We arrived to see that the kitchen was already laid out with the ingredients and recipes, which were in German, but the chefs and assistants spoke excellent English.
Stir-fry waiting to be prepared - spot the chillies
We were all given a different course to make and I assigned myself to
dessert (!!!) along with Jack from Dustfluffgrit. We made an admirable pair - me wafting around with camera in hand, and Jack doing all the hard work (sorry Jack!) We (he) made a fabulous quark-mascarpone-soufflé (with cherries) and it was cooked in the combi-steam oven for 25 minutes. It was really easy to make, all the ingredients except the egg whites and the cherries were whisked together. Then the egg whites were whisked to the stiff peak stage and folded in with the cherries before cooking.
In the other areas of the kitchen, fish was steaming, steak marinating, chicken grilling and plenty of vegetables were baking and stir-frying. We were even treated to little appetizers while we whipped up our dinner!
And here's the results - the dinner that everyone helped to cook:
Steamed fish, spinach, rice and baked tomato starter
Grilled chicken on a bed of stir-fried vegetables with duchess potatoes
The whole evening was most enjoyable and lots of fun, with all the food turning out beautifully, thanks to the Miele chefs and their lovely assistants.
One of the last things we did before leaving Miele, was to have a presentation of the brand new combi steamer DGC XL, available from April 2010. This baby can steam, roast, bake and brown, cooks fabulous bread, meat, pastry, cakes, biscuits, pizzas and also convenience foods. It has a large cavity, 39L, and can cater for 10-12 people using full size oven racks/trays, or if you prefer, 2 smaller steaming trays. You can defrost, reheat, grill... plus it has non-stick 'PerfectClean' finish and a 'rinse care' programme, which makes cleaning a doddle.
This appliance actually has a brain! The timer tells you when to put the dishes in the oven, eg. potatoes first, then fish, followed by the vegetables. It uses controlled use of steam during the cooking process, no matter what amount/size of food you are cooking. It comes with a wireless probe to check the core temperature of the food, and has gourmet settings for professional chefs and hobbyists, as well as standard automatic settings.
Disclosure - this trip was courtesy of Miele.