Appliance Gallery

Moroccan Chicken Soup

Thu, 01 Jul 2010 16:15:00 GMT

Ingredients

3 tbsp Olive Oil
4 Chicken Drumsticks
4 Chicken Thighs
4 Carrots Chopped
4 Leeks
1 Small Pumpkin Cubed
2 Courgettes Chopped
2 ltr Chicken Stock
400g Chopped Tinned Tomatoes
1 Zest of Lemon
A handful of Fresh Coriander
4tbsp Sweet Paprika
1tbsp Curry Powder
1 tbsp Cumin Powder
4 Bay Leaves
2 Cloves
1/2 tsp Cayenne Pepper
350g Chickpeas
salt and pepper

1. Prepare the lemon zest - Bring the lemon zest to boil in a small pan for 2-3 minutes and then drain
2. Make the spice mix - Make the Moroccan seasoning mix by adding the paprika, cumin powder, curry powder, cayenne pepper and cloves into a bowl. Ensure this is mixed thoroughly. Then add the lemon zest and bay leaf.
3. Get started - Heat the oil in a large saucepan on very high heat. Cook all the chicken pieces until golden on all sides, about 3 minutes per side. Season with salt and pepper and put them aside for now.
4. Add the vegetables - Add the carrots and leek to the same pan. Reduce the heat to medium and cook for another five minutes.
5. Add the spices - Add in the Moroccan spice mix with the salt. Stir till well incorporated and you can smell the aroma!
6. Cook the chicken - Return the chicken pieces to the pan and then add the stock, chick peas and tomatoes purée. Bring this to a boil whilst stirring then reduce the heat to simmer for an hour.
7. Cook the final ingredients - Stir in the pumpkin and courgettes and cook gently for another 20 minutes, until all the vegetables are thoroughly cooked.
8. Garnish the meal and serve - Place one piece of chicken thigh and one drumstick on a plate per person, with a few pieces of each of the vegetables surrounding it, making a colourful presentation. Sprinkle some of the coriander on top, to add the final touch.

Serve this delicious meal with couscous as an accompaniment.

Latest Offers From Miele

Thu, 01 Jul 2010 16:00:00 GMT

Check Out the Latest Offers From Miele

Miele cooking packages now from $5,397

Entertainer package: H 5240 B + KM 2054 G + DA 399 or DA 2270 and save $600, was $5,997,now $5,397.

Technology package: H 5240 BP + KM 5947 + DA 249-4 or DA 429-4 and save $1,400, was $8,897, now $7,497.

Plus save $500 on Miele K 12820 SD edt + FN 12827 S edt side-by-side fridge/freezer when purchased with either of the above cooking packages.
Was $3,999 Now $ 3,499.

Offer must end 30 September 2010.

Promotion effective 1 August to 30 September 2010. Strictly while stocks last. This offer only applies to new customer orders placed during promotional period. Purchase, Entertainer package: H 5240 B + KM 2054 G + DA 399 or DA 2270 and save $600, was $5,997, now $5,397. Technology package: H 5240 BP + KM 5947 + DA 249-4 or DA 429-4 and save $1,400, was $8,897, now $7,497. PLUS save $500 on K 12820 SD edt (ss) and FN 12827 S edt (ss) side-by-side fridge/freezer when purchased with either of the cooking packages, ($3,499 when purchased with either of the cooking packages within promotional period). Offer does not apply to damaged, display or run-out models. Offer does not qualify for Kitchen Appliance Package Rebate, but the invoice value can be used to count towards a qualifying kitchen appliance threshold.

Please click here to view current cooking appliance range.

Please click here to view current K 12820 SD edt (ss) and FN 12827 S edt (ss) side-by-side fridge/freezer.

Bonus 4 months supply* of Miele CareCollection with any Miele dishwasher

Includes:
• Dishwasher powder
• Dishwasher tabs
• Rinse aid
• Dishwasher salt

Offer must end 31 August 2010.

*Promotion effective 1 August to 31 August 2010. 4 months supply consist of 1 x dishwasher powder (1.5 kg), 1 x dishwasher tabs (60 tabs), 1 x rinse aid (500 ml), 1 x dishwasher salt (1.5 kg) valued at $50. Based on 7 loads per week. Strictly while stocks last. This offer only applies to new customer orders placed during promotional period. Offer does not apply to damaged, display or run-out models.

Please click here to view current Dishwashing CareCollection range.

Kitchen Appliance Package Rebates

Up to 10% off purchase price

Throughout the entire year, Miele offers its customers three hot kitchen appliance cash back offers.

Offer 1: When purchasing any combination consisting of Miele dishwasher + oven + cooktop + rangehood, customers save 5% off the purchase price.

Offer 2: Miele kitchen appliance packages (may include refrigeration products) to the value of $12,500 or higher attract 7.5% off the purchase price.

Offer 3: Miele kitchen appliance packages (must include refrigeration products) to the value of $25,000 or higher attract 10% off the purchase price.

Please click here for the Miele cash back claim form. The offer is only applicable to purchases on one original order document. Once the claim form has been completed, please allow up to 4 weeks for processing of the cash back payment.

Terms and conditions apply. Effective 01.01.2009.

Please click here to view our current kitchen appliance range.

Please click here to find out where to purchase Miele appliances.

Bonus Induction Cookware Set, valued at $499

Purchase any Miele KM 5000 induction cooktop and receive a free bonus 4-piece "littala" stainless steel induction cookware set.

Set consists of 4L casserole dish with lid, 2.5L casserole dish with lid, 1.5L saucepan with lid and 28cm frying pan.

Please click here to view our current cooktop range

Bonus 4 months supply* of Miele CareCollection with any Miele washing machine.

Includes:
• UltraWhite powder
• UltraColor powder
• For delicates liquid
• Fabric softener liquid

Offer must end 31 August 2010.

*Promotion effective 1 August to 31 August 2010. 4 months supply consist of 1 x UltraWhite (48 loads), 1 x UltraColor (48 loads), 1 x For delicates (25 loads), 1 x Fabric softener (50 loads) valued at $78. Based on 7 loads per week. Miele washing machines and tumble dryers come with a 30 day money back guarantee. Strictly while stocks last. This offer only applies to new customer orders placed during promotional period. Offer does not apply to damaged, display or run-out models.

Please click here to view current Laundry CareCollection range.

Bonus $449 Downia queen doona with a Miele tumble dryer.(Model T 8627 WP)

Plus save $500 when you purchase as a laundry package
(T8627 WP + W 3000 series washing machine).

Plus receive a bottle of special purpose Miele CareCollection detergent for down items.

Offer must end 30 September 2010.

Promotion effective 1 August to 30 September 2010. Downia 4 seasons duck and feather queen size doona valued at $449 and bottle of CareCollection Down items valued at $19.90 with any T 8627 WP purchase. If T 8627 WP is purchased as part of a laundry package in conjunction with any W 3000 series washing machine (on one order) a $500 package price saving applies. Strictly while stocks last. Miele washing machines and tumble dryers come with a 30 day money back guarantee. This offer only applies to new customer orders placed during promotional period. Offer does not apply to damaged, display or run-out models.

Please click here to view T 8672 WP tumble dryer.

Free installation on selected Miele refrigeration.

Freestanding K 12000 / K 14000 series.
(Applies to Miele agreed Metropolitan installation boundaries).

Offer must end 30 September 2010.

*Promotion effective 1 August to 30 September 2010. Applies to K 12820 SD, K 12820 SD edt, K 14820 SD ed, K 14827 SD ed, FN 12827 S, FN 12827 S edt, FN 14827 S ed, KFN 12823 SD-1, KFN 12823 SD edt-1, KTN 14840 SD ed, KFN 14842 SD ed and KFN 14827 SDE ed. Installation valued at $85 per single unit or $180 for side-by-side unit. Applies to Miele agreed metropolitan installation boundaries. Offer applies to new customer orders placed during promotional period. Strictly while stocks last. Does not apply to damaged, display or run-out models.

Please click here to view current refrigeration range.

Stir fry Chilli Chicken

Wed, 03 Mar 2010 14:37:00 GMT

Ingredients

1 chicken breast, thinly sliced
1 clove garlic, peeled and finely chopped
½ small onion, sliced
2 tablespoons sweet chilli sauce
1 teaspoon runny honey
½ red pepper, deseeded and sliced
3 - 4 baby sweetcorn, sliced in half
6 - 8 mangetout , sliced
2 tablespoons soy sauce
1 teaspoon Thai fish sauce

Preparation Time

Preparation time: 10 mins
Cooking time: 10 mins
Difficulty: Easy

Cooking Instructions

Preheat the Tepan at setting 8 for 10 minutes while preparing the ingredients. Lightly oil the surface of the Tepan*.
Fry off the chicken, onion and garlic for 2 - 3 minutes. Add the vegetables and continue to cook for a further 2 minutes.
Stir in the remainder of the ingredients to create the sauce and continue to stir fry for a few minutes until the chicken is cooked through but the vegetables are still 'al dente'. Serve immediately .
If you do not have a Tepan, the dish works equally as well in a wok or frying pan

New Siemens Release Canberra

Wed, 03 Mar 2010 13:45:00 GMT

"The Appliance Gallery is to Release a New Kitchen Viewing Gallery,
Created Exclusively by Siemens"

The Appliance Gallery is proud to announce the upcoming release of a new kitchen display.

Siemens has been setting the benchmark in the market for home appliances for over 100 years. Its products cater for the most demanding and wide-ranging aspirations of a modern lifestyle.

The Siemens Kitchen Viewing Gallery is a brand new display exclusive to the Appliance Gallery!

The Viewing Gallery will be a great first step when planning a new kitchen or if you want to get an idea of the vast range of products that are currently available. Even though you can pick up brochures and visit excellent websites of many kitchen companies, there is nothing better than actually seeing the appliances "in the flesh" as it were.

If you want your Salmon braised perfectly, your wine glasses brilliantly clean and your favourite bottle of sparkling wine chilled to perfection, Siemens offer:

Five Years Warranty across its entire range in Australia
Century of experience in the Kitchen, bringing you reliable, cleverly designed and efficient products to fulfil a modern lifestyle.
Latest technology with improved functionality which is the combination that guarantees results in pioneering products and solutions into benefits you can see and experience
Forward-looking products, solutions and services are developed by constantly taking up technological challenges.

If you want to experience the fascination of Siemens innovative technology and design firsthand, complemented by the experienced team at the Appliance Gallery:-

The viewing Gallery will be complete by the end of March.

NEW Festive Recipe! Grilled salmon with celeriac a

Sun, 01 Nov 2009 17:19:00 GMT

Ingredients

SALMON
4 x 150g salmon fillets, sliced down the spine, and skin removed
50 ml oyster sauce
50 ml fish sauce
1 lime, juiced
50 ml olive oil
Sea salt

CELERIAC AND APPLE REMOULADE

1 Granny Smith apple, cut into matchstick size batons
1 small celeriac, peeled and cut into matchstick size batons
1 shallot, chopped finely
50 ml horseradish mayonnaise (see recipe)
½ lemon juice
Salt and pepper

HORSERADISH MAYONNAISE

2 egg yolks
1 tablespoon Dijon mustard
2½ tablespoons sherry vinegar
Salt and pepper
300 ml grape seed oil
1 tablespoon warm water
Juice of ½ lemon
80g grated horseradish

PARSLEY SALAD

100g flat leaf parsley
100g watercress
50g coriander
20 ml extra virgin olive oil
Juice of ½ lemon
Salt and pepper

SALMON

1. Cut each salmon pieces into 5 separate 8mm thick strips, and skewer through 2 or 3 times to reassemble.
2. In a bowl mix the oyster sauce, fish sauce and lime juice. Place the strips of salmon into the marinade and leave for 5 to 10 minutes.
3. Pre heat the grill/tepan yaki to its highest setting.
4. Place the salmon on the tepan yaki plate, and cook for 2 to 3 minutes. Turn and cook for a further 2 minutes.
5. Once cooked, remove and keep warm until required.

CELERIAC AND APPLE REMOULADE
1. Mix the celeriac, apple, and shallot in a bowl.
2. Add the mayonnaise, and season with the lemon juice and the salt and pepper.

Note: Make the remoulade as close as possible to service; do not season or dress until required to keep the crunchiness.

HORSERADISH MAYONNAISE

1. Combine egg yolks, mustard, vinegar, salt and pepper in a food processor.
2. While the motor is running, slowly pour in the grape seed oil, continue pouring in the oil until half has been incorporated.
3. Drizzle in the remaining oil in a thin stream until well mixed, adding a little warm water if the mayonnaise gets too thick.
4. Finish with a squeeze of lemon juice and the horseradish.

PARSLEY SALAD

1. Pick the leaves from the herbs into a bowl, ensuring all the stalks are removed.
2. Dress the leaves with the olive oil and lemon juice, and season with salt and pepper.

TO SERVE

1. Divide the remoulade between four places.
2. Place a salmon skewer on each plate.
3. Scatter with parsley salad over and around fish.

Serves 4

Wagyu Beef Burgers

Thu, 01 Oct 2009 11:07:00 GMT

Ingredients
Wagyu beef burgers
Zopf bread rolls
12 slices of middle/eye rasher bacon
12 slices of Cheddar cheese

WAGYU BEEF BURGERS
½ onion, diced
50g cornichons
50g parsley
50g chives
50 ml duck fat/chicken fat
30ml tomato ketchup
30g Dijon mustard
10ml Worcester sauce
600g wagyu beef mince (or combination of beef, port, chicken, lamb or rabbit mince)
100g dry breadcrumbs
Salt and pepper

ZOPF BREAD
1 cup water
35g powdered milk
30g sugar
7.5g salt
2g fresh yeast
50g butter
450g plain flour, sifted
5 ml egg yolk, lightly beaten

WAGYU BEEF BURGERS
1. In a food processor, blend together the onion, cornichons, parsley, chives, duck fat, tomato ketchup, mustard and Worcester sauce until smooth.
2. Place the wagyu beef mince in a bowl and add the cornichons paste, breadcrumbs and seasoning.
3. Form into a sausage shape, and wrap tightly in cling film, twisting off the ends to complete the shape-allow to chill in the refrigerator, or freezer for 10 mins prior to slicing into burgers. Individual burgers can then be frozen if not required immediately.
4. Press the balls flat and mould into a burger shape.

Note: Use the same mix for sausage rolls; wrap the chilled sausage of meat in a sheet of puff pastry, and slice off into individual mini rolls before cooking.

ZOPF BREAD
1. Combine the water, powdered milk, sugar, salt, yeast, butter and flour in a large mixing bowl.
2. Using a mixer with the dough hook attached, beat on a medium speed for 10 - 15 mins or until the dough is smooth and shiny in appearance but somewhat sticky in texture.
3. Transfer to a lightly oiled container that will accommodate the dough when it has doubled in size.
4. Cover with a large plastic bag, set aside to prove in a warm place for 2 hours or until doubled in size.
5. Knock the dough down, releasing all the carbon dioxide.
6. Divide the dough into 12 x 40g portions and roll into balls using the palms of your hands.
7. Place the dough balls on a baking tray and cover the tray with a plastic bag. Set aside to prove for 30 mins or until doubled in size.
8. Preheat the oven and pizza stone for 45 mins on 220 °C Conventional (424 °F).
9. Gently brush the dough with egg wash and place on the pizza stone.
10. Bake for 10 mins or until golden and slightly crusted. Cool on a wire rack.

TO SERVE
1. Pre heat the grill to 200 °C.
2. Slice the zopf rolls in half and grill until golden brown: remove and keep warm.
3. Place the burgers and bacon under the grill and cook for 3 mins each side.
4. Place the burger and bacon inside the zopf roll, followed by a slice of cheese and skewer with a bamboo skewer.

Makes 12 mini burgers

Warm Roasted Vegetable Salad

Fri, 21 Aug 2009 12:47:00 GMT

Warm Roasted Vegetable Salad

Ingredients:
2 large red onions, peeled and sliced into eight chunks
2 red peppers, deseeded and sliced into eight strips
2 yellow peppers, deseeded and sliced into eight strips
1 orange pepper, deseeded and sliced into eight strips
1 large lemon, sliced lengthwise into eight
1.5kg baby new potatoes
Olive Oil

Dressing:
5 tablespoons lemon infused olive oil
2 tablespoons white balsamic vinegar
1 teaspoon sugar
20g basil leaves, roughly torn
salt and freshly ground black pepper

Serves 6-8
Preparation time: 10minutes
Cooking time: 50minutes
Difficulty: EASY

1) Place all the prepared vegetables in the Miele Universal Hub dish or the baking tray. Drizzle over the olive oil to lightly coat the vegetables.

2) Put the dish in the oven and select Fan Plus 180ºC. Roast the vegetables for 50 minutes to 1 hour until the potatoes are tender and the peppers lightly charred.

3) Meanwhile, in a small bowl whisk together the lemon infused olive oil, white balsamic vinegar, sugar and seasoning to create the dressing.

4) Lift the lemon pieces out of the dish and squeeze out any juice over the vegetables, then discard the lemon. Pour the dressing over the vegetables and stir gently to coat. Scatter over the roughly torn basil leaves and serve the salad while the vegetables

Chicken skewers with balsamic vinegar sauce

Thu, 18 Jun 2009 13:00:00 GMT

Ingredients
Serves 4

4 chicken breast fillets
1 red pepper
1 green pepper

Sauce:
3 tablespoons sugar
1 tablespoon butter
4 tablespoons ready-made chicken stock
4 tablespoons chilli sauce
2 tablespoons balsamic vinegar
1 tablespoon sesame seeds
salt

plus: wooden skewers

Cooking time: 7-10 minutes

Per portion: 261 kcal / 1092 kJ / protein 37g / fat 7g / carbohydrate 12 g
preparation
1. Wash the chicken fillets under cold running water, pat dry with kitchen roll and cut into approx. 3 x 3-cm chunks.

2. Wash and trim the peppers, removing the stems, seeds and cores. Cut into approx. 3 x 3-cm pieces.

3. Thread pieces of meat and pepper alternately onto the wooden skewers and cook in the greased Perforate Container for the Steam Oven at 100°C until tender.

4. Caramelize the sugar in a pan and remove from the heat. Stir in the butter and chicken stock, place back on the heat and boil gently for approx. 2-3 minutes, stirring continuously. Stir in the chilli sauce, balsamic vinegar and sesame seeds. Add salt to taste.
Balsamic vinegar
Balsamic vinegar (Italian: aceto balsamico) contains only 3% acid and is therefore the exception among vinegars. It is usually found in the condiment aisle of supermarkets alongside other vinegars, often labelled "aceto balsamico di Modena" or "condimento a base di moste" (condiment made from grape must). Balsamic vinegar is a dark brown liquid with an intense and sweet aroma and mild acidity.

Steamed Spinach and Ricotta Quiche

Mon, 20 Apr 2009 19:21:00 GMT

Ingredients

Serves 6

6 eggs
11/2 cups cream or milk (or combination)
1 cup cooked rice*
seasonings to taste
2 cups spinach and mushrooms or substitute other chopped vegetables, eg. Cooked potato, beans, zucchini, pumpkin
1 cup grated tasty cheese
2 cups ricotta or feta cheese
chopped fresh chives or herbs of choice to garnish

*If rice is unavailable substitute cubed stale bread.

Preparation

1. Lightly grease Miele steamer solid tray or flat baking dish.

2. Whisk eggs with cream, rice and seasoning.

3. Stir vegetables through egg mixture along with half the cheeses.

4. Pour into prepared dish.

5. Top with remaining cheese.

6. Place onto middle shelf or on rack over drip tray.

7. Cook on 100° C 8-10 minutes or until eggs and vegetables are cooked to taste. Sprinkle with herbs and serve with fresh crusty bread.

Variation: Add diced bacon/ham or smoked or canned salmon with vegetables.

Baby spinach leaves or English spinach will be fine. If using silverbeet, chop stems into small dice, steam for 5 minutes, cool and add to egg mixture.

Marinated Scallops

Thu, 05 Feb 2009 12:23:00 GMT

"Marinated Scallops - An impressive dinner party starter"
Serves 2

Shopping List

    * 6 scallops
    * I red chilli, very finely sliced or diced
    * 2 cm piece of ginger cut into very fine strips
    * zest and juice of 1 lime
    * 4 tablespoons of olive oil
    * 2 tablespoons of rice wine vinegar
    * 1 teaspoon of sugar
    * 1-2 tablespoons of coriander, finely chopped.

Preparation Time

Preparation time: 15 mins
Cooking time: 5 mins
Difficulty: Easy

Cooking Instructions

1    Preheat the Salamander grill to setting 12.

2    Mix the oil, lime juice and zest, vinegar and sugar and allow the sugar to dissolve. Add the chilli and ginger. Use half of the dressing to coat the scallops and marinade for a few minutes.

3    Place the scallops on a heatproof dish under the salamander and grill for approximately 5 minutes, turning once.*

4    To serve, drizzle with the remaining sauce and sprinkle with the chopped coriander.

5    * If you do not have a salamander grill, this dish works equally well cooked in a frying pan on a medium heat.