CHRISTMAS INSPIRATIONS

NEW ZEALAND

INGREDIENTS

A SELECTION OF OUR FAVOURITE RECIPES

PLUS CHRISTMAS LEFTOVER SOLUTIONS

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Miele makes Christmas easy Christmas has always been a time of food-filled get-togethers, but this year we are looking forward to reconnecting over great food more than ever. Which is why Miele is here to make sure you host a Christmas gathering to remember. So whether you are wanting help preparing the perfect Christmas ham, looking for a fresh take on the ideal summer side or vegetarian dishes, Miele has a collection of recipes to make this Christmas particularly special. With easy-to-follow recipes using seasonally accessible ingredients, Miele are the masters of invention – ready to help you make Christmas memorable for all the right reasons. We have also include sustainable recipe solutions to recreate

leftovers into stunning and delicious snacks and meals. Look out for these tips at the end of the recipe instructions.

Twice cooked panettone French toast with grilled peaches – 2 Broccolini with parmesan, almonds and pomegranate – 4

Zucchini, turmeric and chickpea salad – 6 Hasselback potatoes with sage and garlic – 8 Salmon with orange mustard glaze – 10 Mussels with bacon, cider and herbs – 12 Roast pork loin with apple sauce – 14 Roast turkey – 16 Traditional gravy – 20 Glazed ham – 22 Celebration cheesecake – 24

Cherry galette – 26 Christmas cake – 28

Christmas pudding – 30 Traditional pavlova – 32 Caramelised leek tart – 34 Asparagus, pea and goat’s cheese tart – 36

Measurement and equipment guide – 38

TWICE COOKED PANETTONE FRENCH TOAST WITH GRILLED PEACHES

INGREDIENTS

Cooking programme Induction and Combi steam

Grilled peaches 80 g butter, melted 80 g brown sugar ½ tsp cinnamon 8 peaches Caramel sauce 125 g butter 125 g brown sugar 250 ml cream

900 g panettone 10 eggs 500 ml milk

Miele accessories DGG 3 unperforated steam container Griddle plate

500 ml cream ½ cup sugar 2 vanilla pods, seeds removed

2 oranges, zest Butter, for frying

Serves 12-16

Preparation time 30 minutes, plus setting time

Cooking time 1 hour 30 minutes

METHOD

Panettone 1. Grease and line the DGG 3 unperforated steam container and set aside. 2. In a bowl, whisk together the eggs, milk, cream, sugar, vanilla and zest until combined. 3. 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. 4. Place the panettone slices into the prepared steam container, and press down to fit. 5. Pour over half of the egg mixture and 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. 6. Place the steam container in the combi steam oven on shelf position 2. Select Combi Mode + Fan Plus at 160°C + 50% moisture and bake for 60 minutes. 7. Remove from the oven and allow to cool before placing in the refrigerator to allow the pudding to set fully for a minimum of 4 hours, or ideally overnight. Peaches 1. In a small bowl, combine the melted butter, brown sugar and cinnamon. 2. Preheat a griddle plate on a medium heat, induction setting 6. 3. Halve the peaches and remove the stone, brush the brown sugar mix over the cut side of the peach. 4. Place the peaches, cut side down onto the griddle plate and grill for 2-3 minutes, or until you have started to achieve a caramelised crust and the peaches begin to soften. Flip over and grill for a further 60-90 seconds, depending on the firmness of the peach. French toast 1. Remove the panettone pudding from the steam container, cut in half lengthways and slice thickly, approximately 3cm in thickness. 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 on each side, or until golden. Caramel sauce 1. In a saucepan, combine the brown sugar and butter. 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 • 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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CHRISTMAS LEFTOVER SOLUTIONS This dish is a leftover idea in itself. When you serve panettone on Christmas day you can make this recipe with the remainder.

BROCCOLINI WITH PARMESAN, ALMONDS AND POMEGRANATE

INGREDIENTS

Cooking programme Steam

2 bunches broccolini 80 ml olive oil 80 ml lemon juice ½ bunch parsley, chopped Salt flakes, to taste 1 pomegranate, deseeded ¼ cup almonds, roasted and chopped 60 g shaved parmesan

Miele accessories Perforated steam container

Serves 8

Preparation time 10 minutes

Cooking time 2 minutes

METHOD 1. Roughly chop the broccolini and place into a perforated steam container. Place into the steam oven and Steam at 100°C for 2 minutes. 2. Once steamed, immediately refresh in iced water to stop the cooking process. 3. In a salad bowl, whisk together the olive oil, lemon juice and parsley and add a pinch of salt.

4. Toss through the broccolini and add the pomegranate and almonds. 5. Transfer to a serving platter and scatter the shaved parmesan over the top.

CHRISTMAS LEFTOVER SOLUTIONS This dish can be made into a quiche, use this recipe as a guide: Quiche two ways Remove the pomegranate and almonds and sprinkle them over the quiche when baked. Click on the recipe name above to see the full instructions.

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ZUCCHINI, TURMERIC AND CHICKPEA SALAD

INGREDIENTS

Cooking programme Induction

5 medium zucchini (200 g each) cut in half lengthways 50 ml olive oil 10 g salt 200 g hummus 1 lemon, zest and juice 1 tbsp extra virgin olive oil 15 ripe cherry tomatoes, sliced 2 cloves garlic, peeled, crushed 30 g fresh turmeric, grated 1 tbsp sherry vinegar, to taste

Miele accessories Griddle plate

Serves 8

Preparation time 20 mins

½ red onion, finely diced 200 g fried sourdough,

Cooking time 15 mins

torn into small chunks 1 tin drained chickpeas 1 / 3 cup pitted green olives, roughly chopped 100 g almonds, roasted, roughly crushed ½ cup mint leaves torn ½ cup flat leaf parsley, chopped

METHOD

1. Heat the griddle plate on medium-high heat, induction setting 7. 2. Coat the zucchini with olive oil and salt. 3. Once the plate is hot, place zucchini, flesh side down, for around 4 minutes. Rotate and cook until tender and charred. 4. Whilst the zucchini is grilling, combine hummus, turmeric, lemon juice, zest, red onion and whisk vigorously. Add the sherry vinegar to taste. 5. Once the zucchinis are cooked, place onto a chopping board and roughly chop into 3cm pieces. 6. In a mixing bowl, place the tomatoes, grilled zucchinis, half the chickpeas, fried sourdough, olives, almonds and herbs. Using your hands, toss together until evenly mixed. 7. On a large platter, spread out the hummus dressing, scatter over the other half of chickpeas before topping with the grilled zucchini mix.

CHRISTMAS LEFTOVER SOLUTIONS Make a boxing day frittata using all the ingredients from this dish: Picnic frittatas with tomato relish Click on the recipe name above to see the full instructions.

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HASSELBACK POTATOES WITH SAGE AND GARLIC

INGREDIENTS

Cooking programme Fan Plus and Crisp function

2 kg desiree or dutch cream potatoes 150 g duck fat, or oil 2 cloves garlic, crushed 2 tbsp fresh parsley 2 tbsp fresh sage, chopped 2 tsp dried sage powder

Miele accessories Induction gourmet casserole dish

Serves 6

1 tbsp salt flakes Bamboo skewers

Preparation time 10 minutes

Cooking time 40-70 minutes

METHOD 1. Preheat oven on Fan Plus at 190°C with Crisp function on.

2. Insert a skewer lengthways directly through the centre of the potato. Slice down the potato until you hit the skewer every 2mm-3mm. Slice along the potato until you have reached the other end. Remove the skewer carefully, and follow the same process for all potatoes. 3. Once you have cut all the potatoes, place a casserole dish on high heat, induction setting 7, and melt the duck fat. Spoon out approximately 2 tablespoons of the duck fat and place into a small bowl. 4. Add the potatoes with the cut side facing down and allow the fat to get into good contact with the potatoes. Flip the potatoes over and spoon the hot fat over the potatoes to completely cover each potato. 5. Add the garlic, and herbs to the bowl with the reserved duck fat, along with the salt flakes and pour over the top of the potatoes, try to evenly distribute the mix as best as possible. 6. Place the potatoes into the oven, depending on the size of the potatoes, roast for 40-70 minutes, or until nice and crispy.

HINTS AND TIPS • Any fresh potatoes will work well for this recipe. King Edward and Golden delight would be great substitutes.

CHRISTMAS LEFTOVER SOLUTIONS Use the hasselback layers to make this Potato bake Mash up the potatoes to make hash browns, the crispy edges will give a great texture to this dish: Potato hash browns with poached eggs Click on the recipe name above to see the full instructions.

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SALMON WITH ORANGE MUSTARD GLAZE

INGREDIENTS

Cooking programme Fan Grill and Induction

To serve 1 fennel bulb, finely shaved 1 lemon, juice

1 x 800-900 g piece of salmon, trimmed, skin off

Miele accessories Grilling and roasting insert Multi-purpose tray

Brine ¼ cup fine sea salt ¼ cup caster sugar 2 litres cold water

Extra virgin olive oil Salt flakes, to taste 3 cups watercress

1 ruby red grapefruit, segmented ½ bunch chives, finely chopped

Serves 8

Orange mustard glaze ¼ cup honey ¼ cup brown sugar 3 tbsp Dijon mustard 1 orange, zest and juice 1 tsp ginger, finely grated

Preparation time 45 minutes, plus 1 hour brining

Cooking time 12 minutes

METHOD Brine 1. Dissolve the sea salt and sugar in cold water. Cover salmon with the brine and leave at room temperature for 1 hour. Remove and pat dry. Orange mustard glaze 1. Place ingredients into a small saucepan and bring to the boil on high heat, induction setting 8. Turn down the heat to induction setting 5 and reduce by half. Allow to cool completely. Salmon 1. Preheat oven on Fan Grill at 240°C. 2. Place a grilling and roasting insert into a multi-purpose tray. Place a square of foil on the insert and brush lightly with grapeseed oil. 3. Place the salmon on the foil and lightly brush with the orange mustard glaze. Place into the oven on shelf position 4 and cook for 6 minutes. 4. Lightly glaze again, place on shelf position 5 and cook for a further 6 minutes. To serve 1. Place the fennel in cold water for 10 minutes, then drain and dry. Toss the fennel in lemon juice, olive oil and sea salt. Mix with watercress and grapefruit. 2. Place the salmon on a warm serving platter, scatter with fennel and watercress salad and sprinkle over chives. HINTS AND TIPS • Ginger can be replaced with either horseradish or wasabi for alternative flavours. • Extend or decrease the cooking time of the salmon, depending on degree of doneness. Being careful, as an extended cooking time may lead to the glaze burning.

CHRISTMAS LEFTOVER SOLUTIONS There are many recipes to use up this salmon (although we doubt you will have much left over). Flake the salmon into large pieces and use it in: Salmon slow roasted on rye cracker with a tomato, dill butter sauce Sous-vide miso potatoes with hot smoked salmon Hot smoked salmon quiche Salmon niçoise salad Click on the recipe name above to see the full instructions.

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10.

MUSSELS WITH BACON, CIDER AND HERBS

INGREDIENTS

Cooking programme Induction

1 kg fresh mussels, beards removed 50 g butter 40 g shallot, finely sliced 100 g bacon, cut into lardons 150 ml dry cider 2 tbsp crème fraiche 1 lemon, juice Salt flakes and cracked black pepper, to taste 2 cups picked and washed fine herbs (chervil, parsley, chives and tarragon)

Miele accessories Griddle plate

Serves 4

Preparation time 30 minutes

Cooking time 10 minutes

To serve Sliced sourdough bread

METHOD

1. In a wok or large saucepan add butter and heat on medium-high heat, induction setting 7. Add bacon and shallots and fry for 4 minutes, or until lightly browned. 2. Turn up the heat to induction setting 8. Add the cider and bring to the boil. 3. Once boiling, add the mussels and cover with a lid. Cook for 4-5 minutes, or until the mussels have just opened, shaking the pan every now and then. 3. Lift the mussels out of the cooking liquid with a slotted spoon and place into a large warmed bowl. Boil the liquid remaining in the pan for 2-3 minutes. 4. Stir in the crème fraiche and allow to emulsify. Add the lemon juice and black pepper, taste and add more salt if required. 5. Spoon the reduced liquid over the mussels, but leave the last few spoonfuls, as there may be some grit from the mussels. 6. Scatter over the herbs and serve immediately with grilled bread. Grilled bread 1. Preheat the Miele griddle plate on medium-high heat, induction setting 6. 2. Very lightly brush the bread with olive oil and place on the griddle plate. When grilled enough, flip and grill the other side.

HINTS AND TIPS • Bacon can be substituted with speck or pancetta for a more pronounced flavour.

CHRISTMAS LEFTOVER SOLUTIONS Leftover mussels can be used to make mussel fritters using the recipe below developed by our Culinary experts.

Mussel fritters with fennel and smoked mayonnaise Click on the recipe name above to see the full instructions.

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12.

ROAST PORK LOIN WITH APPLE SAUCE

INGREDIENTS

Cooking programme Moisture Plus and Steam

2 kg pork loin 2 tbsp salt flakes 2 tbsp olive oil

Miele accessories Grilling and roasting insert Multi-purpose tray Unperforated steam container

Apple sauce 4 granny smith apples 1 tsp Chinese 5 spice 2 tbsp butter Pinch of salt flakes

Serves 8-12

Preparation time 10 minutes, plus drying time

Cooking time 1 hour 30 minutes

METHOD

1. Remove all packaging from the pork and pat dry with paper towel. Place in the refrigerator uncovered for at least 24 hours to allow the skin to dry out. 2. Preheat oven on Moisture Plus at 250°C with 1 manual burst of steam. Using your hands, rub the oil and salt into the pork. 3. Place the pork on a grilling and roasting insert on a multi-purpose tray and insert the food probe into the thickest part of the meat, making sure the food probe is fully inserted. 4. Place the pork into the oven on shelf position 2. Select a core temperature of 60°C, releasing the burst of steam immediately. Set the minute minder for 30 minutes. 5. Once the minute minder has sounded, reduce the temperature to 160°C and continue to cook until the core temperature is reached. 6. Once the pork is cooked, remove from the oven and allow to rest for at least 20 minutes before serving.

Apple sauce 1. Peel, core and dice the apples.

2. Place the apples into an unperforated steam container with the Chinese 5 spice, butter and salt. 3. Place into the steam oven and Steam at 100°C for 15 minutes, or until the apple is completely soft. 4. Process the apple with a stick blender, until you have reached the desired consistency, transfer the contents into a bowl and keep to the side until ready to serve. To serve 1. Carve the pork with a serrated knife to enable easier slicing through the crackle, place pork on a large platter and serve with the apple sauce. HINTS AND TIPS • When purchasing pork, try to purchase a piece that is not stored in plastic packaging, as this will have a drier skin, which will result in a crispier crackle. • If pork has been in plastic packaging for too long, it can be nearly impossible to generate a good crackle. Allowing the skin to dry out in the refrigerator for a day or two prior to roasting is a crucial step. The pork can be left up to 3 days uncovered, the longer it is left, the better the crackle will be.

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CHRISTMAS LEFTOVER SOLUTIONS Make amazing Toasted sandwiches using this recipe. C ombine the pork with leftover ham, swiss cheese and pickles to make a Cuban sandwich. Fine chop the pork to make a Spicy pork and prawn larp Use leftover pork in Bao buns Click on the recipe name above to see the full instructions.

ROAST TURKEY

INGREDIENTS

Stuffing 2 brown onions, finely diced 3 tbsp olive oil 2 garlic cloves, crushed ½ bunch sage, finely chopped 500 g sausage meat 100 g chestnuts or almonds or hazelnuts, roughly chopped Turkey glaze ¼ bunch thyme ¼ bunch sage 4 garlic cloves, crushed 1 orange, zested 1 / 3 cup soy sauce, salt reduced 1 / 3 cup sherry vinegar or red wine vinegar

Cooking programme Induction, Fan Plus and Combi steam

4 kg turkey

Brine 6 litres water 2 oranges, quartered 500 ml apple juice (optional) 100 g salt

Miele accessories Extra-large oven dish

Serves 10-15

1 cinnamon stick 1 tsp cardamom 1 tsp peppercorns 1 tsp whole cloves 1 tsp juniper berries 2 star anise 1 tsp allspice berries ½ cup brown sugar 30 g piece of ginger 2 tbsp maple syrup

Preparation time 2 hours, plus 2 days in the refrigerator

Cooking time Up to 3 hours

METHOD

Turkey 1. Remove the legs and keep aside. Remove the backbone along with the ribcage. This will leave you with the two turkey breasts on the crown and two individual turkey marylands. 2. Remove the wings from the turkey crown. The wings and backbone can be used for a gravy. 3. Debone the turkey legs and remove the bone like tendons. Place the legs skin side up and beat with a meat hammer to flatten out and to give you a rectangular piece of meat. 4. Place all the brine ingredients into a large container or bucket and place the turkey crown and legs into the brine. Place in the refrigerator to brine for a minimum of 12 hours, no longer than 36 hours. 5. Remove the turkey from the brine and place onto a cake rack, with the cake rack on a tray. Place back into the refrigerator to dry age for up to 2 days. 6. Place both turkey legs, skin side down onto a chopping board with the long edge facing you. Using your hands place the stuffing along the long edge of the turkey leg, whilst trying to press the stuffing into a sausage shape. 7. Carefully roll the leg together to enclose the stuffing and give you a uniformed roll of meat. Tie the roll together with some kitchen twine and set aside. Repeat with the other leg. 8. Place the turkey glaze ingredients into a medium sized saucepan and cook on medium heat, induction setting 6, until the glaze thickens and coats the back of a spoon, approximately 5-10 minutes. 9. To cook the turkey, create a user programme:

Stage 1: Combi Mode + Fan Plus + 225°C + 15 minutes + 70% moisture Stage 2: Combi Mode + Fan Plus + 200°C + 15 minutes + 35% moisture Stage 3: Combi Mode + Fan Plus + 180°C + Core temp 60°C + 10% moisture

10. Place the turkey into an extra-large oven dish, and place on shelf position 2 insert the food probe into one of the turkey breasts. Set a minute minder for 20 minutes. Once the minute minder has sounded, remove the turkey and generously baste with the glaze. Place back into the oven and set another minute minder for 20 minutes, and once again remove the turkey and generously apply the glaze. Return to the oven and roast until the core temperature has been reached. Stuffing 1. Preheat a frying pan on medium heat, induction setting 6. Add the onion, olive oil and a pinch of salt and slowly cook the onions until nicely caramelised. Add the garlic and cook until aromatic, and stir through the sage. Remove from the heat and allow to cool. 2. In a bowl, mix together the sausage meat, nuts and the cooked onion mixture.

To serve 1. Once cooked, allow the turkey to rest for at least 30 minutes before carving and serving with the gravy.

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ROAST TURKEY

HINTS AND TIPS • If you don’t have a combi steam oven you can cook using Moisture Plus:

Preheat on Moisture Plus at 230°C with 3 manual bursts of steam. Place the turkey in the oven on shelf position 2 and release the first burst of steam immediately. Release the second burst after 15 minutes, and the third after 30 minutes. Baste with the turkey glaze and then place the turkey back into the oven, reduce the heat to 180°C. • For every 500 g of turkey, it will be approximately 15 minutes of cooking time, however you are always best to check with a food thermometer and make sure the meat has reached 65°C internally as a minimum before serving. The core temperature continues to rise slightly during the resting phase. • Your local butcher will be able to debone the turkey for you (steps 1-3), if ordered ahead of time. • Dry aging of the turkey can be skipped; however, this step gives you a crispier skin and will slightly speed up the cooking time.

CHRISTMAS LEFTOVER SOLUTIONS A s with ham and pork you can make amazing toasted sandwiches using this recipe: Toasted sandwiches U se your leftover turkey instead of chicken in this light salad, perfect for hot days: Vietnamese roast chicken, green papaya salad and roasted rice Click on the recipe name above to see the full instructions.

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TRADITIONAL GRAVY

INGREDIENTS

Cooking programme Fan Plus and Induction

1 kg chicken wings 2 tbsp milk powder (optional)

2 onions 2 carrots

Miele accessories Induction gourmet casserole dish

2 celery sticks 2 garlic cloves

Serves 8-12

250 ml white wine 10 parsley stalks 10 sprigs of thyme

Preparation time 10 minutes

1 tsp whole peppercorns 1.5 litres chicken stock 35 g butter 35 g plain flour

Cooking time 1 hour, 45 minutes

METHOD 1. Preheat oven on Fan Plus at 200°C with Crisp function on. 2. Roughly chop the onions, carrots and celery.

3. In a bowl, mix the chicken wings and milk powder until the milk powder evenly coats the chicken wings. 4. Place the chicken wings, onions, carrots and celery into an induction compatible gourmet casserole dish. 5. Place into the oven on shelf position 2 and roast for 45-60 minutes, or until everything is a nice dark brown. 6. Remove the casserole dish from the oven, and place onto the induction on a medium-high heat, induction setting 7.

Pour the wine into the dish and scrape off all the excess sediment from the base of the dish. 7. Add the chicken stock, garlic, parsley, thyme, and peppercorns, and bring to the boil.

8. Reduce the induction to a medium heat, induction setting 5. Reduce by half or until you have approximately 750ml of liquid remaining. Strain this mixture through a sieve and keep to the side in a jug or container. Discard the bones, vegetables etc. 9. Place a medium sized saucepan on a medium heat, induction setting 6. Melt the butter and then add the flour. Cook this mixture out until it turns nutty brown in colour, approximately 5 minutes. 10. Pour the stock over the flour and butter mixture, and whisk until completely smooth. Increase the heat to induction setting 8 and bring to the boil, the stock should thicken at this point. Reduce back to induction setting 5 and adjust seasoning as required. 11. Keep warm on the cooktop until required to serve, or allow to cool before refrigerating, and this can be reheated upon serving. HINTS AND TIPS • If you don’t have Crisp function you will need to roast the chicken wings for a further 10-15 minutes to achieve the desired browning.

CHRISTMAS LEFTOVER SOLUTIONS F reeze the gravy and use another day or add it to a casserole for extra flavour.

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GLAZED HAM

INGREDIENTS

Cooking programme Moisture Plus and Induction

1 ham leg, on the bone 1 425 g tinned pineapple pieces 1 x 375 ml ginger beer

Miele accessories Extra-large oven dish

300 g brown sugar 2 cinnamon sticks 3 star anise 2 tsp fennel seeds

Serves 10-12

Preparation time 30 minutes

Cooking time 1 hour 30 minutes

METHOD

Glaze 1. In a saucepan place pineapple, ginger beer, brown sugar, cinnamon, star anise and fennel seeds. 2. Bring to the boil on high heat, induction setting 7. 3. Reduce to a simmer and cook on medium heat, induction setting 4 for 15 minutes, or until reduced by half. Strain, keeping the liquid and discarding the solids. Ham 1. Preheat the oven on Moisture Plus at 150°C with 3 manual bursts of steam. 2. Remove the rind by sliding fingers under the skin, leaving as much fat as possible behind. 3. Score a diamond pattern into the fat at ½ cm depth. 4. Pour half the glaze into an extra-large oven dish. Place the ham fat side down into the oven dish and then pour over the remaining glaze. 5. Place the ham on shelf position 2, adding 1 burst of steam immediately and cook for 30 minutes. 6. Carefully turn the ham over, baste with glaze and then release a second burst of steam. Cook for a further 30 minutes. 7. Baste the ham again and release the third burst of steam. Cook for a further 30 minutes, basting the ham every 5-10 minutes. 8. Should you wish a darker more pronounced glaze, continue cooking for an extra 10-15 minutes.

HINTS AND TIPS • This method can also be used for a half leg of ham without adjusting the method.

CHRISTMAS LEFTOVER SOLUTIONS M ake amazing Toasted sandwiches with this recipe. A delicious way to use up leftover ham is in Michael Meredith’s Steamed cloudy bay clams with crispy ham and chimichurri Click on the recipe name above to see the full instructions.

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22.

CELEBRATION CHEESECAKE

INGREDIENTS

Cooking programme Steam

500 g fruit cake or Christmas pudding, cut into 1 cm slices

Serves 12-16

Filling 750 g cream cheese, softened 300 g sour cream 1 tsp vanilla extract 220 g caster sugar 60 ml brandy ½ tsp ground nutmeg 3 eggs Seasonal fruit, to decorate

Preparation time 10 minutes

Cooking time 1 hour

METHOD

1. Grease a 26 cm springform tin; line the base with baking paper. 2. Cover the base of the tin with cake or pudding slices, pressing down slightly to fit. 3. Place all filling ingredients into food processor and blend until smooth. 4. Pour filling into the tin and cover tightly with baking paper and foil, with the reflective side facing down. 5. Place into the steam oven and Steam at 100°C for 1 hour. 6. Remove foil and allow to cool slightly before refrigerating the cheesecake for 3 hours, or overnight. 7. Decorate with assorted fruits and serve. HINTS AND TIPS • For individual cheesecakes, crumble the cake into small heatproof glasses, top with fruit and cheesecake mixture. Cover tightly with foil and Steam at 100°C for 15 minutes.

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CHERRY GALETTE

INGREDIENTS

Cooking programme Intensive Bake

Glaze 2 tbsp milk 2 tbsp demerara sugar

Pastry 185 g plain flour 60 g pecans 2 tsp caster sugar

Miele accessories Round baking tray

To serve Crème fraiche

½ tsp salt flakes ¼ tsp cinnamon 125 g unsalted butter, cold, diced 80 ml iced water

Serves 10

Preparation time 1 hour

Cherry compote 600 g fresh cherries, pitted

1 tbsp cornflour 2 tsp orange zest 1 tbsp lemon juice 60 g caster sugar

Cooking time 40 minutes

METHOD

Pastry 1. Place flour, pecans, sugar, salt and cinnamon in the bowl of a food processor and pulse to form a coarse meal texture. 2. Add butter and pulse until large breadcrumbs form and then add the water and process until just combined. 3. Turn out dough onto a sheet of cling wrap. Form into a disc and chill in the refrigerator for at least an hour. 4. Preheat oven on Intensive Bake at 170°C. Place a baking tray on shelf position 1 and allow to heat for 10 minutes.

Cherry compote 1. In a large bowl, toss all ingredients until combined.

Cherry galette 1. Roll out dough on a lightly floured surface to a diameter of 30cm and 5mm thickness.

2. Line a 27cm round baking tray with the pastry. If the pastry cracks or breaks, just patch it back together. 3. Pile the cherry filling into the centre of the pastry, leaving a 5cm border of pastry around the edges. 4. Fold pastry edges over the filling, overlapping the pastry slightly. Brush pastry with milk and sprinkle with demerara sugar. 5. Place the galette in the oven on shelf position 1 and bake for 40 minutes until the filling is bubbling. Remove from the oven and allow to cool. 6. Slice into 10 portions and serve with crème fraiche.

HINTS AND TIPS • This is a rustic tart; don’t be too concerned about achieving the perfect shape!

CHRISTMAS LEFTOVER SOLUTIONS A cherry pie’s greatest transformation is into cherry pie ice-cream. Simply stir the galette into vanilla icecream. Icecream can be made from the great Crème anglaise recipe that was created by Maggie Beer. Click on the recipe name above to see the full instructions.

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26.

CHRISTMAS CAKE

INGREDIENTS

Cooking programme Induction and Conventional

1 tsp bi-carb soda 1 cup plain flour

350 g sultanas 200 g pitted prunes, chopped 200 g dates, chopped 125 g currants 125 g dried apricots, chopped 250 g raisins 1 medium granny smith apple, grated 250 g butter, cubed ½ cup brandy ½ cup Cointreau 250 g brown sugar 2 tsp cinnamon, ground 2 tsp nutmeg, ground 2 tsp mixed spice

1 cup self-raising flour 2 tbsp cocoa powder 4 eggs, beaten 2 tbsp marmalade 80 g whole blanched almonds, to decorate

Serves 20-40

Preparation time 30 minutes

Cooking time 3 hours 30 minutes

METHOD

1. Place dried fruit, grated apple, butter, brandy, Cointreau, brown sugar and spices into a large saucepan on medium heat, induction setting 6, until the butter has melted. Stir all ingredients together and bring to a simmer. Remove from heat. 2. Add the bi-carb soda to the hot mixture and stir through. The mixture will expand. 3. Set the fruit mixture aside until it cools. 4. Line a 20cm square, or 22cm round cake tin with two layers of baking paper. Ensure the baking paper has a 5cm collar above the tin edge. 5. Preheat oven on Conventional at 130°C. 6. Add sifted flours, cocoa, eggs and marmalade to the cooled mixture and thoroughly combine. 7. Pour into prepared cake tin, smoothing the top with a wet palette knife or wet hand. 8. Arrange the almonds decoratively on the top of the cake. 9. Place into the oven on shelf position 2 and bake for 3–3½ hours, or until a skewer inserted in the centre comes out clean. 10. Cool completely before cutting. This cake is best stored in the refrigerator. HINTS AND TIPS • Traditionally Christmas cake is made in advance and then ‘fed’ with alcohol or fruit juice every fortnight in the lead-up to Christmas, feeding no more than four times during the maturation period. • The cake can be fed using rum, brandy, whisky, liqueurs or fortified wine such as Madeira or port.

CHRISTMAS LEFTOVER SOLUTIONS Leftover Christmas cake can make these two delicious dishes: Celebration cheesecake Shannon Bennett’s Plum pudding icecream Click on the recipe name above to see the full instructions.

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

28.

CHRISTMAS PUDDING

INGREDIENTS

Cooking programme Steam

110 g plain flour ½ tsp mixed spice 70 g fine breadcrumbs 70 g butter, melted plus extra for greasing 70 g brown sugar 20 g blanched almonds, roughly chopped 70 g raisins 70 g currants 70 g sultanas 20 g glacé cherries 20 g mixed candied peel 1 small apple, peeled and grated ½ lemon, zest ½ orange, zest and juice 2 eggs 10 g black treacle 70 ml brandy or rum

Serves 6-8

Preparation time 20 minutes, plus resting overnight

Cooking time 3 hours, plus 1 hour 30 minutes reheating time.

METHOD

1. Sift the flour and spices into a large bowl. Stir in the breadcrumbs, melted butter, brown sugar and almonds. 2. Add the fruit, zest and juice. Make a well in the centre and add the beaten egg and treacle. Combine thoroughly; gradually adding the brandy, mixing until a smooth dropping consistency is obtained. 3. Cover the bowl and leave to stand overnight in the refrigerator. 4. The following day lightly butter a 900 ml pudding bowl and fill with the mixture, packing it down firmly. Cover the top of the bowl with baking paper and secure the pudding lid. 5. Place the bowl on a rack in the steam oven and Steam at 100ºC for 3 hours. 6. After steaming, replace the baking paper with fresh paper and place the lid back on. Store in the refrigerator until required.

To serve 1. Steam at 100ºC for approximately 1 hour and 30 minutes to heat pudding. 2. Unmould pudding and serve on a platter warm with brandy sauce. HINTS AND TIPS • Store the sealed pudding in the refrigerator until ready to serve. • Puddings can be made 1-2 months in advance, to ease the burden in the kitchen.

CHRISTMAS LEFTOVER SOLUTIONS U se leftover pudding for: Shannon Bennett’s Plum pudding truffles dipped in chocolate and pistachios Click on the recipe name above to see the full instructions.

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

30.

TRADITIONAL PAVLOVA

INGREDIENTS

Cooking programme Conventional and Crisp function

185 g egg whites (approximately 5 eggs) 300 g caster sugar 1 tsp vanilla extract 1 tsp white vinegar 1 tsp of cornflour Vanilla cream 200 ml thickened cream 1 tbsp icing sugar ½ tsp vanilla extract

Miele accessories Round baking tray

Serves 8

Preparation time 30 minutes

Cooking time 1 hour 20 minutes

To serve Seasonal fresh fruit

METHOD

Pavlova 1. Preheat oven on Conventional at 110°C with Rapid heat turned off. Select Crisp function if available. 2. In a freestanding mixer with a balloon whisk attachment, whisk egg whites until soft peaks form. 3. Gradually add sugar, beating well after each addition until meringue is stiff and shiny and sugar has dissolved. 4. Mix together the vinegar and vanilla, then add the cornflour to form a paste. Gently fold the cornflour paste into the meringue. 5. Using a spoon, loosely spread the meringue onto the tray in the shape of the circle. 6. Place the tray on shelf position 1 and bake for 1 hour and 20 minutes. Turn the oven off and leave in the oven for 40 minutes. 7. Remove and allow to cool completely.

Vanilla cream 1. Place ingredients into a cold bowl and whisk until whipped.

To serve 1. Place pavlova onto a serving dish. Top with whipped cream and seasonal fresh fruit.

HINTS AND TIPS • If you have a combi steam oven you can also bake on Combi Mode + Conventional 110°C + 0% moisture. • Pavlova is susceptible to humidity and therefore best cooked on the day you’re consuming it.

CHRISTMAS LEFTOVER SOLUTIONS S mash up the pavlova to make a Persian mess Click on the recipe name above to see the full instructions.

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

32.

CARAMELISED LEEK TART

INGREDIENTS 1 cup (120 g) plain wholemeal spelt flour ½ cup (75 g) plain flour ¾ cup (60 g) finely grated parmesan ½ tsp table salt 125 g very cold unsalted butter ¼ cup (60 ml) iced water Leek filling ¾ cup (180 g) crème fraîche 2 cups (200 g) grated gruyère 3 tsp Dijon mustard 1 tsp thyme leaves, plus extra sprigs sea salt and cracked black pepper 2 leeks, trimmed and sliced into 1cm rounds 20 g unsalted butter, melted To serve Serve warm or at room temperature. for topping 1 egg yolk

Cooking programme Intensive Bake

Serves 8

Preparation time 10 minutes, plus resting time

Cooking time 35 minutes

METHOD 1. Place the flours, parmesan and salt into a bowl. Using a box grater, grate the butter into the flour. Add the iced water and use your fingertips to mix until a soft dough forms. Refrigerate for 30 minutes or until firm. 2. Roll the pastry between sheets non-stick baking paper to a rough 20cm x 40cm rectangle until 4mm thick. Place on a universal baking tray and remove the top sheet of baking paper. 3. Preheat oven on Intensive Bake at 180°C. Leek filling 1. Combine the crème fraîche, gruyère, mustard, thyme leaves, egg yolk, salt and pepper. Spread the filling over the pastry leaving a 4cm border. 2. Top the filling with the leek slices and brush with melted butter. Fold over the excess pastry to form an edge. Press the sides firmly to enclose filling. 3. Place the tray on shelf level 2 and bake for 35 minutes or until the pastry is crisp and golden.

For this recipe and more, visit mieleexperience.co.nz 34.

ASPARAGUS, PEA AND GOAT’S CHEESE TART

INGREDIENTS Leek filling 200 g unsalted butter, chilled, 1 cm cubes 250 g plain flour 125 ml sour cream Asparagus and pea filling 1 tbsp olive oil 1 shallot, finely sliced 2 garlic cloves, crushed 2 bunches asparagus, sliced 5 mm thick 100 g peas, frozen or fresh Salt, to taste Pepper, to taste ½ bunch chives, finely sliced 100 g goat’s cheese, crumbled

Cooking programme Induction Cooktop Intensive Bake

Tart filling 3 eggs 125 ml cream 50 g parmesan, finely grated Salt, to taste Pepper, to taste 8 extra sticks asparagus, to decorate

Serves 4

Preparation time 1 hour, plus resting time

Cooking time 50 minutes

METHOD Sour cream pastry

1. Pulse the butter and flour in a food processor until the mixture resembles large breadcrumbs. 2. Add the sour cream and continue to pulse until just before the dough starts to incorporate into a ball. 3. Remove from the food processor and bring the mixture together using your hands on a floured benchtop. Shape into a rectangle to make it easier to roll out later. 4. Wrap the dough in cling wrap and refrigerate for 20 minutes. 5. Grease a 35 cm x 10 cm tart tin and dust with flour. 6. Roll the chilled pastry into a 3 mm thick rectangle and line the tart tin, making sure to press in the edges. Refrigerate for 20 minutes. Trim the excess pastry from around the top edge with a small sharp knife. Asparagus and pea filling 1. In a frying pan on medium heat, induction setting 6, heat the olive oil. Add the shallot and garlic and cook until soft and translucent, approximately 5-7 minutes. 2. Add the sliced asparagus and peas and heat until just starting to cook, approximately 1 minute. 3. Remove from the heat, add the chives and season with salt and pepper. Set aside to cool. 4. Mix the goat’s cheese gently into the asparagus and pea filling. Tart 1. Preheat the oven on Bottom Heat at 170°C, with a baking tray on shelf position 1. 2. In a jug, mix the eggs, milk, cream and parmesan until combined and season to taste. 3. Fill the tart shell with the asparagus and pea filling, spreading evenly over the base. 4. Pour the egg mixture evenly over the tart filling and decorate with the additional sticks of asparagus. 5. Place the tart tin on the preheated baking tray and bake for 20 minutes on Bottom Heat. 6. Change the oven function to Intensive Bake at 130°C and bake for a further 30 minutes. 7. Remove the tart from the oven and cool in the tin before slicing and serving warm, or at room temperature. HINTS AND TIPS • This recipe can be cooked using a 20 cm round tin without adjusting the method.

For this recipe and more, visit mieleexperience.co.nz 36.

MEASUREMENT AND REFERENCE GUIDE

Helpful tips • Dry ingredients are weighed using metric scales, cups and spoon measures. Use the edge of a knife to level the ingredient. • Liquid ingredients are is measured using scales and measuring jugs. Always measure on a flat surface to check at eye level. • All recipes have been developed using tablespoons that hold 20 ml (4 teaspoons).

• Eggs are from a 700 g carton, unless otherwise specified. • Egg yolks are 20 g each and egg whites are 30 g in weight. • Bring eggs and meat to room temperature prior to using. • Butter is salted, unless specified.

• Ensure you're using the correct pots and pans on induction - quality equipment leads to consistent results. • We have suggested oven shelf levels as a guide only. When using the fan, position the shelves to ensure heat is circulated throughout the cavity. When using the grill, position the food close enough to crisp or char, but not too close to burn. • Store food at the correct temperature in your refrigerator and freezer to maximise shelf-life. Miele's PerfectFresh technology creates the ideal humidity and temperature. Taste and nutrition are preserved and the shelf-life of the food is maximized. Incredibly, this technology means that produce stays fresher for up to five times longer!

Measurement abbreviations

Australian metric standards

Measurement

Abbreviation

Spoons

Metric

Cups ¼ cup 1 / 3 cup ½ cup ¾ cup 1 cup

Metric

¼ teaspoon 1.25 ml ½ teaspoon 2.5 ml

60 ml 80 ml

grams

kilograms teaspoon tablespoon

1 teaspoon 2 teaspoon

5 ml

125 ml 185 ml 250 ml

tsp

10 ml

tbsp

1 tablespoon 20 ml

millilitre

Conversions have been rounded up for cooking purposes.

Induction cooktop settings

Food probe

Heat

Setting

Meat and poultry

Core Temperature °C 50-55°C rare/medium rare 55-65°C medium/medium well

Keep warm / low

1 - 2 1 - 3

Beef or Lamb Beef or Lamb Beef or Lamb

Low

Medium-low

65-70°C well done

Medium

5 - 6

Pork

55-65°C 65-70°C 48-65°C

Medium-high

Chicken or Turkey

High

8 - 9

Duck

Drying / Dehydrating (in warming drawer or oven on drying function)

Sous-vide

Food

Preparation (seal in bag) Peeled and cut into rings

Temperature Duration (hours)

Food

Preparation (seal in bag) Sear before serving

Temperature Duration (mins)

Chicken breast

Apple, rings

4-8

Duck breast Sear before serving

Apricots

Halved and stoned Firm fruit. Peeled and sliced

10-12

Beef (steak)

Sear before serving Sear before serving

55 (medium rare) 55 (medium rare)

Pears

7-9

Beef (fillet)

120

Herbs

60 70 70

1-2 3-5 7-9

Lamb rump Sear before serving

Mushrooms

Sliced

Tomatoes

Halved or sliced if large

White fish (snapper) Salmon Prawns Carrots Rhubarb

Cherry tomatoes Halved

85 70

30 20 70 40

56 (medium)

Citrus fruit

Sliced

8-9

85 61

Plums

Halved and stoned

60-70

10-12

34.

38.

Steaming

Food

Steam cooking Temperature (°C)

Cooking containers

Duration (minutes) Perforated

Unperforated steam container

steam container

Grains (ratio to water) Basmati rice (1:1.5)

100 100 100 100 100 100 100 100 100 100 100

15 15 15

- - - - - - - - - - - - - - -

• • • • • • • • • • • • • • •

Jasmine rice (1:1.5)

Japanese short grain rice (1:1.5)

Brown rice (1:1)

25-30

Bulgur, coarse (1:1.5)

Couscous (1:1)

Check recipe

Polenta (1:3) Quinoa (1:1) Lentils (1:2)

10 15

10-20 10-15

Porridge (1:1.5)

Pasta (covered in water)

See pack

Beans (soaked overnight and covered with water) Chickpeas 100

50-70 50-60 45-60 50-60

Haricot beans Black beans Kidney beans

100 100 100

Fruit Berries

100 100

1 3 3

• • • • • • • • • • • • • • • • • • • • • • • •

- - - - - - - - - - - - - - - - - - - - - - - -

Apples, quartered Apricots, halved

Pears, halved

100 100 100 100 100 100 100 100 100 100 100 100 100 100

5-10 8-12

Quinces Rhubarb

2-5

Vegetables Green beans

3-6

Beetroot, halved Broccoli, florets Carrot, chopped Cauliflower, whole Corn, on the cob

2-4

25-30

Fennel, sliced Leek, sliced

4-5

Potatoes, medium, peeled

25-30

Pumpkin, chopped Spinach, bunch Skinning tomatoes

3-5

2 1 2 2

Sugar snaps

100 100

Zucchini, sliced

Eggs (from 700 g pack, free range and cold from the fridge) Soft egg 100 2-4

Medium egg

100 100

Hard egg Sous-vide

8-10

30-45

“Poached” style (cracked into a greased cup)

2-4

•

Proteins Chicken breast

85 85 85 85 75 90 60

15-20 10-20

• • • •

- - - -

Whole medium fish

Fish fillet, 2 cm

4-8 1-3

Prawns

Other Heating damp towels

2 1

•

Gelatine

•

Recrystallising honey

•

Sweating onions Sterilising jars

100 100

•

This is a small sample of what you can Steam in Miele steam ovens. Refer to your manual, cookbooks or Automatic Programmes for more options.

NOTES

36. 40.

Miele Partner Centre Brighton 509 Nepean Highway Brighton VIC 3186 Miele Partner Centre Drummoyne 90-98 Victoria Rd Drummoyne NSW 2047 Miele Partner Centre Plympton 620 Cross Rd Plympton Park SA 5038

Miele Experience Centre Brisbane 63 Skyring Terrace Newstead QLD 4006 Miele Experience Centre Gold Coast Brickworks Centre 131 Ferry Road Southport QLD 4215 Miele Experience Centre Perth 205-207 Stirling Highway Claremont WA 6010 Miele Experience Centre Karrinyup Shop SP1236, Level One Karrinyup Shopping Centre 200 Karrinyup Rd Karrinyup WA 6018

Miele Experience Centre Doncaster Shop 1136/7 Westfield Doncaster 619 Doncaster Rd Doncaster VIC 3108 Miele Experience Centre South Melbourne 206-210 Coventry Street South Melbourne VIC 3205 Miele Experience Centre Sydney 3 Skyline Place Frenchs Forest NSW 2086

Telephone: 1300 4 MIELE (1300 464 353) www.miele.com.au

Miele Experience Centre David Jones Sydney Lower Ground Food Hall David Jones Elizabeth Street Store 86-108 Castlereagh Street Sydney NSW 2000 Miele Experience Centre Adelaide 83-85 Sir Donald Bradman Drive Hilton SA 5033

www.selfservice.miele.com.au

www.shop.miele.com.au

Miele Experience Centre Wellington 183 Featherston Street Wellington 6011

Miele Experience Centre Auckland

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

8 College Hill Freemans Bay Auckland 1011

www.selfservice.miele.co.nz

www.shop.miele.co.nz

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