Recipes

Electric Cooktops

Greek Turkey Burgers with Tzatziki Coleslaw

Make these Greek burgers stuffed with feta cheese, using this easy to follow recipe. One bite reveals the benefits of cooking with steam.
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Cooking Time: 35 Minutes

Preparation Time: 10 Minutes
 
Ingredients for Turkey Burgers
2 ¼ pounds ground turkey
½ tablespoon butter
½ tablespoon olive oil
1 ½ cups red onion coarsely chopped
1 tablespoon Canadian steak seasoning
½ teaspoon Greek oregano
3/4 cup feta cheese, crumbled
5 Kaiser rolls
 

Ingredients for Tzatziki Coleslaw
1 cup cucumber, peeled and grated
4 cups green cabbage, grated
1 large garlic clove, finely minced
3 tablespoons fresh dill, finely chopped
1/3 cup plain Greek yogurt
1/3 cup mayonnaise
½ teaspoon sea salt
¼ teaspoon black pepper
 
Directions for Turkey Burger
1.     Melt butter and olive oil in a skillet over medium heat, add red onion. Sauté onion until caramelized. Allow onion to cool.

2.     In a mixing bowl combine onion, turkey, Canadian steak seasoning, oregano, and feta cheese.

3.     Form five 8-ounce patties. Place the wire rack on top of the Universal tray. Transfer the patties to the rack. Insert the grease filter into the rear of the oven. Select Combination Steam and then select Convection Plus, set the oven temperature at 425° F, set the moisture level at 20% and set the duration for 15 minutes (preheating stage).

4.     Add another cooking stage, select Combination Steam, and then select Convection Plus set the oven temperature at 425° F, set the moisture level at 20% and set the duration for 25 minutes.

5.     Add another cooking stage, select Combination Steam, and then select Convection Plus, set the oven temperature at 100° F, set the moisture level at 50% and set the duration for 10 minutes.

6.     Select complete cooking stage. When the timer sounds after the first 15 minutes of preheating phase, slide the turkey burgers into the second runner. Using an instant-read thermometer check for doneness burgers are fully cooked when the internal temperature reached 165°F.

7.     Place a generous dollop of tzatziki coleslaw on each burger.

Directions for Tzatziki Coleslaw
1.     Place the cucumber in a tea towel and squeeze to remove the liquid. In a mixing bowl combine cucumber, cabbage, garlic, dill, yogurt, mayonnaise, salt and pepper.

 

 

Baked Parmesan Shells with Fresh Spinach and Tomatoes

This springtime pasta is lightened up with fresh spinach and cooked until the Parmesan cheese topping is golden and crunchy.
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Cooking Time: 1 Hour

Preparation Time: 20 Minutes
 

Ingredients
8 ounces medium pasta shells
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 medium garlic cloves, finely chopped (about 2 teaspoons)
One 35-ounce can good quality Italian plum tomatoes
¼ teaspoon red pepper flakes
¼ teaspoon salt, plus more to taste
1 large bunch fresh spinach, stemmed, well rinsed, and coarsely chopped -or- One 9-ounce package baby spinach, coarsely chopped
6 ounces packaged or fresh mozzarella cheese, cut into ½-inch dice (about 1 cup)
3 ounces freshly grated parmesan cheese (about 1 cup)

Directions

  1. Preheat the oven on Convection Bake to 375°F. Place a large pot of salted water on a Miele cooktop and bring it to a boil over high heat. Add the shells, return to a boil, and cook until the pasta is still quite firm and undercooked, about 6 minutes. (The pasta will continue to cook in the casserole.) Drain and set aside.
  2. In a large skillet, heat oil over moderate heat until hot. Cook the onion until softened, about 3 minutes. Add garlic and cook just until you can smell it, about 1 minute. Squish the tomatoes with your hands and add these along with their juice and the red pepper flakes to the pan. Increase the heat to moderately high and cook, stirring occasionally, until thickened, chunky and most of the liquid is absorbed, about 18 minutes. Cool slightly. Season to taste with the salt.
  3. In a large bowl, toss the sauce, shells, uncooked spinach, mozzarella and 1 ounce of the Parmesan cheese together. Adjust seasonings to taste. Transfer to a small Miele gourmet casserole or other 3-quart casserole dish and sprinkle the remaining Parmesan cheese on top. Bake until the shells are cooked through and all liquid is absorbed, about 30 minutes. Run the casserole under the hot broiler for 1 to 2 minutes for a crispy top. (Casserole can be covered and refrigerated for up to 1 day before baking.)

Additional Information: Serves 4
 

Truffled Mushroom Risotto

Side Dish
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Ingredients:

200 gr – Arborio Rice
50 ml – Vegetable oil
1 onion – chopped
100 ml – white wine
200 gr – Mushrooms – seared
50 ml cream
10ml Truffle oil
½ cup of grated parmigiano cheese
2 L Chicken Stock
salt and pepper to taste

Instructions:
  1. Place Arborio rice in appropriate insert and cover with water
  2. Steam for 9 minutes.
  3. Cook chopped onion on low heat with vegetable oil. Add white wine and reduce.
  4. Add cooked Arborio rice and mushrooms to pan. Put pan on high and stir in stock slowly while slowly stirring. Season as you go with salt and pepper.
  5. Continue adding stock and stirring until desired consistency is reached. Finish with cream, cheese and truffle oil. Serve immediately.

Clams Casino

Broil steamed clams with garlic and bacon which originate at a Rhode Island casino in the early 1900s
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Cooking Time:

10 Minutes

Preparation Time:

15 Minutes

Meal Type:

·  Appetizer

Food Type:

·  Seafood

 

Ingredients

  • 24 small clams
  • 3 slices bacon
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon minced shallots
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • Pinch cayenne pepper
  • ¼ cup unseasoned dry breadcrumbs

Directions

1.     Place clams in a single layer in perforated steam tray(s). Transfer to steam oven and cook on CUSTOM or COOK mode until opened, about 5 minutes. When cool enough to handle, remove top shells and discard.

2.     Meanwhile, cook bacon in a small skillet over moderate heat until crisp. After draining on a paper towel, crumble each piece. Set aside. In a small bowl, stir softened butter, shallots, garlic, parsley, lemon juice, salt, and cayenne pepper together. Set aside.

3.     Crumple a large piece of aluminum foil and spread it out on a baking pan. (The creases in the foil help keep the clams from tipping over.) Arrange clams on pan. Distribute seasoned butter, then bacon, and finally breadcrumbs evenly among clams.

4.     Preheat convection or speed oven on Maxi Broil or Broil. Transfer baking pan with clams close to oven's broiling element. Carefully broil until crumbs are toasted and butter is sizzling, about 3 to 4 minutes. Serve warm.

Additional Information:

Serves 6

Cornmeal-Toasted Red Snapper

Cornmeal forms a crisp coating on these fish fillets whether they're pan fried on your Miele cooktop or cooked on Intensive Bake in your MasterChef oven
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Cooking Time:

10 Minutes

Preparation Time:

5 Minutes

Meal Type:

·  Dinner

Food Type:

·  Seafood

 

Ingredients

  • 1/3 cup yellow cornmeal
  • 3 tablespoons unbleached flour
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 2 large egg whites
  • Four 6-ounce red snapper fillets, about ½ to ¾-inch thick, skinned
  • 1 to 3 tablespoons olive oil
  • Homemade salsa or good quality tartar sauce and lime wedges, to garnish

Directions

1.     On a plate, mix together the cornmeal, flour, salt, and pepper. In a small bowl, beat the egg whites until frothy. Dip each fillet in egg white and then dip both sides in the cornmeal mixture to coat. Shake off any excess and transfer to a clean plate.

2.     To Oven Fry: Preheat the oven to 500°F on Intensive Bake. Place a Miele PerfectClean baking tray or other baking sheet on the lowest rack of the oven while you coat the fish with the cornmeal mixture. After all the fillets are coated, use pot holders to carefully remove the baking tray from the oven and brush with 1 tablespoon of olive oil. Arrange fillets on the tray. Return to the lowest rack and bake, turning over once, until golden, about 10 minutes total cook time.

3.     To Pan Fry: In a large heavy skillet, heat 3 tablespoons of olive oil over moderately high heat until hot. Place the fish in the skillet and cook, turning once, until the coating is golden brown and the flesh is opaque throughout, about 6 minutes total cook time. (Reduce the heat if the fish browns too quickly.) Transfer fillets to paper towels to drain.

4.     To serve, top with homemade salsa or garnish with lime wedges and tartar sauce.

Additional Information:

Serves 4

To save time, have your fish monger skin the fillets. You can also substitute any white-fleshed fish, such as sole, haddock, cod, or catfish for the red snapper. The thinner the fillets, the faster they'll cook.

Pork Osso Buco

Slow cooking and a combination of steam transforms this otherwise touch cut of meat into something you have to taste to believe
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Pork Osso Buco

Slow cooking and a combination of steam transforms this otherwise tough cut of meat into something you have to taste to believe.

Cooking Time:

3 Hours

Preparation Time:

30 Minutes

Meal Type:

·  Dinner

Food Type:

·  Pork

Miele Products:

·  Combi-Steam Oven

·  Cooktops, Induction

·  Cooktops, Electric

·  Cooktops, Gas

·  Cooktops, MasterChef Electric

·  Cooktops, MasterChef Gas

Ingredients

  • 4 fresh bay leaves, or 6 dried
  • 1 large sprig rosemary
  • 5 sprigs thyme
  • 3 whole garlic cloves
  • 2 oranges, peeled with a vegetable peeler
  • ¼ cup olive oil
  • 3/4 cup onion, finely chopped
  • 3/4 cup celery, finely chopped
  • 3/4 cup carrot, grated
  • salt and pepper
  • 8-2-inch thick pork shanks
  • 1 cup flour
  • 1/3 cup vegetable oil
  • 1½ cups Marsala wine
  • 3½ cups chicken broth

Directions

1.     Tie the bay leaf, rosemary, thyme, garlic and orange peel in a piece of cheese cloth.

2.     Heat the olive oil in a large Dutch oven over medium heat. Season the osso buco with salt and pepper dredge in flour. When the oil is hot, add the osso buco and brown on all sides, about 7 minutes. Remove osso buco to a plate. Add onion, celery, and carrot to the Dutch oven. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes. Add the wine, chicken broth, and the herb bundle. Return the osso buco to the pot and any juices that have accumulated.

3.     Slide the grease filter into the rear of the Combi-Steam oven. Slide the combi-rack into the first runner place the Dutch oven on the rack. Select Combination Steam, select Surround, set the oven temperature at 300°F. Set the moisture level at 60% set the duration for 3 hours.

Chicken Quesadillas with Tomato Salsa

Making a restaurant favourite at home couldn't be easier.
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Cooking Time:

17 Minutes

Preparation Time:

30 Minutes

Meal Type:

·  Appetizer

·  Dinner

·  Lunch

Food Type:

·  Poultry

 

Ingredients for Chicken Quesadillas

  • 2 bone in chicken breast, shredded
  • 1 tablespoon olive oil
  • 1 ½ cups red onion, cut into large chunks
  • 2 cloves garlic, minced
  • 2 cups grated sharp cheddar cheese
  • ¼ cup chopped cilantro
  • 1 jalapeno, seeded and chopped
  • 2 teaspoons chili power
  • 2 teaspoons cumin power
  • 8 to 10 flour tortillas

Ingredients for Tomato Salsa

  • 1 pound ripe tomatoes, diced
  • 1 jalapeno, seeded and minced
  • ¼ cup red onion, diced
  • ½ cup chopped cilantro
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon cumin power
  • 2 fresh lime juiced

Directions for Chicken Quesadillas

1.     Rinse chicken and place in a small solid steam tray. Cook in steam oven on CUSTOM or COOK mode until no longer pink, about 9 minutes. Transfer chicken to a plate cool 15 minutes. Using 2 forks shred the chicken into bite-size pieces.

2.     Meanwhile heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and cook until soft and caramelized. Add garlic and cook a minute longer. In a large bowl combine shredded chicken, onion and garlic mixture, cheddar cheese, cilantro, jalapeno, chili powder, and cumin.

3.     Preheat contact griddle on medium heat. Place 4 to 5 tortillas on a flat surface. Spread the chicken filling mixture evenly on each tortilla. Top with another tortilla. Spray the contact griddle generously with cooking spray. Cook tortillas until golden brown on both sides, about 3 minutes per side. Cut tortillas with a pizza cutter or knife into 4 wedges each. Serve with Tomato Salsa.

Directions for Tomato Salsa

1.     Stir together all of the ingredients in a bowl.

Additional Information:

Serves 4

Chocolate Espresso Pots de Crème

Bake these extra rich mocha custards in espresso cups for a unique presentation
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Cooking Time:

15 Minutes

Preparation Time:

10 Minutes

Meal Type:

· Dessert

Food Type:

· Coffee

· Custard

· Gluten-Free Foods

 

Ingredients

  • 1 cup half & half
  • 1/2 cup brewed espresso or strong coffee
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1/4 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon Kalhua, optional