Cooking with Miele

We love cooking in our Spenlow kitchen in Felsted which has the following Miele cooking appliances:

• Miele Main Oven stainless steel/clean steel (H 6860 BP)
• Miele Combi-Steam Oven stainless steel/clean steel (DGC 6805)
• Miele Gourmet Warming Drawer stainless steel/clean steel (ESW 6114)
• Miele Induction Hob (KM )
• Miele Ceiling Extraction (DA 2906)

Below are two recipes we recently tried out using the Miele main oven and the Miele combi-steam…

Grilled harissa chicken Thighs

ingredients

• 6 free-range chicken thighs
• 3 tbsp harissa (we love this one)
• 2 cloves of garlic
• Handful flat leaf parsley
• Sea salt and black pepper

Method

•  Preheat the fan oven to 190C.
• Peel the garlic cloves, slice in half and smear around a large glass bowl. Add the chicken breasts and harissa, season and leave to marinade for 30 minutes.
• Place the chicken thighs on a baking tray and drizzle any leftover harissa in the bowl on top.
• Place the tray in the oven for 30 minutes until the skin is crispy. (We used the moisture plus function on our Miele main oven in Felsted to ensure the chicken stayed succulent).
• Add to a serving plate and garnish with flat-leaf parsley.

Pesto rice salad

ingredients

• 1 cup of basmati and wild rice
• 4 spring onions
• 1 tub of fresh pesto (or make your own)
• 4 spring onions
• 1 cup of fresh basil
• 1 cup of freshly grated parmesan
• 1/4 cup toasted pine nuts
• Sea salt and black pepper

Method

1. Cook the rice by either bringing it to a boil and then reducing it to a simmer for 20 minutes, or use the rice setting on the Miele steam oven.
2. Drain the rice and add to a large mixing bowl, drizzle with a little extra virgin olive oil and leave to cool slightly.
3. Add the pesto, spring onions and pine nuts and stir.
4. Finally, add the parmesan and basil and season well with salt and pepper.

Images: HM