1. Preheat your Miele oven to 400 degree
2. Lay out parchment paper on a work surface. Place zucchini in the bottom half of the parchment in a round pattern
   overlapping each other. 
3. Place a piece of fish over top of the zucchini. 
4. Season with salt and pepper. Place tomatoes and
   basil leaves over the fish. Drizzle with oil and then wine.

1. Preheat oven to 325 degrees
   
   
2. In a heavy-bottom saucepan, combine cream and ginger. Bring to a boil over medium heat. Remove and let stand at least 10 minutes. Strain
   
   
3. Whisk yolks and 1 cup of sugar in a medium boil. Gradually whisk in warm cream. Strain again into a pitcher.
   
   
4. Divide diced mango amongst 8, 3/4 cup ramekins. Pour custard into each ramekin.
   
   
5. Place the ramekins into a high sided roasting pan. Pour boiling water into the pan and half way up the sides of the ramekins. 
   
   
6. Bake in the oven until the custards are just set, about 45 minutes. Remove the custards from the water bath and let cool. Refrigerate until well chilled, about 3 hours
   
   
7. Preheat oven to broil. Sprinkle 1/2 tsp sugar over the surface of the custard. Broil until the sugar turns golden brown. Don't over do it or it will warm up the creme brule. Serve immediately.
   

1. Preheat the oven to 400°F Convection Bake mode.

2. In a small bowl, combine the breadcrumbs, parsley, lemon zest and salt. Add the butter; toss with a fork to mix well.

3. Transfer to a parchment lined baking sheet; bake until lightly brown and crisp, about 8 – 10 minutes. Set aside; keep warm.

4. In a medium skillet, warm the oil over medium-low heat. Add the red and yellow peppers along with the leek. Cook until the vegetables are soft and nicely browned, stirring occasionally, about 10 – 15 minutes.

5. Stir in the balsamic vinegar and salt & pepper to taste. Add the basil; keep warm.

6. Coat a perforated steam pan with cooking spray. Arrange the halibut filets, in a single layer, in the prepared pan. Season with salt and pepper. Drizzle with a little lemon juice.

7. If using a Steam oven, Select Fish then Select Halibut.

8. If using a Combi-Steam oven, Select Steam, then Menu Cooking, then Fish, then Halibut.

9. When cooking is finished, remove the fish from the oven. Divide the leeks and peppers among 4 dinner plates; Arrange the halibut filets over top.

10. Sprinkle the seasoned breadcrumbs over the fish.

1. Preheat oven to 350. Butter and line an 8 by 9 cake pan.
2. In a bowl, stir together graham crumbs, coconut, cocoa powder and sugar. Drizzle with butter and egg and stir to combine. Press mixture into the prepared pan. Cook for 10 -12 minutes. Remove and let cool to room temperature.
3. Make filling: beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth.
4. Spread filling evenly over cooled base. Refrigerate until firm, about an hour.
5. Topping: melt chocolate with the butter in a small bowl over simmering water. Spread over the filling. Refrigerate for about 15 minutes, remove and score the top of the chocolate with a knife. Place back in fridge until set, about an hour. Cut into bars.

1. Place the fish on the universal tray and drizzle with olive oil and season with salt.
2. Place in the second runner of the combi steam oven. Select convection plus and set the temperature at 400 F for 12 minutes.
3. Remove and place in a bowl.
4. Roast the corn on the cob as per the menu cooking feature on the combi steam oven (select vegetables, corn on the cob, then roast).
5. Remove the kernels from the cob and to the fish, along with the other ingredients. Adjust seasoning.
6. Fill each taco shell with the mixture and serve with homemade salsa and guacamole.

Roasted Vegetable and Fruit Salad

Serves 4

Roasted Vegetables and Fruit

1 lb.                 mixed root vegetables, cut into ¾” cubes or wedges*

½ lb.                apples or pears, unpeeled, cut into ¾” wedges

2 tbsp.            canola or grapeseed oil

                        salt and pepper

Dressing

¼ c.                 grapeseed oil

1/3 c.                 thinly sliced shallots

2 tsp.               finely chopped fresh ginger

2 tbsp.            white balsamic vinegar

1 tbsp.            maple syrup

1 tbsp.            finely chopped fresh parsley

1 tsp.               grainy Dijon mustard

                        salt and pepper

Assembly

4 c.                  mixed greens

½ c.                 toasted, lightly salted pumpkin seeds

½ c.                 pomegranate seeds

Roasted Vegetable and Fruit: Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

Place the root vegetables and the fruit in separate bowls. Divide the oil between the bowls; toss the vegetables and fruit (separately) to coat well. Season with salt and pepper.

Transfer the vegetables to one of the prepared sheets and the fruit to the other.

Roast the vegetables for 15 minutes; flip them and continue to roast until tender and nicely browned, about 10 minutes longer.

Roast the fruit for 10 minutes; flip them and continue to roast until tender and nicely browned, about 5 -10 minutes longer. Transfer both the vegetables and fruit to a large bowl.

Dressing: In a small skillet, warm the oil over medium heat. Add the shallots; cook until softened, about 2 – 4 minutes.

Add the ginger and cook for another minute or so. Remove from the heat and let cool for about 5 minutes.

In a heatproof bowl, combine the vinegar, maple syrup, parsley and mustard; whisk to combine well. Whisk in the warm oil mixture. Season with salt & pepper.

Assembly: Pour about ¼ c. of the dressing over the vegetables while they are still warm. Place the mixed greens in large bowl. Add about ½ of the remaining dressing to the greens; toss well.

Arrange the greens on a platter; top with the vegetables and fruit. Scatter the pumpkin seeds and pomegranate seeds over top.

This recipe is my interpretation of a master recipe featured in FEB/MAR 2015 issue of Fine Cooking magazine.

By: Chef Paula Bambrick

1-1/2 lbs. salmon fillet, cut into 1 inch cubes

2 tbsp. vegetable oil

8-kaffir lime leaves, very finely julienne

4 stalks lemongrass, thinly sliced on the diagonal

4 shallots, peeled and very thinly sliced

1 or 2 small Thai chilies, thinly sliced

¼ cup fish sauce

4 tbsp. fresh squeezed lime juice

1-cup fresh mint leaves

* Heat a grill or frying pan over medium. Rub grill top with vegetable oil and a paper towel. Grill salmon cubes until almost cooked through, turning once. Place in a bowl/or: preheat oven in convection bake to 400. Place the salmon pieces on a baking tray lined with parchment paper and bake salmon until just cooked through, about 8-10 minutes. Place salmon in a bowl. 

* To the salmon, add lime leaves, lemongrass, shallots, and chili. In a small bowl combine fish sauce and lime juice. Add half to the salmon and toss ever so carefully. Taste and add more dressing if needed. 

* Transfer salmon to pretty bowls and garnish with mint leaves

Nothing says holiday more than the classic sausage roll! Make a ton and freeze them raw on a cookie sheet, then bag them in dozens so you can pull them out a bake them up whenever you want

1 ½ lb. ground pork or ground chicken

½ cup very finely chopped onion

1 clove garlic, minced

1 egg

½ cup chopped fresh sage

3 tbsp. chopped fresh thyme

2 tsp. cumin powder

1 tsp. each black pepper, salt, and dried sage

1 package all butter puff pastry, thawed

1 egg for egg wash

• Make the filling: combine ground pork/chicken with onion, garlic, egg, herbs and spices. Mix well and set aside

   

• Prepare the puff pastry. Roll out the sheet of puff to approximately 12 by 8 inches. With a sharp knife, cut the pastry lengthwise to make 2, 12 by 4 inch pieces. Working with one piece at a time, add some of the filling down the middle of the pastry. Be generous with the filling, but be sure you can close it and seal the pastry with a nice seam

   

• Whip the egg with a fork and brush one long side of the pastry. Carefully fold the pastry over the filling to make a very long sausage roll. With a sharp knife, cut the roll into 12 pieces. Continue with remaining puff and filling. You should get 36 sausage rolls

   

• At this point, you can freeze the rolls on a tray covered with parchment paper. Once frozen, place the rolls in a freezer bag and cook from frozen

   

• To cook: place the sausage rolls in a preheated 400 degree oven for 25 minutes, or until golden brown and delicious!

   

• Frozen rolls will take a few minutes longer

Makes 36 sausage rolls
Prepared by Chef Brenda Kwong Hing

Ingredients

I bunch Swiss chard leaves, roughly chopped, white stalks discarded I bunch leeks

2 tbsp chopped parsley

2 tsp chopped sage

Tarragon

15g pine nuts, lightly toasted

500 g Portuguese fresh cheese

Grated zest of 1 lemon

Olive oil

Butter

For the shortcrust pastry

•125g flour

•pinch of salt

•55g butter

•30-45ml cold water

Directions

Combine flour salt and butter in a food processor until pastry  resembles fine meal. Through the funnel of the food processor, add just enough of the water until pastry binds together.

Form into a flat ball, cover with cling wrap and refrigerate for an hour.

Sauté the chopped leeks until they are soft in olive oil and butter. Add the Swiss chard and sauté until wilted. Chop the herbs and add the cheese, pine nuts, salt and pepper.

Roll out the short crust and place on the universal tray lined with parchment. Fill with mixture, leaving an inch and a half of crust around the edges to fold over the filling.

Place in the second runner of the combi steam oven. Select combination mode, convection plus, 212 F, 5 minutes at 100% moisture. Add another cooking stage: convection plus, 400F 25 minutes, 60% moisture

Prepared by Chef Deborah Verginella

Ingredients:

1 lb.                 sweet potatoes

1 ¾ c.              cake and pastry flour

1 tsp.               baking powder

½ tsp.              baking soda

½ tsp.              salt

1 tsp.               cinnamon

¼ c.                 milk

1 ¼ c.              dark brown sugar

2                      eggs

¾ c.                 melted butter

1 tbsp.            vanilla

Directions:

Preheat the oven to 400°F. Lightly grease a 9” X 5” loaf pan; dust the sides with flour. Line the bottom with parchment paper.

Prick the sweet potatoes several times with a fork; place on a baking sheet and cook until very soft, about 60 minutes.

Remove the sweet potatoes from the oven; let stand just until cool enough to handle.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Scoop out 1 ? cups of the flesh from the sweet potatoes. Reserve any remaining sweet potato for another use.

Transfer the sweet potato flesh to a food processor; add the milk and pulse until very smooth.

Transfer the sweet potato mixture to a large bowl.

Whisk in the brown sugar, eggs, melted butter and vanilla, mixing well after each addition.

Whisk in the dry ingredients in 3 additions, blending well after each addition.

Pour the batter into the prepared pan.

Bake in the Upper Oven of the Double Wall Oven, using the Banana Bread setting in the Gourmet Center function.

Let cool on a rack for about 1 hour. Loosen the sides of the loaf; remove it from the pan.

Cool completely on the rack.

If baking this loaf in a regular oven, when you have finished baking the sweet potatoes, reduce the oven temperature to 325°F on Convection Mode.

Proceed with making the batter as described above.

Bake until a toothpick inserted in the centre of the loaf comes out clean, about

60 – 70 minutes,

This recipe was inspired by and adapted from a recipe on the Epicurious website