Believe it or not, it’s been over four months since Sven-Hanson Britt was last at Gerald Giles showing off both his and the talents of Miele cooking appliances. Last night was just as informative and flavoursome as the first time he came to visit, preparing equally mouth-watering dishes. Proving exactly why he was a MasterChef: The Professionals 2014 finalist, he made three very tasty dishes a starter, main and dessert.
Fifteen lucky guests were treated to Mackerel fillets with a Soy and Honey Glaze, Cucumber, Fennel and Buttermilk dish to start off the evening. Putting to work Miele’s easy to use (and clean) induction hob as well as oven with full width grill to finish the Mackerel top.
On the menu for mains was Slow Cooked Venison with Parsnips and a Sloe Gin Jus. Making the most out of a Miele SousChef warming drawer, the Venison was gently cooked on a low temperature for over an hour and a half. Not only that, a Miele steam oven was used to gently steam the vegetables and a Teppan-Yaki to sear the Venison after it had finished in the warming drawer.
Finishing with a sweet treat of Poached Rhubarb with Honey and White Chocolate Cremeux and Breton Shortbread. Gentle steaming to the Rhubard was the key to this dish, with the steam locking in the delicate, sweet flavours.
Not only did we get to watch the Miele appliances used demonstrating a range of their abilities, we also learnt that the discrepancy of temperature will only ever be 1°C either side of the temperature you need. So if you want a temperature of 150° it’ll range between 149°C – 151°C making Miele ovens the most accurate on temperature than Which? has ever tested.
If you’re thinking about updating your kitchen and want some advice on what appliances to choose, register your interest in the next Miele evening at Gerald Giles. You can do this in a few different ways, either fill in our contact form, call us on 01603 621772 or email mark.gook@geraldgiles.co.uk.