTCYGTVQUGVVKPIHQT 8UCXGFHTQOGCTNKGTUVKTKP | OKPWVGUYKVJVJGQXGPRTQQHFKUJ VJGƃQWTCPFEQQM&GINC\G DWVVGTƃ[TWORUVGCMU KPKV|| YKVJVJGUVQEMCPFTGFYKPG IGCEJ CPFUGCUQPYKVJUCNVEC[GPPG 5CNV 6TKOVJGOGCVCPFUGCUQP RGRRGTCPFUWICT 2GRRGT 2YKVJUCNVCPFRGRRGT|| | VDURXGIGVCDNGQKN %WVVJGDNWGEJGGUGDWVVGT IDNWGEJGGUG *GCVVJGQKNKPCHT[KPIRCP 9KPVQUNKEGURNCEGQPVJGOGCV 50 g butter 3 QPVJGJQDCPFHT[VJG CPFUGTXGYKVJVJGXGIGVCDNGU VDUREJQRRGFEJKXGU UVGCMUHQTCRRTQZOKPWVGU CPFVJGUCWEGQPRTGJGCVGF IITGGPDGCPU 2NCEGKVKPVJGQXGPRTQQHFKUJ RNCVGU| QPKQP KPVJGYCTOKPIFTCYGT2NCEG EJGTT[VQOCVQGU VJGHT[KPIRCPYKVJVJGHCVCPF 20 g butter OGCVLWKEGUVQQPGUKFG|| IFKEGFEQQMGFDCEQPQT RCTOCJCO #RRTQZOKPWVGUDGHQTG ONYCVGT 4VJGGPFQHVJGEQQMKPI VURUWOOGTUCXQWT[ RTQEGUUMPGCFVJGDNWGEJGGUG VDURƃQWT VQIGVJGTYKVJVJGDWVVGT ONDGGHUVQEM CPFCFFVJGEJKXGU2NCEGVJG ONTGFYKPG TGUWNVKPIOCUUQPCUJGGVQH %C[GPPGRGRRGT ENKPIƂNOOCMGCTQNNCPFRNCEG 5WICT KPVJGTGHTKIGTCVQT|| | | 9CUJCPFFT[VJGDGCPUCPF 5EWVVJGOKPVQsEONQPI RKGEGU2GGNCPFFKEGVJGQPKQPU YCUJCPFSWCTVGTVJGVQOCVQGU||

$TKPIVJGYCVGTVQVJGDQKN CPFEQQMVJGDGCPUHQT CDQWVOKPWVGU&TCKPQHH VJGYCVGTCPFRNCEGVJGDGCPU QPQPGUKFG >> Tip: *GCVVJGDWVVGTKPCRCPHT[ $NWGEJGGUGKUOCFGD[KPLGEVKPI VJGJCOCPFQPKQPUCFFVJG VJGEJGGUGXGKPUYKVJHWPICN 7 EWNVWTGU2TCEVKECNN[GXGT[EJGGUG DGCPUVQOCVQGUCPFUWOOGT | RTQFWEKPIPCVKQPJCUKVUQYP UCXQWT[CPFUGCUQPYKVJUCNVCPF Sous chef URGEKCNKV[4QSWGHQTVKP(TCPEG RGRRGT (QQFUGVVKPI )QTIQP\QNCKP+VCN[CPF5VKNVQPKP | &WTCVKQPOKPWVGU 'PINCPF

48 $GGHCPFXGCN 49 /GFCNNKQPUQHDGGHYKVJ Q[UVGTOWUJTQQOU

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#RRTQZOKPWVGUDGHQTG 4VJGGPFQHVJGEQQMKPIVKOG JGCVVJGDWVVGTKPCHT[KPIRCP HT[VJGUJCNNQVUVJGPCFFVJG OWUJTQQOUCPFHT[HQTCPQVJGT sOKPWVGU#FFVJGETGCO CPFUGCUQPYKVJUCNVRGRRGT CPFUWICT | 5GTXGVJGOGFCNNKQPU 5ICTPKUJGFYKVJEJQRRGF EJKXGUQPRTGJGCVGFRNCVGUYKVJ VJGOWUJTQQOUCWEG'ZEGNNGPV UGTXGFYKVJRQVCVQTÒUVK

>> Tip: 6JGQ[UVGTOWUJTQQOKUKXQT[ EQNQWTGFJCUCNCTIGOWUUGN UJCRGFUNKIJVN[FQYPVWTPGF ECRCPFKUHWNNCPFUVTQPIKP VCUVG'ZVTGOGN[PWVTKVKQWUKVKU | RCTVKEWNCTN[TKEJKPXKVCOKP$CPF Sous Chef PKCEKP6JGJKIJRTQVGKPEQPVGPV (QQFUGVVKPI GPUWTGUCRNGPVKHWNUWRRN[QH &WTCVKQP OKPWVGU XCNWCDNGCOKPQCEKFU

50 $GGHCPFXGCN 51 Pork

Let's have pork | Pork provides a wealth of taste experiences in the context of a balanced diet. Whether it’s a LWKE[UVGCMCVGPFGTƂNNGVCVTCFKVKQPCNUEJPKV\GN or a celebratory roast, variety is guaranteed and VJGRQUUKDKNKVKGUCTGGPFNGUU|

52 Pork 53 Useful information about pork

Pork has become one of the most popular meats due to its versatility. A common misconception is that it is fatty and unhealthy. In reality, it consists QHWRVQYCVGTCPF|JCUPQOQTGHCV|VJCPKU found in poultry or beef.

Like beef, pork is a great provider of iron which transports oxygen through the body. Important minerals such as magnesium and potassium also help to strengthen muscles.

6JGDGUVEWVUQHRQTMCTGNGIƂNNGVQTNQKP6JGUG cuts have fewer sinews, e.g. tendons and are therefore tender and juicy. They are excellent for stews, roasting, braising, grilling or cooking at low temperature.

Meat quality can be recognised by the colour, as pork should be uniformly pink to dark pink. If it is not, then the animal has been fattened too quickly and the meat will taste insipid and very watery.

54 Pork 6JG|CRRTQRTKCVGEWVHQTVJGQEECUKQP .GI | #RTKOGTQCUVKPILQKPV5KPEGVJGNGIKUNCTIGKV /QUVQHVJGRQTMPQYCXCKNCDNGKUƂPGITCKPGF KUQHVGPEWVKPVQVYQRKGEGUD[VJGDWVEJGTVQ CPFVGPFGTCPFCNQVNGUUHCVV[VJCPKVWUGFVQDG IKXGCƂNNGVJCNHCPFCMPWEMNGRKGEG$QVJCTG | GZEGNNGPVTQCUVGFQPVJGDQPGQTKHVJGDWVEJGT $GNN[ TGOQXGUVJGDQPGVJG[ECPDGUVWHHGFCPFVKGF 6JKUKUPQYCXGT[RQRWNCTGEQPQOKECNLQKPVCPF RTKQTVQTQCUVKPI VJGDGUVRKGEGUCTGHTQOVJGOKFFNGQHVJGDGNN[ | YJGTGVJGTGKUCJKIJGTRTQRQTVKQPQHOGCV+V 5RCTGTKDU KUIQQFHQTUNQYTQCUVKPICPFECPDGDQPGF 6JGTGCTGVYQFKUVKPEVEJQRUYKVJVJKUPCOG UVWHHGFCPFTQNNGF+VECPCNUQDGEJQRRGFWRHQT YJKEJEQOGHTQOFKHHGTGPVRCTVUQHVJGCPKOCN ECUUGTQNGUQTUNKEGFHQTITKNNKPI 5RCTGTKDEJQRUEQOGHTQOVJGPGEMCTGCCPFCTG | UVTGCMGFYKVJHCVUQKVOCMGUSWKVGCUWEEWNGPV (KNNGVQTVGPFGTNQKP RKGEG6JG[CTGDGUVITKNNGFQTHTKGF5RCTGTKDU #XGT[NGCPVGPFGTRKGEGQHOGCVYJKEJEQOGU JQYGXGTCTGEWVHTQOVJGDGNN[QHVJGRQTMCPF HTQOWPFGTPGCVJVJGDCEMDQPGKPVJGJKPF CTGDGUVEQQMGFD[OCTKPCVKPICPFVJGPITKNNKPI NQKP+VKUCIQQFEJQKEGHQTTQCUVKPIITKNNKPICPF HT[KPI5KPEGKVJCUUQNKVVNGHCVECTGJCUVQDG VCMGPYJGPEQQMKPIPQVVQFT[KVQWV6JKUECP DGFQPGD[OCTKPCVKPIVJGOGCVDGHQTGJCPFQT KHTQCUVKPIVJGPEWVVKPIJCNHYC[KPVQVJGLQKPV CPFWUKPICOQKUVUVWHƂPI | .QKP 1HVGPEQPUKFGTGFVQDGVJGDGUVEWVQHRQTMCPF RTQDCDN[VJGOQUVGZRGPUKXG+VKUDGUVTQCUVGF 6JGYJQNGNQKPECPYGKIJWRVQMIUQKVKU WUWCNN[EWVKPVQUOCNNGTRKGEGUHQTEQQMKPI.QKP EJQRUCTGEWVHTQOGKVJGTGPFQHVJGLQKPVCPF VJQUGHTQOVJGJKPFGPFQHVGPUVKNNJCXGUQOGQH VJGMKFPG[CVVCEJGF | 5JQWNFGT #PGEQPQOKECNLQKPVYJGPDQWIJVYJQNG+VECP DGTQCUVGFQTVJGOGCVTGOQXGFHTQOVJGDQPG CPFEWDGFHQTECUUGTQNKPI |

Pork 55 Gammon with baked fruit

Serves 4

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 5 for 15 minutes with the 600 g gammon joint QXGPRTQQHFKUJKPKV|| 2 tbsp vegetable oil 100 g dried plums Heat a frying pan on the 100 g dried apricots 2hob with the vegetable oil. 100 g dried apple rings Fry the meat on all sides for a IFTKGFRKPGCRRNG| total of approx. 6 - 8 minutes. IDWVVGT| Place the meat in the dish in the 1 onion YCTOKPIFTCYGT|| 1 red chilli pepper VDURƃQWT Chop the dried fruit up 150 ml dry cider 3small and soften in water 1 tsp grated ginger for approx. 30 minutes. After Salt soaking save 100 ml of the Cayenne pepper water for later. Peel and dice Sugar the onion, de- seed and dice the Calvados EJKNNKRGRRGT||

Approx 30 minutes before 4the end of the cooking time, heat the butter in a pan, fry the QPKQPCPFEJKNNKCFFVJGƃQWT and cook, then deglaze using the water from soaking the fruit RNWUVJGEKFGT|||

Add the softened fruit and 5ginger and cook for about 5 minutes. Season with salt, cayenne pepper, sugar and %CNXCFQU||

Carve the meat and serve with the fruit on pre-heated >> Tip: 6 plates. Delicious with caraway Calvados is an amber coloured RQVCVQGU| spirit from Normandy. The name is derived from its native region | of Calvados. Only cider brandies Sous Chef made in Normandy are allowed to Food setting: bear the name Calvados. Alcohol Duration: 180-200 minutes content is typically 40 - 45%.

56 Pork 57 Roast pork loin with aniseed

5GTXGU

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 5 for 15 minutes with the 600 g pork loin QXGPRTQQHFKUJKPKV 3 tbsp groundnut oil 1 tsp mixed aniseed Pare the meat and season VUR%JKPGUGƂXGURKEG 2YKVJ%JKPGUGƂXGURKEGCPF I%JKPGUGECDDCIG CPKUGGF 200 g mangetout EJKNNKRGRRGT Heat 3 tablespoons of 2 shallots 3groundnut oil in a frying pan 4 tbsp white wine on the hob and sear the meat 1 tbsp maple syrup on all sides for a total of about 1 tbsp groundnut oil sOKPWVGU2NCEGVJGOGCVKP Salt VJGFKUJKPVJGYCTOKPIFTCYGT Cayenne pepper #RRTQZOKPWVGUDGHQTG 4VJGGPFQHVJGEQQMKPIVKOG wash and pat dry the Chinese ECDDCIGCPFOCPIGVQWV5JTGF VJG%JKPGUGECDDCIGJCNXGVJG OCPIGVQWVRGGNCPFFKEGVJG UJCNNQVU9CUJFGUGGFCPFFKEG VJGEJKNNKRGRRGT

Heat a tablespoon of 5groundnut oil in a pan CPFHT[VJGUJCNNQVUCFFVJG %JKPGUGECDDCIGEJKNNKRGRRGT and mangetout and sweat for CRRTQZOKPWVGU#FFYJKVG wine and then season with OCRNGU[TWRUCNVCPFEC[GPPG RGRRGT

>> Tip: %CTXGVJGOGCVCPFUGTXGQP pre-heated plates with the %JKPGUGECDDCIGCNUQMPQYPCU 6 XGIGVCDNGU5GTXGYKVJDCMGF 2GMKPIQT,CRCPGUGECDDCIGECP YGKIJWRVQMI6JGNGCXGUCTG RQVCVQGU | OQUVN[[GNNQYKUJITGGPCPFJCXG Sous Chef DTQCFYJKVGTKDU+VKUCXCKNCDNG Food setting: CNN[GCTTQWPFCNVJQWIJKVUOCKP Duration: 180-210 minutes JCTXGUVVKOGKU1EVQDGT0QXGODGT

58 Pork 59 Pork medallions with a chilli and peanut sauce

Serves 4

2TGJGCVVJGYCTOKPI Ingredients: 1FTCYGTQP(QQFUGVVKPIHQT | OKPWVGUYKVJVJGQXGPRTQQH 8 pork medallions, 60 g each FKUJKPKV|| Salt Pepper Heat the cooking oil in 2 tbsp cooking oil 2CHT[KPIRCPRTGUUVJG 20 g butter OGFCNNKQPUƃCVUGCUQPYKVJ 200 g mushrooms UCNVCPFRGRRGTCPFHT[HQT 2 bunches spring onions CRRTQZ|OKPWVGURGTUKFG 2 chilli peppers Place the meat in the dish in the 2 shallots YCTOKPIFTCYGT|| 40 ml white wine VDUREJQRRGFƃCVNGCH #RRTQZOKPWVGUDGHQTG parsley 3VJGGPFQHVJGEQQMKPIVKOG 5 tbsp peanut butter YCUJCPFFGUGGFCPFFKEGVJG 5 tbsp water chillis. Peel and dice the shallots. 1 tsp curry paste Wash and dry the spring onions 1 tbsp soy sauce and cut them into pieces 5 cm 2 tsp sweet chilli sauce NQPI|| Sugar | Heat the butter in a pan 4CPFHT[VJGUJCNNQVUCPFVJG OWUJTQQOU|#FFVJGURTKPI onions and chilli, deglaze with white wine and season with salt CPFRGRRGT||

Mix together the peanut 5butter, water, curry paste, soy sauce and chilli sauce in a RCPCPFDTKPIDTKGƃ[VQVJGDQKN

>> Tip: Pour the sauce over the 6JGOCKPKPITGFKGPVQHRGCPWV 6medallions, garnish with butter is ground peanuts. To make parsley and serve with the RGCPWVDWVVGT[QWTUGNHEJQRI roasted, skinned, unsalted peanuts XGIGVCDNGUQPRTGJGCVGFRNCVGU KPCHQQFRTQEGUUQTYKVJ™VUR Serve with brown rice. salt. Add 1 – 3 tsp groundnut or | UWPƃQYGTQKNWPVKNCETGCO[OCUU Sous Chef KUHQTOGF+VECPDGMGRVKPVJG Food setting: TGHTKIGTCVQTHQTWRVQYGGMU &WTCVKQPOKPWVGU |

60 Pork 61 1TKGPVCNRQTM

Serves 4

Pre-heat the warming Ingredients: 1drawer on Food setting 4 for | 15 minutes. IRQTMƂNNGV 5CNV Trim the meat and season Pepper 2YKVJUCNVRGRRGTCPFEWTT[ Curry powder RQYFGT*GCVVJGQKNKPC VDUREQQMKPIQKN gourmet oven dish or a roasting 20 g butter RCPCPFHT[VJGOGCVHQTCVQVCN 125 g beansprouts of approx. 5 – 6 minutes. 150 g mangetout 1 bunch of spring onions 2NCEGVJGOGCVKPKVURCP 150 g shiitake mushrooms 3or dish into the warming IRKPGCRRNG FTCYGT|| 15 g grated ginger ONTKEGYKPG Approx. 20 minutes before 1 tsp curry powder 4VJGGPFQHVJGEQQMKPIVKOG Sugar YCUJFT[CPFƂPGN[EJQRVJG | spring onions and mangetout. 2GGNVJGRKPGCRRNGCPFEJQR KPVQUOCNNEJWPMU%NGCP CPFƂPGN[EJQRVJGUJKKVCMG OWUJTQQOU||

Heat the butter in a frying 5RCPHT[VJGOWUJTQQOUCFF VJGURTKPIQPKQPUOCPIGVQWV DGCPURTQWVURKPGCRRNGCPF ginger and cook for about 3 - 4 OKPWVGU&GINC\GYKVJTKEGYKPG CPFUGCUQPYKVJUCNVUWICTEWTT[ powder and pepper. >> Tip: | The shiitake mushroom is Carve the meat and serve CPCTQOCVKEFGNKECE[CPFKU 6YKVJVJGXGIGVCDNGUQPRTG considered a very effective JGCVGFRNCVGU5GTXGYKVJDNCEM OGFKEKPCNOWUJTQQOKP%JKPGUG PQQFNGU and Japanese medicine. There are two kinds of shiitake OWUJTQQO&QPMQQT6QPI)W | CPF-QUJKPDQVJQHYJKEJCTG Sous Chef XGT[ƃCXQWTUQOG6JG[CTGWUWCNN[ Food setting: dried and have to be soaked in Duration: 90-110 minutes water before use.

62 Pork 63 2QTMƂNNGVYKVJ C%CNXCFQUUCWEG

Serves 4

4GOQXGCP[OGODTCPGHCV $TKPIVJGCRRNGLWKEGCPF Ingredients 1CPFUKPGYHTQOVJGOGCV 7%CNXCFQUVQVJGDQKNCPF | TGFWEGD[JCNHCFFETÄOG IRQTMƂNNGV /CMGCOCTKPCFGWUKPI HTCÊEJGCPFUGCUQPYKVJUCNVCPF VDURXGIGVCDNGQKN 2OCRNGU[TWRUJGTT[ EC[GPPGRGRRGT 5CNV ITCRGUGGFQKNNKOGLWKEG Pepper RGRRGT|CPFENQXGURQWTQXGT %CTXGVJGOGCVICTPKUJYKVJ | VJGOGCVCPFRNCEGKPVJG 8EJKXGUCPFUGTXGQPRTG /CTKPCFG| TGHTKIGTCVQTHQTJQWTU6CMG JGCVGFRNCVGUYKVJVJGCRRNGU VDUROCRNGU[TWR| VJGOGCVQWVQHVJGOCTKPCFG CPFUCWEG|5GTXGYKVJPQQFNGU VDURUJGTT[ RCVFT[CPFUGCUQPYKVJUCNVCPF VDURITCRGUGGFQKN RGRRGT ,WKEGQHNKOG ENQXGU 2TGJGCVVJG5QWU%JGHHQQF Pepper 3YCTOKPIFTCYGTQP(QQF | UGVVKPIHQTOKPWVGUYKVJCP Calvados sauce: QXGPRTQQHFKUJKPKV CRRNGU ,WKEGQHNKOG *GCVVJGXGIGVCDNGQKNKPC IDWVVGT 4HT[KPIRCPCPFUGCTVJGOGCV UJCNNQVU QPCNNUKFGUHQTCVQVCNQHCRRTQZ IUWICT sOKPWVGU2NCEGVJGOGCVKP %JKNNKRQYFGT VJGFKUJKPVJGYCTOKPIFTCYGT ONCRRNGLWKEG ON%CNXCFQU #RRTQZOKPWVGUDGHQTG IETÄOGHTCÊEJG 5VJGGPFQHVJGEQQMKPIVKOG 5CNV RGGNCPFUNKEGVJGCRRNGUCPF %C[GPPGRGRRGT| URTKPMNGYKVJNKOGLWKEG Garnish: VDUREJQRRGFEJKXGU *GCVVJGDWVVGTKPCRCP 6CPFHT[VJGUJCNNQVUURTKPMNG UWICTQXGTVJGOCPFCFFVJG CRRNGUNKEGU5GCUQPYKVJEJKNNK RQYFGTCPFUGVVQQPGUKFG

| Sous Chef (QQFUGVVKPI &WTCVKQP OKPWVGU

64 Pork 65 5CWUCIGECUUGTQNGYKVJTGF YKPGCPFRW[NGPVKNU

5GTXGU

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1YCTOKPIFTCYGTQPUGVVKPI | HQTOKPWVGU VDUR|XGIGVCDNGQKN IQQFSWCNKV[RQTMUCWUCIGU *GCVVJGQKNKPCECUUGTQNG QPKQPRGGNGFCPFEJQRRGF 2FKUJCPFDTQYPVJGUCWUCIGU ENQXGUICTNKERGGNGFCPF 6TCPUHGTVQCRNCVGCPFMGGR ETWUJGF YCTO#FFVJGQPKQPICTNKE ECTTQVURGGNGFCPFFKEGF ECTTQVUCPFEGNGT[VQVJGRCP UVKEMUEGNGT[VTKOOGFCPF CPFHT[HQTsOKPWVGU FKEGF ™VGCURQQPPWVOGI #FFVJGPWVOGILWPKRGT LWPKRGTDGTTKGUNKIJVN[ 3DGTTKGUCPFDC[NGCXGU ETWUJGF %QPVKPWGVQHT[HQTCHWTVJGT DC[NGCXGU OKPWVGUVKTTKPIVQEQCVVJG ONTGFYKPG XGIGVCDNGUYKVJVJGPWVOGI ONJQVXGIGVCDNGUVQEM ZIVKPEJQRRGF| 5VKTKPVJGTGFYKPGJQV VQOCVQGU 4XGIGVCDNGUVQEMEJQRRGF VDURVQOCVQRWTÅG VQOCVQGUVQOCVQRWTÅGRW[ IRW[NGPVKNU NGPVKNUCPFVJGTGFEWTTCPVLGNN[ ™VDURTGFEWTTCPVLGNN[ 4GVWTPVJGUCWUCIGUVQVJGRCP 5GCUQPKPI CPFDTKPIWRVQUKOOGTKPI RQKPV%QXGTVJGECUUGTQNGFKUJ CPFRWVKPVJGHQQFYCTOKPI FTCYGT

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| Sous Chef (QQFUGVVKPI &WTCVKQP  OKPWVGU

66 2QTM 67 2QTMTQWNCFGUYKVJRGRRGTU

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2TGJGCVVJGYCTOKPI Ingredients: FTCYGTVQUGVVKPIHQT | OKPWVGUYKVJCPQXGPRTQQHFKUJ RQTMTQWNCFGU|I|GCEJ in it. 2 onions Mustard 2GGNCPFFKEGVJGQPKQPU Salt 2EQCVVJGTQWNCFGUYKVJ Pepper OWUVCTFCPFUGCUQPYKVJUCNV Paprika EC[GPPGRGRRGTCPFRCRTKMC VDURUWPƃQYGTQKN &KUVTKDWVGVJGFKEGFQPKQPUQXGT -KVEJGPVYKPG VJGOTQNNVJGOWRCPFVKGWR [GNNQYRGRRGTU YKVJMKVEJGPVYKPG 2 red peppers IFTKGFCRTKEQVU *GCVVJGQKNKPCHT[KPIRCP IDWVVGT 3HT[VJGOGCVQPCNNUKFGUHQTC UJCNNQVU VQVCNQHOKPWVGU2NCEGVJG IVQOCVQRWTÅG OGCVKPVJGFKUJKPVJGYCTOKPI ONTKEGYKPG FTCYGT Salt Cayenne pepper #RRTQZOKPWVGUDGHQTG VDUREJQRRGFEJKXGU 4VJGGPFQHEQQMKPIVKOG | YCUJFGUGGFCPFEWVVJG | RGRRGTUKPVQUVTKRUJCNXGVJG CRTKEQVURGGNCPFFKEGVJG UJCNNQVU||

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>> Tip: 5GTXGVJGTQWNCFGUYKVJVJG 2GRRGTUCTGCRQRWNCTXGIGVCDNG XGIGVCDNGUICTPKUJGFYKVJ YJKEJCTGCNUQCXCKNCDNGKPRQYFGT 7 EJKXGUQPRTGJGCVGFRNCVGU HQTO6JGRGRRGTUFKHHGTPQVQPN[ KPEQNQWT ITGGP[GNNQYTGF 5GTXGYKVJITGGPPQQFNGU| | orange), but also in taste. Green Sous Chef RGRRGTUCTGOQTGDKVVGTVJGQVJGTU Food setting: UNKIJVN[UYGGVGT5WOOGTKUVJG &WTCVKQPOKPWVGU DGUVUGCUQPHQTVJGO

68 Pork 69 Spare ribs with a piquant sauce

Serves 4

Mix together the oil, honey, Heat the butter in a frying Ingredients 1vinegar, soy sauce, tomato 8pan and fry the onions. Then | purée, garlic and Worcester add the ketchup, Worcester 1 kg pork ribs sauce and season with chilli sauce, cider vinegar, lemon juice, Salt powder. mustard and brown sugar and Pepper bring to the boil. Reduce to 1/3 2 tbsp vegetable oil Coat the ribs in the marinade on a low setting and season with | 2and place in the refrigerator salt, pepper and paprika. Add Marinade: for 24 hours. the spring onion and pepper. 100 ml olive oil 4 tbsp honey Remove the ribs from the Serve the spare ribs with the 4 tbsp vinegar 3marinade, remove any excess 9sauce on pre-heated plates 2 tbsp soy sauce marinade and season with salt with steamed rice and oriental 1 tube tomato purée (200 g) and pepper. greens. 2 tbsp Worcester sauce 2 chopped garlic cloves Pre-heat the Sous Chef food 1 tsp chilli powder 4warming drawer on Food | setting 5 for 15 minutes. Sauce: | 25 g butter Heat the vegetable oil in 1 pepper 5a gourmet oven dish or a 3 spring onions roasting pan. Fry the ribs on 2 onions both sides for approx. 4 – 6 100 ml tomato ketchup minutes. 2 tbsp Worcester sauce 2 tbsp lemon juice Place the meat in the dish 2 tbsp cider vinegar 6or pan into the warming 2 tsp mustard drawer. 3 tbsp brown sugar Salt Approx. 30 minutes before Pepper 7the end of cooking time, 2CRTKMC| wash and chop the pepper and spring onions into rings, peel and dice the onions.

>> Tip: Mustard seeds are a European spice used primarily in the | preparation of mustard, sauces, Sous Chef marinades and salads, but can also Food setting: be used to accompany sausage, Duration: 165-195 minutes ƂUJCPFOGCV

70 Pork 71 Lamb

Fit for fun | Rich in vitamins, protein and minerals, lamb provides an excellent alternative to other meats. Mediterranean or traditional, everyone loves NCODFKUJGU.CODKUCƂTOHCXQWTKVGCNN[GCT TQWPFCPFPQVLWUVCV'CUVGTCPFKUNQXGFD[ IQWTOGVUCNNCTQWPFVJGYQTNF|

72 Lamb 73 Useful information about lamb

Meat from sheep which are less than 12 months QNFKUMPQYPCUNCOD|.CODKUIGPGTCNN[CXCKNCDNG DGVYGGP&GEGODGTCPF/C[CPFVJGCPKOCNU|CTG WUWCNN[UNCWIJVGTGFCVsOQPVJUQNF|

.CODKUJGCNVJ[CPFNQYKPHCVKPEQORCTKUQP YKVJQVJGTOGCVU|+VEQPVCKPUCYKFGTCPIGQH XKVCOKPUCPF|KUCNUQTKEJKPRTQVGKPCPFOKPGTCNU +VGXGPJCUUNKOOKPIRTQRGTVKGUVJCPMUVQKVU RNGPVKHWNUWRRN[QH.%CTPKVKPG6JKUKUCRTQVGKP component which transports fat molecules to the OWUENGUHQTDWTPKPI#IQQFUWRRN[QHKTQPCNUQ JGNRURTQOQVGDNQQFƃQYCPFVTCPURQTVCVKQPQH QZ[IGPCTQWPFVJGDQF[

74 .COD The appropriate cut for the occasion Saddle #RTKOGTQCUVKPILQKPVHQTCNCTIGFKPPGTRCTV[ .CODKUCVGPFGTOGCVYKVJCFKUVKPEVKXGƃCXQWT 6JGDWVEJGTRTGRCTGUVJKULQKPVYKVJDQVJNQKPU CPFCTQOC+VUJQWNFDGNKIJVTGFKPEQNQWTOQKUV EWVHTQOVJGDGUVPGEMGPFVQVJGNGIU#NNVJG YKVJCETGCO[YJKVGƂTOHCV9GNUJNCODKU DQPGUCPFHCVCTGTGOQXGFCPFVJGLQKPVKU RCTVKEWNCTN[XCNWGFHQTKVUƃCXQWTYJKEJKUDGUV FTGUUGFVQKPENWFGVJGMKFPG[U6JKULQKPVECPCNUQ GPLQ[GFYJGPTQCUVGF DGEWVKPVQVJKEMNCODUVGCMU

Leg Noisette 6JKUKUVJGENCUUKELQKPVHQTTQCUVKPI+VKUIGPGTCNN[ 6JGUGCTGUOCNNTQWPFVJKEMUNKEGUQHNCODEWV UQNFQPVJGDQPGDWVECPDGDQPGFCPFUVWHHGF HTQOVJGDQPGFCPFTQNNGFNQKPQTDGUVGPFQH DGHQTGTQCUVKPI6JGNGIKUQHVGPEWVKPVQVYQ PGEM8GT[UWEEWNGPVVJG[CTGUWKVCDNGHQTITKNNKPI LQKPVUVJGMPWEMNGYJKEJKUVJGNQYGTRCTVQHVJG QTHT[KPI NGICPFVJGƂNNGVYJKEJKUVJGVQR.CODUVGCMUQT IKIQVEJQRUCTGEWVHTQOVJGVQRQHVJGNGI

Shoulder #NGUUGZRGPUKXGTQCUVKPILQKPVYJKEJKUHCVVKGT VJCPVJGNGIDWVQHVGPDGVVGTKPƃCXQWTKHUNQY TQCUVGF5KPEGKVKUOQTGFKHƂEWNVVQECTXGKVKU WUWCNN[DQPGFCPFTQNNGF | Breast #XGT[GEQPQOKECNEWVYJKEJKUWUWCNN[UQNF DQPGFUVWHHGFCPFTQNNGF+VKUSWKVGCHCVV[RKGEG UQKUPQVOWEJKPFGOCPF+VECPDGTQCUVGFQT DTCKUGFHQTEQQMKPI | Neck $GUVGPFQHPGEMKUWUWCNN[FKXKFGFKPVQEWVNGVU HQTITKNNKPIQTHT[KPI6YQDGUVGPFQHPGEMECP DGWUGFVQETGCVGCETQYPQHNCODQTCIWCTFQH JQPQWTYJKEJKUFGNKEKQWUTQCUVGF6JGDWVEJGT YKNNRTGRCTGVJGUGHQT[QWKHQTFGTGFKPCFXCPEG /KFFNGPGEMJCUCJKIJRTQRQTVKQPQHHCVCPF DQPGVQOGCVCPFKUDGUVWUGFHQTUVGYUCPF ECUUGTQNGU9JGPƂNNGVGFKVKUCVGPFGTEWVWUGF KPUVGYUECUUGTQNGUCPFEWTTKGU

Lamb 75 Rack of lamb with herb pesto

Serves 4

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | UGVVKPI|HQTOKPWVGUYKVJCP 2 racks of lamb, each 400 g QXGPRTQQHFKUJKPKV| 2 tbsp vegetable oil Salt Pare the lamb and season Pepper 2with salt, pepper and Rubbed rosemary TQUGOCT[| 50 g pine nuts 100 g dried tomatoes, in oil *GCVVJG|XGIGVCDNGQKN|KP 1 bunch chives 3a pan and fry the racks on 1 bunch parsley both sides for approx. 5 – 6 2 sprigs of thyme minutes. Place the meat in the DWPEJDCUKN| ovenproof dish in the warming 1 garlic clove drawer. UJCNNQV| Sambal Oelek Approx. 20 minutes before 60 g grated parmesan 4the end of the cooking time, ONQNKXGQKN| dry roast the pine nuts in a Paprika frying pan.

Dice the tomatoes. Wash, pat 5dry and coarsely chop the parsley, chives, basil and thyme. Peel and dice the garlic clove and shallot.

Mix together the tomatoes, 6basil, thyme, garlic, parsley, chives, shallot, parmesan and olive oil and season with Sambal Oelek, salt, pepper and paprika.

>> Tip: Carve the meat, and serve on Sambal Oelek is a spicy paste 7pre-heated plates with the made from freshly crushed chilli sauce and pine nuts. Serve with peppers. Because it is so hot, it potato wedges. should be used very sparingly. It is often used as a substitute for fresh chillies. Sambal Oelek is available | in the Asian food departments of Sous Chef good supermarkets and in Chinese Food setting: shops. It can be stored in the Duration: 100-130 minutes cupboard for several months.

76 Lamb 77 Lamb cutlets with basil butter

Serves 4

2TGJGCVVJG5QWU%JGH|HQQF Serve the lamb cutlets Ingredients 1warming drawer on Food 7garnished with basil leaves | setting 4 for 15 minutes with an on pre-heated plates with the 4 lamb cutlets, each 200 g ovenproof dish in it. vegetables and basil butter. Salt Serve with roast potatoes. Pepper Trim the meat and season 2 tbsp vegetable oil 2with salt and pepper. 20 g butter UJCNNQV| Heat the vegetable oil in ENQXGICTNKE| 3a frying pan and fry the 2 beefsteak tomatoes cutlets on both sides for approx. 200 g courgettes 2 – 3 minutes per side. Place the Juice of ½ lime meat in the dish in the warming ONYJKVGYKPG| drawer. Set aside the frying pan VDURUWPƃQYGTUGGFU| with the fat and meat juices. 80 g soft butter 3 – 4 sprigs of basil About 20 minutes before the 4end of cooking peel and dice the shallot and garlic. Skin and quarter the tomatoes, wash and slice the courgettes.

Heat the pan with the 5reserved fat and meat juices, fry the shallot, add the garlic, courgettes and tomatoes and sweat, and then deglaze the pan with lime juice and wine. Season with salt and pepper and add VJGUWPƃQYGTUGGFU

Remove the basil leaves, 6wash and pat dry, then chop ƂPGN[CPFOKZKPYKVJVJGDWVVGT >> Tip: and season with salt and pepper. Tomatoes are one of the most Keep back a couple of leaves for popular fruits in Europe. They ICTPKUJ|| are very healthy (they contain carotene and vitamin C, but very little protein and fat and have | only 17 calories per 100 g). They Sous Chef give vitality and relieve stress and Food setting: help to promote healthy skin and Duration: 90-110 minutes hair.

78 Lamb Lamb in red wine sauce

Serves 4

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1YCTOKPIFTCYGTQP(QQF | UGVVKPIHQTOKPWVGU INCODPGEMƂNNGV| trimmed and cubed 6QUUVJGEWDGUQHNCODKP VDURRNCKPƃQWT 2VJGƃQWTYJKEJJCUDGGP 5CNVCPFHTGUJN[ITQWPFDNCEM UGCUQPGFYKVJUCNVCPFDNCEM pepper RGRRGT*GCVVJGXGIGVCDNG|QKN VDURXGIGVCDNGQKN KPCNCTIGECUUGTQNGFKUJCPFHT[ OGFKWOQPKQPRGGNGFCPF QHHVJGRKGEGUQHNCOD4GOQXG EJQRRGF VJGNCODHTQOVJGFKUJCPFUGV ENQXGICTNKERGGNGFCPF CUKFG ƂPGN[EJQRRGF NCTIGECTTQVRGGNGFCPF Add the prepared sliced 3XGIGVCDNGUQPKQP|CPFICTNKE NGGMVTKOOGFCPFUNKEGF VQVJGECUUGTQNGFKUJCPFEQQM 100 ml red wine HQTsOKPWVGUWPVKNUQHVGPGF ONXGIGVCDNGUVQEM Add the red wine and bring ™VDURVQOCVQRWTÅG WRVQUKOOGTKPIRQKPV4GVWTP URTKIUTQUGOCT[ VJGOGCVCPFUVKTKPVJGUVQEM VQOCVQRWTÅGCPFURTKIUQH TQUGOCT[$TKPIGXGT[VJKPIDCEM WRVQUKOOGTKPIRQKPVEQXGT VJGFKUJCPFRNCEGKPVJGHQQF YCTOKPIFTCYGT

%QQMVJGECUUGTQNGHQTs 4JQWTUWPVKNVJGOGCVKU VGPFGT4GOQXGVJGURTKIUQH TQUGOCT[DGHQTGUGTXKPICPF CFLWUVVJGUGCUQPKPIVQVCUVG

| Sous Chef (QQFUGVVKPI &WTCVKQP OKPWVGU

Lamb 79 4QCUVƂNNGVQHNCODYKVJ VQOCVQGUCPFJCTKEQVDGCPU

5GTXGU

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1YCTOKPIFTCYGTQP(QQF | UGVVKPIHQTOKPWVGUYKVJCP IƂNNGVQHNCOD QXGPRTQQHFKUJKPKV 5CNV Pepper 2CTGVJGNCODCPFUGCUQP VDURXGIGVCDNGQKN 2YKVJUCNVCPFRGRRGT IVQOCVQGU QPKQP *GCVVJGXGIGVCDNGQKNKPC ICTNKEENQXG| 3HT[KPIRCPQPVJGJQDCPF IEQQMGFJCTKEQVDGCPU HT[VJGOGCVQPCNNUKFGUHQT ONYJKVGYKPG CRRTQZsOKPWVGU2NCEGVJG ONFQWDNGETGCO OGCVKPVJGFKUJKPVJGYCTOKPI VURNGOQPLWKEG FTCYGT5GVCUKFGVJGHT[KPIRCP 2CRTKMC YKVJVJGHCVCPFOGCVLWKEGU VDUROKPVNGCXGU #RRTQZOKPWVGUDGHQTG VJGGPFQHVJGEQQMKPIVKOG YCUJCPFSWCTVGTVJGVQOCVQGU 2GGNCPFFKEGVJGQPKQPCPF ICTNKE9CUJCPFRCVFT[VJG OKPVNGCXGU

*GCVVJGRCPEQPVCKPKPI VJGTGUGTXGFHCVCPFOGCV LWKEGUHT[VJGQPKQPUYGCVVJG VQOCVQGUCPFICTNKECPFJGCV VJGDGCPU

#FFVJGYJKVGYKPGNGOQP 6LWKEGCPFETGCOCPFUGCUQP YKVJRCRTKMCUCNVCPFRGRRGT

%CTXGVJGOGCVCPFUGTXG 7ICTPKUJGFYKVJOKPVNGCXGU QPRTGJGCVGFRNCVGUYKVJ VJGXGIGVCDNGU2QVCVQECMGU CEEQORCP[VJKUFKUJXGT[YGNN | Sous Chef (QQFUGVVKPI &WTCVKQP OKPWVGU

80 .COD 81 Leg of lamb with bean parcels |

Serves 4

Pre-heat the warming Peel and dice the onions and Ingredients: 1drawer to setting 4 for 15 8ICTNKE|| | minutes. 1 leg of lamb, Heat the butter in a frying off the bone (1.2 kg) Trim the lamb and season 9pan, fry the onions and Salt 2with salt and pepper. garlic, warm the bean parcels Pepper through and season to taste 2 tbsp vegetable oil Peel the onion and cut into with summer savoury. 1 clove of garlic 3rings and peel and dice the 1 onion garlic clove. Stuff the leg with Kitchen twine the onion rings and garlic, 10Carve the leg of lamb 2 sprigs of rosemary season with salt and pepper and and serve with the bean parcels 1 crushed clove of garlic tie up with kitchen twine. on pre-warmed plates. Rosemary 1 tbsp olive oil potatoes complement this dish 20 g butter Heat the vegetable oil in DGCWVKHWNN[| 600 g French beans 4a gourmet oven dish or a 300 ml water roasting pan. Fry the meat on all 1 tbsp summer savoury sides for approx. 8 – 10 minutes. 12 slices of dry cured ham 1 onion Mix the oil with salt, pepper 1 clove of garlic 5and crushed garlic and coat | the leg of lamb with it. Rinse the rosemary and place on the lamb.

Place the meat in the dish or 6TQCUVKPIRCP|KPVJGYCTOKPI FTCYGT| | 30 minutes before the end of 7the cooking time, wash and trim the beans, then steam or cook on the hob. Drain and rinse the beans under cold water. Divide into 12 portions, season with pepper and wrap each portion in a slice of ham. >> Tip: Garlic should always be used fresh. You can tell that it is fresh if the skin of the clove is tight and | is white or transparent violet in Sous Chef colour. It is best kept in a cool, dry Food setting: and well-ventilated place, but not Duration: 330-360 minutes in the refrigerator.

82 Lamb 83 Game

#DKVQPVJGYKNFUKFG| )COGJCUCNYC[UDGGP|CURGEKCNVTGCVCPFKU EGTVCKPVQYJGVVJGCRRGVKVGYJGVJGTCUCUVCTVGT KPCUCNCF|QTCUVJGOCKPEQWTUG+VECPDGEQQMGF KP|CXCTKGV[QHYC[UCPFKVUUVTQPIVCUVGNGPFU KVUGNHRCTVKEWNCTN[YGNNVQFKUJGUYKVJUGCUQPCN XGIGVCDNGU+H[QWNQXGICOGCPF[QWJCXGVJG EJQKEG[QW TGDQWPFVQEJQQUGKVKPRTGHGTGPEG VQCP[QVJGTMKPFQHOGCV

84 Game 85 Useful information about game

Because game is not served as an everyday meat KVJCUVCMGPQPCURGEKCNRNCEGKPOGPWRNCPPKPI| (QTHTGUJICOGOGCV[QWWUGFVQ|PGGFVQMPQY VJGJWPVGT|0QYCFC[UKVKU|XGT[QHVGPHCTOGFUQ there's a ready supply from butchers and many supermarkets also stock a variety of game meat and birds so it can be enjoyed all year round. The most common game available in the UK is XGPKUQPCPFRJGCUCPV|1VJGTICOGDKTFUCTG also available during the season and increasingly CXCKNCDNGCTGICOGUWEJCUYKNFDQCTCPFJCTG| | If game is cooked properly it does not need to be marinated! This used to be done to tenderise OGCVVJCVRGQRNGHGNVYCUCDKVQPVJGVQWIJ UKFG||5JQRDQWIJVICOGCNUQVGPFUVQDG HTQO[QWPIGTCPKOCNUPQY|$WVKH[QWNKMGKV OCTKPCVGF[QWECPWUGCOKZVWTGQHTGFYKPG CPFDWVVGTOKNM|)COGNGPFUKVUGNHYGNNVQDGKPI EQQMGFCP[YJGTGHTQOOGFKWOVQYGNNFQPG | )COGJCUCNQYGTYCVGTCPFHCVEQPVGPVVJCP other types of meat and is a particularly good source of protein, minerals and vitamins, making it a valuable addition to the modern menu. | Roe deer Roe makes an excellent celebratory meal. Its OGCVKUVGPFGTCPFXGT[NQYKPHCV|6JG[QWPIGT the animal the more tender the meat. The best OGCVHQTCTQCUVEQOGUHTQOVJG|JCWPEJQTDCEM NGICPFUCFFNG(QTUVGYKPICPFECUUGTQNGUVJG neck and shoulder cuts are used. | 6JGDGUVOGCVKUHTQOCPKOCNUYJKEJCTGPQOQTG VJCP[GCTUQNF|6JGOGCVHTQOQNFGTCPKOCNU tends to be tougher and harder to digest.

86 )COG Venison Hare Venison is very lean and easy to digest and is *CTGKUCFGNKECVGCPFXGT[VCUV[OGCVYKVJVJG QHVGPOCTKPCVGFDGHQTGEQQMKPI|#XCKNCDNGHTGUJ DGUVEWVUDGKPIHTQOVJGUCFFNGCPFVJGJCWPEJ| HTQODWVEJGTUHTQO#WIWUVVJTQWIJVQ#RTKNKVKU 6JGUGECPDGRTGRCTGFCUVYQUGRCTCVGEWVUQH CNUQ|TGCFKN[CXCKNCDNGHTQ\GPCNN[GCT|TQWPF meat. | | Wild boar +PCFFKVKQPVQXGT[IQQFSWCNKV[RTQVGKPJCTG 9KNFDQCTKURCTVKEWNCTN[VGPFGTCPFGCU[VQ CNUQJCUOWEJJKIJGTNGXGNUQHKTQPRQVCUUKWO FKIGUV+VECPDGRTGRCTGFKPCYKFGXCTKGV[ OCIPGUKWOCPFNKPQNGKECEKFCUYGNNCU QHYC[UHTQOLWKE[UVGCMUVQURKE[UVGYUCPF WPUCVWTCVGFQOGICHCVV[CEKFUVJCPVJCVHQWPF ECUUGTQNGU6JGVGPFGTGUVOGCVKUHTQOUWEMNKPIU KPGKVJGTTQGFGGTQTXGPKUQP QT[QWPIRKIUPQVOQTGVJCPC[GCTQNF | YGKIJKPIKPCVCTQWPFMI *CTGUJQWNFDGHTGUJCPFLWKE[|)QQFSWCNKV[ | OGCVYKNNJCXGCOCVVINQUUVQKV+HKVJCU 6JGOGCVHTQOOCNGDQCTUQXGT[GCTUQNFKU FCTMGPGFCTQWPFVJGGFIGUQTJCUFCTMURQVUQP XGT[ƃCXQWTUQOG|9GKIJKPIKPCVWRVQMI KV[QWUJQWNFPQVWUGKV VJGDGUVOGCVKUHTQOVJGUCFFNGCPFJCWPEJ| | /CTKPCVKPIVJGOGCVKUCFXKUCDNGDGHQTGTQCUVKPI *CTGECPDGMGRVTGHTKIGTCVGFHQTCOCZKOWO | QHFC[U|(TQ\GPKVYKNNMGGRYGNNHQTWRVQ 6JGOGCVHTQOUQYUJCUVQDGOCTKPCVGFVQ OQPVJU VGPFGTKUGKV|6JGDGUVUGCUQPHQTYKNFDQCTKUKP 0QXGODGTCPF&GEGODGTYJGPVJGOGCVKUCVKVU OQUVƃCXQWTUQOG| | | | |

)COG 87 Saddle of roebuck with apple sauce

Serves 4

Pre-heat the warming Ingredients: 1drawer to setting 5 for 15 | minutes with an ovenproof dish 800 g boned saddle of KPKV| roebuck Salt Trim the roebuck and season Pepper 2YKVJUCNVRGRRGTCPFVJ[OG|| 2 tbsp cooking oil Thyme Heat the oil in a frying pan 4 cox's apples 3and fry the meat for a total 8 rashers of streaky bacon of approx. 4 - 6 minutes, then 20 g butter wrap with bacon. Place the 30 ml apple brandy meat in the dish in the warming 200 ml apple juice FTCYGT|| 100 ml game stock 30 g raisins Approx. 30 minutes before 30 g chopped walnuts 4the end of the cooking time, VDUREQTPƃQWT peel and slice the apples, heat 1 tbsp water the butter in a pan and sweat |IFQWDNGETGCO the apple slices, then deglaze Sugar with apple juice and game stock. 1 tbsp chopped parsley Add the raisins and walnuts and | EQQM5VKTVJGEQTPƃQWTKPVQVJG | water and use this to thicken the liquid. Add the cream and season to taste with apple DTCPF[UCNVRGRRGTCPFUWICT||

Carve the meat and serve 5garnished with parsley on pre-heated plates with the apple sauce. Delicious with roast potatoes.

>> Tip: Game is an ideal food for the | health-conscious. It is low in fat Sous Chef and cholesterol, easily digestible Food setting: and a good source of protein, Duration: 120-135 minutes minerals and vitamin B.

88 Game 89 Roast wild boar with red cabbage

Serves 4

Peel and quarter the Place the red cabbage, Ingredients: 1QPKQPU|/KZVJGDWVVGTOKNM 7onions, apple slices, water, | with the lime juice and add the lemon juice, bay leaves, cloves, 800 g wild boar, roasting joint onion, bay leaf, juniper berries cinnamon, salt, pepper and (haunch) and peppercorns. Wash and dry sugar in a pan on the hob, bring Salt the greens and chop small. Place to the boil and cook for approx. Pepper the meat and the vegetables 60 minutes. Paprika in the liquid and leave in the | 2 tbsp vegetable oil refrigerator for 24 hours. /KZVJGƃQWTKPVQVJGYCVGT | | 8add and bring to the boil. Marinade: Pre-heat the warming Add the cranberry sauce to the 1 onion 2drawer to setting 5 for 15 red cabbage to warm through 1 litre buttermilk minutes. before serving, then season with Juice of 1 lime | red wine, salt, sugar and pepper. 1 bunch of soup greens Pat the meat dry and season | 1 bay leaf 3with salt, pepper and Carve the joint and serve on 4 juniper berries paprika. 9pre-heated plates with the 4 peppercorns | vegetables. Serve with croquette | Heat some oil in a gourmet potatoes. 600 g red cabbage 4oven dish or roasting pan on 2 cox's apples the hob, and fry the meat on all 1 onion sides for a total of approx. 8 – 10 Juice of 1 lemon minutes. 150 g cranberry sauce | 3 cloves Place the meat in an 2 bay leaves 5ovenproof dish in the 50 ml water warming drawer. VDURƃQWT | 1 tbsp water Approx. 90 minutes before Cinnamon 6the end of the cooking time Sugar halve the red cabbage, remove Salt the stalk, wash and cut into thin Pepper strips. Wash, peel, core and slice 50 ml red wine the apples, peel and dice the onions. | | | | | Sous Chef Food setting: Duration: 200-230 minutes

90 Game 91 5CFFNGQHXGPKUQPYKVJ cabbage and pepper sauce

Serves 4

2TGJGCVVJGYCTOKPI Carve the meat and serve on Ingredients: 1FTCYGTVQUGVVKPIHQT 7RTGJGCVGFRNCVGUYKVJVJG | OKPWVGUYKVJCPQXGPRTQQHFKUJ XGIGVCDNGUCPFUCWEG5GTXGYKVJ 800 g saddle of venison (off KPKV|| boiled potatoes. the bone) Salt Trim the venison and season Pepper 2YKVJUCNVCPFRGRRGT|| 2 tbsp vegetable oil 400 g savoy cabbage Heat the oil in a frying pan 200 g tomatoes 3and fry the meat for a total 2 tbsp olive oil of approx. 5 - 6 minutes. Place IUWPƃQYGTUGGFU the meat in the ovenproof dish Paprika KPVJGYCTOKPIFTCYGT|| | Sauce: Wash and dry the cabbage, 300 ml game stock 4EWVKVKPVQUVTKRUYCUJCPF 1 tbsp thyme leaves JCNXGVJGVQOCVQGU|| |ONFQWDNGETGCO 2 tbsp redcurrant jelly Approx. 30 minutes before 50 ml orange juice 5the end of the cooking time, VDUREQTPƃQWT JGCVVJGQKNKPCRCPDTKGƃ[ 1 tbsp pickled peppercorns UYGCVVJGECDDCIGCPFEQQM 50 ml Port for approx. 10 – 15 minutes. Salt #FFVJGUWPƃQYGTUGGFUCPF Pepper VQOCVQGUCPFUGCUQPYKVJUCNV | RCRTKMCCPFRGRRGT|| | Bring the stock, thyme, 6cream and redcurrant jelly VQVJGDQKNOKZVJGEQTPƃQWT YKVJVJGQTCPIGLWKEGCPFWUG this to thicken the sauce. Finely chop and add the peppercorns CPFUGCUQPYKVJ2QTVUCNVCPF RGRRGT|

Sous Chef (QQFUGVVKPI| Duration: 135-150 minutes

92 Game 93 /GFCNNKQPUQHXGPKUQPYKVJ EJCPVGTGNNGOWUJTQQOU

Serves 4

2TGJGCVVJGYCTOKPI Ingredients: 1FTCYGTVQUGVVKPIHQT | OKPWVGUYKVJCPQXGPRTQQHFKUJ XGPKUQPOGFCNNKQPU|I KPKV|| each Salt Trim the venison medallions Pepper 2CPFUGCUQPYKVJUCNVCPF 8 slices of streaky bacon RGRRGT|| 2 tbsp cooking oil IEJCPVGTGNNGOWUJTQQOU Heat the oil in a frying pan 1 onion 3on the hob and fry the meat IDWVVGT HQTCRRTQZOKPWVGURGTUKFG |IFQWDNGETGCO VJGPYTCRVJGOGFCNNKQPUKPVJG ONYJKVGYKPG bacon. Place the meat in the 5WICT QXGPRTQQHFKUJKPVJGYCTOKPI 4 pear halves, cooked FTCYGT|| IETCPDGTT[UCWEG | #RRTQZOKPWVGUDGHQTG 4the end of the cooking time ENGCPVJGOWUJTQQOURGGNCPF FKEGVJGQPKQPU||

*GCVVJGDWVVGTKPCRCPQP 5the hob and fry the onions CPFOWUJTQQOUKPRQTVKQPU #FFVJGETGCOCPFYJKVGYKPG UGCUQPYKVJUCNVRGRRGTCPF UWICT||

5VWHHVJGRGCTJCNXGUYKVJ 6ETCPDGTT[UCWEG2NCEGVJG medallions on pre-heated plates >> Tip: YKVJVJGOWUJTQQOUCPFRGCT 6JGETCPDGTT[KUCXGT[RQRWNCT JCNXGU5GTXGYKVJYKNFTKEG accompaniment to game dishes. +VKUWUWCNN[GCVGPKPVJGHQTOQH CRTGUGTXGTCVJGTVJCPTCYFWG to its bitter taste. Cranberries EQPVCKPNQVUQHXKVCOKPUUWEJCU# B1, B2, B3 and C and is also rich in | OKPGTCNUUWEJCUECNKWOECNEKWO Sous Chef OCIPGUKWOCPFRJQURJCVG Food setting: 4GFEWTTCPVLGNN[EQWNFDGWUGF &WTCVKQPOKPWVGU instead.

94 Game 95 Hare with carrots and celeriac

Serves 4

Peel and quarter the onions Serve the meat and the Ingredients: 1and make a marinade with 8vegetables garnished with | the red wine, orange juice, parsley on pre-heated plates. Marinade: thyme, rosemary and cloves. Delicious with duchess potatoes. 300 ml red wine 200 ml orange juice Rub the meat with salt ½ tsp thyme 2and pepper and place in ½ tsp rosemary the marinade with the onion 2 cloves quarters. Leave to stand 2 onions overnight. 4 hare legs Salt Pre-heat the warming Pepper 3drawer to setting 5 for 15 2 tbsp cooking oil minutes. 8 slices of streaky bacon 500 g carrots Take the meat out of the 100 g celeriac 4marinade and pat dry. Heat 1 onion the oil in a gourmet oven dish 20 g butter or a roasting pan and fry the 50 ml white wine meat for a total of approx. 5 – 7 100 ml orange juice minutes. Wrap the legs with VDUREQTPƃQWT bacon. Place the meat in the 1 tbsp water dish in the warming drawer. Sugar 2 tbsp chopped parsley Approx. 30 minutes before | 5the end of the cooking time wash and dry the carrots CPFEGNGTKCE|2GGNCPFFKEGVJG onions.

Heat the butter in a frying 6pan, fry the onions, add the vegetables, deglaze with orange juice and white wine and cook for approx. 15 – 20 minutes.

/KZVJGEQTPƃQWTYKVJVJG 7water, use it to thicken the sauce and season with salt, | pepper and sugar. Sous Chef Food setting: Duration: 210-240 minutes

96 Game 97 Desserts

Desserts and more | You’ve served the perfect meal – now for the ƂPCNƃQWTKUJ(TQOJGCNVJ[HTWKV[QRVKQPUVQ KPFWNIGPVEJQEQNCVGQTƃWHH[OGTKPIWGUNWZWT[ TKEGRWFFKPIQTXGNXGV[ETÄOGDTWNÅGCFGNKEKQWU FGUUGTVKUVJGWNVKOCVGJCRR[GPFKPIVQC sumptuous feast.

$GETGCVKXGVJGRQUUKDKNKVKGUCTGGPFNGUUYKVJ [QWT/KGNG5QWU%JGHHQQFYCTOKPIFTCYGT

98 Desserts 99 Meringue nests

Makes 12

If you like a crisp, dry Place the tray in the food Ingredients 1meringue nest, pre-heat the 6warming drawer and leave | Sous Chef food warming drawer the meringue to dry out for the 4 egg whites on Food setting 5 and then place time given above according to 250 g caster sugar the meringue in the drawer to your preference. Leave to cool 1 tsp vanilla extract dry out for 3 hours. If you prefer and then store the meringue 1 tsp white wine vinegar a marshmallowy centre pre-heat nests in an airtight container VUREQTPƃQWT on Food setting 4 and set the until ready to use. | time to 4 hours. For chocolate swirl meringue: 1½ tsp cocoa powder Place a sheet of non-stick 2paper on a baking tray. For rosewater meringue: 1½ tsp rose water Whisk the egg whites in a A few drops red food colour 3clean bowl until stiff.

Gradually whisk in the sugar 4spoonful by spoonful until CƂTOINQUU[OGTKPIWGJCU formed. Mix together the vanilla extract, white wine vinegar and EQTPƃQWTCPFUVKTVJTQWIJVJG meringue. If you want plain meringue nests, simply spoon 12 equal heaps of meringue on to the tray. Using the back of the spoon make a slight hollow in the middle of each meringue.

For the chocolate or the 5rosewater meringue, simply UYKTNVJGCFFKVKQPCNƃCXQWTKPI ingredient through the meringue and then shape the meringue as directed above.

| Sous Chef Food setting: Duration: 180 or 240 min.

100 Desserts 101 5WOOGTHTWKVEQORQVG

Serves 6

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1YCTOKPIFTCYGTQP(QQF | UGVVKPIHQTOKPWVGU2NCEG 200 g strawberries, halved if VJGHTWKVCPFUVTKRUQHNGOQP large \GUVKPVQCJGCVRTQQHDQYN5VKT 200 g blackberries VQIGVJGTVJGNGOQPLWKEGETÄOG 150 g blueberries FGECUUKUCPFECUVGTUWICT 125 g raspberries UVTKRUƂPGN[RGGNGFNGOQP 2QWTVJGNKSWKFQXGTVJG zest 2DGTTKGUEQXGTVJGDQYN ,WKEG™NGOQP YKVJHQKNCPFRWVKPVQVJGHQQF VDURETÄOGFGECUUKU YCTOKPIFTCYGT 1½ tbsp caster sugar | .GCXGHQTJQWTUVKTIGPVN[ 3JCNHYC[VJTQWIJ | 5GTXGKOOGFKCVGN[YJKNGUVKNN 4YCTOQTCNNQYVQIQEQNF DGHQTGUGTXKPI

| Sous Chef (QQFUGVVKPI &WTCVKQP OKPWVGU

102 Desserts Crème brulée

Makes 6

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 5 for 15 minutes. 6 egg yolks | 100 g caster sugar Combine the egg yolks 800 ml double cream 2and caster sugar, stirring 1½ tsp vanilla extract gently to dissolve the sugar. Additional caster sugar for the Gradually add the cream and brulée topping then the vanilla extract ensuring everything is well combined. 6 x 150 ml capacity ramekin dishes Equally divide the cream 3mixture between the ramekin dishes. Cover with foil and put into the food warming drawer. Set the timer for 4 hours.

At the end of the cooking 4time remove the ramekins from the drawer and allow to cool. Then place them in the fridge to chill completely.

When ready to serve, 5sprinkle a thin layer of caster sugar over the top of each. Using a cook’s blow torch, caramelise the sugar to create the brulée topping. Repeat this process to make an even crunchier topping. If you do not have a cook’s blow torch caramelise the sugar under a very hot grill.

| Sous Chef Food setting: Duration: 240 minutes

Desserts 103 Maple fragranced luxury rice pudding

Serves 6

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 4 for 15 minutes. Place 175 g short grain pudding rice the rice and the caster sugar in 75 g caster sugar a saucepan. Add the milk and 750 ml milk cream. Place on the hob and 600 ml single cream bring up to simmering point. Zest of 2 oranges VDUROCRNGU[TWR| Add the other ingredients 2and stir well to combine. Transfer to a heatproof dish and cover with a lid or foil. Place in the food warming drawer. | Leave to cook for 4 hours 3or until the rice is tender, stirring the pudding every hour to prevent the rice grains sticking together.

| Sous Chef Food setting: Duration: 240 minutes

104 Desserts Crème caramel

Makes 8 espresso sized crème caramels

Pre-heat the Sous Chef food Gently pour the custard Ingredients 1warming drawer on Food 6mixture over the caramel. | setting 4 for 15 minutes. Place 8 Cover each cup or mould tightly 170 g white caster sugar espresso cups or dariole moulds with tin foil. Place the baking 4 tbsp water QPCDCMKPIVTC[| tray in the food warming | | drawer for 3 hours. For the custard: To make the caramel – tip 250 ml milk 2the sugar and water into a Remove from the food 125 ml double cream small saucepan or milk pan, and 7warming drawer, allow 1 tsp vanilla bean paste or 1 bring to the boil. Reduce the VQEQQN|CPFVJGPEJKNNDGHQTG vanilla pod, seeds scraped out heat, and continue to simmer inverting onto plates to serve. 3 eggs until the sugar has melted and 2 egg yolks the caramel takes on the colour 120 g caster sugar of dark runny honey – about 10- OKPWVGU||

Quickly but carefully, pour 3a little caramel into the base of each espresso cup and gently roll the cup around so the caramel coats a little way up the UKFGU||

Next, to make the custard, 4combine the milk and cream in a saucepan, add the vanilla paste (or split pod) and heat until almost boiling. Remove HTQOVJGJGCV||

Lightly whisk together the 5eggs, yolks and sugar in a bowl. Gradually whisk in the hot milk and cream, then strain gently into a clean measuring jug, trying to avoid getting air bubbles in the mixture.

| | Sous Chef Food setting: Duration: 180 minutes

Desserts 105 Plums in red wine

Serves 4 - 6

2TGJGCV|VJG5QWU%JGHHQQF Ingredients 1warming drawer on Food | setting 5. Place the sliced plums 500 g plums, de-stoned and KPCJGCVRTQQHDQYN sliced into quarters 300 ml red wine Heat the wine and Demerara 75 g Demerara sugar 2sugar in a pan until just 1 cinnamon stick simmering and the sugar has 2 star anise dissolved. Add the cinnamon 3 strips orange zest UVKEMUVCTCPKUGCPFUVTKRUQH orange zest.

Pour the syrup over the 3plums and stir to mix well. %QXGTVJGDQYNCPFRNCEGKPVJG HQQFYCTOKPIFTCYGT.GCXGHQT 3 hours or until the plums are tender.

5GTXGYCTOQTEQNFCPFKH 4FGUKTGFVJGU[TWRECPDG simmered in a saucepan to reduce and thicken slightly.

| Sous Chef Food setting: Duration: 180 minutes

106 Desserts 107 Miscellaneous

The Sous Chef food warming drawer can also be used for many more food ideas, not just for main courses. Porridge served just in time for breakfast, with a delicious fruit compote. Have a go at making your own sun-blush tomatoes, drying herbs and fruit or making healthy, savoury vegetable crisps to complement a light snack. Or braised red cabbage as a tasty side dish for a main meal.

The extra little touches that make all the difference are so easy with your Miele food warming drawer.

108 Miscellaneous 109 Breakfast fruit compote and porridge

Serves 2

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 4 for 15 minutes. 1 cup porridge oats 3 cups milk or milk and water Place the porridge oats in a 2heatproof bowl and stir in For the compote: the milk (or milk and water), 400 ml apple juice Cover with foil and place in the 1 clove warming drawer. 1 cinnamon stick NCTIGUVTKRUƂPGN[RCTGF Pour the apple juice into orange rind 3a saucepan then add the 300 g mixed dried fruit e.g. clove and the cinnamon stick. pears, apples, prunes, apricots Heat to simmering point to start KPHWUKPIVJGURKEGƃCXQWTU

Place the dried fruit mixture 4into a second heatproof bowl and pour over the hot apple juice with the spices and strips of orange rind. Stir and then cover the bowl with foil. Put into the food warming drawer alongside the porridge.

Leave overnight for seven 5hours in the food warming drawer. The porridge and EQORQVGYKNNDGTGCF[VQUGTXG for breakfast.

| Sous Chef Food setting: Duration: 7 hours

110 Miscellaneous 111 $TCKUGFTGFECDDCIGYKVJ CRRNG

Serves 6-8

2TGJGCVVJG5QWU%JGH|HQQF Ingredients 1warming drawer on Food | UGVVKPIHQTOKPWVGU 1 small red cabbage 25 g butter (KPGN[UNKEGVJGECDDCIG NCTIGQPKQPƂPGN[UNKEGF 2FKUECTFKPIVJGEQTGCPFCP[ ICTNKEENQXGƂPGN[EJQRRGF VQWIJRKGEGU ˜YJQNGPWVOGIITCVGF ˜NGXGNVURITQWPFEKPPCOQP /GNVVJGDWVVGTKPCECUUGTQNG ˜NGXGNVURITQWPFENQXGU 3FKUJYKVJVKIJVƂVVKPINKF $TCONG[CRRNGRGGNGF QXGTCOGFKWOJGCVCPFEQQM cored and grated VJGQPKQPHQTOKPWVGUWPVKN VDURUQHVDTQYPUWICT UQHVGPGFDWVPQVDTQYPGF VDURTGFYKPGXKPGICT 5CNVCPFHTGUJN[ITQWPFDNCEM 5VKTKPVJGICTNKECPFURKEGU RGRRGT 4VJGPCFFVJGECDDCIG CRRNGUWICTCPFXKPGICTCPF ONEQNFYCVGT5VKTWPVKN VJQTQWIJN[OKZGFCPFVJG UWICTJCUFKUUQNXGFVJGPUGCUQP IGPGTQWUN[

$TKPIVQVJGDQKNVJGPRNCEG 5VJGNKFQPCPFVTCPUHGTVQ VJGYCTOKPIFTCYGTCPFCNNQY VQEQQMHQTJQWTUQTWPVKNVJG ECDDCIGKUXGT[VGPFGT|

| Sous Chef Food setting: &WTCVKQP JQWTU

112 Miscellaneous 113 5NQYTQCUVGFVQOCVQGU

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1warming drawer on Food | setting 5 for 15 minutes. 5 large tomatoes 4 tbsp mild olive oil 3WCTVGTVJGVQOCVQGUCPF ICTNKEENQXGƂPGN[EJQRRGF 2TGOQXGVJGUOCNNRKGEGQH ½ tsp sea salt VQWIJYJKVGEQTGVQYCTFUVJG ¼ tsp icing sugar VQRQHVJGVQOCVQ A little extra oil for storing Using a pestle and mortar, 3ETWUJVJGUGCUCNVCPFCFFKV VQVJGQKNICTNKECPFKEKPIUWICT Mix well.

+PCNCTIGDQYNCFFVJG 4tomatoes and oil mixture, EQCVKPICNNVJGVQOCVQGUYKVJ VJGQKN

6KRVJGVQOCVQGUCPFQKN 5QPVQCDCMKPIVTC[RNCEKPI VJGVQOCVQGUUMKPUKFGFQYP

2WVVJGDCMKPIVTC[QH 6VQOCVQGUKPVJGRTGJGCVGF warming drawer and cook for JQWTU

6QMGGRVJGVQOCVQGU 7VTCPUHGTVJGOKPVQC sterilised, lidded glass jar. Pour QXGTCP[QHVJGLWKEGUCPFQKN HTQOVJGDCMKPIVTC[CPFKH PGEGUUCT[VQRWRYKVJUQOG CFFKVKQPCNQKNVQEQORNGVGN[ EQXGTVJGVQOCVQGU%CPDGMGRV for 2-3 weeks.

| Sous Chef Food setting: &WTCVKQP JQWTU

114 Miscellaneous Wholegrain mustard and JQPG[TQCUVGFRCTUPKRETKURU

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | setting 5 for 15 minutes. 2 medium parsnips | ½ tbsp honey 2GGNCPFXGT[ƂPGN[UNKEG ½ tbsp wholegrain mustard 2VJGRCTUPKRU2NCEGVJGTGUV ™VURUGCUCNVƂPGN[ETWUJGF of the ingredients into a bowl 2 tbsp mild olive oil along with the parsnips. Toss the RCTUPKRUCTQWPFOCMKPIUWTG PQPUVKEMUKNKEQPGOCVU VJG[CTGGXGPN[EQCVGF | 2NCEGVJGUKNKEQPGOCVUQPVQ 3DCMKPIVTC[UCPFGXGPN[ URCEGVJGRCTUPKRUCETQUUVJG OCVUOCMKPIUWTGVJG[CTGPQV QXGTNCRRKPIGCEJQVJGT | 2NCEGKPVQVJGRTGJGCVGF 4warming drawer, one tray on the base and one on the wire TCEMCPFEQQMHQTJQWTUWPVKN IQNFGPCPFETWPEJ[

| Sous Chef Food setting: Duration: 12 hours

/KUEGNNCPGQWU 115 Sunblush baby plum tomatoes

Pre-heat the Sous Chef food Ingredients 1warming drawer on Food | UGVVKPIHQTOKPWVGU|| 350 g baby plum tomatoes Freshly ground black pepper Slice the baby plum tomatoes ˜VURUGCUCNVƃCMGU 2in half lengthways and place 5RTKIQHTQUGOCT[ƂPGN[ them cut side upwards on a chopped baking tray. Give them a good 3 tbsp good olive oil grinding of black pepper and URTKPMNGYKVJVJGUGCUCNVƃCMGU CPFƂPGN[EJQRRGFTQUGOCT[ Drizzle over the olive oil.

Place the plum tomatoes in 3the food warming drawer CPFNGCXGHQTJQWTU||

The tomatoes can be used 4immediately or stored and used over a period of 2 – 3 YGGMU||

To keep the sunblush 5tomatoes, transfer them into a sterilised, lidded glass jar. Pour over any of the juices and oil from the baking tray and, if necessary top up with some additional olive oil to completely cover the tomatoes.

| Sous Chef Food setting: Duration: 240 minutes

116 Miscellaneous 117 $GGVTQQVETKURU

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1warming drawer on Food | UGVVKPIHQTOKPWVGU 5 medium sized beetroots | Olive oil spray 2GGNVJGDGGVTQQVCPFUNKEG šVURUGCUCNVƂPGN[ETWUJGF 2XGT[ƂPGN[;QWOC[YCPV VQYGCTINQXGUYJKNUVJCPFNKPI PQPUVKEMUKNKEQPGOCVU VJGDGGVTQQVCUKVYKNNUVCKP[QWT JCPFU

2NCEGVJGPQPUVKEMUKNKEQPG 3OCVUQPVQDCMKPIVTC[U 5RTC[VJGOCVUYKVJQNKXGQKN CPFURTKPMNGJCNHQHVJGUGC UCNVCETQUUVJGVYQVTC[U2NCEG VJGUNKEGUQHDGGVTQQVQPVQVJG OCVUCPFURTC[YKVJVJGQKNCPF URTKPMNGYKVJVJGTGUVQHVJGUGC UCNV

2NCEGKPVJGRTGJGCVGF 4warming drawer, one tray QPVJGDCUGCPFQPGQPVJGYKTG TCEMCPFEQQMHQTJQWTUWPVKN NKIJVCPFETKUR

| Sous Chef Food setting: &WTCVKQP JQWTU

118 /KUEGNNCPGQWU 5Q[TQCUVGFRWORMKPCPF UWPƃQYGT|UGGFU|

2TGJGCVVJG5QWU%JGHHQQF Ingredients 1YCTOKPIFTCYGTQP(QQF | UGVVKPIHQTOKPWVGU 70 g pumpkin seeds IUWPƃQYGTUGGFU 2NCEGCNNQHVJGKPITGFKGPVU VDURUQ[UCWEG 2KPVQCDQYNCPFEQCVVJG UGGFUYKVJVJGUQ[UCWEG

5RTGCFVJGUGGFUGXGPN[QPC 3DCMKPIVTC[6JGPRNCEGVJG DCMKPIVTC[KPVQVJGYCTOKPI FTCYGTCPFNGCXGHQTJQWTU

7UGKOOGFKCVGN[QTUVQTGKP 4CPCKTVKIJVEQPVCKPGTHQT YGGMU

| Sous Chef (QQFUGVVKPI &WTCVKQP OKPWVGU

/KUEGNNCPGQWU 119 5YGGVRQVCVQETKURU

2TGJGCVVJG5QWU%JGH|HQQF Ingredients 1YCTOKPIFTCYGTQP(QQF | UGVVKPIHQTOKPWVGU 1 sweet potato šVURUGCUCNVƂPGN[ETWUJGF 2GGNVJGUYGGVRQVCVQCPF 1NKXGQKNURTC[ 2XGT[ƂPGN[UNKEGTQWPFUQHVJG RQVCVQ PQPUVKEMUKNKEQPGOCVU 2NCEGVJGPQPUVKEMUKNKEQPG 3OCVUQPVQDCMKPIVTC[U 5RTC[VJGOCVUYKVJQNKXGQKN CPFURTKPMNGJCNHQHVJGUGCUCNV CETQUUVJGVYQVTC[U2NCEGVJG UNKEGUQHUYGGVRQVCVQQPVQVJG OCVUCPFURTC[YKVJVJGQKNCPF URTKPMNGYKVJVJGTGUVQHVJGUGC UCNV

2NCEGKPVQVJGRTGJGCVGF 4YCTOKPIFTCYGTQPGVTC[ QPVJGDCUGCPFQPGQPVJGYKTG TCEMCPFEQQMHQTJQWTUWPVKN IQNFGPCPFETWPEJ[

| Sous Chef (QQFUGVVKPI &WTCVKQP JQWTU

120 /KUEGNNCPGQWU 121 Index

B H Beef and Guiness casserole 44 Hare with carrots and celeriac 96 Beef with onions 45 Beetroot crisps 118 L Braised red cabbage with apple 112 Lamb cutlets with basil butter 78 Breakfast fruit compote and porridge 110 Lamb in red wine sauce 79 | Leg of lamb with bean parcels 82

C M Chicken breast with a spinach and gorgonzola Maple fragranced luxury rice pudding 104 sauce 22 Medallions of beef with oyster Chicken breast with tropical fruit 26 mushrooms 50 Chicken in a white wine sauce 25 Medallions of veal in cabbage parcels 38 Chicken Jalfrezi 18 Medallions of venison with chanterelle Chilli con carne 41 mushrooms 94 Crème brulée 103 Meringue nests 100 Crème caramel 105 | | O D Oriental pork 62 Duck breast with orange sauce 14 Duck breast with sprouts and stuffed apples 16 P | Plums in red wine 106 2QTMƂNNGVYKVJC%CNXCFQUUCWEG  F Pork medallions with a chilli and Fillet of beef with chanterelle mushrooms 42 peanut sauce 60 Fillet of beef with paprika rub 46 Pork roulades with peppers 68 | | | G | Gammon with baked fruit 56 |

122 R W Rack of lamb with herb pesto 76 9JQNGITCKPOWUVCTFCPFJQPG[TQCUVGF 4QCUVƂNNGVQHNCODYKVJVQOCVQGUCPF  RCTUPKRETKURU   JCTKEQVDGCPU  4QCUVRQTMNQKPYKVJCPKUGGF  4QCUVYKNFDQCTYKVJTGFECDDCIG  4WORUVGCMYKVJCDNWGEJGGUGDWVVGT 

S 5CFFNGQHTQGDWEMYKVJCRRNGUCWEG  5CFFNGQHXGPKUQPYKVJECDDCIGCPFRGRRGT UCWEG  5CWUCIGECUUGTQNGYKVJTGFYKPG  CPFRW[NGPVKNU  5NQYTQCUVGFVQOCVQGU  5Q[TQCUVGFRWORMKPCPFUWPƃQYGTUGGFU  5RCTGTKDUYKVJCRKSWCPVUCWEG  5RKE[EJKEMGPDTGCUV  5WOOGTHTWKVEQORQVG  5WPDNWUJDCD[RNWOVQOCVQGU  5YGGVRQVCVQETKURU 

T 6WTMG[TQWNCFGUVWHHGFYKVJURKPCEJ  6WTMG[DTGCUVYKVJNGGMU 

V 8GCNƂNNGVYKVJOCTKPCVGFHGPPGN  8GCNUVGCMUKPCDTCPF[UCWEG  | |

123 Notes

124 125 126 Editors: Elisabeth Porz-Illing, Werk Bünde Translation Department, Miele Great Britain Home Economist, Miele Great Britain Photography: Martina Urban, Hamburg Styling: Frauke Riekmann, Hamburg Food styling: Anne Wiedey, Hamburg Design and production: Miele Communication International, Gütersloh | Copying of extracts of this book is only allowed by express permission of Miele & Cie. KG. Source must be credited. | © Miele & Cie. KG, Gütersloh Alteration rights reserved PF|GFKVKQP M.No. GB: 9802 8660 M.-Nr. 9 570 300 (03/13)

127