Our latest Miele evening hosted by their executive chef Sven-Hanson Britt was a fun-filled night of delicious food and wine. Sven created a seasonal three-course menu for our guests and there was plenty of opportunity for questions on all of the appliances, along with hints and tips on how people can get their best out of their cooking and their appliance. Much of the menu was created using steam cooking and the functions and benefits of this were explained, along with how to use Miele’s invaluable automatic programmes. Guests then got to taste the end product to see the wonderful results you can get with Miele cooking.
Starter: Jersey royal potatoes, which were vacuum packed in the Sous Vide drawer with roast beef dripping, water cress puree, crème fraiche and broad beans.
Main: Guinea Fowl with caramelised shallot puree, roasted cabbage, samphire and a beurre noisette sauce.
Dessert: Dark chocolate mousse, tempered in the warming drawer, with nibbed cocoa beans and sesame seeds.
We have many Miele appliances working and on display in our Exeter kitchen showroom. Our experienced and knowledgeable designers can answer any questions you may have and you are free to explore these appliances when popping in.