Discover Miele – The Secret to Perfectly Roasted Chicken

The oven in my kitchen is older than the ovens my Gran had in her kitchen when we were kids. Luckily for me, I get to play with some wonderful modern appliances at my clients’ houses.

 

In February I’m exploring the Banting way of eating, and I also started a series of cooking sessions at Miele’s studio kitchen – to Discover Miele and the benefits of using modern cooking appliances.

 

Last week the lovely Diana Worling, Account Manager at Miele Tygervalley, gave up half a day of her time to let me play in their ultra modern and wonderfully equipped studio kitchen. In this high tech culinary arena, Diana was the pilot and I was the co-pilot… it was very exciting when I got the reigns to program the combi oven. Yes, my friends, program the oven. Which, thanks to Miele’s ease of use, was simple enough for even me to grasp.

 

Our lunch menu was a Banting-inspired plate of comfort food – succulent and crispy roasted chicken with a rich mushroom coconut gravy, served with cumin infused cauli-rice and courgette noodles. I roasted a few slices of aubergine sprinkled with olive oil and umami seasoning, and served this topped with goat’s cheese and pomegranate as a side dish.  For my second accompaniment, I sauteed tenderstem broccoli in a good bit of butter, squeezed over some lemon and topped with toasted flaked almonds.

 

Working with the Miele appliances was an adventure into a culinary wonderland.  The gas hob has a handy feature – the ignition self-ignites when you turn the dial, no pressing down here.  Not only does the induction plate heats super fast, the oven has a rapid heat up function that heats it up in 8 to 10 minutes!  What that equates to is massive savings on time and electricity.

 

In my entry into the Miele environment I’ve only discovered the tip of the iceberg of what modern appliances are able to do.  Join me over the next 2 months while I share what I’m learning right here on The Food Crew’s blog.  I’m looking forward to being able to really utilise every function of this high tech equipment the next time one of my private chef clients has the Miele range in their home.

 

Us South Africans have yet to experience what I think is a most genius innovation, Miele Connectivity – in Germany you can program your Miele oven from your computer, and arrive home to a fully cooked meal!

 

Next week I will be cooking another Banting-inspired recipe cooked in the fabulous luxury of Miele’s bubble of dream appliances.  Look out for my version of gluten free hotcakes, based on a recipe from The Real Meal Revolution – the recipe book that’s revolutionising cooking and eating!

 

 

Roasted Chicken with a Thai Mushroom Coconut Gravy

Ingredients

  • 1 free-range chicken (1.2kg)
  • umami seasoning
  • extra virgin olive oil
  • butter
  • 1 medium onion, finely chopped
  • 250g button mushrooms, quartered
  • 2 tbsp thai green curry paste
  • 1 can coconut cream
  • 1 tbsp peanut butter
  • 1 tsp soya sauce
  • 250g baby spinach

Instructions

  1. Place the seasoned, olive oil rubbed chicken in the Miele Combi Oven. Dot a few blobs of butter here and there over the chicken. Pour half a cup of water around the chicken (this helps get juices for the gravy).
  2. STAGE 1: Set the Miele Combi Oven temp to 200·c - moisture 95% - for 40mins. STAGE 2: Set the oven temp to 220·c - 30% - for 10 mins.
  3. This will result in a beautifully moist chicken with a golden cripsy skin - Perfect!
  4. Meanwhile, make the sauce.
  5. Melt a good blob of butter with some extra virgin olive oil and fry the onion til translucent, but not brown. Add the mushrooms and cook until they just start to brown.
  6. Add the thai green curry paste and cook until fragrant.
  7. Slowly add the coconut cream, heat without boiling, and stir in the peanut butter and soya sauce about halfway through.
  8. Using the Miele steaming oven, steam the spinach at 100·c for 2 mins, then blitz with a stick blender in a deep bowl immediately. Add this to your sauce, it will colour the sauce a lovely green.
  9. When the chicken is cooked (test by inserting a skewer into the thick part of the leg and seeing the juices run clear), add all the fat and pan juices to the sauce.
  10. Reheat the sauce slowly on a low heat and serve with the chicken.
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