Sous Vide Flank Steak by Miele
METHOD For the flank steak Season the flank steak with salt and pepper, place in a vacuum bag and in the Miele sous vide vacuum drawer. Vaccum pack on setting 3. Place the flank steak in a steam oven and steam on 54°C for 4 hours. For the yoghurt flatbreads Sieve together the dry […]
Fried Ensaimada with Mallorcan lamb by Tasting Spain
METHOD Peel the potatoes and cut them into small pieces of 1cm x 1cm and fry them, set aside.Cut the rest of the vegetables to the same size as the potatoes. Fry the onion, peppers, zucchini and aubergine in this order, add the potatoes and finish with the fennel chopped, paprika and rectify salt Portion […]
Mallorca Cod and Majorcan Sobrassada by Tasting Spain
METHOD Peel the potatoes and cut them into small pieces of 1cm x 1cm and fry them, set aside.Cut the rest of the vegetables to the same size as the potatoes. Fry the onion, peppers, zucchini and aubergine in this order, add the potatoes and finish with the fennel chopped, paprika and rectify salt Portion […]
Lanzarote Black Pork by Tasting Spain
METHOD Pork BellyCuring the pig with anise, garlic, salt, honey and water for 6 hours. Once the 6 hours havepassed, place the pig in a vacuum sealed cooking bag or use vacuum oven, and cook it for 18 hours at 70 degrees. Once is finished, let it cool in the fridge. Carabinero Prawn BrothPrepare a […]
Sancocho by Tasting Spain
METHOD Put the potatoes, sweet potatoes and the desalted grouper in a pot. Put water without covering. Cook over medium heat until the potatoes are tender. Drain the broth and serve with the green mojo dressing and the kneaded gofio.leaves until it is crunchy. RECIPE INFORMATION Serves: 4 INGREDIENTS 1k desalted grouper 400g rainfed sweet […]
British Springtime Spanakopita by Miele
METHOD Place the nettles, spinach and wild garlic into a perforated steam tray and wilt at 90°C steam for 1 minute. When cool enough to handle, squeeze out as much liquid as possible, chop roughly and keep aside. Add the butter into a large frying pan over a medium heat and add the spring onions, […]
Gooseberry and Elderflower Tart by Miele
METHOD To make the pastry, place the flour and caster sugar in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add the eggs and stir in, then use your hands to bring the pastry together into a ball. Wrap in cling film and set aside in the fridge to […]
Peach and Cardamom Crumble by Miele
METHOD Preheat a Miele Oven on the fan setting at 200°C. Place all the ingredients for the topping in a food processor and pulse to a crumble texture. If you don’t have a food processor available, do it in a bowl by rubbing the butter with your fingers to achieve the same consistency. Combine all […]
Coconut Crème Brulée by Miele
METHOD For the coconut crème brulée, whisk the egg yolks and sugar lightly, add the cream, coconut milk and rum and stir gently. Pour the mixture into small serving bowls, cover them with foil, transfer into a Miele Steam Oven and cook for 1 hour on 80°C. Remove from the steam oven, remove the foil […]
Stuffed Courgette Flowers by Miele
METHOD For the filling, simply combine everything in a mixing bowl until smooth. Check the seasoning and transfer into a piping bag. Fill the flowers with the mixture until three quarters full and twist the top of the flowers. For the puree, place the courgette, shallot and garlic in a solid steam container and cook […]
