tepan the COO MIE
Miele Company Ltd
Fairacres Marcham Road
Abingdon Oxon OX14 1TW
Tel. (01235) 554455
Fax. (01235) 554477
the
O
CO
E
KING FOR P
IEL
M
LEA
SURE WITH
tepan
E-Mail: [email protected]
Internet: www.miele.co.uk
M.-Nr. 7 531 410
cook book
M.-Nr. 7 531 410
BÖ 3695 (xx)
the
COO
KING FO
R
PLE
IE
ASURE WITH M
LE
tepan
cook book
2
for ew o r d
Dear Reader
Mealtimes are when families are most
often together. Food is nearly always
the focus when friends gather, be it
for a casual evening or a more formal
celebration. And whenever people
meet to enjoy a meal, cooking takes a
central role.
In the Miele Test Kitchen, we are in
the privileged position of being able
to practise professionally the hobby
we share with many thousands of
people across the world – cookery.
We get the chance to experiment
with both traditional and more
exotic ingredients every day. Even
after many years of experience, we
never cease to be amazed by the new
flavours and tastes we can create
using our Miele appliances.
Discovering something new is always
a great experience, especially in the
kitchen, and Miele has spent decades
working to enhance the culinary
experience. If you have a passion for
cooking, you cannot fail to discover
your inner artiste when you use Miele
appliances. The following pages
include some particularly delicious
recipes that we hope you will enjoy
making too.
If you have any questions, comments
or requests, please give us a call
using the phone number on the back
page.
Happy cooking!
Your Miele Home Economists
3
co nt ent s
4
2
4
6
8
92
Foreword
Contents
Cooking for pleasure
Handy hints
Index
Starters
Vegetarian
dishes
Fish
18Bruschetta
Sweetcorn pancakes
20Potato cakes with smoked
salmon
21Courgette fritters with
cream cheese
22Potato crêpes with caviar
23Warm oriental salad
24Oyster mushrooms with
garlic
26Prawn salad
30Pancakes with vegetarian
fillings
31Spelt rissoles with curried
banana sauce
32Buckwheat rissoles
Yeast pancakes with
almonds
33Spelt medallions with
yoghurt hollandaise
34Spelt and potato cakes
with feta cheese
36Aubergine casserole
37Rice and grain fritters with
a yoghurt dip
40Jumbo prawns with aioli
Herby fish
42Salmon on a bed of
tomatoes and saffron
Tuna steaks with a
tomato and caper salsa
43Scampi kebabs
44Fillet of cod with
­vegetables
46Monkfish kebabs with a
dill sauce
Plaice with shellfish and
bacon
Meat
Side dishes and
vegetables
Desserts
50Gammon fricassée
Beef rissoles
52Veal escalopes alla Romana
Pork fillets with apple and
ginger
54Saddle of lamb in white wine
Hungarian pork steaks
55Medallions of lamb with a
Parmesan crust and tomato
lecso
Medallions of pork in
Madeira with mushrooms
56Marinated lamb cutlets
Sautéed pork with grapes
58 Szechuan chicken b­ reasts
59Meat and potato hash
Flambéed steaks au poivre
60Lamb pilaf
61Veal cordon bleu
Veal with mushrooms
62Chicken satay
64Medallions of venison
with a cranberry sauce
Chicken breasts with
­shallots and port
66Fillet steak with
Gorgonzola sauce
Beef, pork and cabbage
stir-fry
67Turkey Provençale
Hawaiian chicken
68 Chinese turkey stir-fry
72Indian style carrots
74Mushrooms in sour cream
Sautéed cabbage
76Polenta slices
77Glazed fruit and vegetables
Marinated vegetables
78Braised corn-on-the-cob
Rosemary potatoes
80Vegetable kebabs
84Coffee pancakes with
cranberry quark
Crêpes Suzette
86Potato cakes
87Apple pancakes
Flambéed honey bananas
88Caramelised figs with yoghurt
and cinnamon sauce
Walnut blinis with caramel
90Apple slices with raisins
5
cookin g for p leasur e
Tepan – an alternative way to cook
Cooking with the Tepan uses a method
that is much prized in ­Japanese
­cuisine. Tepanyaki restaurants in
Japan, America and, increasingly, in
European cities have a band of loyal
customers. Fresh ingredients such as
fish, meat and vegetables are cooked
right in front of the diners on a hot
stainless steel surface, making the
meal a delight for all the senses. This
enjoyable experience can be ­recreated
at home with a Miele Tepan appliance.
The Tepan, as used in restaurants and
also in some homes already, dates
from the 18th century. Japanese
immigrants in America missed the
type of cooking they were used to
from home. Their nostalgia gave rise
to the Tepan, a heatable stainless
steel surface that allowed them
to prepare food in the traditional
Japanese way. The word “Tepan”
comes from the Japanese word for
“hot table”.
6
Thanks to its great versatility, a wide
variety of dishes from around the
world can be made on the Tepan, but
most of all, it is perfect for ­preparing
the increasingly popular Asian cuisine.
Great versatility
The great thing about cooking on a hot stainless steel surface is the versatility
that this offers.
Tepan appliances are ideal for:
– Frying (fish, meat, pancakes etc)
– Grilling (fish, meat etc)
– Braising (steak, chicken etc)
– Sweating (fruit, vegetables)
– Flambéeing* (fruit, meat)
– Keeping food warm
All these processes take place in direct contact with the high quality stainless
steel plate, using no pots or pans. Food is cooked in its own juices or with a little
additional water, oil or fat, depending on the recipe.
*Note:
Never flambé beneath an extractor hood as the hood
could catch fire.
7
h an d y hint s
8
Professional cooking
Cooking with the Tepan
Cooking with a Tepan produces
professional results. Its great
versatility means that you can cook
almost any type of food on it. It is
particularly suitable for cooking in a
healthy way, as food is cooked in its
own juices with the addition of only
a little water or fat. Direct contact
with the hot plate means that the
heat is transferred directly to the
food. No energy is wasted heating up
a pot or pan, making cooking times
very short. Not a single recipe in this
book takes longer than 18 minutes.
Short cooking times mean that food
remains succulent, and fish, meat and
vegetables retain their consistency
and colour. If you are looking for
healthy food and pure flavours, you
will find the Tepan the ideal sous-chef.
The temperature of the round Tepan
plate is hottest at the centre, and
reduces as it moves out towards the
edge. The inner heating area has a
diameter of around 400 mm and is
heated according to the power level
set. This is where the food is actively
cooked. The outer area of the plate
does not heat up as much as the
inner area, so food that has already
been cooked can be kept warm until
it is needed. This facility for keeping
food warm means that several items
can be ready for serving at the same
time. You can concentrate on the
side dishes, while the meat that has
already been cooked is being kept
up to temperature at the side of the
Tepan. Even large quantities of food
can be kept warm without having to
be reheated before serving.
Using the Tepan
Thanks to professional cooking technology, the Tepan is extremely versatile. There
are 12 freely adjustable power levels. The following table shows which power level
is most suited to which food and cooking method:
Cooking method
Keeping cooked food warm
Gently cooking fruit e.g. sliced apples, peaches, bananas etc.
Cooking vegetables e.g. leeks, mushrooms,
peppers, onions etc.
Gently frying fish, meat, sausages, escalopes etc.
Flash frying of a succession of pieces of meat, fish,
eggs, pancakes etc.
Frying steaks, hash browns, marinated pieces of
meat such as kebabs etc.
Power level
1–2
2–4
5–7
7–9
9–11
11–12
The above information is for guidance only. Cooking times will depend on the
type, consistency and thickness of the food being cooked.
9
h an d y hint s
Tips on using the Tepan
The Tepan should always be pre-heated
for 10–15 minutes at the required
power level. A control light will
indicate when the Tepan has reached
the correct temperature. If the
stainless steel plate is not pre-heated
it will not be sufficiently hot and
the food will release too much of its
juices, meaning that vegetables will
lose f­ lavour, meat will be tough and
fish will dry out.
Marinating food makes it particularly
flavoursome and tender. The oil
prevents meat and fish from drying
out and protects it on the hot plate.
Part of the marinade can be poured
over the meat to make a sauce. There
is no need for additional fat.
10
It is advisable to oil the stainless
steel plate lightly before cooking
lean or un-marinated foods. Pour
around one tablespoonful of oil onto
the plate and spread it over the
surface with a heat resistant silicone
brush. Please ensure that the fat or
oil is suitable for heating to a high
temperature. Vegetable oils and fats
and lard are suitable thanks to their
low water content. Butter, margarine
and olive oil are not suited to high
­temperatures.
When frying at a high power level,
always dry foods with kitchen paper
beforehand. This will prevent them
from spitting when placed on the
Tepan and causing burns.
Salt, which draws the moisture out of
food, should only be added to meat
once it has been cooked. This will
ensure that meat remains succulent
and tender. Fish, on the other hand,
should only be salted just before it is
cooked.
The stainless steel plate becomes very
hot. Never use cooking implements
that have a coating, not even heatresistant, coated grilling implements.
The best tools to use are stainless
steel ones with no sharp edges or
prongs that could scratch the surface.
Meat forks could scratch and are not
­suitable.
11
h an d y hint s
Cleaning and care
Before use, the cooking surface
should be wiped with a damp cloth to
remove any particles of dust etc. For
simple, effective cleaning after use
we recommend the following:
– After cooking, remove large
particles of food carefully with a
stainless steel fish slice or spatula.
To avoid scratching the surface,
it is important to work in the
direction of the grain on the
stainless steel plate. Any liquid can
be mopped up using kitchen paper
or a cloth.
– Allow the stainless steel plate to
cool right down.
12
– To soften any food residues, use
a solution of warm water and
washing-up liquid on the plate
during the cooling down phase.
– After softening, remove soiling
with a stainless steel fish slice or
spatula. Finally, wipe clean with a
damp cloth.
– After cleaning, any remaining
smears can be removed using
a few drops of stainless steel
cleaner on a clean, damp cloth
or sponge. Many of the stainless
steel cleaners available contain
abrasive substances. It is therefore
important to work in the direction
of the grain of the stainless steel.
– Remove any residual stainless steel
cleaner with plenty of water and a
soft cloth.
The Tepan is a highly versatile cooking
appliance, and a high level of use
will inevitably leave its mark on the
stainless steel surface. As well as heat
marks, there may be scratches arising
from the use of cooking implements.
These are the typical “scars” that you
would find on any professional piece
of cooking equipment and are quite
normal.
To keep your Tepan ­looking good, it
should be polished after cleaning.
This can be done with a few drops of
vegetable oil. The oil must be wiped
off with a clean cloth before it is
used again, to prevent it burning
when the Tepan is heated up.
13
h an d y hint s
Preparing food
As with traditional cooking, all ingredients have to be prepared for cooking on the
Tepan. But once that’s done, your task is almost over and you can look forward to
a delicious gourmet meal without any inconvenient interruptions.
Please note the following tips on
preparation:
Meat
Meat that cooks quickly is the most
suitable, e.g. steak, escalopes,
medallions or strips of beef, pork, veal,
lamb, game or poultry.
These can be marinated in, for example,
oil and herbs, so no additional fat
will be needed for cooking. Always
remember to add salt after cooking,
not before.
Fish
There are three stages to preparing
fish:
1. Clean
Depending on the type of fish, descale,
gut and skin the fish. Wash it under
running water but don’t leave it to sit
in water or it will lose its goodness.
2. Drizzle
Drizzle the fish with lemon juice or
vinegar and leave to stand briefly. This
will firm up the structure of the flesh
and enhance the flavour.
3. Salt
Salt the fish shortly before cooking.
Salting it too soon will draw the water
out of the fish and make it tough.
14
Fish can be fried or gently cooked
on the Tepan. Fish is very delicate
in texture and the best types to use
are those with firm flesh such as
monkfish, salmon, pikeperch etc. Other
fish such as trout and sole can also be
used if carefully handled.
Vegetables
Preparing different types of vegetable:
Wash, clean and cut the vegetables,
according to type, into slices, rings,
batons, strips or cubes. The thinner
the pieces, the shorter the cooking
time.
Aubergines – wash, dry with kitchen
paper, remove the stalk end, cut into
1 cm thick slices and drizzle with
lemon juice.
Chinese cabbage – shred and wash.
Spring onions – wash, trim and cut
into thin rings.
Carrots – clean, wash and slice thinly.
Mushrooms – do not wash, just brush
off any soil, and chop if required.
Leeks – cut lengthways, wash under
running water and slice into thin
rings.
Courgettes – wash, trim and slice
thinly.
Onions – peel and dice or slice.
Side dishes
Noodles – pre-cook in plenty of water
until al dente, then drain well. They
can be fried or reheated on the Tepan
surface.
Rice – must be pre-cooked.
Fruit
Clean or peel the fruit and chop as
desired. Drizzling with lemon juice will
prevent apples, pears, bananas etc
from turning brown. Fruit can be fried,
reheated or flambéed on the Tepan
plate.
15
Starters
Ta
ki
ng
it easy
Anticipation is one of life’s pleasures,
and this is certainly true when it
comes to a delicious meal. A small
but refined starter awakens the senses
and whets one’s appetite for the main
course. If you find these epicurean
appetisers so good that you simply
must have more, then you can make
a larger quantity and serve them in
place of the main course. However you
choose to serve them, we wish you
“bon appetit”!
Bruschetta
Serves 4
Ingredients:
1 baguette (250 g)
1 beef tomato
1 small red pepper
2 tbsp olive oil
2 cloves of garlic
2 tbsp herbes de Provence
Salt
Pepper
Method:
1. Cut the baguette diagonally into 2 cm thick
slices. Dice the tomato and red pepper, and
crush the garlic.
2. Purée the tomato, red pepper and garlic with
the olive oil, herbs and seasoning.
3. Spread the mixture onto the bread slices
with a spoon, place the slices on the p­ reheated Tepan and grill until they are lightly
browned underneath.
Power level: 7–9
Cooking time: 3–4 minutes
Tip
Rub the bread with garlic and
­drizzle with olive oil. Mix herbes de
Provence with 2 tbsp of olive oil,
season and spread over the bread.
Sweetcorn pancakes
Serves 4
Ingredients:
2 eggs
2 tbsp flour
1 tin of sweetcorn (300 g)
Salt
Pepper
Curry powder
Chopped chives
Clarified butter
Method:
1. Mix the eggs with the flour, seasoning and
curry powder. Drain the sweetcorn and add
to the egg mixture.
2. P re-heat the Tepan and add 1 tbsp of
­clarified butter. Drop small ladlefuls of the
batter onto the Tepan, cook until golden on
both sides and serve garnished with chives.
Power level: 7–9
Cooking time: 15 minutes
18
Potato cakes with smoked salmon
Serves 4
Ingredients:
4 large, floury potatoes
1 onion
2 eggs
Salt
Pepper
1–2 tbsp oil
Topping:
200 g smoked salmon
250 g sour cream
1 tbsp chopped dill
Some sprigs of fresh dill
Salt
Pepper
Method:
1. Peel and coarsely grate the potatoes and
onions. Add the eggs, season with salt and
pepper, mix well and form into cakes.
2. Pre-heat the Tepan and add the oil. Fry the
potato cakes and put to the side to keep
warm.
3. To make the sauce, stir the chopped dill and
seasoning into the sour cream.
4. Top the potato cakes with the smoked
salmon, pour over the sauce and garnish
with sprigs of fresh dill.
Power level: 10–12
Cooking time: 10–15 minutes
20
Courgette fritters with cream cheese
Serves 4
Ingredients:
100 g flour
2 eggs
50 ml milk
300 g courgettes
Salt
Pepper
1–2 tbsp oil
250 g cream cheese
100 g crème fraîche
150 g smoked salmon
Salt
Pepper
Chopped dill
Method:
1. Make a pancake batter with the flour, milk
and eggs.
2. Wash and coarsely grate the courgettes. Add
to the pancake batter and season with salt
and pepper.
3. Pre-heat the Tepan. Add the oil and drop
on small ladlefuls of batter to make the
­courgette fritters.
4. Meanwhile, mix the cream cheese and crème
fraîche. Cut the smoked salmon into strips
and add to the cream cheese mixture along
with the salt, pepper and dill.
Top each ­fritter with a tablespoon of cream
cheese mixture.
Power level: 10–12
Cooking time: 10–12 minutes
21
Potato crêpes with caviar
Serves 4
Ingredients:
500 g waxy potatoes
5 eggs
1 tbsp flour
250 g sour cream
1 shallot
Salt
White pepper
40 g clarified butter
150 g crème fraîche
Some sprigs of fresh dill
125 g salmon caviar
Method:
1. Wash the potatoes and boil in salted water
(or steam) for approx. 20–25 minutes. Peel
the potatoes, allow them cool, then grate
them finely or pass them through a potato
ricer.
2. Stir the eggs, flour and sour cream into the
potatoes and mix well. Peel and finely chop
the shallot and add to the potatoes. Season
with salt and pepper.
3. Grease the pre-heated Tepan with clarified
butter and add tablespoonfuls of the batter
to make small crêpes.
4. Arrange the crêpes on plates, top with the
crème fraîche and decorate with caviar and
sprigs of dill.
Power level: 7–10
Cooking time: 8–12 minutes
22
Warm oriental salad
Serves 4
Ingredients:
200 g Chinese cabbage
100 g bacon
100 g oyster mushrooms
100 g chestnut mushrooms
2 red onions
2 tbsp walnut oil
Marinade:
2 tbsp white wine vinegar
4 tbsp walnut oil
50 ml vegetable stock
Salt
1 pinch of sugar
Pepper
2 tbsp chopped walnuts
Tip
Method:
1. Finely shred the Chinese cabbage. Dice the
bacon. Peel the onions and slice into rings.
Clean the mushrooms and chop into bite
size pieces.
2. Make a marinade from the white wine
­vinegar, 4 tbsp walnut oil, vegetable stock,
salt, sugar and pepper.
3. Pre-heat the Tepan and add 2 tbsp walnut
oil. Fry the bacon, then push to the side.
Brown the onion rings, add the mushrooms
and sauté briefly.
4. Add the Chinese cabbage, pour on the
­marinade and stir everything together.
Add the walnuts and serve.
Power level: 7–9
Cooking time: 8–12 minutes
Don’t wash the mushrooms as they
will absorb water and make the dish
watery.
23
Oyster mushrooms with garlic
Serves 4
Ingredients:
500 g oyster mushrooms
2 cloves of garlic
A small bunch of
flat leaf parsley
1 tbsp oil
1 tbsp butter
Salt
Pepper
1 pinch of sugar
Juice of 1 lemon
Method:
1. Separate the mushrooms, clean them and
chop if necessary.
2. Peel and slice the garlic. Wash, dry and
chop the parsley.
3. Pre-heat the Tepan. Add the oil and butter
and fry the mushrooms. Add the garlic and
fry briefly, then season with salt, pepper
and sugar.
4. Drizzle with lemon juice, arrange on plates
and garnish with chopped parsley.
Power level: 7–9
Cooking time: 5–7 minutes
24
25
Prawn salad
Serves 4
Ingredients:
150 g iceberg lettuce
150 g rocket
150 g oak leaf lettuce
80 g radicchio
80 g carrots
80 g kohlrabi
200 g prawns with olive oil
Cream and carrot dressing:
60 ml double cream
125 ml carrot juice
1 tbsp lemon juice
1 tbsp mustard
1/ tsp sea salt
2
1 tsp curry powder
A pinch of cumin
26
Method:
1. Wash and tear the salad leaves into b­ itesized pieces, then grate the carrots and
kohlrabi. Divide between the serving plates.
2. F ry the prawns in olive oil on the ­preheated Tepan and scatter over the salad.
3. Blend the dressing ingredients together,
season and drizzle over the salad.
Power level: 10–11
Cooking time: approx. 2 minutes
Vegetarian
dishes
Making the m
os
t
of
he
rbs
and pulses
Foregoing meat does not mean
foregoing variety and flavour. The
range of vegetarian dishes is huge,
with ingredients such as herbs and
grains playing a major role in the
culinary performance. Whether it is
spelt, wheat, rye, oats or barley, the
whole grain, with its wealth of fibre,
vitamins and minerals, is extremely
healthy, nutritious and versatile.
Pancakes with vegetarian fillings
Serves 2
Ingredients:
2 eggs
100 g flour
150 ml milk
1 pinch of Salt
1 tbsp clarified butter
Filling 1:
1 tbsp cranberries
100 g camembert
Filling 2:
100 g cream cheese
50 g carrots, finely grated
1 bunch of chives, chopped
Salt
Pepper
Filling 3:
50 g feta cheese
50 g diced onion
2 tbsp tomato purée
100 ml double cream
200 g tomatoes, diced
1 clove of garlic
Salt
Pepper
1 tsp honey or maple syrup
1 tsp balsamic vinegar
Tip
The pancakes are very attractive
when decorated with chopped
herbs.
30
Method:
1. Combine the eggs, flour, milk and salt to
make a pancake batter and set to one side
for 10 minutes.
2. Pre-heat the Tepan, and fry the pancakes in
a little clarified butter.
Filling 1:
1. Slice the camembert and scatter over
one half of each pancake along with the
­cranberries. Fold in half and serve.
Filling 2:
1. Combine all the ingredients, reserving a few
chives for garnish. Spread over one half of
each pancake and fold in half.
2. Decorate with chives and serve.
Filling 3:
1. Crumble the feta cheese over the pancakes.
2. Steam all the remaining ingredients in a
solid container at 100°C for 4 minutes.
If you don’t have a steam oven, gently
fry the onions and tomatoes in a little oil
in a saucepan, then stir in the remaining
ingredients and heat through, stirring all
the time.
3. Pour the sauce over the feta cheese, fold
the pancakes in half and serve.
Power level: 9–11
Cooking time: 10–15 minutes
Spelt rissoles with curried banana sauce
Serves 4
Ingredients:
Method:
200 g cracked spelt
400 ml water
1/ leek
2
1 onion
1 carrot
100 g Gouda or Cheddar cheese
1 egg
1 tbsp mustard
Salt
Pepper
2 tbsp clarified butter
1. Put the spelt in water and bring to the
boil on the hob. Remove from the heat and
leave to swell for 20 minutes.
Sauce:
1 tsp butter
1 onion
1 apple
1 banana
3 tbsp curry powder
250 ml stock
125 ml double cream
1 tbsp lemon juice
Salt
Pepper
4. Pre-heat the Tepan. Add the clarified butter
and fry the rissoles for 5-6 minutes on each
side.
2. Chop the leek into thin rings, and finely
dice the onion. Finely grate the carrot
and add to the spelt along with the other
­vegetables. Stir well and leave to cool.
3. Stir in the egg, cheese and seasoning and
form into rissoles.
5. Meanwhile, to make the sauce melt the
butter in a saucepan on the hob, dice the
onion and fry in the butter.
6. Peel and dice the apple and banana. Stir
into the onion, season with curry powder
and gently cook for a few minutes.
7. Add the stock and simmer for around 5
minutes. Stir in the cream, salt, pepper and
lemon juice.
Power level: 8–9
Cooking time: 12–15 minutes
31
Buckwheat rissoles
Serves 4
Ingredients:
250 g buckwheat groats
500 ml vegetable stock
2 tsp tomato purée
1/ tsp dried marjoram
2
1/ tsp curry powder
2
1 bay leaf
1 onion
1 clove of garlic
2 eggs
120 g wheat, finely ground
2 tbsp Cheddar cheese, grated
2 tbsp chopped chives
Salt and pepper
Oil
Method:
1. Put the buckwheat into a saucepan and
add the stock. Stir in the tomato purée,
marjoram, curry powder and bay leaf. Bring
to the boil and leave to swell for around
25 minutes.
2. Allow the mixture to cool and remove the
bay leaf.
3. Peel and dice the onion and garlic and add
to the buckwheat. Stir in the eggs, wheat,
cheese and chives. Knead together and
season.
4. With damp hands, form into 8 rissoles and
fry in oil on the pre-heated Tepan.
Power level: 8–10
Cooking time: 6–8 minutes
Yeast pancakes with almonds
Serves 4
Ingredients:
250 g plain flour
20 g fresh yeast
1/ l milk
2
50 g sugar
3 eggs
1 pinch of salt
Almonds
Maple syrup or Cointreau
Oil
Method:
1. Mix the flour, yeast, milk, sugar, salt and
eggs, beat to a smooth batter and leave to
rise for 20 minutes.
2. Pre-heat the Tepan, add the oil and drop on
spoonfuls of pancake mixture.
3. Sprinkle the pancakes with almonds, and
turn them after approx. 1 minute to cook on
the other side. When cooked, drizzle with
maple syrup or Cointreau.
Power level: 9–10
Cooking time: 4–6 minutes
32
Spelt medallions with yoghurt hollandaise
Serves 4
Ingredients:
Method:
200 g spelt
500 ml vegetable stock
100 g grated Gouda or
Cheddar cheese
1 onion
50 g fine oats
50 g sunflower seeds
1 egg white
Nut oil
1/ tsp marjoram, chervil
2
Salt, pepper
2 eggs
1. Coarsely grind the spelt and put in a
saucepan. Peel and finely chop the onion
and add to the spelt. Pour in the stock,
bring to the boil, then leave to swell for
approx. 30 ­minutes. Allow the mixture to
cool slightly.
Sauce:
2 shallots
30 g butter
125 ml white wine
150 g crème fraîche
1 egg yolk
1 tbsp yoghurt
Salt, pepper
Nutmeg
2 tbsp chopped chives
1 tbsp honey
1. Peel and finely chop the shallot and fry in
butter in a saucepan.
2. Stir in the remaining ingredients and, with
damp hands, form into small medallions. Fry
in nut oil on the pre-heated Tepan.
Sauce:
2. Add the white wine and simmer briefly. Stir
in the crème fraîche, egg yolk and yoghurt.
Stir over a gentle heat until slightly
thickened. (Do not boil, or the egg yolk
will curdle.)
3. Season with salt, pepper and nutmeg and
stir in the chives. Sweeten with honey.
Power level: 8–10
Cooking time: 6–8 minutes
33
Spelt and potato cakes with feta cheese
Serves 4
Ingredients:
600 g potatoes
150 g spelt flakes
3 eggs
1 clove of garlic
200 g spring onions
80 g bacon, diced
3 tomatoes
150 g feta cheese, sliced
Salt
Pepper
Oil
Method:
1. Peel the potatoes and put in water.
2. Dry-fry the spelt in a frying pan without
oil. Allow to cool then stir in the eggs and
finely chopped garlic.
3. Grate the potatoes and season with salt
and pepper. Add to the spelt and form into
cakes. Fry in oil on the pre-heated Tepan
and put to the side to keep warm.
4. Slice the spring onions and fry with the
bacon. Scatter over the potato cakes and
place them on a baking tray.
5. Trim and slice the tomatoes. Arrange them
on the potato cakes, and top each with a
slice of feta cheese.
6. Brown under the pre-heated grill for
5 ­minutes.
Tip
If the batter is too runny, thicken it
with a little potato flour.
34
Power level: 9–11
Cooking time: 4–8 minutes
Aubergine casserole
Serves 2
Ingredients:
1 aubergine
Salt
Lemon juice
1 onion
2–3 cloves garlic
200 g tomatoes
3–4 tbsp oil
Pepper
1 pack deep frozen
herbes de Provence
Method:
1. Wash the aubergine. Cut in half lengthways
and scoop out the centre with a spoon. Cut
into 1/2 cm thick slices. Sprinkle with salt
and drizzle with lemon juice to prevent
them from turning brown.
2. Slice the onion into rings, crush the garlic,
quarter and deseed the tomatoes and dice
the flesh.
3. Pre-heat the Tepan. Add 1 tbsp of oil, fry
the onion rings then put them to the side.
Add the rest of the oil and fry the
aubergine slices and garlic.
4. Add the onion rings and tomato flesh and
cook until heated through. Season well with
salt and pepper and finally add the herbs.
Power level: 7–9
Cooking time: 10–12 minutes
36
Rice and grain fritters with a yoghurt dip
Serves 4
Ingredients:
250 g 7-grain mix
300 ml vegetable stock
2 carrots
1 small courgette
1 clove of garlic
Thyme, rosemary
4 eggs
50 g white breadcrumbs
Salt, pepper, oil
Dip:
100 g low fat yoghurt
50 g quark
20 g fresh herbs
1 tsp lemon juice, salt
Method:
1. Boil the 7-grain mix (a mixture of 7 types
of grain and rice) in vegetable stock according
to the instructions on the packet. Leave to
cool and swell.
2. Peel the carrots and garlic and cut into thin
slices along with the courgette. Wash and
finely chop the thyme and rosemary.
3. Mix the grain and the vegetables. Add the
herbs and stir in the eggs and breadcrumbs
and combine to a dough.
4. Season with salt and pepper. Pre-heat the
Tepan, grease with oil and fry 8–12 evenly
sized fritters.
5. Make the dip by stirring together the
yoghurt, quark, fresh herbs, lemon juice and
a pinch of salt, and serve with the fritters.
Tip
Power level: 9–10
Cooking time: 4–8 minutes
If the dough is too runny, thicken
it with a little potato flour. The
fritters are also delicious seasoned
with ginger and curry powder.
37
Fish
Fishing for
co
m
pl
im
ents
Fish dishes are good for both body
and soul. Sea fish are rich in iodine,
vitamins and valuable proteins, not
to mention the health-enriching
omega 3 oils which improve physical
fitness and powers of concentration,
awareness and state of mind. Fish
is much prized as a low calorie,
versatile, sophisticated food. It is so
delicious that it’s good to know that
nutritionists recommend eating fish
twice a week.
Jumbo prawns with aioli
Serves 4
Ingredients:
8 jumbo prawns
1 tbsp clarified butter
Lemon slices
Dill
Mayonnaise:
1–2 egg yolks
2 cloves of garlic, crushed
Salt
150 ml oil
1 tsp lemon juice
Method:
1. Peel and de-vein the prawns.
2. Pre-heat the Tepan, add the clarified butter
and fry the prawns for 2–3 minutes on each
side.
3. To make the mayonnaise, beat the egg
yolks with the garlic and salt until light
and foamy. Add the oil, a drop at a time to
begin with, then in a thin stream, stirring
continuously. Stir in the lemon juice and
put in the fridge to chill.
4. Garnish the prawns with lemon slices and
dill and serve with the mayonnaise.
Power level: 10–11
Cooking time: 2–3 minutes
Herby fish
Serves 4
Ingredients:
4 x 200 g rosefish fillets
Marinade:
6 tbsp sunflower oil
3 tbsp lemon juice
1/ tsp salt
2
Pepper
4 tbsp mixed herbs
Method:
1. Stir together the ingredients for the marinade
and brush over both sides of the fish. Leave
to stand for 30 minutes.
2. Pre-heat the Tepan, fry the fish on both
sides and pour over the rest of the marinade
to make a sauce.
Power level: 7–9
Cooking time: 8–10 minutes
40
Salmon on a bed of tomatoes and saffron
Serves 4
Ingredients:
4 salmon steaks
1 onion
150 g tomatoes
1 lemon
Butter
Salt
Pepper
Saffron powder
Method:
1. Wash the salmon and pat dry with kitchen
paper. Drizzle with lemon juice and leave to
stand.
2. Melt the butter on the pre-heated Tepan
and fry the fish.
3. Peel and finely chop the onion. Skin and
slice the tomatoes, and add to the fish.
Season with salt, pepper and saffron powder.
Power level: 7–9
Cooking time: 6–8 minutes
Tip
Instead of tomatoes, you could
cook the salmon with finely sliced
leeks. Thicken the sauce with a pot
of soured cream.
Tuna steaks with a tomato and caper salsa
Serves 4
Ingredients:
4 x 150 g tuna steaks
1 tbsp clarified butter
Salsa:
1 tsp butter
1 onion, chopped
1 small tin of tomato purée
1 small tin of chopped tomatoes
2 tbsp capers
1 tbsp balsamic vinegar
1 tbsp dry sherry
Salt
Pepper
1 pinch of sugar
42
Method:
1. For the salsa, heat the butter on the hob
and fry the onion. Stir in the tomato purée,
chopped tomatoes, capers, balsamic vinegar
and sherry and season with salt, pepper
and sugar. Reduce by 1/3 and thicken if
necessary by adding a little cornflour mixed
with water to a smooth paste.
2. Pre-heat the Tepan and add the clarified
butter. Fry the fish for 2-3 minutes on each
side and season with salt and pepper.
Power level: 7–9
Cooking time: 6–8 minutes
Scampi kebabs
Serves 4
Ingredients:
24 scampi
4 tomatoes
100 g stuffed olives
2 cloves of garlic
6 tbsp olive oil
Salt
Pepper
2 tbsp chopped parsley
Method:
1. Rinse and dry the scampi. Skin and quarter
the tomatoes and remove the pips. Drain
the olives and pat them dry.
2. Place the scampi, tomato quarters and
olives alternately on skewers.
3. Peel and crush the garlic and stir into the
olive oil.
4. Brush the oil over the kebabs and cook on
the pre-heated Tepan, brushing again with
olive oil if required.
5. Season with salt and pepper and serve
­garnished with parsley.
Power level: 8–11
Cooking time: 6 minutes
43
Fillet of cod with vegetables
Serves 4
Ingredients:
800 g fillet of cod
6 tbsp lemon juice
1 onion
1 red pepper
3 tomatoes
150 g mushrooms
Butter
Salt
Pepper
White wine
1 tbsp chopped parsley
1 tbsp chopped chives
Tip
The fillets are also delicious when
coated in Parmesan and fried.
Beat together an egg with 1 tbsp
crème fraîche, then stir in 2 tbsp
Parmesan. Brush over the fish and
fry till golden.
44
Method:
1. Wash the cod and pat it dry with kitchen
paper. Drizzle with lemon juice and leave to
stand.
2. Meanwhile, peel and finely dice the onion.
Clean the mushrooms, pepper and tomatoes,
and chop finely.
3. Melt the butter on the pre-heated Tepan
and sauté the fish and the vegetables.
4. Season with salt and pepper. Pour on
the white wine, sprinkle with chives and
­parsley, and serve.
Power level: 7–9
Cooking time: 8–10 minutes
Monkfish kebabs with a dill sauce
Serves 4
Ingredients:
600 g monkfish fillets
Juice of 1 lemon
2 tbsp olive oil
1 unwaxed lemon
1 bunch of fresh bay leaves
4 wooden skewers
2 tbsp oil
Sauce:
3 tbsp lemon juice
6 tbsp olive oil
1 bunch of dill
Salt
Pepper
A pinch of sugar
Method:
1. Skin the monkfish and cut into 2.5 cm thick
pieces. Mix the lemon juice with the olive
oil and turn the pieces of fish in the oil.
2. Cut the lemon into eighths and place
the fish, bay leaves and lemon wedges
alternately on the skewers. Mix the
remaining ingredients to make a sauce.
3. Pre-heat the Tepan, add the oil and fry the
kebabs on all sides. Serve with the sauce.
Power level: 9–11
Cooking time: 8–10 minutes
Plaice with shellfish and bacon
Serves 4
Ingredients:
4 fillets of plaice
Lemon juice
Clarified butter
Salt
125 g streaky bacon
1 onion
200 g mussels (shelled)
200 g prawns
Pepper
Method:
1. Wash and dry the plaice. Drizzle with lemon
juice and leave to stand for 10 ­minutes.
Season with salt and fry in clarified butter
on the pre-heated Tepan.
2. Finely chop the bacon and onion and fry
along with the mussels and prawns.
3. Season with pepper, arrange over the plaice
fillets and serve.
Power level: 7–9
Cooking time: 6–8 minutes
46
Meat
W
E
HA
E M
EAT
Those who enjoy pork, beef, lamb and
game are eating a nutritious, varied
diet. Poultry dishes are particularly
healthy. Meat is extremely versatile,
and ­prepared with different herbs,
sauces and accompaniments, it takes
on an endless variety of flavours, from
the traditional to the exotic.
Gammon fricassée
Serves 4
Ingredients:
300 g smoked gammon
300 g spring onions
300 g mushrooms
300 g leeks
300 g Chinese cabbage
Oil
Dry white wine
300 ml double cream
Salt
Pepper
Method:
1. Dice the gammon. Finely slice the spring
onions, mushrooms, leeks and Chinese
­cabbage.
2. Add the oil to the pre-heated Tepan and fry
the gammon.
3. Add the vegetables, sauté, then pour on the
white wine. Stir in the cream and ­season
with salt and pepper.
Power level: 9–11
Cooking time: 8–14 minutes
Tip
As an alternative, the vegetables
could be replaced with a mixture
of leeks, pineapple and chanterelle
mushrooms.
Beef rissoles
Serves 4
Ingredients:
red pepper
yellow pepper
1 small onion
1 white bread roll
500 g minced beef
1 egg
Salt
Pepper
Paprika
1/
2
1/
2
Tip
Instead of peppers, try using 100 g
of finely diced feta cheese.
50
Method:
1. Finely chop the peppers and onion. Soak
the roll in water, then squeeze out.
2. Add all the ingredients to the minced meat,
along with the egg and seasoning. Mix well
and form into small, flat rissoles.
3. Pre-heat the Tepan and fry the rissoles,
turning frequently.
Power level: 8–10
Cooking time: 12–14 minutes
Veal escalopes alla Romana
Serves 4
Ingredients:
8 small veal escalopes
8 slices of parma ham
8 sage leaves
8 cocktail sticks
1 tbsp olive oil
Method:
1. Place the escalopes between two sheets
of clingfilm and roll them out thin with a
rolling pin. Place a sage leaf and a slice of
parma ham on top of each and secure with
a cocktail stick.
2. Pre-heat the Tepan, add the olive oil and fry
the escalopes, cooking the ham side first.
Power level: 8–10
Cooking time: 5–7 minutes
Pork fillets with apples and ginger
Serves 4
Ingredients:
500 g pork fillet
4 tbsp soy sauce
4 tbsp cornflour
Olive oil
8–10 spring onions
750 g red apples
6 pieces of preserved
ginger (in syrup)
2 tbsp ginger syrup
Salt
Pepper
Ground ginger
Method:
1. Wash the pork fillets and pat dry with
kitchen paper. Cut into strips and marinade
in the soy sauce for approx. 30 minutes.
2. Sprinkle the cornflour over a large plate and
coat the pork strips on all sides. Fry in olive
oil on the pre-heated Tepan, turning half
way through.
3. Wash and slice the spring onions.
4. Wash, quarter and core the apples, then cut
them into slices. Add to the pork along with
the spring onions and cook for 2–3 minutes.
5. Finely chop the preserved ginger and add
to the meat along with the ginger syrup.
Season with salt, pepper, ground ginger and
soy sauce.
Power level: 8–11
Cooking time: 8–14 minutes
52
Saddle of lamb in white wine
Serves 4
Ingredients:
500 g lamb fillet
4 sprigs of rosemary
1 tbsp oil
1 tbsp butter
Sauce:
150 ml lamb stock
150 ml white wine
2 bay leaves
Grated rind of 1 lemon
Sugar
Salt
Pepper
50 g chilled butter
Method:
1. Tie the sprigs of rosemary on to the meat
using kitchen string.
2. Pre-heat the Tepan. Add the butter and oil
and fry the meat for 3–5 minutes, frying the
side without the rosemary first. Turn and fry
the other side for a further 3–5 minutes.
3. Remove the string and rosemary.
4. Mix the white wine, lamb stock, bay leaves
and lemon rind, and reduce by 1/3 on the
hob. Stir in cubes of chilled butter and
­season. Allow the meat to stand in the
sauce for a few minutes before serving.
Power level: 8–10
Cooking time: 6–10 minutes
Hungarian pork steaks
Serves 4
Ingredients:
4 pork steaks, off the bone
150 g sauerkraut
1 onion
1 clove of garlic
Caraway seeds
Paprika
Salt
Pepper
Herbes de Provence
Oil
Cocktail sticks
Method:
1. Cut a pocket into each of the pork steaks.
2. Separate the sauerkraut with a fork. Peel and
dice the onion and add to the sauerkraut
along with the finely chopped garlic. Season
with caraway seeds, paprika, salt and
pepper, and use to stuff the pork steaks.
3. Secure the opening with a cocktail stick.
Season with salt, pepper and herbes de
Provence, brush with oil and fry on the ­
pre-heated Tepan.
Power level: 9–11
Cooking time: 12–16 minutes
54
Medallions of lamb with a Parmesan
crust and tomato lecso
Serves 4
Ingredients:
500 g lamb medallions
2 tbsp oil, salt, pepper
Parmesan crust:
30 g butter, 30 g low fat quark
20 g dried breadcrumbs
30 g Parmesan, grated
1 egg yolk
1 clove of garlic,
finely chopped
1/ tbsp rosemary, finely
2
chopped
Salt, pepper
Tomato lecso:
1 tbsp olive oil
50 g onions, diced
1 clove of garlic, finely chopped
50 g tomato purée
300 g tomatoes, diced
100 ml double cream
1 tsp honey or maple syrup
1/ tsp salt, pepper
2
Method:
Lamb with Parmesan crust:
1. Thoroughly combine all the ingredients for
the Parmesan crust and season well.
2. Season the lamb with salt and pepper and
fry on both sides on the Tepan.
3. Top with the Parmesan mixture and cook for
2–3 minutes under a pre-heated grill until
golden.
Tomato lecso:
1. Heat the oil in a saucepan and fry the onion
and garlic. Stir in the tomato purée.
2. Add the diced tomatoes and bring to the
boil. Pour in the cream and season with
honey or maple syrup, salt and pepper.
Power level: 9–11
Cooking time: 4–5 minutes
Medallions of pork in Madeira with mushrooms
Serves 4
Ingredients:
600 g pork fillet
30 g butter
Salt
Pepper
200 g small button mushrooms
50 ml Madeira
Method:
1. Wash and dry the pork fillets and cut into
2 cm thick medallions.
2. Add the butter to the pre-heated Tepan and
fry the medallions on both sides. Season
with salt and pepper.
3. Clean the mushrooms, add to the medallions,
and pour on the Madeira shortly before
serving.
Power level: 8–10
Cooking time: 14–16 minutes
55
Marinated lamb cutlets
Serves 4
Ingredients:
10–12 lamb cutlets
2 cloves of garlic
3 tbsp oil
Salt
Pepper
Thyme
Rosemary
Method:
1. Wash the lamb cutlets and pat dry with
kitchen paper. Peel and finely chop the
garlic.
2. Mix the oil, pepper, thyme and rosemary in
a bowl. Add the lamb, cover and leave to
marinate for 2 hours.
3. Pre-heat the Tepan, fry the meat briefly
on each side. It should still be pink in the
middle.
4. Season with salt and pepper and sprinkle
with chopped thyme.
Power level: 8–10
Cooking time: 6–8 minutes
Sautéed pork with grapes
Serves 4
Ingredients:
300 g pork fillet
100 g bacon
300 g mushrooms
300 g spring onions
300 g seedless grapes
1 tub crème fraîche
Oil, salt, pepper
Garlic
White wine
Worcestershire sauce
Method:
1. Dice the pork and fry in oil on the p­ reheated Tepan.
2. C hop the bacon and mushrooms, finely chop
the spring onions and halve the grapes.
3. A
dd to the meat, stir in the crème fraîche,
and season with salt, pepper and garlic.
4. P our on the white wine and a dash of
Worcestershire sauce.
Power level: 9–11
Cooking time: 8–14 minutes
56
Szechuan chicken breasts
Serves 4
Ingredients:
300 g chicken breasts
1 red pepper
1 bunch of spring onions
100 g cashew nuts
Sesame oil
Soy sauce
Salt
Pepper
Sherry
300 g small, cooked
broccoli florets
Method:
1. Cut the chicken into strips. Dice the pepper
and slice the spring onions.
2. Add the sesame oil to the pre-heated
Tepan. Fry the cashew nuts and put them to
the side.
3. Fry the chicken, add the pepper and spring
onions and cook a little longer. Season with
salt, pepper and soy sauce and pour on the
sherry.
4. Carefully stir in the broccoli and cashew
nuts.
Tip
You could replace the spring onions
with leeks and add bean sprouts
and bamboo shoots.
58
Power level: 9–11
Cooking time: 5–8 minutes
Meat and potato hash
Serves 4
Ingredients:
400 g cooked potatoes
100 g bacon
100 g leftover roast meat
1 red pepper
1 onion
3 eggs
Salt
Pepper
1 tbsp clarified butter
Parsley
Chives
Method:
1. Slice the potatoes, dice the bacon, roast
meat and pepper, and cut the onion into
rings.
2. Pre-heat the Tepan, add the clarified butter
and fry the potatoes with the bacon and
onion rings. Add the roast meat and pepper,
fry briefly, and season with salt and pepper.
3. Switch off the heat. Beat the eggs, pour
over the meat and thicken the mixture.
Chop the parsley and chives and sprinkle
over the hash as garnish.
Power level: 9–11
Cooking time: 10–15 minutes
Flambéed steaks au poivre
Serves 4
Ingredients:
4 steaks
Oil
1 tbsp crushed peppercorns
2 tbsp cognac
75 ml double cream
Salt
Pepper
Method:
1. Brush the steaks with oil and toss them in
the peppercorns. Fry quickly on both sides
on the pre-heated Tepan so they are well
browned on the outside and pink in the
middle.
2. Pour the cognac over the steaks, light them
with a cook’s match, then add the cream.
3. Season the flambéed steaks with salt and
pepper and serve immediately.
Power level: 8–11
Cooking time: 4–8 minutes
59
Lamb pilaf
Serves 4
Ingredients:
500 g lamb
3 onions
2 cloves of garlic
2 green peppers
1 aubergine
250 g tomatoes
Crème fraîche
3 tbsp oil
Salt
Black pepper
Thyme
Method:
1. Wash and pat dry the lamb, cut into strips
and marinate in oil, pepper and thyme.
2. Pre-heat the Tepan and flash fry the meat.
3. Peel and finely dice the onions and garlic
and add to the meat.
4. Halve and deseed the peppers. Cut into thin
strips and add to the meat.
5. Wash and dice the aubergine. Skin and chop
the tomatoes and add to the meat along
with the aubergine. Season with salt and
pepper and stir in the crème fraîche.
Power level: 9–11
Cooking time: 12–14 minutes
60
Veal Cordon bleu
Serves 4
Ingredients:
4 large veal escalopes
4 slices of ham
4 slices of Emmental
Pepper
Clarified butter
Cocktail sticks
Method:
1. Wash and pat dry the escalopes and cut a
pocket into each with a sharp knife.
2. Fill the pockets with the ham and cheese
and season with pepper.
3. Seal the openings with cocktail sticks and
fry in clarified butter on the pre-heated
Tepan.
Power level: 8–10
Cooking time: 10–14 minutes
Tip
There is no need to add salt, as the
ham and cheese are sufficiently
salty.
Veal with mushrooms
Serves 4
Ingredients:
500 g veal
2 tbsp nut oil
Salt
Pepper
1 onion
150 g button mushrooms
White wine
1 egg yolk
125 ml double cream
Lemon juice
Method:
1. Wash and dry the veal and cut it into strips.
Marinate it in nut oil, pepper and salt, then
brown it, a little at a time, on the ­preheated Tepan.
2. Finely dice the onions, add to the meat
and cook until lightly browned. Add the
mushrooms.
3. Pour on the white wine and switch off the
Tepan.
4. Stir the egg yolk into the cream, stir into
the meat and season with salt, pepper and
lemon juice.
Power level: 8–10
Cooking time: 8–12 minutes
61
Chicken satay
Serves 4
Ingredients:
Method:
500 g chicken breast
4 wooden skewers
2 tbsp soy sauce
2 tbsp sesame oil
1. Cut the chicken into long, narrow strips.
Marinate the meat for 1 hour in soy sauce
and sesame oil, then remove, pat dry and
place on the skewers.
Sauce:
5 tbsp peanut butter
5 tbsp water
1 tbsp soy sauce
2 tsp sweet chilli sauce
1 tsp sugar
2. Combine all the ingredients for the sauce
and heat in a pan on the hob.
3. Pre-heat the Tepan and fry the chicken on
all sides for 2–3 minutes. Serve with the
peanut sauce.
Power level: 8–10
Cooking time: 4–6 minutes
62
Medallions of venison with a cranberry sauce
Serves 4
Ingredients:
4 x 125 g medallions of venison
4 slices of streaky bacon
Coarsely ground black pepper
2 tbsp nut oil
Red wine
2 tbsp cranberries
50 g walnut halves
Salt
Thyme
Rosemary
50 g crème fraîche
Method:
1. Wash and pat dry the meat. Wrap the bacon
around the edges of the venison and fasten
with string. Season with coarsely ground
black pepper.
2. Add oil to the pre-heated Tepan and brown
the meat on both sides.
3. Pour on the red wine, add the cranberries
and walnuts and season with salt, thyme
and rosemary. Stir in the crème fraîche.
Power level: 8–11
Cooking time: 10–12 minutes
Chicken breasts with shallots and port
Serves 4
Ingredients:
400 g shallots
2 cloves of garlic
Salt
Pepper
Fresh tarragon
4 boneless chicken breasts
4 tbsp soy sauce
Cornflour
2 tbsp oil
Method:
1. Cut the chicken into 1.5 cm thick slices,
drizzle with soy sauce and leave for
10 ­minutes.
2. Coat the chicken in cornflour and fry, a
little at a time, in oil on the pre-heated
Tepan.
3. Peel and slice the shallots, peel and finely
chop the garlic and add both to the meat.
Fry until translucent. Season with salt,
­pepper and tarragon and pour on the port.
4. Decorate with sprigs of fresh tarragon.
Power level: 8–11
Cooking time: 5–8 minutes
64
Fillet steak with Gorgonzola sauce
Serves 4
Ingredients:
4 fillet steaks
Oil
Sauce:
250 ml double cream
4 tbsp white wine
Salt
Pepper
100 g Gorgonzola
1 egg yolk
Method:
1. Wash the steaks and pat dry with kitchen
paper. Season with pepper and brush with
oil.
2. Brown on both sides on the pre-heated
Tepan.
Sauce:
1. Put the cream and white wine in a saucepan,
bring to the boil on the hob, then simmer
over a medium heat for approx. 10 minutes.
2. Season with salt and pepper. Crumble in half
the Gorgonzola, then stir in the egg yolk to
thicken.
3. Pour the sauce over the steaks and garnish
with the remaining gorgonzola.
Power level: 8–11
Cooking time: 4–6 minutes
Beef, pork and cabbage stir-fry
Serves 4
Ingredients:
300 g beef fillet
300 g pork fillet
2 cloves of garlic
2 onions
1 kg Chinese cabbage
2 tomatoes
Oil
Salt
Pepper
100 ml white wine
Method:
1. Wash, dry and finely slice the meat. Fry in
oil on the pre-heated Tepan.
2. Peel and finely chop the garlic and onions
and add to the meat.
3. Wash and shred the Chinese cabbage, and
add, a little at a time, to the meat, stirring
continuously.
4. Skin and quarter the tomatoes and add to
the meat. Season with salt and pepper and
pour on the white wine.
66
Power level: 8–11
Cooking time: 15–18 minutes
Turkey Provençale
Serves 4
Ingredients:
4 turkey breast fillets
3 tomatoes
8 black olives, stoned
3 cloves of garlic
White wine
Oil
Salt
Pepper
2 tbsp chopped parsley
Method:
1. Wash and pat dry the turkey fillets. Season
with salt and white pepper and fry in oil on
the pre-heated Tepan.
2. Blanch, skin and deseed the tomatoes. Dice
the flesh and add to the meat, along with
the olives. Peel and finely chop the garlic
and add to the meat.
3. Deglaze with the white wine, arrange on a
serving plate and garnish with parsley.
Power level: 8–11
Cooking time: approx. 10 minutes
Hawaiian chicken
Serves 4
Ingredients:
500 g chicken breasts
Oil
4–5 slices of pineapple
1–2 apples
Salt
Pepper
Curry powder
Ginger syrup
Crème fraîche
Method:
1. Wash the chicken and pat it dry with
kitchen paper. Cut into strips and fry in oil,
a little at a time, on the pre-heated Tepan.
2. Cut the pineapple into pieces. Peel, core
and chop the apples and add to the meat
along with the pineapple.
3. Season with salt, pepper, curry powder and
ginger syrup, and stir in the crème fraîche.
Power level: 8–11
Cooking time: 6–8 minutes
67
Chinese turkey stir-fry
Serves 4
Ingredients:
500 g turkey breast
3 tbsp light soy sauce
Fresh ginger
1–2 cloves of garlic
1 red pepper
1–2 carrots
1–2 courgettes
A small bunch of spring onions
200 g mushrooms
2–3 stalks of celery
150 g beansprouts
Oil
Salt
Pepper
Cayenne pepper
Sugar
Chinese 5-spice powder
Oyster sauce
60 ml rice wine
Fresh coriander
68
Method:
1. Wash and pat dry the turkey and cut into
strips. Marinate overnight in soy sauce.
2. Peel and grate the ginger and garlic. Dice
the red pepper, cut the carrots into batons
and slice the remaining vegetables.
3. Fry the turkey in oil, a little at a time, on
the pre-heated Tepan. Add the ginger and
garlic.
4. Add the carrots and celery and fry, f­ ollowed
by the red pepper and spring onions. Finally
stir in the mushrooms and beansprouts and
fry briefly.
5. A
dd the seasoning, spices, sugar and rice
wine, and g­ arnish with coriander.
Power level: 8–11
Cooking time: approx. 10 minutes
Side dishes and
vegetables
Sim
pl
y
IR
RE
SIS
TIBLE
Potatoes, rice or pasta are an
essential accompaniment to most
dishes. Occasionally they are the
central feature of a dish and then
the choice of things to go with them
is very important. They are certainly
extremely versatile. All three are
highly nutritious and are vital for
a balanced diet. And they bring
together the most diverse of cultures,
customs and traditions at one table.
Indian style carrots
Serves 4
Ingredients:
1 bunch of carrots
1 tbsp butter
50 g raisins
1/ tsp cinnamon
2
1 pinch of cayenne pepper
3 tbsp orange juice
1 tbsp orange liqueur
Pepper
Salt
2 tbsp chopped mint
Method:
1. Peel and thinly slice the carrots.
2. Pre-heat the Tepan. Melt the butter, add
the carrots and stir fry for 3 minutes.
3. Add the raisins and spices. Pour on the
orange juice and orange liqueur, and season
with salt and pepper. Garnish with chopped
mint shortly before serving.
Power level: 5–7
Cooking time: 5–7 minutes
72
Mushrooms in sour cream
Serves 4
Ingredients:
500 g chanterelle mushrooms
200 g lean bacon
1 bunch of spring onions
250 g sour cream
Salt
Pepper
Method:
1. Clean the mushrooms thoroughly (but do
not wash). Chop if necessary.
2. Dice the bacon, and wash and slice the spring
onions.
3. Pre-heat the Tepan. Brown the bacon, add
the mushrooms and fry a little longer.
Finally add the spring onions.
4. Stir in the sour cream and season to taste.
Tip
Power level: 8–11
Cooking time: 8–10 minutes
Take care when adding the salt
as the bacon will already be quite
salty. You could also use button
mushrooms or shiitake mushrooms.
Sautéed cabbage
Serves 4
Ingredients:
100 g diced bacon
1 onion
300 g spring cabbage
250 g soured cream
Salt
Pepper
Chopped chives
Method:
1. Pre-heat the Tepan.
2. Fry the bacon. Dice the onion and add to
the bacon.
3. Wash and shred the cabbage. Add to the
bacon and onions and fry gently.
4. Stir in the soured cream, season with salt
and pepper and garnish with chives.
Power level: 7–9
Cooking time: 10–12 minutes
74
Polenta slices
Serves 4
Ingredients:
0.5 l water
175 g polenta
1/ tsp salt
2
2 tbsp clarified butter
Method:
1. Bring the water to the boil on the hob. Add
the salt and polenta. Boil for 2 minutes,
stirring continuously. Switch off the hob
and leave to swell for approx. 30 minutes.
2. Pour into a square edged container, leave to
cool and set, then cut into slices.
3. Pre-heat the Tepan, add the clarified butter
and brown the polenta slices on each side.
Power level: 8–10
Cooking time: 10–15 minutes
76
Glazed fruit and vegetables
Serves 4
Ingredients:
30 g butter
30 g sugar
250 g onion rings or slices of
apple or carrots
Method:
1. Pre-heat the Tepan. Melt the butter and add
the sugar. Stir until the sugar has dissolved.
2. Add the vegetables or fruit, and stir until
glazed all over.
Power level: 7–9
Cooking time: 5–8 minutes
Tip
The vegetables make a good side
dish for grilled meat, while the
apple rings are delicious with any
dessert.
Do not allow the sugar to brown, or
the fruit and vegetables will taste
bitter.
Marinated vegetables
Serves 4
Ingredients:
2 yellow peppers
2 red peppers
1 aubergine
2 courgettes
500 g mushrooms
1 tbsp olive oil
Marinade:
6 tbsp olive oil
4 tbsp white wine vinegar
4 tbsp white wine
1 clove of garlic, crushed
Salt
Pepper
1 pinch of sugar
2 tbsp chopped herbs
Method:
1. Cut the peppers into strips and slice the
aubergine and courgettes.
2. Pre-heat the Tepan, add the oil and quickly
fry the vegetables.
Marinade:
1. Combine the remaining ingredients to make
a marinade. Pour over the vegetables and
leave to marinate for several hours.
Power level: 7–9
Cooking time: 5 minutes
77
Braised corn-on-the-cob
Serves 4
Ingredients:
4 pre-cooked corn-on-the-cob
1 tbsp clarified butter
Herb salt
8 cocktail sticks
Tip
Method:
1. Heat the Tepan and add the clarified butter.
2. Brown the corn-on-the-cob on all sides,
transfer to a plate and sprinkle with herb
salt. Push a cocktail stick into each end of
the corn cobs and serve.
Power level: 10–12
Cooking time: 15 minutes
Corn-on-the-cob goes very well with
grilled meat or as a snack on its own.
Rosemary potatoes
Serves 4
Ingredients:
500 g boiled potatoes
1 sprig of rosemary
Salt
Pepper
1 tbsp clarified butter
Method:
1. Pre-heat the Tepan.
2. Slice the cooked potatoes. Chop the
­rosemary.
3. Melt the clarified butter on the hot Tepan,
and add the potatoes and rosemary. When
the potatoes are brown on one side, turn
over to cook the other side. Season with
salt and pepper.
Power level: 9–11
Cooking time: 10 minutes
78
Vegetable kebabs
Serves 4
Ingredients:
1 red pepper
1 yellow pepper
4 spring onions
1 small courgette
8 cherry tomatoes
8 small chestnut mushrooms
Wooden skewers
2 tbsp sesame oil
Marinade:
1 tbsp vinegar
1 tbsp lemon juice
1 tbsp herbes de Provence
Pepper
Salt
Tip
Do not wash the mushrooms as they
will absorb the water. Simply wipe
them well with kitchen paper and
remove any bruised areas.
80
Method:
1. Cut the peppers into 3 cm cubes. Cut the
spring onions into ½ cm thick pieces and
the courgettes into 1 cm thick slices. Wash
the tomatoes and clean the mushrooms.
2. Combine the ingredients for the marinade.
3. Place the vegetable pieces alternately on
the wooden skewers.
4. Pre-heat the Tepan. Add the oil and cook
the kebabs, turning frequently. Once they
are done, brush with the marinade.
Power level: 7–9
Cooking time: 10–15 minutes
Desserts
Sw
e
et
te
mptation
No meal is complete without an
indulgent finale. The dessert is a
thank-you to the guests, a way
to spoil the family, a reward for
the cook. Whether it is a healthy
dish with fruit, something with an
alcoholic kick or a wicked creamy
treat, with desserts you can let
your imagination go and surprise all
the senses. It will be all the more
enthusiastically received if it is
creatively presented and decorated,
so take time over the finishing
touches!
Coffee pancakes with cranberry quark
Serves 4
Ingredients:
Method:
Batter:
3 eggs
125 ml milk
125 ml cold coffee
3 tbsp sunflower oil
1 pinch of salt
1 tbsp sugar
125 g buckwheat flour
1. Beat together the ingredients for the batter
using an electric mixer, then leave to stand
for 30 minutes.
Quark:
250 g quark
1 tbsp vanilla sugar
4 tbsp cranberries
3. Stir together the ingredients for the
­cranberry quark and spread over the cooked
pancakes.
2. Pre-heat the Tepan. Drop 2 tablespoons of
batter per pancake onto the Tepan, spread
out into a round pancake and cook until
golden on both sides.
Power level: 9–11
Cooking time: 4–6 minutes
Crêpes Suzette
Serves 4
Ingredients:
Batter:
30 g butter
3 eggs
250 ml milk
2 tbsp orange liqueur
3 tsp sugar
A pinch of salt
150 g flour
Sauce:
100 g marmelade
0.2 l orange juice
A pinch of salt
1 tbsp sugar
1–2 tbsp orange liqueur
Juice of 1/2 a lemon
2 tsp cornflour
Tip
84
You can flambée the crêpes on the
serving plate. Heat some orange
liqueur in a ladle, light it and pour
gently over the crêpes.
Method:
1. Melt the butter in a saucepan. Beat the
remaining batter ingredients to a smooth
dough with an electric mixer. Pour in the
melted butter and leave to stand for 20
minutes.
2. Pre-heat the Tepan. Pour one ladleful of
batter per crêpe onto the Tepan, smooth
out to form round crêpes and fry gently on
both sides until golden.
3. To make the sauce, put the marmelade
and all but 2 tbsp of the orange juice into
a saucepan. Add the salt, sugar, orange
liqueur and lemon juice and bring to the
boil.
4. Stir the remaining orange juice into the
cornflour and use to thicken the sauce. Add
more orange liqueur if necessary.
Power level: 9–11
Cooking time: 6–10 minutes
Potato cakes
Serves 4
Ingredients:
200 g floury potatoes
130 g quark
50 g flour
3 egg yolks
3 egg whites
80 g sugar
1 tsp vanilla sugar
Salt
Oil
Method:
1. Boil the potatoes and press them through a
potato ricer. Stir in the quark, flour, a pinch
of salt and the egg yolks.
2. Beat the egg whites, sugar, vanilla sugar
and a pinch of salt until stiff, and stir into
the potato mixture.
3. Pre-heat the Tepan, add the oil and fry
tablespoonfuls of the potato mixture.
Power level: 9–10
Cooking time: 2–3 minutes per side
86
Apple pancakes
Serves 4
Ingredients:
150 ml milk
150 ml mineral water
200 g flour
4 eggs
Oil
4 tsp sugar
Salt
800 g apples
Cinnamon
Icing sugar
Method:
1. Mix the milk and mineral water into the
flour and leave to stand for 20 minutes.
2. Beat in the eggs. Add the sugar, a pinch of
salt and 2 tablespoons of oil, and mix well.
3. Peel and core the apples. Grate coarsely and
fold into the pancake batter.
4. Pre-heat the Tepan, brush with oil and drop
small ladlefuls of batter onto the surface to
form pancakes 6-10 cm in diameter.
5. Once cooked on both sides, place the apple
pancakes on dessert plates and dust with
cinnamon and icing sugar.
Power level: 9–10
Cooking time: 6–10 minutes
Flambéed honey bananas
Serves 4
Ingredients:
8 small bananas
Butter
2 tbsp honey
Approx. 6 cl raspberry liqueur
Method:
1. Peel the bananas and fry in butter on the
pre-heated Tepan until golden.
2. Add the honey, then pour on the raspberry
liqueur and flambée.
3. Arrange the bananas with the raspberry
juice on ­dessert plates.
Tip
Power level: 7–9
Cooking time: 6–8 minutes
Try using other fruits in place of
bananas. For example, you could
flambée slices of orange in orange
liqueur.
87
Caramelised figs with yoghurt and cinnamon sauce
Serves 4
Ingredients:
4 fresh figs
Marinade:
3 tbsp orange juice
1 tbsp orange liqueur
Sauce:
200 g full fat yoghurt
1 tbsp vanilla sugar
1 tbsp sugar
1/ tsp cinnamon
2
1 tbsp lemon juice
1 tbsp butter
2 tbsp sugar
Method:
1. Remove the stalk from the figs and cut
them in half.
2. Mix the juice and liqueur together and
­marinate the figs for 1/2 hour.
3. S tir together the yoghurt, vanilla sugar,
sugar, cinnamon and lemon juice and place
in the fridge.
4. Pre-heat the Tepan, melt the butter and
add the figs, placing them cut side down.
Sprinkle on the sugar and caramelise.
5. Arrange the figs on dessert plates and serve
with the sauce.
Power level: 5–7
Cooking time: 5–7 minutes
Walnut blinis with caramel
Serves 4
Ingredients:
20 g fresh yeast
150 g flour
1 tbsp sugar
200 ml milk
1/ tsp salt, 1 egg
2
30 g melted butter
100 g chopped walnuts
1 tbsp walnut oil
Sauce:
200 g crème fraîche
2 tbsp maple syrup
Caramel:
100 g walnuts
50 g brown sugar
1 tbsp maple syrup
To decorate:
Mint leaves
or candied peel
Icing sugar
88
Method:
1. Mix the yeast, flour, sugar and milk
together and leave in a warm place to rise.
Add the salt, egg, butter and walnuts and
leave to prove until the dough has doubled
in volume.
2. Mix the crème fraîche and maple syrup to make
the sauce, then put in the fridge to chill.
3. Pre-heat the Tepan. Add the walnut oil and
fry the blinis one after another.
4. To make the caramel, sprinkle the sugar
onto the Tepan, allow to melt, then add the
walnuts and maple syrup.
5. Arrange the blinis on dessert plates,
top with a spoonful of sauce and some
caramelised walnuts. Decorate with mint
leaves or candied peel and icing sugar.
Power level: 9–10
Cooking time: 15–20 minutes
Apple slices with raisins
Serves 4
Ingredients:
800 g apples
1 tbsp raisins
2 tbsp sugar
1 lemon
Butter
Cinnamon
Tip
As an alternative you could use
pineapple slices or halved plums,
peaches, apricots or nectarines.
90
Method:
1. Peel, core and slice the apples. Fry gently
in butter on the pre-heated Tepan, turning
carefully.
2. Add the raisins, sugar and the juice of the
lemon and sprinkle with cinnamon.
Power level: 6–8
Cooking time: 6–10 minutes
ind ex
A
Apple pancakes
Apple slices with raisins
Aubergine casserole
B
Beef, pork and cabbage stir-fry
Beef rissoles
Braised corn-on-the-cob
Bruschetta
Buckwheat rissoles
C
Caramelised figs with yoghurt and
cinnamon sauce
Chicken breasts with shallots and port
Chicken satay
Chinese turkey stir-fry
Coffee pancakes with cranberry quark
Courgette fritters with cream cheese
Crêpes Suzette
F
Fillet of cod with vegetables
Fillet steak with Gorgonzola sauce
Flambéed honey bananas
Flambéed steaks au poivre
G
Gammon fricassée
Glazed fruit and vegetables
92
87
90
36
66
50
78
18
32
88
64
62
68
84
21
84
44
66
87
59
50
77
H
Hawaiian chicken
Herby fish
Hungarian pork steaks
I
J
L
M
67
40
54
Indian style carrots
72
Jumbo prawns with aioli
40
Lamb pilaf
60
Marinated lamb cutlets
Marinated vegetables
Meat and potato hash
Medallions of lamb with a Parmesan
crust and tomato lecso
Medallions of pork in Madeira
with mushrooms
Medallions of venison with a
cranberry sauce
Monkfish kebabs with a dill sauce
Mushrooms in sour cream
56
77
59
55
55
64
46
74
O
P
Oyster mushrooms with garlic
Pancakes with vegetarian fillings
Plaice with shellfish and bacon
Polenta slices
Pork fillets with apple and ginger
Potato cakes
Potato cakes with smoked salmon
Potato crêpes with caviar
Prawn salad
R
Rice and grain fritters
with a yoghurt dip
Rosemary potatoes
S
Saddle of lamb in white wine
Salmon on a bed of tomatoes
and saffron
Sautéed cabbage
Sautéed pork with grapes
Scampi kebabs
Spelt and potato cakes with feta cheese
Spelt medallions with yoghurt
hollandaise
Spelt rissoles with curried banana sauce
Sweetcorn pancakes
Szechuan chicken breasts
24
30
46
76
52
86
20
22
26
37
78
T
V
Tuna steaks with a tomato
and caper salsa
Turkey Provençale
42
67
Veal escalopes alla Romana
Veal Cordon bleu
Veal with mushrooms
Vegetable kebabs
52
61
61
80
W
Y
Walnut blinis with caramel
Warm oriental salad
88
23
Yeast pancakes with almonds
32
54
42
74
56
43
34
33
31
18
58
93
94
no t es
Editor:
Elisabeth Porz-Illing, Bünde
Photography:
Martina Urban, Hamburg
Food styling:
Antje Küthe, Hamburg
Design and production:
Miele Marketing Department, Gütersloh
English translation:
Translation Department, Miele UK
Typesetting:
Bösmann, Detmold
Printed by:
Bösmann, Detmold
Copying of extracts from this book is
only allowed by express permission of
Miele & Cie. KG, citing source material.
© Miele & Cie. KG, Gütersloh
Alteration rights reserved
1st edition
M.-Nr. 7 531 410 / BÖ 3695 / (12/08)
95
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertisement