Spring / Summer Recipes Spring / Summer Recipes – Volume 4
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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 Lemon delicious pudding – 30 Raspberry parfait – 32 Lemon tart – 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. For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 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. For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 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.