Not only this, but Der Kern by Miele offer fantastic recipes to help you be inspired within your kitchen at home! We’ve highlighted some of our favourites below to help you get inspired to cook up a storm this spring!
Using the lobster shells really enriches the stock for this delicious dish and the superfood kale topping adds a satisfying crunch
For the Lobster
1 lobster (about 800g)
25g unsalted butter
25g plain flour
½ tsp English mustard
140g grated cheese (cheddar and Gruyere)
1 lemon, juice only
Salt and pepper
For the Crispy Kale Topping
75g grated parmesan cheese
50g fresh breadcrumbs
1 lemon, zest only
Salt and pepper
- If using a fresh lobster, put it in the freezer for 2 hours before cooking. Then, having made sure that the lobster is no longer moving, push the tip of a large, sharp knife through the centre of the cross on the head.
- Place the lobster on a perforated container and steam at 100°C for 12 minutes.
- When the lobster is cool enough to handle, remove all the meat and keep the shells.
- If there is any roe in the lobster, keep it together as it will add to the flavour.
- Place all of the lobster shells on a baking dish and roast using the FanPlus function at 200°C for 30 minutes.
- Cover the roasted shells with cold water, bring to a boil on the hob and simmer for 30 minutes.
- Strain the lobster stock and keep until needed.
For the Crispy Kale Topping
- Mix the kale with 1 tbsp of olive oil, spread it over a baking tray and dry in a warming drawer for 3 hours at 85°C.
- Crumb the kale and add the rest of the ingredients. Set aside until needed.
For the Mac ‘n’ Cheese
- Boil the macaroni in salted water for 3 minutes – this will be less than stated on the packet. Drain and set aside.
- To make the lobster sauce, heat the butter in a large frying pan and then add the flour.
- Cook the flour for 2 minutes and then gradually add the lobster stock (around 500ml), boil the sauce for 5 minutes until it coats the back of a spoon, making sure that it is smooth with no lumps.
- Check the seasoning and adjust to taste with salt, pepper and lemon juice.
- Mix together the pasta, lobster sauce, cheese and chopped lobster and place it in an ovenproof dish.
- Sprinkle with the crispy kale topping and then place the dish over the wire rack, slide the rack into position three of the oven and cook using the Conventional Heat setting at 200° for 20 minutes.
Finished with pillowy soft aquafaba meringue, this vegan-friendly lemon and yazu meringue pie is sure to surprise and delight.
For the Pastry
- 250g plain flour
- 105g vegetable baking fat
- Pinch of salt
- 50g cold water
- For the Lemon and Yuzu Curd
- 100ml yuzu + 2tbsp
- 2 tbsp. cornflour
- 50ml lemon juice
- 2 tbsp. lemon zest
- 80g coconut cream
- 6 tbsp. maple syrup
- Large pinch turmeric
For the Meringue
- 120ml chilled Aquafaba (chickpea water)
- 125g + 2tbsp caster sugar
- ½ tsp cream of tartar
- 1 vanilla pod
- For the pastry, place the flour, salt and baking fat in a food processor and blend into fine crumbs. Add the water and blend to a dough. Allow 30 minutes to rest the pastry.
- Roll out the pastry and line a greased, loose bottomed tart tin. Line the pastry with cling film, and fill with baking beans. Chill for 30 minutes.
- Preheat a Miele Oven at 170°C on the fan setting and blind bake for 40 – 50 minutes. Allow to cool.
- To make the lemon and yuzu curd, place the lemon juice, zest, 100ml yuzu, coconut cream and maple syrup in a saucepan on a hob
- Heat to a simmer, continuing to stir with a wooden spoon.
- Mix the cornflour and 2tbsp of yuzu together in a small bowl, and add to the saucepan, cook to a thick sauce, and add turmeric for a pale yellow colour.
- Allow to cool and spoon the lemon and yuzu curd into a cooked pastry case, then level the top with a palette knife.
- For the meringue, whisk the aquafaba and cream of tartar until stiff peaks form.
- Half the vanilla pod and scrape out the vanilla seeds into the meringue.
- Add the sugar a tablespoon at a time, while still whisking the meringue.
- Spoon the meringue into a piping bag with a star nozzle and pipe onto the curd filled pastry case.
- Pre-heat a Miele Oven on the fan grill setting. Place the pie onto a universal tray and grill on shelf position 4 at 250°C until browned on top. The fan grill ensures the air circulates and cooks the meringue instead of a direct heat.
Nothing beats a hearty pork pie for a filling lunch. This recipe by celebrated chef, Paul Ainsworth of the Mahé Cookery School and Chef’s Table is made with a hot water pastry and incorporates a variety of spices and herbs for a pie that is full of flavour
For the hot water pastry
- 500g plain flour
- 2 whole eggs beaten
- 200g water
- 163g leaf lard or good pork lard
- 5g salt
- 10g rosemary
For the filling
- 200g pork sausage meat
- 1 tsp Worchester sauce
- Chopped parsley
- 1 clove garlic grated
- ½ shallot finely chopped
- Picked thyme
- Grated nutmeg
- Salt and pepper
- 1 tbsp olive oil
For the pastry
- Bring the water, lard, rosemary and salt to a simmer in a saucepan on a Miele Induction Hob at setting no 7 and infuse for 5 minutes.
- Put your flour and salt into a food processor. Using a paddle attachment on medium speed, slowly incorporate the eggs.
- Remove the rosemary from the water and lard pan and slowly incorporate this into your eggs and flour mixture while the machine is running.
- Scrape the bowl and paddle halfway through mixing to make sure any lumps are incorporated well into the mix and ingredients are well combined.
- Chill the pastry on a flat tray beneath greaseproof paper until cooled and workable.
For the filling
- On a Miele Induction Hob at setting no 7 , add some olive oil to a non-stick frying pan.
- Add the diced shallot, thyme, garlic and salt and pepper and lightly cook until the shallots are softened but not browned.
- Once the shallots are softened, remove to a tray and leave to cool.
- Add the shallot mixture to the sausage meat, with the chopped parsley and Worchester sauce and mix well.
- Leave to chill until needed, or use straight away at room temperature.
To assemble and cook
- Roll the pastry out evenly until it is 0.5cm thick.
- Cut 6 large discs using an 8cm cutter, and 6 smaller rings using a 6cm cutter.
- In the small discs (lids), cut a small hole out right in the centre of the disc to allow steam to escape.
- Place the large pastry disc into a round metal ring making sure to press into the bottom firmly. Leave equal excess pastry over hanging the top of the ring.
- Fill the lined disk with your pork mixture and lightly brush the excess pastry with egg yolk.
- Place the smaller disc with a hole on top and seal the edges by pressing together firmly, lightly trim the pastry with scissors so you have an even excess all the way around and then, (with a little flour on your fingers) pinch the pastry upwards to form a firm seal.
- Bake the pork pies in a Miele Oven at 185°C Fan Plus on a flat tray for 15 minutes, then transfer to a Miele oven rack and cook for a further 10-15 minutes.
Celebrated chef, Paul Ainsworth recently opened his fourth venture in Padstow, the Mahé Cookery School and Chef’s Table. Read more here in our interview with Paul.