Miele Company Ltd. NG Fairacres, Marcham Road, IVI Abingdon, Oxon, OX14 1TW KING L OO WI HY Tel: (01235) 554455 C TH T STE EAL Telefax: (01235) 554477 AM FOR H Internet: www.miele.co.uk E-mail: [email protected] steam oven cookbook oven steam steamoven cookbook M.-Nr. 5950081M.-Nr. ING LIV OKING W Y CO ITH TH ST AL EAM FOR HE steamoven cookbook Dear Connoisseur, Acquiring a Miele steam oven marks the foreword beginning of a wonderful friendship promising pleasure, good health and endless delicious culinary adventures. In this book, which has been written to complement our steam ovens, you will discover just how easy it is to prepare food that tastes fantastic. We hope you have fun trying out the recipes, as well as a great time tasting them! 2 The pick of the Miele recipe collection We could not have found a better given in the recipes assume the use of author for this book than the team the solid and perforated stainless steel from the Miele Test Kitchen. These containers supplied with the appliance. enthusiastic experts have been Other receptacles, as well as the type experimenting with the steam oven and quality of the food, can cause from its inception, constantly slight variations in cooking times. As challenging it with new creations, and with all new appliances, practice makes using their experience to make the perfect, and you will soon know from perfect product. experience the optimum cooking times for your favourite dishes. Anyone practising their hobby professionally – especially something Wishing you every success in your as creative as cooking – does it out of steaming. passion, enthusiasm and an expectant thirst for knowledge. After years of Your Miele Home Economists experience and unabated devotion, the Home Economists in the Miele Test Kitchen have not only gained an unequalled knowledge of steam, but they have also developed numerous short cuts and tips for food preparation which they are keen to pass on. Please note that the cooking times 3 6 Historical background 8 Steam cooking today 10 Healthy living and flavour 14 Convenience and versatility 191 Index from A-Z contents Soups and Side dishes Pasta, rice starters and pulses 24 Cod on focaccia 50 Curried bean and 60 Asian rice salad 82 Creamy tuna pasta 25 Fresh tuna salad vegetable soup 61 Spinach and leek 83 Four cheese pasta Niçoise 51 Sweet potato and pilaff 84 Tagliatelle verde 26 Spicy garlic prawns lentil soup 62 Risotto with a Gorgonzola 27 Succulent scallops 52 French onion soup 64 Tabbouleh salad sauce in a saffron sauce 53 Thai hot and sour 65 Warm chickpea and 86 Tagliatelle verde 28 Mushrooms stuffed prawn soup herb salad with a basil sauce with prawns 54 Bouillabaisse 66 Bombay potato 87 Creamy mushroom 30 The ultimate warm 56 Chicken stock masala tagliatelle Mediterranean 57 Fish stock 67 Cajun-style mashed 88 Italian pasta with a salad potato warm vinaigrette 31 Vegetable fajitas 68 Broccoli and dressing 32 Cherry tomato and romanesco salad 90 Pasta parcels with goats' cheese bites 70 Thai-style mashed chicken and 34 Smoked bacon and potato prosciutto spinach timbales 71 Italian-style 91 Wild mushroom and 35 Marinated breast of mashed potato Parmesan risotto duck 72 Leek and thyme 92 Tasty vegetable 36 Chicken liver and mashed potato dhal pork pâté 73 New Potatoes with 93 Butterbean biriani 37 King prawn kebabs Salsa Verde 94 Nutty peppers 38 Salmon pâté 74 Ratatouille with 96 Moroccan hotpot 40 Pork dim sum meatballs 97 Tri-colour chicken 41 Scallop salad 76 Fragrant coconut lasagne 42 Poached egg with rice Parma ham 77 Pepper and chive 43 Teriyaki prawn and potato salad salmon kebabs 78 Medley of 44 Tomato and red vegetables with a pepper soup with hot vinaigrette herb dumplings dressing 46 Cream of watercress soup 47 Potato and parsley soup 48 Cream of carrot soup 4 Fish Meat Desserts Other suggestions 100 Sole in a champagne 130 Caribbean chicken 158 Caribbean nimbus sauce 131 Jambalaya 160 Chocolate and cherry 178 Baby's carrot purée, 102 Cod with salsa verde 132 Chicken korma steam puddings Rainbow mash, 103 Steamed sea bass 133 Lamb passanda 161 Steamed lemon Sweet potato purée 104 Thai-style fish curry 134 Chicken kebabs with pudding with a citrus 179 Puréed pears, Baby's 106 Buttery kedgeree a balsamic sauce sauce apple delight 107 Smoked haddock 136 Chicken breasts in a 162 Steamed chocolate 180 Cherry wine punch, Benedict tarragon cream brownie Ginger and mint 108 Monkfish in a sauce 164 Luxury spotted dick lemonade mushroom sauce 137 Stuffed chicken 165 Sticky banoffee 181 Chilli and basil oil 109 Indonesian prawn breasts puddings 182 Skinning tomatoes, curry 138 Turkey escalopes 166 Classic crème brulée peaches and peppers 110 Moules marinières Italian style 168 Syrup sponge 183 Eggs 112 Trout stuffed with 139 Lamb with sun-dried pudding 184 Chocolate sauce, citrus bulghur wheat tomatoes and basil 169 Golden syrup Melting chocolate 113 Salmon and wild 140 Lamb casserole dumplings 185 Steamed face cloths, mushroom kebabs 142 Chilli con carne 170 Luxury rice pudding Sterilising 114 Scrambled eggs with 143 Spicy meatballs in 171 Baked apples 186 Cooking charts – prawns tomato sauce 172 Red fruit compote Vegetables 116 Moroccan-style 144 Beef and celery with 174 Kiwi fruit water ice 187 Cooking charts – salmon sun-dried tomatoes 175 Christmas pudding Fruit, Juicing 117 Fiery crab-filled 145 Fillet of beef with 188 Cooking charts – Pre- courgettes pesto and ratatouille cooking meat for 118 Cod à l'orange with 146 Steak and kidney barbecue, Fish polenta pudding 189 Cooking charts – 119 Salmon trout and 147 Spare ribs Dried beans, pulses, pesto rolls 148 Beef casserole with pasta and rice 120 Cod in a mustard horseradish sauce 190 Conversion chart sauce 150 Fillet of pork with 122 Sword fish with olives barbecue sauce 123 Hot king prawn salad 151 Glazed gammon 124 Marinated salmon 152 Goulash with steaks bohemian dumplings 126 Stuffed fillet of sole 153 Breast of corn-fed chicken with apples and ginger butter 154 Moroccan chicken hotpot 5 Simple and effective “Everyone eats and drinks, but only few savour the flavour…” (Confucius, 551–479 BC). Steaming is a process of cooking food in steam, a method steeped in tradition and dating back thousands of years. It is likely that before fire was discovered, prehistoric man cooked food over hot historical background historical springs. The principle of a steam cooker is simple but extremely effective. Instead The roots of today's steam cooking can of being immersed in water as in be found in China, where steaming has conventional cooking, food is placed in always been the main method of a container over boiling water. Hot cooking. Even in pre- steam rises and passes through Christian times, double-skinned pans perforations in the container base, were used to keep the food being accesses the food and transfers its heat cooked separate from the water. from all sides. This allows several containers to be used in a steam cooker, one above the other. As the food being cooked is not immersed in water, virtually all valuable vitamins and nutrients are retained. As a result, steaming preserves the natural and intensive flavour of the food and obviates the need for fat, salt and seasoning. 6 an roo asi ts Food processed in a steam cooker is a true delight. The intensive, unspoiled natural flavour is preserved and, as the food is not immersed in water, it does not become bland or overcooked. Instead it retains its texture, and vegetables can be cooked to perfection. As specialists for first-class built-in appliances, we attach equal importance to perfect functioning and attractive design as well as to customer requirements for a gentle method of cooking. Our range of steam ovens is our contribution to ensure you can eat for pleasure, but at the same time enjoy a healthy diet. 7 A great boost to your culinary range A steam oven is the perfect appliance to complement the hob and oven. As cooking times are virtually identical to those used for conventional cooking, there is no need for any change in cooking habits. Whether preparing individual side dishes or a complete menu – there is virtually no limit to what can be cooked steam cooking today steam in a steam oven. And in addition to cooking food, it is also a true all-round talent ideally suited to defrosting, reheating, blanching and stewing food. First-rate flavour Dishes cooked in the steam oven provide a feast for the senses. Firstly there is the intensive, unadulterated flavour of the food, and then there is the fresh, natural colour, which arouses the senses and whets the appetite. And with individual temperature settings each dish is cooked under optimum conditions, rewarding you with the perfect meal every time. 8 e at perfect tast 9 r th fo Putting health first The steam oven makes a valuable from all sides. contribution to healthy, tasty nutrition. Rapid heat conduction and the As a manufacturer of top-class built-in consequent steaming process ensure kitchen appliances, we have a vested exact, even cooking and, with equal interest in your well-being and in steaming power on all three levels, healthy living healthy sensible, careful food preparation, as guarantee time and energy savings well as in the perfect functioning and compared with cooking on a hob or in the design of the appliance. an oven. The working principle of the steam oven is simple and effective. Unlike traditional steam ovens, a separate tank or water jug is filled with just the right quantity of water.