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27.00 Chefs Freshly Baked Breads

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CHEF ROEBUCKS CLASSIC MR B’S CHOICE A.18— £27.00 B.18—£28.50 CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Parmesan & Tomato-Date & Walnut-White Bloomer Rosemary Foccacia-Crusty Cob-Sultana Malt Loaf CONFIT OF PORK BELLY SPICED COD MALAY Slow Cooked Pork Belly Marinated Fresh Cod in Asian Spices with with Pigs Cheek Fritter , Roast Apples & Shallots Onion Bhaji & Raisin & Pomegranate Dressing BALLANTINE OF GUINEA FOWL BALDWINS TRIO OF LOCAL LAMB Stuffed Breast of Guinea Fowl with Parsley. Truffle Peelings, Fennel, Sautéed Herb Braised Shoulder, Rack & Crispy Salted Belly Gnocchi & Rich Guinea Jus With Yorkshire Pudding GLAZED LEMON TART BRAMLEY APPLE & RASPBERRY FLAN With Raspberry Compote & Whipped Double Cream With Vanilla Custard Sauce COFFEE & CHOCOLATE TRUFFLES COFFEE WITH ALMOND OATMEAL & RAISIN BUSCUITS POT ROAST SPECIAL LAS VEGAS-USA C.18—£28.00 D.18—£27.00 CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Farmhouse Loaf-Wholemeal-Cheddar & Onion Bread Raisin & Cranberry Loaf-White Bloomer-Bacon & Corn Bread SCARBOROUGH SMOKIE EN COCOTTE SHRIMP, CRAB & SPRING ONION CAKE Flakes of Oak Smoked Haddock with Sautéed Leeks & Chives, white Wine Fish Sauce With Corn Relish, Shallot Mayonnaise & Rocket Salad Topped with Sliced Potatoes & Rich Cheddar Cheese BREAST OF CHICKEN RICOLLA Chicken Coated in Breadcrumbs & Parmesan BRAISED SILVERSIDE OF BEEF Pan Fried with Fire Roasted Bell Peppers & Red Onions Slow Cooked Joint Of Prime Beef with Yorkshire Pudding & Beef Gravy with a Rich Fennel & Tomato Sauce APPLE, SULTANA & SYRUP SPONGE RICH CHOCOLATE & PISTACIO MOUSSE A Light Sponge with Vanilla Custard Cream & Warm Toasted Almonds With Honeycomb Shortbread Biscuit & Double Cream COFFEE & CHOCOLATE COOKIES COFFEE & CINNAMON DOUGHNUTS ENGLISH LAMB DINNER BUTCHERS CHOICE E.18—£28.50 F.18—£29.50 CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Sage & Onion-Wholemeal-Soft White Olive Ciabatti-Sun Dried Tomato-White Cottage SMOKED HADDOCK RAREBIT PAN FRIED SCALLOP POIREAUX Fresh Smoked Haddock Topped with Rich Cheddar Rarebit, Fresh Cornish Scallop with Leek Puree Creamed Leeks & Fresh Parsley Crisp Pancetta & Deep Fried Leeks DUO OF LOCAL PORK ROAST LEG OF ENGLISH LAMB Roasted Young Loin of Pork with Confit Belly Pork, With Seasoned Yorkshire Pudding, White Onion Sauce, Caramelised Apple & Shallots with Rich Calvados Sauce Lamb Jus & Mint Jelly BALDWINS CHOCOLATE CHOUX BUNS BAKEWELL TART Fresh Choux Pastry Stuffed with Pastry Raspberry Compote & Vanilla Custard Sauce Custard, Smothered in warm Chocolate Sauce COFFEE WITH RAISIN & OAT BISCUITS COFFEE AND SHORTBREAD BISCUITS MEMORIES OF HOPKINSONS FRESH FARM CHICKEN DINNER G.18—£35.00 H.18—£27.00 CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Wensleydale Cob-Wholemeal-Granary Roast Onion-Raisin Loaf-White Cob SMOKED SALMON CAFE 21 TRANCH OF SHETLAND SALMON Warm Potato Blinis Topped with Lock Fynne Smoked Salmon, Chived Chargrilled Fresh Salmon with wilted Greens & White Wine Fish Sauce Cream Fraiche, Tarragon Oil & Fresh Lemon BEEF WELLINGTON TRADITIONAL ROAST CHICKEN Prime Fillet of Beef with a Duxcelle of Crisply Roasted Chicken with Sage & Onion Mushrooms, Shallots & Chicken Livers Wrapped in Pancetta & Rich Puff Stuffing, Sausage Cake, Bread Sauce Pastry with Madeira Sauce & Chicken Gravy GATEAU ST HONORE BRAMLEY APPLE CRUMBLE Rich Choux Pastry Stuffed with Chantilly Cream, Chocolate & Coffee Glaze, With Vanilla Custard Sauce Spun Sugar & Fresh Raspberries COFFEE AND BALDIWNS CHOCOLATES COFFEE AND SHORTBREADS A HEARTY FEAST ALPINE MEMORIES K.18—£29.00 M.18—£28.50 CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Farmhouse White-Brown Cob-Roast Onion Pumpernickel-Crusty French-Poppy Seed PRAWN & CRAYFISH COCKTAIL TARTIFLETTE AU SAVOIE Crisp Salad Leaves, Crayfish Tails, Prawns, Marie Rose Sauce, Baked Alpine Dish of Potatoes, Bacon Lardons & Reblechon Cheese Lemon & Rocket Leaves CARROWAY SEED ENCRUSTED LOIN OF YOUNG PORK POT ROAST BRISKET OF BEEF Roast Pork with French beans, Sautéed Potatoes & Creamed Morrel With Leek & Sage Stuffed Yorkshire Pudding & Rich Beef Gravy Mushroom Sauce VIENNESE APPLE AND SULTANA STRUDEL CHOCOLATE & KIRSCH CHERRY ROULADE With apple Puree & Vanilla Ice Cream Chocolate Genoise Sponge rolled with Double Cream, Kirsch Soaked Cherries & Warm Chocolate Sauce COFFEE AND HAZELNUT BISCUITS COFFEE & VIENESE WHIRLS THE PRIME YORKSHIRE PORK ROAST SLOW COOKED LOCAL LAMB L.18—£27.00 N.18—£27.00 CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Green Olive-Parmesan-Wholemeal Cottage Loaf-Tomato & Basil-Wholemeal HERB CRUSTED TRANCHE OF COD LEEK, SHALLOT & WENSLEYDALE FLAN With Fried Spinach & Tarragon Mousilline With Leek Sauce & Deep Fried Leeks ROAST LOIN OF LOCAL PORK ROAST STUFFED SHOULDER OF LAMB Fresh Roasted Loin of Pork with Young Shoulder of Lamb with Shallots & Sage & Onion Stuffing, Apple Sauce Rosemary—Seasoned Yorkshire Pudding & Pork Jus & Lamb Jus SUET TREACLE SYRUP SPONGE STICKY GINGER CAKE With Vanilla Custard Sauce With Toffee Sauce & Vanilla Ice Cream COFFEE AND WHITE CHOCOLATE COOKIES COFFEE AND CHOCOLATE COOKIES YORKSHIRE DINNER MENU MARRAKESH NIGHTS O.18—£38.00 Q.18—£32.00 CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Roast Pumpkin Seed-white Bloomer- Raisin Flatbread-Brioche-Semolina Cakes Cinnamon & Raisin MINIATURE WHITBY COD AND FAT CHIPS SOUTH ATLANTIC SEABASS RISOTTO Yorkshires Favourite dish with Mushy Peas A Rich Risotto with Chargrilled Sea Bass PRIME ROAST SIRLOIN OF BEEF Carved in the Room, Yorkshire Pudding, LEG OF LAMB MAROC Onion Sauce and rich Beef Gravy Slow Cooked Leg Tagine Style with Marrakesh Herbs, Minted Cous Cous, Honey Roasted Root Vegetables & Crushed New Potatoes YORKSHIRE RHUBARB CRUMBLE Served with freshly made Vanilla Custard Sauce MOIST ORANGE CAKE YORKSHIRE CHEESES with Orange Syrup & Vanilla Ice Cream Stilton, Wensleydale, Ribblesdale Goats Apples, Grapes & Celery COFFEE & LEMON & ALMOND MACAROONS COFFEE AND YORKSHIRE PARKIN THE OLDE ALLIANCE DINNER THE “FAMOUS” BEEF P.18—£34.00 R.18—£35.00 CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Oatmeal & Raisin-White Bloomer-Wholemeal Wensleydale Cob-Wholemeal-Granary TRIO OF FISH Sea bass, Monkfish, Tiger Prawn SCARBOROUGH COD FLORENTINE With Dill Beurre Blanc Fresh Cod with Spinach, White Wine Fish Sauce & Wholemeal Parsley Topping ROAST BREAST OF DUCKLING Half Roast Breast of Gressingham Duck with BALDWINS PRIME ROAST SIRLOIN OF BEEF Sage & Onion Stuffing, Apple Sauce and Freshly Roasted Beef with Yorkshire Pudding, Rich Duck Jus Onion Sauce and Rich Beef Gravy Carved in the Room CREPE SUZETTE French Crepes with Classic Suzette Sauce & CLASSIC BREAD & BUTTER PUDDING Vanilla Ice Cream Light as a Feather Served with Double Cream COFFEE AND YORKSHIRE PARKIN COFFEE AND ALMOND BISCUITS £3.00 PER PERSON FOR AN EXTRA FOURTH COURSE ROAST COD MALAY With Sweet Potato Puree, Onion Bhaji, Curried Lentils HERB CRUSTED COD With Pommes Anna & Tarragon Moussiline CONFIT PORK BELLY With Apple Puree, Crackling & Juices STUFFED BREAST OF QUAIL With Wild Mushrooms & Truffle Sauce PAN SEARED SEABASS & SHRIMP RISOTTO CANTONESE DUCK SPRING ROLLS With Hoisin Sauce, Cucumber & Leek CORNISH SCALLOPS With Cauliflower Puree, Pancetta & Pea Shoots MOROCCAN SPICED CHICKEN LIVERS In Filo Pastry with Date & Shallot Puree & Mint Yoghurt CRISPY DUCK LEG With a Ragout of Beans & Crispy Onions BLACK & WHITE PUDDING With Pomme Puree & White Onions Sauce .
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  • Steam Combination Oven Cookbook DGC 6000

    Steam Combination Oven Cookbook DGC 6000

    United Kingdom Steam combination oven Miele Company Ltd. Fairacres, Marcham Road Abingdon cookbook Oxon, OX14 1TW Tel: 0845 365 0555 DGC 6000 Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with Miele Steam combination oven cookbook DGC 6000 MMS 13_0574 M.-Nr. 9 590 620 GB M.Nr 9802 9002 1 2 Foreword Dear Reader, When families come together, it is often around the dining table and so often when people enjoy each others’ company, food is at the centre of the occasion. We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele Test Kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. We hope you will enjoy the results as much as you do the cooking. If you have any questions, comments or requests, please contact us on the telephone number shown on the back cover of this book. Happy cooking from The Miele test kitchen 3 4 Contents Foreword 3 Contents 5 Cooking for pleasure 9 Cooking functions 10 Optional accessories 18 Weights and measures 20 Charts 216 A-Z index 232 Baking Soups and starters Swiss roll with Herb rolls 74 Marinated vegetables 94 assorted fi llings 36 Wholemeal bread 76 Stuffed aubergines 96 Brioche plait 39 Pumpkin bread 77 Greek tomatoes 97 Palmier biscuits 40 Mixed grain bread 78 Courgette and goat's Butter cake 42 White rolls 80 cheese rolls 98 Swiss