Emma Miele showcased their steam oven at The Sisters restaurant tonight with the lovely Jak O’Donnell showing how versatile, quick and easy food is to prepare.This was a pop up restaurant experience with a difference.
Glasgow
Where else could you dine on delicious fine food and know that you had burnt it off before leaving the restaurant?
Not every night out starts with exercise but this did. As my balance isn’t the best ( read pants!) I wibbled my way through stretches, abs, core and some Pilates!
Thankfully Chef Jak O’Donnell decided that we’d had enough and it was time to see what the Miele ovens could do.
Steamed purple broccoli with cured salmon and almonds – 90 kcal
Crunchy broccoli with a fresh smell surrounded by cubed cured salmon, delicious.
Steamed Beetroot with broad beans and puy lentils – 80 kcal
slightly pickled tasting Beetroot on top of lentils. Light and not soggy at all.
Wild highland venison loin with Scottish Brambles – 85 kcal
Perfectly moist and pink venison with a tart sauce.
Prawn stuffed lemon sole with herb butter sauce – 135 kcal
The roulade held it’s shape and taste, moist and light tasting, Each leaf of the accompanying spinach could be lifted, none of that over wilted stuff here.
Steamed rhubarb and pineapple with coconut ice cream – 95 kcal
the rhubarb and pineapple both held their shape well and withstood a blast from the blow torch for some caramelisation.
If you are lucky enough to go to the second night, you are in for a treat. Check out here for info on the Edinburgh date.
I was very impressed with the Miele steam oven. Certainly never thought about steaming meat and after tonight I will! It seemed easy to use, as well as to clean afterwards.
Thank you to Chef Jak O’Donnell for the delicious food and cooking tips and to Miele for the experience.
