A Day In The Life Of A Miele Kitchen
Miele’s Culinary Expert, Isobel Derisenstock from Miele’s Experience Centre in Brisbane, gives us her top tips when planning a Friday night dinner party in a Miele kitchen, and how these innovative appliances bring to life exquisite results with minimum fuss.
Dinner Party – What’s on the menu?
By doing some preparation beforehand, Isobel plans to free up her time on the night so she can relax and enjoy the company of friends. Isobel has put together the following mouth-watering menu ahead of time, which she says will be easy to execute using intuitive Miele appliances.
Isobel’s insights on attaining professional results with minimum fuss
Preparing this menu using Miele appliances is easy because Miele eliminates the need for fussy, time-consuming steps.
For example, when baking the quiche, Miele’s Intensive Bake feature eliminates the need to blind bake the pastry first. The Intensive Bake feature evenly distributes the heat, resulting in a crispy bottom without overcooking the content. It’s also perfect for pizza, sweet and savoury tarts.
Cooking Crème Brulee is even easier. Traditionally, you would cook it in ramekins in a water bath in the oven, but using Miele’s Steam Oven is fuss free, and produces more consistent, quality results.
Preparation – The night before
On Thursday night, while cooking my dinner, I also prepare the entrée, dessert and cauliflower puree for the main. I’m having steamed fish and vegetables for dinner, so I’ll steam the Crème Brulee and cauliflower at the same time. The great thing about a Miele Steam Oven is that there’s no transfer of flavours, and it’s so easy to clean.
To prepare the Honey Crème Brulee, I create the custard mixture as per the recipe, put it in ramekins covered with foil, and steam on 900 degrees for 20 minutes. It’s that simple. I pop the ramekins in the fridge for tomorrow.
Steaming the cauliflower only takes ten minutes. I then prepare the pastry for one large Smoked Salmon quiche, as per the recipe, and put it in the refrigerator.
Before I exit the kitchen, I make sure the dishwasher is fully stacked and turned on.
What sets Miele’s Dishwashers apart is its adjustable compartments, such as the 3D Cutlery Tray, which moves three ways to accommodate bulky soup ladles and long-stemmed wine glasses.
The day of the dinner party
An hour and a half before the guests arrive I sugar coat the Crème Brulee and torch it, until it’s golden and crisp.
The Hot Smoked Salmon Quiche is simple to prepare – I simply sauté the leeks and combine them with the salmon, herbs and egg mixture inside the pastry case and bake as per the recipe.
For the main, I place the beef tenderloin into a heat safe plastic bag with Thyme and seasoning. When the first guest arrives, I start steaming it at 600 degrees for one hour.
Guests arrive – time to enjoy
After entrée, I sear the beef tenderloin using my TempControl Induction Cooktop. The Miele Induction Cooktop with TempControl quickly produces a hot, consistent heat– without the risk of burning. The result is truly restaurant quality.
I bake and assemble the cauliflower accompaniments, which includes pureeing the cauliflower I steamed yesterday. By the end of the night, my friends and I have enjoyed a delicious three course meal and also eachothers’ company.
Using Miele appliances makes it possible to deliver fine dining with ease.
To book a complimentary introduction appliance demonstration to learn about how Miele products can empower your entertaining, click here.