Ever on the hunt for culinary inspiration, I spent much of last Thursday, the hottest day of the year, sitting in a blissfully air conditioned demonstration kitchen at Miele in Abingdon.
The Let’s Do Lunch course showcases Miele’s stunning array of amazing kitchen products by using the appliances to cook six delicious courses whilst telling you all about the impressive features of each product – brilliant idea.
It was very inspiring from a culinary perspective, so I thought I’d share some photos with you. Some of the things we tried weren’t things I’d normally try, but I ate everything and discovered that the foods I thought I’d like least of all were actually my favourites!
The day kicked off with a cappuccino served with a mini chocolate biscuit coated in icing sugar.
Course 1 was a silky-smooth pea and mint soup, with pancetta, served in a cappuccino mug with a Parma ham cheese straw and garnished with what I think was a pea leaf.
Course 2 was delectable curried giant cous cous with pickled vegetables, served with cucumber caviar and a yogurt dressing.
Then we had a break to have a look round the showroom.
Course 3 was delicate red mullet, cooked for four minutes in the steam oven, with a light sweetcorn sauce, cannellini beans and chorizo sausage.
Course 4 was Lamb Wellington with a raspberry jus, braised shallots and asparagus, and teeny tiny little mushrooms.
Course 5 was a beautifully presented deconstructed strawberry cheesecake with rhubarb and a dried strawberry flake (cooked in a Miele warming drawer).
Course 6 was a white chocolate milkshake in a shot glass, served with two passionfruit madeleines and homemade fruit pastille.