INGREDIENTS

SPRING / SUMMER RECIPES SPRING / SUMMER RECIPES – VOLUME 4

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz$20.00For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz

You and Miele. A recipe for perfection.

Take simple ingredients, add Miele intuition and create perfect results every time. Miele has been an independent family owned company for over 120 years. Our vision has always been the same: to strive, without restriction, to be ‘forever better’ in all that we do. Today, everything Miele does continues to be inspired by that founding principle. From creating superior quality appliances, to empowering you in the kitchen to achieve perfect results every time. Inside you'll find some of our favourite seasonal recipes to create lasting memories amongst loved ones. We hope this selection helps you to share in the joy of a meal together, with your family and friends.

Panettone French toast with grilled peaches and caramel sauce – 2 Asian style prawn and rice omelette – 4 Matt Stone’s olive and rosemary focaccia – 6 Michael Meredith’s potato bread with spiced hazelnut – 8 Seeded loaf – 10 Matt Stone’s baked ricotta, tomatoes and saffron – 12 Korean chicken wings, kimchi and gochujang mayonnaise – 16 Steamed prawns with tamari and ginger – 18 Pork crackle with mustard mayonnaise, pickled shallots and apple gel – 20 Michael Meredith’s sous-vide duck breast, sweetcorn and pickled cherries – 22 Tamarind, lime and chipotle pork with corn salsa – 24 Thai beef salad with roasted rice and pickled shallots – 26 Roasted lamb rump, fregola, peas, mint and pecorino – 28 delicious – 30 Raspberry parfait – 32 – 34 Matt Stone's baked ganache, chocolate mint and blueberries – 36 Michael Meredith’s trifle berry tart – 38 Michael Meredith’s coconut custard, pineapple, lychee, coriander and meringue – 42 Lamingtons – 44 Fruit mince pies – 48

Measurement and equipment guide – 50 Cooking programmes – 52 Miele cleaning products – 58 Miele accessories – 60 PANETTONE FRENCH TOAST WITH GRILLED PEACHES AND CARAMEL SAUCE

INGREDIENTS

10 eggs Caramel sauce Cooking programme 500ml milk 125g butter Fan Grill, Combi steam and Induction 500ml cream 125g brown sugar ½ cup sugar 250ml cream Miele accessories 2 vanilla pods, seeds removed DGG3 unperforated steam container 2 oranges, zested Butter, for frying Multi-purpose tray 1 panettone Grilling and roasting insert

Serves Peaches 12-16 80g butter, melted 80g brown sugar Preparation time ½ tsp ground cinnamon 30 minutes, plus cooling time 8 peaches, halved Cooking time 1 hour 30 minutes

METHOD

Panettone 1. In a bowl, whisk together the eggs, milk, cream, sugar, vanilla and zest until combined. 2. Slice the panettone into thirds and then cut each third vertically in half. Have the long end of the panettone facing you, and cut into 1.5cm-2cm slices. 3. Place the panettone slices into a greased and lined DGG3 unperforated steam container. Pour over half of the egg mixture, then push down the panettone so it soaks up the mixture. Pour over the rest of the mixture and once again make sure the panettone is fully submerged. 4. Place the baking dish into the combi steam oven on shelf position 2. Select: Combi Mode: Fan Plus at 160°C + 1 hour + 50% moisture 5. Once cooked, remove from the oven and allow to cool before placing in the refrigerator to allow the pudding to fully set for a minimum of 4 hours, or ideally overnight.

Peaches 1. In a small bowl, combine the melted butter, brown sugar and cinnamon. 2. Halve the peaches and remove the stone, brush the brown sugar mix over the cut side of the peach. 3. Preheat the oven on Fan Grill at 200°C. 4. Place the peaches, sugar side up, on a grilling and roasting insert onto a multi-purpose tray. 5. Place the peaches in the oven on shelf position 5 and grill for 10-12 minutes, or until caramelised.

French toast 1. Remove the panettone pudding from the steam container, cut in half lengthwise and then slice into thick slices, approximately 3cm wide. Remove any uneven edges to form neat rectangular slices. 2. Place a non-stick frying pan on medium heat, induction setting 6, and add 2 tablespoons of butter. 3. Once the butter has melted and the frying pan is hot, add a few pieces of the sliced panettone to the pan and fry for 3-4 minutes each side, or until nicely golden.

Caramel sauce 1. In a saucepan, combine the butter and brown sugar. Place on medium-high heat, induction setting 7, and whisk until the mixture is bubbling and the sugar has dissolved. 2. Whisk in the cream and remove from heat.

To serve 1. Place two pieces of French toast onto a plate, with half a grilled peach and a drizzle of caramel sauce.

HINTS AND TIPS • Any leftover slices of French toast can be frozen prior to frying. • For a salted caramel sauce, simply whisk in 2 teaspoons of salt after you have added the cream. • Any stone fruits can be substituted for the peaches.

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2.

ASIAN STYLE PRAWN AND RICE OMELETTE

INGREDIENTS

Omelette To serve Cooking programme 4 eggs Spring onion, thinly sliced Induction 1 tbsp cream 50g snow peas, thinly sliced 2 tbsp oyster sauce Coriander, stems removed Serves 1 tsp soy sauce 2-3 limes, cut in half 4-6 2 spring onions, thinly sliced Sweet chilli sauce 70g jasmine rice, cooked Preparation time 1 tsp sesame oil 10 minutes 1 tbsp grapeseed oil, for frying Cooking time Sauté prawns 10 minutes 12 green prawns, peeled with tails on 1 tsp sesame oil Salt flakes, to taste Cracked black pepper, to taste 1 tbsp grapeseed oil, for frying

METHOD

Omelette 1. Combine all ingredients in a bowl and whisk until well combined. 2. Heat grapeseed oil in a non-stick frying pan on medium heat, induction setting 7. 3. Add the egg mixture to the pan and stir for 30 seconds. The omelette will begin to set, keep loosening the side of the pan with a heat-proof spatula and reduce the heat to induction setting 5. 4. Place a lid over the top of the pan as this will help the omelette to set for approximately 8 minutes.

Prawns 1. Heat a flat bottom wok or frying pan on Temp Control 3, or induction setting 7. Sauté prawns in the grapeseed oil. 2. Once cooked, remove from heat, coat in sesame oil and season to taste.

To serve 1 Turn omelette out onto a board and cut into portions. 2. Top the omelette with the prawns, then garnish with thinly sliced snow peas, coriander and extra spring onion. 3. Serve with lime halves and sweet chilli sauce.

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4.

MATT STONE’ S OLIVE AND ROSEMARY FOCACCIA

INGREDIENTS

960ml water Cooking programme 60ml milk Prove yeast dough and Moisture Plus 35g yeast, dried 1.2kg bread flour, plus extra for dusting Miele accessories 175g semolina Multi-purpose tray 35g salt Perforated gourmet baking tray 300g pitted black olives 3 stems of rosemary, leaves picked Serves Salt flakes 12 Extra virgin olive oil, for drizzling Preparation time 20 minutes

Cooking time 35 minutes, plus 1 hour 40 minutes proving time

METHOD

1. In a jug, combine the water, milk and yeast. Stir to combine, then set to the side for 10 minutes until the yeast starts to activate. 2. In a bowl of a freestanding mixer with dough hook attachment, combine, flour, semolina and salt. 3. Gradually add the water and yeast, mix together to form a smooth dough, approximately 5-6 minutes. 4. Turn out dough onto a floured bench and continue kneading for a further 2 minutes, adding more flour as required. This will help to develop the gluten. 5. Transfer to a well oiled bowl and cover with a damp cloth. 6. Select Prove yeast dough for 30 minutes and follow the prompts. Alternatively, let the dough prove on a bench in a warm place. 7. After 30 minutes, lift up one side of the dough and fold it in half. Prove again for another 20 minutes. 8. Fold in half again from the opposite side, you will notice the dough changing and becoming smoother. Prove for a further 20 minutes. 9. Turn the dough onto a multi-purpose or perforated baking tray, greased and lightly dusted with a mix of half semolina and half flour. 10. Press the dough out to form a rectangle approximately 4cm thick. 11. Place the dough back into the oven, selecting Prove yeast dough for a further 30 minutes. Alternatively, as before place the dough in a warm place until it doubles in size.

Assembly 1. Preheat oven on Moisture Plus at 190°C, with 2 manual bursts of steam. 2. Drizzle the surface of the dough with olive oil then use your fingers to press holes across the surface, pressing almost to the bottom of the dough. Dot the olives across these holes as well as sprigs of rosemary. 3. Sprinkle lightly with salt flakes and a bit more olive oil. 4. Place into the oven on shelf position 2, releasing the first burst of steam immediately and the second burst after 10 minutes. 5. Bake for 30-35 minutes or until golden and a hollow sound is made on the base when tapped. 6. Remove from the oven and allow to sit for 5 minutes in the tray before transferring to a cooling rack.

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6.

MICHAEL MEREDITH’ S POTATO BREAD WITH SPICED HAZELNUT

INGREDIENTS

500g medium waxy potatoes skin on, Hazelnut spice mix Cooking programme well-scrubbed 75g hazelnuts Conventional, Steam, Intensive Bake ¼ cup melted butter, plus a little 1 tbsp white sesame seeds and Crisp function for brushing 1 tbsp whole coriander seeds 1 egg ½ tbsp whole cumin seeds Miele accessories 1 cup rice flour ½ tbsp whole fennel seeds Multi-purpose tray ¼ cup potato flour/starch 1 small pinch dried chilli Perforated steam container 1 tsp baking powder ½ tbsp sumac Perforated gourmet baking tray Salt flakes, to taste ½ tbsp dried oregano Serves ½ tbsp dried thyme 4

Preparation time 25 minutes

Cooking time 1 hour

METHOD

Hazelnut spice mix 1. Preheat the oven on Conventional at 160°C. 2. Roast hazelnuts in the oven on shelf position 2 for 8 minutes and pulse in a food processor until crumbly, or chop by hand. 3. Toast the cumin, coriander, fennel and chilli in a frying pan on medium heat, induction setting 6, until fragrant. 4. Grind the spices into a coarse powder with a coffee grinder or mortar and pestle. 5. Mix all of the ingredients together.

Potato bread 1. Cut the potatoes into ½ cm thick slices, leaving the skin on and spread into a perforated steam container. 2. Steam at 100°C for 25-30 minutes. 3. Mix the flours, salt and baking powder together in a separate bowl. 4. Roughly mash the potatoes and stir through the melted butter and egg. 5. Fold the flours into the mashed potato mix until a firm smooth dough is formed and rest for 10 minutes. 6. Divide into 30g balls and shape into flat round patties about 1cm thick. 7. Place onto a perforated gourmet baking tray and brush with a little melted butter then sprinkle the hazelnut spice mix on top. 8. Preheat the oven on Intensive Bake at 170°C. 9. Place the tray in the oven on shelf position 1, turn on Crisp function if applicable and bake for 15-20 minutes. 10. Brush with more butter when it comes out of the oven, season with salt and serve warm.

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8.

SEEDED LOAF

INGREDIENTS

50g stabilised wheat germ Cooking Programme 250g bakers flour Moisture Plus 7g dry yeast 10g linseeds Miele accessories 10g sunflower seeds Perforated gourmet baking tray 10g chia seeds Serves 15g nigella seeds 6 15g sesame seeds 1 tsp salt Preparation time 10ml olive oil 15 minutes 250ml warm water Cooking time Topping 25 minutes, plus proving time Nigella seeds Sesame seeds

METHOD

1. In the bowl of a freestanding mixer, add all of the dry ingredients. Using the dough hook attachment, mix for 1 minute or until the ingredients are evenly distributed. 2. Add the wet ingredients to the bowl and knead on medium-low speed for 8-10 minutes, or until everything comes together and you have a smooth dough. 3. Remove from the mixer and place into the oven on Prove yeast dough for 45 minutes, or until the dough has doubled in size. 4. Once the dough has proved, knock the dough back and shape into a large loaf. 5. Place the dough onto a perforated gourmet baking tray and into the oven on Prove yeast dough for a further 45 minutes, or until doubled in size. 6. Preheat the oven on Moisture Plus at 220°C with 1 manual burst of steam. 7. Scatter some nigella and sesame seeds over the top of the bread. Place into the oven on shelf position 2. Inject the burst of steam immediately and bake for 20-25 minutes. 8. Remove from the oven and cool on a wire rack for 10 minutes before serving.

HINTS AND TIPS

• Bread will last for up to 3 days in an airtight container. • All types of seeds can be used to substitute where necessary. • If you don’t have Prove yeast dough function, you can prove in a warm area until doubled in size, or in the oven on Fan Plus at 35°C for 30 minutes.

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10.

MATT STONE’ S BAKED RICOTTA, TOMATOES AND SAFFRON

INGREDIENTS

Ricotta Dried tomatoes Cooking programme 2 litres milk (best quality available) 2 punnets cherry tomatoes Induction, Full Grill, Warming Drawer 400ml cream and Fan Plus 100ml white wine vinegar Tomato salad 1 tsp salt flakes 800g mixed heirloom tomatoes Miele accessories 1 fennel bulb Perforated gourmet baking tray Dressing 2 cups flat leaf parsley, Multi-purpose tray 4 shallots, finely diced leaves picked Grilling and roasting insert 2 large red chillies, deseeded 2 cups wild rocket Serves and finely diced Day old bread 6 8 parsley stalks, finely chopped

1 garlic clove, grated on a microplane Preparation time 6 sprigs of thyme, finely chopped 12-24 hours 1 large pinch of saffron 70ml red wine vinegar Cooking time 180ml olive oil 35 minutes, plus 5 hours drying 1 tsp honey

METHOD

Ricotta 1. Pour the milk and cream into a saucepan. Using medium-high heat, induction setting 7, gently bring up to 85°C. Once it has reached temperature, remove from heat. 2. Slowly add the vinegar and salt and gently stir in with a ladle. Stir in a circular up and down motion, until the milk is visibly split. Rest for 15-20 minutes. 3. Line a colander with muslin cloth and place over a bowl, leaving enough room underneath for the whey to drain from the curds. Slowly ladle the curds into the colander in batches, wait briefly for the whey to drain before adding more curds into it. Allow to sit overnight in the refrigerator. The drier the ricotta the better it will bake. 4. Preheat oven on Full Grill at 250°C. 5. Crumble the ricotta into large pieces and place onto a grilling and roasting insert over a multi-purpose tray. Try not to leave too much room between the ricotta pieces. 6. Drizzle with olive oil and place into the oven on shelf position 4. Grill for 4-5 minutes to achieve a crunchy caramelised top. Remove and leave to cool.

Dried tomatoes 1. Preheat the warming drawer on Food Setting 5 for 15 minutes. 2. Line a perforated baking tray with baking paper. Place halved cherry tomatoes cut side up onto the tray. 3. Drizzle with olive oil and season with salt and pepper. You can also add some chopped herbs to the tomatoes before drying if you have some to use up or in the garden. Place into the warming drawer and let dry for 5 hours.

Dressing 1. Combine all ingredients, except the oil. Allow to marinate for 15 minutes. 2. Mix in the olive oil. The dressing is ready but will benefit from sitting to allow flavours to develop.

Tomato salad 1. Shave the fennel on a mandolin or slice finely and plunge into iced water immediately. Leave for 10 minutes, then drain well. Dry in a salad spinner. 2. Preheat the oven on Fan Plus at 180°C. 3. Slice bread as thinly as possible. Brush a lined baking tray with some olive oil. Lay the bread down in a single layer. Brush the tops with a little more olive oil and season with salt. 4. Place in the oven on shelf position 3 and bake for 8-10 minutes, or until golden and crisp. 5. Randomly cut the heirloom tomatoes into whatever shape you like, chunky is good.

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12.

MATT STONE’ S BAKED RICOTTA, TOMATOES AND SAFFRON

METHOD

To serve 1. Place the fresh tomatoes in a mixing bowl with the fennel, dried tomatoes, dried bread and two thirds of the parsley and rocket. Add some dressing and seasoning. Keep the dressing light at this stage. 2. Mix and serve onto a large plate. Place over the rest of the leaves and crumble over the ricotta (you may not need all of it, the yield will depend on the quality of the milk). 3. Drizzle over some extra dressing and serve.

HINTS AND TIPS

• The dressing can be stored for 5 days in the refrigerator. • The recipe will make excess dressing; the extra can be served in a small dish on the table, or kept for another day.

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14.

KOREAN CHICKEN WINGS, KIMCHI AND GOCHUJANG MAYONNAISE

INGREDIENTS

Chicken marinade Gochujang mayonnaise Cooking programme 3cm piece of ginger, grated 4 tbsp whole egg mayonnaise Moisture Plus 2 tsp sesame oil 2 tbsp gochujang 6 tbsp soy sauce Miele accessories 1 tbsp apple vinegar To serve Multi-purpose tray 2 tbsp mirin Kimchi Baking and roasting rack 2 tbsp sugar Sesame seeds and sliced Serves 2 tbsp honey spring onions, to serve 4 2 cloves garlic, grated

1 tbsp gochujang Preparation time 1kg chicken wings, tips removed and 24 hours drumette separated from wings Cooking time 40 minutes

METHOD

Chicken marinade 1. Whisk all marinade ingredients together in a bowl and then toss chicken wings to coat. Cover and refrigerate overnight. 2. Preheat oven on Moisture Plus at 180°C with 3 manual bursts of steam. 3. Place a baking and roasting rack over multi-purpose tray lined with baking paper. Spread the wings evenly on the rack and place into the oven on shelf position 3. Release 1 burst of steam immediately. Release the second burst after 15 minutes and the third burst after 30 minutes. 4. Continue cooking for a further 10 minutes. 5. Remove from the oven and rest for 10 minutes.

Gochujang mayonnaise 1. In a small bowl, combine all ingredients and stir well.

To serve 1. Sprinkle chicken wings with sesame seeds and spring onion and serve alongside kimchi and gochujang mayonnaise.

HINTS AND TIPS

• Gochujang is a Korean red chilli paste available from Asian grocery stores. • Kimchi is a staple in Korean cuisine as a traditional side dish made from salted and fermented vegetables and is available from Asian grocery stores. • The wings are baked on the wire rack so they crisp all around, preventing the need to turn. • This is also a great recipe for chicken skewers, simply dice 600g of chicken thighs, marinade and place onto bamboo skewers. Cooking time may need to be reduced, depending on the size of the skewers.

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16.

STEAMED PRAWNS WITH TAMARI AND GINGER

INGREDIENTS

24 medium green prawns, peeled Cooking programme and deveined Steam

Tamari dressing Miele accessories 1 garlic clove, crushed Perforated steam container ½ tsp fresh ginger, grated 2 tbsp lime juice Serves 2 tbsp tamari 12-14 ¼ tsp sesame oil Preparation time 15 minutes To serve Coriander leaves Cooking time 5 minutes

METHOD

Tamari dressing 1. Combine ingredients in a small bowl and stir well. Set aside.

Prawns 1. Place one prawn onto an individual Asian-style ceramic soup spoon. 2. Arrange spoons in a perforated steam container and spoon dressing evenly over the prawns. 3. Place in the steam oven and Steam at 85°C for 3-5 minutes, depending on the size of the prawns. 4. Garnish with coriander and serve immediately.

HINTS AND TIPS

• This recipe also works well served as an entrée. Double the quantity of dressing, place the prawns in an unperforated steam container and pour over the dressing. Serve with steamed rice and garnish with finely sliced spring onions, chilli and coriander leaves. • For a Moroccan inspired prawn, substitute the dressing with the following: 1 tsp chermoula powder, 1 tsp chopped fresh parsley, 3 tbs olive oil, 2 tbs lemon juice, 1 tsp salt flakes and ½ tsp ground pepper.

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18.

PORK CRACKLE WITH MUSTARD MAYONNAISE, PICKLED SHALLOTS AND APPLE GEL

INGREDIENTS

1 x 500g piece of pork skin Apple gel Cooking programme 750ml vegetable oil, for frying 750 ml cloudy apple juice Steam, Warming Drawer 1 tsp agar agar and Induction Mustard mayonnaise 300g kewpie mayonnaise Miele accessories 2 tbsp seeded mustard Unperforated steam container

Pickled shallots Serves 3 shallots, finely diced 12 1½ tsp caster sugar Preparation time 1 tbsp hot water 30 minutes ¼ tsp salt flakes 60ml chardonnay vinegar Cooking time 1 hour 30 minutes, plus overnight dehydrating

METHOD

Pork crackle 1. Lay the pork skin into an unperforated steam container and Steam at 100°C for 1 hour. 2. Using a spoon, scrape away any excess fat on the underside of the pork skin. Place the skin on a baking paper lined tray, and place in the warming drawer at 85°C overnight, or until the skin is completely crisp. 3. Using your hands, break up the pork skin into rough pieces, approximately the size of a 20 cent coin, and set aside in a container.

Apple gel 1. Place the apple juice into a medium sized saucepan and reduce on medium-high heat, induction setting 7, until you have 375ml of juice left. 2. Whisk in the agar and allow to boil for 2 minutes before taking off the heat. Pour into a container, and allow to cool fully until the mixture has set firm. 3. Once fully set, place into a blender and blend for 2-3 minutes on maximum, or until the gel is completely smooth. Add some water if the gel is too thick. Keep aside in the refrigerator until required.

Mustard mayonnaise 1. In a small mixing bowl, whisk together the mayonnaise and mustard. Keep aside in the refrigerator until required.

Pickled shallots 1. In a bowl, dissolve the sugar and salt in the hot water. 2. Add vinegar and shallots and leave to pickle until ready to serve.

To serve 1. Heat the vegetable oil on medium heat, induction setting 6, until it has reached 160°C. 2. Place the pork skin pieces, 2-3 at a time in the oil until they puff up, approximately 30 seconds. 3. Place onto a tray lined with paper towel and sprinkle with salt. 4. On each piece of pork crackle, top with some pickled onion, apple gel and mustard mayonnaise and serve within 30 minutes.

HINTS AND TIPS

• All components can be made ahead of time, and stored for up to 1 week prior to serving. • Pork crackle can be stored in an airtight container, before or after the frying step.

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20.

MICHAEL MEREDITH’S SOUS-VIDE DUCK BREAST, SWEETCORN AND PICKLED CHERRIES

INGREDIENTS

Duck *Pickled cherries Cooking programme 4 boneless duck breasts 1kg cherries, pitted Sous-vide and Induction (150-175g each) 500ml cabernet sauvignon vinegar Salt flakes, to taste 1 cup caster sugar Miele accessories Freshly cracked black pepper 1 tsp salt Perforated steam container 200g watercress, to garnish 1 orange, zest and juice 1 bay leaf Serves Sweetcorn puree 1 cinnamon stick 4 60ml olive oil ½ tsp juniper berries Preparation time 1 garlic clove, thinly sliced 25 minutes 3 shallots, finely sliced Sauce *Pickled cherries to be made 4 corn cobs, kernels removed 200ml chicken jus one week in advance Pinch saffron Pickled cherry liquid to taste 300ml chicken stock 20g butter, cold Cooking time 50ml cream 20g tarragon, chopped 1 hour 35 minutes Salt and pepper, to taste

METHOD

Duck 1. Season duck generously with salt and pepper. 2. Seal duck in 2 large vacuum sealing bags. Vacuum on setting 3 and Seal on setting 3. 3. Place the sealed bags into a perforated steam container and Steam at 55°C for 1 hour. 4. Once duck is cooked, remove from bags and dry thoroughly with paper towel. 5. Heat a frying pan on medium heat, induction setting 6. Place breasts skin side down and render until golden brown and crisp (approximately 5 minutes). 6. Turn the duck breasts over and cook the second side until barely coloured, about 30 seconds. 7. Transfer onto a paper towel lined plate and allow to rest for 5 minutes.

Sweetcorn puree 1. Heat oil in a frying pan on medium high heat, induction setting 7. Stir in garlic and shallots and cook until soft. 2. Add corn kernels and saffron and heat for 1 minute. 3. Add stock and corn until corn has softened and liquid has reduced. 4. While still warm, place in a blender and puree. 5. Add cream and season to taste.

*Pickled cherries 1. Combine all ingredients except cherries in a medium sized saucepan and bring to the boil on high heat, induction setting 8. 2. Turn heat down to induction setting 3 and simmer for 10 minutes. 3. Remove the pickling liquid from the heat and cool. Once cooled, pour over the cherries. 4. Place the cherries into an airtight container and leave to marinate for 1 week in the refrigerator.

Sauce 1. Pour the chicken jus into a medium sized saucepan and warm through on medium heat, Induction setting 5. 2. Add the pickling liquid to taste then whisk in butter and tarragon. 3. Hold sauce on Induction setting Keep Warm until ready to serve.

To serve 1. Place 2 tablespoons of the corn puree on a plate. Slice the duck breast and place on top. 2. Place 1 tablespoon of cherries to the side. Spoon the sauce around the dish, garnish with watercress and serve.

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22.

TAMARIND, LIME AND CHIPOTLE PORK WITH CORN SALSA

INGREDIENTS

Pork Corn salsa Cooking programme 600g scotch fillet 1 x 425g can corn kernels, drained Combi steam 150g cucumber, deseeded and diced Marinade 85g Spanish onion, finely diced Miele accessories 1 x 100g can chipotle chilli in 130g tomato, diced Grilling and roasting insert adobo sauce 2 spring onions, finely sliced Multi-purpose tray 2 garlic cloves, crushed 1 tsp ground cumin Serves 100g tamarind puree concentrate 1 lime, zest and juice 6-8 30g brown sugar 20g coriander leaves, picked and

100g onion, chopped roughly chopped Preparation time 1 lime, zest and juice 3 tbsp olive oil 30 minutes, plus marinading 1 tsp turmeric powder 40g reserved marinade Salt flakes, to taste Salt flakes, to taste Cooking time Cracked black pepper, to taste Cracked black pepper, to taste 50 minutes

To serve 100g sour cream Extra coriander

METHOD

Pork 1. Combine all ingredients for the marinade in a blender, blend until smooth. Reserve 40g of marinade for salsa before the pork is placed into the marinade. 2. Cut pork in half lengthwise, and then cut those two halves in half again lengthwise so that you end up with 4 even sized pieces of pork. 3. Marinate pork, cover and leave for a minimum of 4 hours, preferably overnight in the refrigerator. 4. Place pork on a grilling and roasting insert over a multi-purpose tray and season with salt. 5. Place tray on shelf position 2 and Select Combi Mode: Stage 1: Grill + Preheat + Grill Setting 3 + 10% moisture Stage 2: Grill setting 3 + 10 minutes + 10% moisture Stage 3: Fan Plus at 160°C + 20 minutes + 65% moisture 6. Allow to rest for 10 minutes.

Corn salsa 1. Mix all ingredients together in a bowl and season well.

To serve 1. Slice pork into thin slices and serve with corn salsa and a dollop of sour cream and fresh coriander leaves.

HINTS AND TIPS

• Chicken can be substituted for pork. • Pork scotch fillet is also known as collar butt and pork neck. This cut of meat has a nice amount of fat that contributes to great flavour. • The vacuum sealing drawer can also be used when marinating the pork to intensify the flavour. Place the pork into a vacuum sealing bag with the marinade. Place into the vacuum sealing drawer and Vacuum on setting 3 and Seal on setting 3. Leave to marinate for 2-3 hours.

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24.

THAI BEEF SALAD WITH ROASTED RICE AND PICKLED SHALLOTS

INGREDIENTS

600g-800g beef eye fillet Dressing Cooking programme 1 red long chilli, finely chopped Combi steam and Induction Marinade 1 garlic clove, crushed 2 tbsp oyster sauce 1 tbsp coriander root, finely chopped Miele accessories 2 tbsp soy sauce 1 tbsp fish sauce Multi-purpose tray 2 tbsp fish sauce 1 tbsp soy sauce Salt and white pepper, taste 80ml lime juice Serves 1½ tbsp grated palm sugar 6-8 Pickle 1½ tsp caster sugar Roasted rice Preparation time 1 tbsp hot water 2 tbsp raw long grain rice 20 minutes ¼ tsp salt flakes 60ml rice vinegar To serve Cooking time 70g shallots Fried shallots 25-30 minutes Red chilli, sliced Salad 1 cup watercress or baby spinach leaves 1 cup mixed herbs; coriander, Thai basil, mint leaves 2 Lebanese cucumbers, finely sliced on the diagonal 1 red capsicum, finely sliced

METHOD

Beef 1. Combine oyster, soy and fish sauces in bowl and season with salt and pepper. 2. Rub the marinade over the beef and set aside at room temperature. 3. Place beef onto a multi-purpose tray lined with baking paper. Insert Food probe into centre of meat. 4. Select Combi Mode: Stage 1: Conventional at 200°C + Core temperature 40°C + 60% moisture Stage 2: Conventional at 120°C + Core temperature 55°C + 35% moisture 5. Remove beef from the oven, cover with foil and rest for 15-20 minutes.

Pickle 1. Dissolve the sugar and salt in the hot water. 2. Add vinegar and finely sliced shallots and leave to pickle until ready to serve.

Dressing 1. Mix all ingredients together and season to taste.

Roasted rice 1. Place the rice into a small frying pan and cook on medium-high heat, induction setting 7, for 5 minutes, or until lightly golden. 2. Remove the rice and crush lightly in a pestle and mortar.

To serve 1. Toss the salad leaves, cucumber and capsicum, strained shallots and roasted rice. 2. Add a little dressing and arrange onto serving dishes. 3. Slice the beef thinly and arrange on top of salad. 4. Drizzle lightly with dressing and garnish with fried shallots.

HINTS AND TIPS • Add cooked rice noodles to salad for a more substantial option. • The cooking time is for medium rare beef. Adjust the timing to suit your preferred level of doneness.

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26.

ROASTED LAMB RUMP, FREGOLA, PEAS, MINT AND PECORINO

INGREDIENTS

Lamb rump To serve Cooking programme 1 x 300g lamb rump roast, 120g peas, frozen or freshly podded Combi steam with outer skin and fat 30g butter 1 garlic clove, crushed ¼ cup flat leaf parsley, Miele accessories 2 sprigs of thyme, finely chopped roughly chopped Multi-purpose tray 1 tbsp olive oil ¼ cup mint leaves, chopped Grilling and roasting insert Lemon juice, to taste Unperforated steam container Fregola Salt flakes and pepper, to taste 150g fregola 30g pecorino or parmesan cheese, Serves 300ml chicken stock finely grated 4 5g salt flakes Preparation time 1 hour

Cooking time 50 minutes, depending on the degree of doneness

METHOD

Roasted lamb rump 1. Rub the lamb in olive oil, garlic and thyme, and allow to come to room temperature for 30 minutes. 2. Select Combi Mode: Stage 1: Grill + Preheat + Grill 3 + 0% moisture Stage 2: Grill 3 + 10 minutes + 0% moisture Stage 3: Fan Plus at 150°C + 20 minutes + 60% moisture 3. Place grilling and roasting insert onto a multi-purpose tray, then place into the oven on shelf position 2 for the first stage to preheat. 4. Place the lamb onto the preheated tray, and place back into the oven on shelf position 2. 5. When cooking is complete let the lamb rest for 10 minutes before carving and serving. Leave oven door open to allow to cool before using the steam function.

Fregola and peas 1. Place the fregola, chicken stock and salt flakes into an unperforated steam container. Steam at 100°C for 9 minutes. If using frozen peas, cover with warm water and sit for 5 minutes, strain. 2. Add peas, butter and herbs to the cooked fregola and stir to combine and emulsify. Season to taste with salt flakes, pepper and lemon juice. 3. Spoon the fregola and peas into a warm serving bowl, top with sliced lamb and grated cheese.

HINTS AND TIPS

• Fregola is a Sardinian pasta made from semolina. Israeli or giant couscous can be substituted. • Lamb racks or rolled short loin would also be a great substitute to rump roast. • If using lamb racks, cooking time may need to be reduced for stage 3, as the meat will be less thick. • If you have a vacuum sealing drawer, you can sous-vide the lamb. Season the lamb and place in a large vacuum sealing bag. Vacuum on setting 3 and Seal on setting 3. Place into a perforated steam container and Steam at 65°C for 45 minutes. Once cooked, remove from the vacuum sealing bag, pat dry and then sear on all sides until golden brown in a hot frying pan, or gourmet casserole dish.

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28.

LEMON DELICIOUS PUDDING

INGREDIENTS

Pudding Cooking programme 70g butter Combi steam 200g caster sugar 5 eggs, separated Miele accessories 1 lemon, zested Perforated steam container 100ml lemon juice (approximately 2 ) Serves 60g self-raising flour 12 300ml milk Preparation time Moulds 15 minutes 20g butter 50g caster sugar Cooking time 25 minutes To serve Cream

METHOD

Moulds 1. Grease 12 x 160ml ramekins with butter and dust with sugar.

Pudding 1. Place the butter, 70g of sugar, egg yolks and zest in a large bowl and gently whisk to combine. 2. Add the lemon juice and stir gently through the flour. 3. Add the milk, gently whisk until combined. Mixture will be runny. 4. In a separate bowl, whisk the egg whites until soft peaks form, add the remaining sugar and whisk again. Fold into the lemon mixture in 3 separate batches. 5. Fill the ramekins 5mm from the rim. 6. Place the ramekins into a perforated steam container. Place into the combi steam oven on shelf position 2. 7. Select Combi Mode: Stage 1: Fan Plus at 165°C + 45% moisture + 16 minutes. Stage 2: Fan Plus at 165°C with zero moisture + 7 minutes. 8. Once cooked, refrigerate for at least 15 minutes before turning out upside down.

To serve 1. Lightly whip fresh cream to serve.

HINTS AND TIPS

• A variation would be to serve with pistachio ice cream and grated pistachio on top.

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30.

RASPBERRY PARFAIT

INGREDIENTS

Custard Compote Cooking programme 300ml whipping cream 250g fresh or frozen raspberries Steam 20g caster sugar 40g caster sugar 1 whole egg 10ml vino cotto Miele accessories 2 egg yolks (reserve whites for ½ lemon, finely grated zest Perforated steam container meringue) 2 tbsp cornflour 5ml vanilla essence 2 tbsp water, cold Serves 20ml fresh lemon juice 6

Preparation time Swiss meringue 30 minutes 2 egg whites (60g approximately) 120g caster sugar Cooking time 40 minutes

METHOD

Custard 1. Place cream, sugar, eggs and vanilla into a large bowl. Whisk well until sugar is dissolved. 2. Continue whisking while adding the lemon juice. 3. Strain custard through a fine sieve into a jug. 4. Divide the custard evenly between 6 oven safe glass dishes or ramekins. Place into a perforated steam container and cover tightly with foil. 5. Place into the steam oven and Steam at 85°C for 25 minutes until just set.

Compote 1. Place raspberries, sugar, vino cotto and zest into a saucepan and cook on medium heat, induction setting 6, for 5–10 minutes until sugar has dissolved and liquid just comes to the boil. 2. Dissolve the cornflour in cold water and add to the compote, stirring constantly. 3. Continue to cook for 5–10 minutes, until compote is thick and has a glossy shine. If the compote is too thick, adjust with more water. Allow to cool.

Swiss meringue 1. In a clean bowl, whisk together the egg whites and sugar until well combined. 2. Transfer mixture into a small vacuum sealing bag and Vacuum on setting 2 and Seal on setting 3. 3. Place into a perforated steam container and Steam at 65°C for 20 minutes. 4. Cut the bag open and transfer contents to the bowl of a freestanding mixer with whisk attachment. Whisk on high speed for approximately 10 minutes until thick, glossy peaks form.

To serve 1. Divide the compote between the 6 custard dishes and gently spread flat with the back of a spoon. 2. Spoon the meringue on top of the compote and create some small flicks in the meringue with the spoon. 3. Using a blow torch, heat the top of the meringue until lightly toasted.

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32.

LEMON TART

INGREDIENTS

1 packet Carême shortcrust pastry Cooking programme 210ml lemon juice (approximately Intensive Bake and M Chef 5 lemons) 6 eggs Serves 180g caster sugar 12 240ml cream Preparation time To serve 15 minutes Crème fraiche Cooking time 1 hour 15 minutes

METHOD

1. Preheat the Dialog oven on Intensive Bake at 170°C. 2. Line a 23cm tart tin with the shortcrust pastry. Place a layer of baking paper inside the pastry and top with ceramic baking beads, dried pulses or rice. 3. Place into the oven on shelf position 1 and blind bake for 20 minutes. Remove the baking beads and bake for a further 15 minutes, or until the pastry is golden. 4. In a freestanding mixer with whisk attachment, mix sugar and eggs on medium speed until combined. 5. Add the lemon juice and cream and whisk until fully combined. 6. Once the pastry has been blind baked, pour the filling through a sieve into the tart shell. 7. Change the settings to M Chef + Intensive Bake + 130°C + GU Intensity: Gentle + Preheat: On. Place the tart into the oven on shelf position 2 and bake for 40 minutes, or until the filling is nicely set. 8. Remove from the oven and allow the tart to cool to room temperature before placing into the refrigerator. 9. Slice the tart into equal sized pieces and serve with a dollop of crème fraiche.

HINTS AND TIPS

• It is important to have the filling ingredients as close to room temperature as possible prior to baking. If using ingredients straight from the refrigerator, you may need to extend the cooking time of the tart. • It is important to allow the tart to cool prior to placing into the refrigerator to avoid cracking on the surface. • If you don’t have a Dialog oven, you can bake using Intensive Bake function. Modify step 7 as follows: Change the temperature to 130°C. Place the tart into the oven on shelf position 1 and bake for 50 minutes, or until the filling is nicely set.

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34.

MATT STONE’S BAKED GANACHE, CHOCOLATE MINT AND BLUEBERRIES

INGREDIENTS

500g dark chocolate, Cooking programme 55% couverture chocolate Fan Plus and Induction 300g unsalted butter 2 whole eggs Miele accessories 6 egg yolks DGG3 unperforated steam container 125g sugar 1 vanilla pod Serves 6 To serve 1 small bunch of chocolate Preparation time mint or spearmint 25 minutes Double cream Cooking time 2 punnets blueberries 17 minutes

METHOD

1. Preheat oven on Fan Plus at 170°C with rapid heat up / booster turned off. 2. Line a DGG3 unperforated steam container with baking paper. 3. Melt chocolate and butter in a saucepan on low heat, induction setting 2, and stir until evenly melted and combined. 4. In a freestanding mixer with balloon whisk attachment or a bowl with electric beaters; begin to mix the yolks and eggs until they begin to foam. 5. Once they have foamed, begin to add the sugar and vanilla, beat until thick and glossy. When the egg mix has reached this stage, very gently fold in the warm chocolate butter mix. You want to keep as much air as possible in the mix as this is what will give it an amazing texture, you are better off under mixing, than over mixing as it doesn’t have to be completely mixed. 6. Gently pour into the steam container, the mix will continue to combine as you pour it into the tray. Carefully place into the oven on shelf position 2, ensuring you do not bang the tray. Bake for 17 minutes. 7. After 17 minutes, very gently remove from the oven and place the tray onto a cooling rack. 8. Once at room temperature, it is ready to serve.

To serve 1. Scoop a generous spoon of the ganache and place into a bowl, be careful not to squash and compress the ganache. 2. Serve with picked mint, a dollop of cream and some blueberries.

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36.

MICHAEL MEREDITH’S TRIFLE BERRY TART

INGREDIENTS

200g raspberries Sherry jelly Cooking programme 200g cherries 750ml amontillado sherry Fan Plus, Intensive Bake, Steam 150g blackberries 260g caster sugar and Induction 200g strawberries 160g frozen raspberries 1 cup almonds, sliced, toasted 6 gelatine leaves, bloomed Serves Icing sugar in cold water 10 Whipped cream Vanilla custard Preparation time 4 hours Sweet pastry 180g caster sugar 250g butter 120g egg yolks (approximately Cooking time 200g caster sugar 8-10 eggs) 2 hours 20 minutes 2 eggs 2 tbsp cornflour 650g plain flour 500ml milk ½ tsp fine salt 300ml pouring cream 1 egg, lightly beaten, for egg wash ½ vanilla bean 3 gelatine leaves, bloomed Sponge cake in cold water 120g self-raising flour 120g unsalted butter, chopped, Italian meringue softened 200g sugar 120g caster sugar ½ cup water 2 eggs 4 egg whites, room temperature ½ vanilla bean, scraped ½ tsp cream of tartar Sweetened cocoa powder, to dust

METHOD

Sweet pastry 1. Cream butter and sugar in bowl of a freestanding mixer using a paddle attachment, until pale and creamy (6-8 minutes). 2. Add eggs, one at a time, beating well between each addition. 3. Once eggs are combined, mix in flour and salt. 4. Turn out onto a work surface and knead lightly until a dough forms. 5. Pat into a flat disc, wrap in cling wrap and refrigerate to rest for 30 minutes. 6. Roll pastry 3mm thick. Invert pastry into a 30cm diameter round tart tin and press pastry into edges, allowing it to overhang slightly. Refrigerate to rest for 30 minutes. 7. Preheat oven on Intensive Bake at 160°C. 8. Place a layer of baking paper inside the pastry, and top with ceramic baking beans, dried pulses or rice. Place into the oven on shelf position 1 and blind bake for 45 minutes, or until pale golden. 9. Remove paper and weights, brush with egg wash and bake for 5 minutes, or until crisp. Cool on a wire rack and trim excess pastry.

Sponge cake 1. Preheat oven on Fan Plus at 160°C. 2. Butter and flour a 20cm diameter cake tin. 3. Sift flour and a pinch of salt into a bowl. 4. Beat butter in a bowl of a freestanding mixer using a paddle attachment, until pale and creamy. Add sugar and beat until smooth and light. 5. Add eggs one at time, beating well between additions and scraping down sides of bowl. 6. Transfer mixture into a large bowl, sift in flour, folding to combine between additions and then fold in vanilla. 7. Pour mixture into cake tin, smooth the top and bake for approximately 18 minutes, or until golden brown. Turn out onto a wire rack to cool. 8. Once cool, cut into 1cm cubes. Place back into oven and select Fan Plus at 100°C, select Crisp function if available. Dry the cubes for 1 hour. 9. Once dried, cool and dust with sweetened cocoa powder.

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38.

MICHAEL MEREDITH’S TRIFLE BERRY TART

METHOD

Sherry jelly 1. Bring sherry and sugar to a simmer in a saucepan over high heat, induction setting 8, stirring to dissolve sugar, then add raspberries and bring to the boil. 2. Remove from cooktop and press through a fine sieve into a bowl. Squeeze excess water from the gelatine and add to the raspberry liquid, stir to dissolve. 3. Transfer to a bowl and place in the refrigerator for 4 hours, or until jelly sets.

Vanilla custard 1. Whisk sugar and yolks in a bowl of a freestanding mixer using a whisk attachment, until pale and creamy, then add cornflour and whisk until smooth. 2. Place milk, cream, vanilla pod and seeds in a deep unperforated steam container, cover and place in the steam oven and Steam at 95°C for 2 minutes. 3. Remove from the steam oven, remove pod, and gradually whisk the warm cream mixture into the eggs until blended. 4. Return mixture to the steam container, cover tightly with foil and place in the steam oven. 5. Steam at 85°C for 15 minutes. Remove from the steam oven and stir through gelatine. 6. Transfer to a bowl placed over ice and stir occasionally until cooled (10 minutes), then refrigerate until chilled (approximately 2 hours).

Italian meringue 1. In a small saucepan, combine sugar and water. Heat on high heat, induction setting 7, and cook until it forms a sugar syrup, and reaches 115°C using a sugar thermometer, or soft ball stage. 2. Combine egg whites and cream of tartar in a bowl of a freestanding mixer with a whisk attachment. Set mixer to medium speed and mix until soft peaks form. 3. Meanwhile, bring the sugar syrup up to 121°C, or hard ball stage and with the mixer running, carefully and slowly drizzle in hot sugar syrup. 4. Increase speed to high and whip until desired stiffness is achieved (approximately 10 minutes).

To serve 1. Whisk the custard to loosen, then pour into cool tart case, spread evenly. 2. Add pieces of roughly broken jelly to cover the top, followed by mixed berries dusted with icing sugar. 3. Pipe the meringue on top, sprinkle with dried sponge and toasted almonds and let the tart rest for 30 minutes before serving with whipped cream on the side.

HINTS AND TIPS • This tart can also be made as 10 individual tarts. • All of the components can be made up to 3 days ahead of time for ease of service.

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz

40.

MICHAEL MEREDITH’S COCONUT CUSTARD, PINEAPPLE, LYCHEE, CORIANDER AND MERINGUE

INGREDIENTS

Coconut custard Pineapple Cooking programme 200ml coconut cream (Kara brand) ¼ pineapple, trimmed, thinly cut Steam, Warming Drawer 80ml soy milk into circles and Induction ½ vanilla bean, scraped 200ml star anise flavoured 2 egg yolks sugar syrup Miele accessories 1 egg 20g coriander, chiffonade Perforated steam container 60g coconut sugar To serve Serves 4 Coconut meringue 30g freeze dried lychees

90g egg whites (approximately 3 eggs) 5g coriander flowers Preparation time ¾ cup caster sugar Coconut shards (optional) 40 minutes ¼ cup desiccated coconut Pomegranate seeds (optional)

Cooking time 45 minutes, plus dehydrating and setting time

METHOD

Coconut custard 1. Place 4 silicon dariole moulds into a perforated steam container and set aside. 2. Place the coconut cream, soy milk and vanilla in a medium sized saucepan and infuse for 30 minutes on low heat, induction setting 3. 3. In a medium sized bowl, whisk together yolks, eggs and sugar. Remove coconut cream mixture from the heat and slowly add to egg mixture, whisking as you go. 4. Stand the mixture for 5 minutes then skim any bubbles from the surface. 5. Pour the custard evenly into the dariole moulds and cover with foil. 6. Place into the steam oven and Steam at 85°C for 35 minutes, or until custards are set. 7. Once cooked, remove from steam oven and let the custards cool to room temperature. Refrigerate for at least 3 hours.

Coconut meringue 1. Line a baking tray with baking paper. 2. Preheat warming drawer on Cooking Function, setting 5. 3. In a clean bowl, whisk together the egg whites and sugar until well combined. 4. Transfer mixture into a small vacuum sealing bag and Vacuum on setting 2 and Seal on setting 3. 5. Place into an unperforated steam container and Steam at 65°C for 20 minutes. 6. Cut the bag open and transfer contents to the bowl of a freestanding mixer with a whisk attachment. Whisk on high speed for approximately 10 minutes until thick, glossy peaks form. 7. Using a spatula, thinly spread meringue onto the baking tray to 2mm in thickness. 8. Sprinkle coconut on top, then place in the warming drawer for 4 hours.

Pineapple 1. Add the sliced pineapple to the syrup and then add the coriander, infusing for 10 minutes before serving.

To serve 1. Remove coconut custard from the refrigerator and run a paring knife around the edge of each mould. Invert the custard onto a plate. 2. Arrange the pineapple and pour coriander syrup over the top. 3. Garnish with freeze dried lychees, coconut meringue shards and coriander flowers.

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42.

LAMINGTONS

INGREDIENTS

Sponge Chocolate glaze Cooking programme 160g unsalted butter, softened 270ml thickened cream Steam, Conventional and Induction 160g caster sugar 320g caster sugar 3 eggs 100g Dutch cocoa powder Miele accessories 1 tsp vanilla extract 250ml water Perforated steam container Salt flakes, pinch 250g self raising flour, sifted Topping Serves 125ml buttermilk 150g mixed berry conserve 20 500g shredded, flaked, Mixed berry conserve desiccated coconut Preparation time 250g strawberries, hulled, cut in half 3 hours 250g raspberries Cooking time 250g blackcurrants, stalks removed 1 hour 250g redcurrants or blueberries 1 vanilla pod, cut in half, seeds scraped 1 lemon, juice and zest 1kg jam sugar

METHOD

Mixed berry conserve 1. Place clean jars and lids upside down into a perforated steam container and sterilise in the steam oven on 100°C for 15 minutes. 2. In a large stainless steel mixing bowl, combine the fruit, vanilla seeds, lemon zest and juice. 3. Add a third of the sugar and gently pulse using a stick blender. 4. Once some of the juice and syrup has formed, add the remaining sugar and continue to pulse. Blend the berries to the level of consistency you prefer your conserve. 5. Place into a large pot on high heat, induction setting 7, and bring to the boil. 6. Once the mixture has reached boiling point, remove from heat. 7. Remove sterilised jars from the steam oven and carefully fill the jars, leaving a small space at the top. 8. Gently secure the jars with the lids and place into a perforated steam container and Steam at 100°C for 20 minutes. Leave the door closed and the jam resting in the steam oven for an additional 20 minutes. 9. The jars will seal tightly during the cooking process. 10. Leave to cool at room temperature.

Sponge 1. Preheat oven on Conventional at 180°C. 2. Grease and line the base and sides of a 30 x 20cm lamington tin with baking paper. 3. In a freestanding mixer with paddle attachment, combine butter, sugar and vanilla on medium speed until lightly and fluffy. 4. Add one egg at a time, beating for 1-2 minutes after each addition. 5. In a separate bowl, triple sift flour. Gently fold one third of flour into the egg mixture, followed by a third of the buttermilk. 6. Alternate remaining flour and buttermilk, beginning and ending with flour until combined. Do not overwork mixture. 7. Spread mixture into lined tin and place into the oven on shelf position 2. Bake for 25 minutes until golden brown. 8. Remove from the oven and cool at room temperature.

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44.

LAMINGTONS

METHOD

Assembly 1. Once the sponge is cold, remove from the tin and trim the top to level if required. Cut the sponge in half lengthways to create to 1.5cm sponge layers. 2. Spread one sponge evenly with jam and sandwich with the other sponge. 3. Cut sponges into approximately 5 x 5cm squares. Place sponges into the freezer until ready to glaze.

Chocolate glaze 1. In a medium saucepan, combine all ingredients. Whisk on high heat, induction setting 8 and bring to the boil. 2. Once boiled reduce to a simmer, induction setting 2 for 2-3 minutes or until glaze has slightly thickened. 3. Remove from heat, pour into a chilled bowl and cool until thickened for dipping.

Topping 1. Combine mixed coconut in a large bowl. Sprinkle some coconut to cover the base of a paper lined baking tray. 2. Using two forks drop a sponge sandwich into chocolate glaze and rotate until covered on all sides. 3. Gently remove from glaze, allowing excess to drip off before sprinkling liberally with coconut. Place onto coconut-lined tray. 4. Repeat with remaining sponge, adding additional coconut to the bowl as required. Refrigerate for 30 minutes before serving.

HINTS AND TIPS

• Sponge, glaze and lamingtons can be frozen for up to 1 month. • Mixed berry conserve can be stored at room temperature for up to 6 months prior to opening. • Once opened, conserve can be stored in the refrigerator for 4-6 weeks.

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz

46.

FRUIT MINCE PIES

INGREDIENTS

Fruit mince Pastry Cooking programme 500g granny smith apples, grated 350g self-raising flour Moisture Plus 375g raisins, chopped ½ tsp salt 250g mixed peel, chopped 120g butter Miele accessories 250g currants 1 egg yolk Multi-purpose tray 250g butter, melted 100-150ml iced water (approximately) 375g brown sugar Serves 1 orange, zest and juice 24 1 lemon, zest and juice 1 tsp nutmeg Preparation time 2 tsp mixed spice 20 minutes, plus 1-4 weeks 150ml brandy or rum soaking time

Cooking time 25 minutes

METHOD

Fruit mince 1.  Combine all ingredients in a container or large bowl. Cover well and place in the refrigerator. Stir every few days.

Pastry 1. Place flour, salt and butter into a food processor and pulse until it resembles fine breadcrumbs. Add egg yolk and gradually add water, pulse until it forms a dough. 2. Press dough into a disc shape and wrap in cling wrap. Rest in the refrigerator for 30 minutes. 3. Preheat oven on Moisture Plus at 180°C with 1 manual burst of steam. 4. Roll pastry out onto a floured surface, using a pastry cutter, cut out 7cm rounds and line a greased mini muffin tin. Place a teaspoon of fruit mince into each pastry case. 5. Cut star shapes and use to cover the pies. Brush the tops with egg wash. 6. Place tin on shelf position 2, releasing the burst of steam immediately. Bake for 20 minutes, or until golden brown. 7. Allow tarts to cool in the tin for 10 minutes before transferring to a wire rack.

To serve 1. Dust with icing sugar before serving.

HINTS AND TIPS

• We recommend making your fruit mince at least 1 month in advance of making the mince pies. • Fruit mince can be stored for up to 2 years in sterilised jars, with the flavour improving over time.

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz

48.

MEASUREMENT AND EQUIPMENT GUIDE

INGREDIENTS Helpful tips • Dry ingredient is weighed using metric scales, cups and spoon measures. Use the edge of a knife to level the ingredient. • Liquid ingredient is measured using scales and measuring jugs. Always measure on a flat surface to check at eye level. • Eggs are 70g weight, unless otherwise specified. • Egg yolks are 20g each and egg whites are 30g in weight. • Butter is unsalted, unless specified.

Measurement abbreviations

Measurement Abbreviation grams g kilograms kg teaspoon tsp tablespoon tbsp millilitre ml litre litre

Australian metric standards – dry ingredients

Spoons Metric Cups Metric ¼ teaspoon 1.25ml ¼ cup 60ml

½ teaspoon 2.5ml 1/3 cup 80ml 1 teaspoon 5ml ½ cup 125ml 2 teaspoon 10ml ¾ cup 185ml 1 tablespoon 20ml 1 cup 250ml

Conversions have been rounded up for cooking purposes.

Australian metric standards – liquid ingredients

Cups Metric ¼ cup 60ml

1/3 cup 80ml ½ cup 125ml ¾ cup 180ml 1 cup 250ml 1½ cups 375ml 2 cups 500ml 3 cups 750ml 4 cups 1 litre 5 cups 1.25 litres

Conversions have been rounded up for cooking purposes.

Food probe

Meat and poultry Core Temperature °C Beef or Lamb 50-55°C rare/medium rare Beef or Lamb 55-65°C medium/medium well Beef or Lamb 65-70°C well done Pork 55-65°C Chicken or Turkey 65-70°C Duck 48-65°C

50.

COOKING PROGRAMMES

OVENS

Fan Plus Uses the ring element and fan to evenly distribute heat throughout the cavity. Suitable for multi-shelf cooking, such as roasts, vegetables and baked goods. Available in all ovens, speed ovens and combi steam ovens. Can be used in conjunction with microwave and steam functionality in all speed and combi steam ovens.

Conventional Heat Uses the top and bottom elements to provide a consistent temperature for single shelf cooking. Best utilised for cakes, meringues and single tray-roasts. Available in all ovens, selected combi steam ovens and speed ovens. Can be used in conjunction with steam and microwave functionality in the compatible appliances.

Moisture Plus Allows the controlled introduction of moisture in the oven cavity for a maximum of 15 minutes. It enhances the texture of breads and roasts by reducing moisture loss in a Fan Plus mode. Advanced Moisture Plus allows the steam to be released at pre-programmed intervals, as well as the ability to use in conjunction with other functions such as Conventional, Intensive Bake and Auto Roast modes. Available in selected ovens and combi steam ovens.

Intensive Bake Produces heat with the bottom element and uses the fan to distribute it throughout the cavity. Designed to eliminate the need for blind-baking in pies, quiches and some tarts. Also suitable for pizza. Available in selected ovens, combi steam ovens and speed ovens.

Auto Roast Sears the food by activating the Full Grill for the first few minutes, then switches to Fan Plus to continue roasting for the required duration. Available in selected ovens, combi steam ovens and speed ovens. Can be used in conjunction with microwave in all speed ovens.

Fan Grill Relies on the grill element to produce direct heat and the fan to distribute it throughout the cavity. This is good for achieving a roast and grilled texture for meats, fish, poultry and vegetables. Also good for multi-shelf grilling and roasting. Available in all ovens, combi steam ovens and speed ovens. Can be used in conjunction with microwave in all speed ovens.

Full Grill Uses the whole grill element to produce a very high and direct heat. Perfect for cooking a single layer of meats and vegetables when looking for a seared effect. Door must remain closed when grilling. Available in all ovens, combi steam ovens and speed ovens. Can be used in conjunction with microwave and steam in all speed and combi steam appliances.

Economy Grill Utilises only the central section of the grill for smaller or single grilled items such as toast. Door must remain closed when grilling. Available in selected ovens, combi steam ovens and speed ovens.

52.

COOKING PROGRAMMES

OVENS

Top Heat Activates the element above the grill to gently brown dishes, rather than grill. Best used for gratins and brûlées. Available on selected ovens, combi steam ovens and speed ovens.

Bottom Heat Uses the element under the base of the oven to produce radiant heat. Use this function for bain-marie cooking and pizzas. Available on selected ovens, combi steam ovens and speed ovens.

Defrost Circulates warm air around the cavity to gently defrost larger items such as whole poultry. Available in selected ovens and speed ovens. Defrost is also a temperature controlled steam option on all combi steam ovens and selected steam ovens.

Special Applications Is a range of different programmes including Drying (for meringues and crisps), Prove yeast dough, and Heat crockery. Available in selected ovens, all steam combi ovens and speed ovens.

Automatic Programmes Are pre-set for optimal results with minimal direction. Including baked goods, meats and vegetables. Available in selected ovens, all steam combi ovens, steam ovens, speed ovens and microwaves.

User Programmes Provides an allocated space to save 20 of your own single or multi-step programmes, with the ability to edit and delete as often as required. Available in selected ovens, steam ovens and all combi steam ovens and speed ovens.

Descale Removes calcium and lime-scale from the water containers and pipework. This takes place every 200 operating hours on average, depending on the water hardness level. Refer to manual for detailed instructions. Required for all ovens with Moisture Plus, steam ovens and combi steam ovens.

Pyrolytic Cleaning Heats the oven to over 400°C, removing any food in the cavity by turning it to ash through pyrolysis. The oven door is locked during this programme and will unlock when the cavity is cooled enough to be safe. All Miele pyrolytic ovens have four layers of glass as a safety feature to prevent injury when touched. All Miele baking trays and accessories must be removed prior to running pyrolytic cleaning. The glass door must be cleaned prior to running the programme. Some ovens do not have pyrolytic safe (Pyro-Fit) racks and runners. We recommend that you check your owners manual prior to running pyrolytic cleaning to confirm what accessories need to be removed.

54. Eco Fan Heat Energy efficient cooking function optimising the distribution of heat. Suitable for small amounts of foods cooked on a single tray, such as frozen pizzas or .

Booster Activates the top heat/grill element and the ring heating element, together with the hot air fan to bring the oven cavity to temperature as quickly as possible. Not recommended for delicate pastries or light sponges. Available in all ovens, speed ovens and combi steam ovens.

Moisture Plus with Auto Roast Sears roast meats at a high temperature, then cooks at a lower temperature with the injection of steam, for perfect results. Also available as a manual burst of steam in all combi steam ovens.

Moisture Plus with Fan Plus Enhance the texture of breads and roasts with the controlled introduction of moisture. Promotes crisp browning and reduces moisture loss. Available in selected ovens. Also available as a manual burst of steam in all combi steam ovens.

Moisture Plus with Intensive Bake Perfect for pizzas, quiches and pastry with crispy bases cooked via the bottom element and fillings remaining juicy with the assistance of moisture. Also available as a manual burst of steam in all combi steam ovens.

Moisture Plus with Conventional Heat Bring out the best of your classic roasts and single-tray bakes with the assistance of moisture. Also available as a manual burst of steam in all combi steam ovens.

STEAM + STEAM COMBINATION OVENS

Rapid Steam Combines the speed of the microwave and the delicate cooking of steam to cook dishes much quicker than usual. This will operate at 80-100°C steam and 80-300 watt microwave, and is perfect for rice and potatoes.

Combi Conventional Food is cooked evenly from above and below with the assistance of steam, which makes for the perfect roast, or baked bread. Available in all Generation 7000 combi steam ovens.

Combi Fan Plus Uses the ring element and fan to evenly distribute heat throughout the cavity with the assistance of steam, which makes the perfect environment for professional baking and roasting results. Available in all Generation 7000 combi steam ovens.

Combi Grill Produce crispy skin or crust while maintaining moisture. Suitable for fatty cuts of meat and fish including duck breast, salmon and root vegetables. Available in all Generation 7000 combi steam ovens.

Eco steam cooking Energy saving steam function, suitable for cooking delicate items such as fish and vegetables. Not recommended for starchy foods such as pasta and potatoes. COOKING PROGRAMMES

STEAM + COMBINATION

Steam Utilises external steam generation to produce a consistent temperature within the steam oven cavity. No element or fan is used in this function. Perfect for low temperature cooking by locking in moisture and retaining vitamins and minerals in foods. Maximum temperature is 100°C, no browning will occur. Best used for grains, vegetables, meats, seafood, and custard based . Available in all steam ovens and combi steam ovens.

Cakes Plus Seals all vents leading from the cavity and operates in Fan Plus mode to retain moisture within the food being cooked. This creates lighter, fluffier cakes, brownies and muffins. Available in all combi steam ovens.

Steam Combination Works by combining the elements from the oven in conjunction with steam. The dry heat elements brown the food while you can select the percentage of steam to control the amount of moisture in the oven. Perfect for meats, seafood, fish, poultry, breads, desserts and vegetables. Steam Combination programmes include: Combination mode + Fan Plus, available in all combi steam ovens. Combination mode + Conventional and Combination + Fan Grill only available in DGC 6660 and above. Please refer to the oven functions for more information.

Sous-vide Is a gentle cooking method, where food is cooked at a constant low core temperature in vacuum sealed bags. No moisture is evaporated during the cooking process and all nutrients and flavours are retained. Suitable for meats, seafood, fish, poultry, fruits and vegetables. Available in selected steam ovens and all Generation 7000 combi steam ovens.

MICROWAVE + COMBINATION

Microwave Operates a magnetron to produce microwaves, agitating water molecules, heating the food in which they reside. Microwave can be integrated with many other programmes, as well as the Quick Microwave, and Popcorn functions. Microwave, Quick Microwave and Popcorn can be found in all microwaves and speed ovens. Please refer to the oven functions for more information about microwave combinations.

Microwave + Combination Programmes utilise the heating elements in conjunction with the magnetron. The heating elements brown the food while the magnetron accelerates the cooking time. A maximum of 300W power level can be used with the microwave in combination mode. Microwave + Fan Plus Is suitable for most food items including doughs that require longer baking.

Microwave + Fan Grill Is suitable for shorter cooking times, meats, poultry and vegetables and bakes.

56. Induction icons

Induction icons

Induction icons

Induction icons PowerFlex

Induction icons PowerFlex Induction icons Keep Warm Microwave + Auto RoastPowerFlex Is suitable for roasting meats, such as a leg of lamb. Not suitable for lean cuts of meat, for instance fillet steaks.

Microwave + Grill Is suitable for shorter cookingKeepPowerFlex times such Warm as grains and bakes. Please refer to the oven functions for more information.

INDUCTION KeepStopPowerFlex &Warm Go

PowerFlex Joins two zones together to double the useable cooking space for rectangular or oval-shaped cookware. Available on selected inductionPowerFlex models. StopKeep &Warm Go Keep Warm Sets an individual cooking zone to a low power level to maintain minimal heat for items like soups and stock. Also helpful for melting chocolateStopKeep (directly &Warm inGo pan) and butter. This function operates for up to two hours. Available on all induction cooktops.Boost

Stop & Go Keep Warm Turns all currently-operating zones to setting 1 to operate identical to Keep Warm. Pressing the Stop & Go button again returns the cooktopStop to the & previous Go settings. Available on all induction cooktops.Boost

Boost Stop & Go Is a two-level function whichBoost turns a specific zone as high as possible to bring liquids to a boil quicker than usual. On Boost setting two, a litreWipe of room temperatureClean water can be boiled in approximately one minute. Please note that the type of power connection will influence the number of zones able to be boosted simultaneously. Available on all induction cooktops.Stop & Go

Wipe Protection Boost Holds the currently set powerWipe level of all Clean zones for twenty seconds, allowing for quick cleaning of the cooktop. Available on selected cooktops. Boost Filter Wipe Clean Lights will illuminate whenFilters the filter is blocked, needs to be cleaned, or, in the case of charcoal filter cartridges, to be changed. In most cases, once the required process is done, holding the button firmly for several seconds will deactivateBoost the light. Applies to selected rangehoods, the KMDA and refrigeration. Wipe Clean Safety Lock Filters Ensures the power settings are not accidentally changed whilst active. System Lock Wipe Clean Keeps the cooktop switched off until the correct combination of controls are pressed. This combination differs per cooktop. Filters Available on all induction cooktops and KM 3034 and KM 3054 gas cooktops. System Lock available on all built-in cooking appliancesWipe with Cleanthe exception of H 2000 ovens.

Filters

Filters

Filters MIELE CLEANING PRODUCTS

Miele domestic appliances are characterised by their first-class quality, high performance and timeless design. Miele offers a range of cleaning and care products which take good care of your Miele appliances. These products were developed and tested in Miele laboratories in cooperation with specialist chemical manufacturers. Using Miele cleaning products ensures that your valuable Miele appliances do not suffer damage and stay looking new for longer. This care and attention also supports the perfect functioning of your domestic appliances over many years.

Optimum care for your Miele kitchen appliances Some soiling is often unavoidable when cooking. In order to completely remove it and guarantee that surfaces are not damaged and stay looking as good as new, the choice of the correct cleaning agent is important. That is why Miele offers specially formulated cleaning and care products for your Miele kitchen appliances. These products make the thorough cleaning of appliances child's play. Miele cleaning products are exclusively available directly from Miele Experience Centres or online at: www.shop.miele.com.au www.shop.miele.co.nz

OvenClean DGClean 250ml for Ceramic and stainless steel Cleaning tabs 500ml combi steam ovens cleaner 250ml 10 tablets

Cleaning agent for milk Descaling tablets Descaling cartridge AutoCleaner pipework 100 sachets 6 units 1 cartridge 4 units *For selected Generation 7000 coffee machines.

All purpose Glass scraper Glass scraper replacement microfibre cloth 1 pack blades 10 units

58. 58. MIELE ACCESSORIES

ENAMELLED TRAYS WITH PERFECTCLEAN FINISH

Genuine Miele baking tray Perforated gourmet baking tray Genuine Miele multi-purpose trays HBB 71 HBBL 71 HUBB 71/ HUBB 91

Grilling and roasting inserts Round baking tray Round perforated baking tray HGBB 71 / HGBB 91 HBF 27-1 HBFP 27-1

BAKING AND ROASTING RACKS

Make optimal use of your Miele oven on more levels than one, with the addition of the baking and roasting racks supplied. Ideal as a rest for bakeware, or for roasting or grilling, dripping fat can also be collected when combined with a Miele multi- purpose tray. Racks can either be fitted on FlexiClip fully telescopic runners, or directly into the side racks of the oven.

Baking and roasting rack Baking and roasting rack Baking and roasting rack HBBR 71 – Chrome HBBR 72 – PyroFit HBBR 92 – PyroFit

PyroFit Side racks, baking and roasting racks, FlexiClip telescopic runners and any other accessories featuring our PyroFit finish can remain in the Oven to be sparklingly cleaned during every pyrolytic cleaning process.

GENERAL ACCESSORIES

Gourmet baking stone Gourmet griddle plate HBS 60 GGRP

60. FLEXICLIP FULLY TELESCOPIC RUNNERS

FlexiClip fully telescopic runners allow baking trays, roasting racks and dishes to be pulled clear of the oven, held safely and securely in any position. You can baste or turn a roast without the risk of getting burned. Trays, racks and dishes on FlexiClip runners can be inserted individually and easily for use on up to 3 other levels at the same time.

FlexiClip fully telescopic runners FlexiClip fully telescopic runners FlexiClip fully telescopic runners HFC 70 – Chrome HFC 71 – PerfectClean HFC 72 / HFC 92 – PyroFit

MIELE GOURMET CASSEROLE DISHES

Miele gourmet casserole dish The Miele gourmet casserole dish is great for cooking roasts, gratins, oven bakes and many other dishes. Inserts easily into side racks, telescopic racks, FlexiClip runners or simply placed on a wire rack and is made of die-cast aluminium with a high-quality non-stick coating from ILAG to prevent food sticking and make cleaning easy.

Miele gourmet casserole dish lids Stainless-steel lids are available for all Original Miele gourmet casserole dishes and can be ordered separately upon request.

Medium gourmet casserole dish Medium gourmet casserole dish Large gourmet casserole dish HUB 5000-M – Induction compatible HUB 5001-XL HUB 5001-M

Medium gourmet casserole dish lid Large gourmet casserole dish lid HBD 60-22 HBD 60-35 MIELE ACCESSORIES

STEAM OVEN CONTAINERS AND LIDS

Containers from Miele are suitable for all Miele steam ovens, while the extra large containers allow the full utilisation of our combi steam oven's larger cabinets and are suitable up to 250°C (with the exception of the Grill functions). Unperforated containers are suitable for food preparation, while larger unperforated containers are excellent for cooking soups, stews and oven bakes. Perforated cooking containers are perfect for blanching or cooking vegetables, fish, meat and potatoes and great for defrosting.

Unperforated steam oven containers – For cooking food in sauce, meat stock or water (e.g. rice, pasta).

Unperforated steam cooking Unperforated steam cooking Unperforated steam cooking Unperforated steam cooking container – DGG 2 container – DGG 7 container – DGG 9 container – DGG 15

Unperforated steam cooking Unperforated steam cooking Stainless steel lid with handle Stainless steel lid with handle container – DGG 3 container – DGG 20 XL DGD 1/2 DGD 1/3

Perforated steam oven containers – For blanching or cooking vegetables, fish, meat, potatoes and more.

Perforated steam cooking Perforated steam cooking Perforated steam cooking container – DGGL 1 container – DGGL 5 container – DGGL 10

Perforated steam cooking Perforated steam cooking Perforated steam cooking container – DGGL 8 container – DGGL 4 container – DGGL 20 XL

62. ACCESSORIES FOR STEAM OVENS WITH MICROWAVE AND FURTHER STEAM OVEN ACCESSORIES

Unperforated steam cooking container Perforated steam cooking container DGG 1/2 - 40 l DGGL 1/2 - 40 l

Serving dish for steam cooking containers – DGSE 1

KITCHEN HELPERS

Cutting board DGSB 2 NOTES

64.

NOTES

66.

NOTES

68.

Miele Experience Centre Miele Experience Centre Miele Experience Centre Knoxfield Adelaide Brisbane 1 Gilbert Park Drive 83-85 Sir Donald Bradman Drive 63 Skyring Terrace Knoxfield VIC 3180 Hilton SA 5033 Newstead QLD 4006

Miele Experience Centre Miele Experience Centre Miele Experience Centre South Melbourne Perth Gold Coast 206-210 Coventry Street 205-207 Stirling Highway Brickworks Centre South Melbourne VIC 3205 Claremont WA 6010 131 Ferry Road Southport QLD 4215 Miele Experience Centre Sydney Telephone: 3 Skyline Place 1300 4 MIELE (1300 464 353) Frenchs Forest NSW 2086 www.miele.com.au

www.selfservice.miele.com.au

www.shop.miele.com.au

Miele Experience Centre Auckland SPRING / SUMMER RECIPES – VOLUME 4 8 College Hill Freemans Bay Auckland 1011

Miele Experience Centre Wellington 183 Featherston Street Wellington 6011

Telephone: 0800 4 MIELE (0800 464 353) www.miele.co.nz

www.shop.miele.co.nz

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz TRP MI 8881