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Christmas Foodspiration with Miele

It’s no secret Miele love food and are passionate about innovating ways to improve the preparation and cooking processes. It’s also no secret then as to why experts in the industry as well as household chef’s around the country trust the Miele brand to deliver mouth watering results around the globe. Shannon Bennett has been Miele’s Australian brand ambassador since 2008. This tasteful combination allowed Shannon to train a team of Miele culinary experts and inspire them with his cooking techniques, recipe suggestions and passion for quality.

Miele also work alongside Maggie Beer to bring you a tantalising array of recipes to take you from Morning Tea to Christmas Dinner. If you’re looking for ways to spice up your festive menu’s, we’re recommending the Quince Glaze Pork Neck recipe featured below.

Ingredients

2kg free-range pork neck, boneless, skinless with good amount of fat
4 fresh bay leaves, crushed
1 tablespoons sea salt
4 red onions, skin on, cut into wedges
1 bulb Australian garlic
200ml verjuice
1/3 cup quince glaze

Method

  1. Pre-heat the oven on Fan Plus at 130°C.
  2. Place the onions, garlic and verjuice into a medium Gourmet oven dish and place the pork neck on top of the onions.
  3. Cover the pork neck with fresh bay leaves and a tablespoon of salt and place into the oven on shelf position 2 and change the setting to Combination Mode + Fan Plus + 130°C + 3 hours + 85% Moisture.
  4. Remove the pork from the oven and change the setting to Fan Plus at 200°C. While the oven is heating, brush the pork with the quince glaze. Return the pork to the hot oven and cook for a further 7-10 minutes or until the piece of pork has a good burnish on top, this time will depend on your oven.
  5. Remove from the oven and rest for 20 minutes in a warmer drawer on food setting 3, strain off the pan juices into a glass jug, then wait a couple of minutes for the fat to separate then remove and discard, reserving the juices.

To serve

Gently carve the pork and place onto a platter or plates and serve with onions, garlic and reserved pan juices.

If you’re after more insight into exactly how the Miele products work, join in on one of their cooking classes in their Southport experience centre. For class times click HERE and for more online Miele recipes click HERE.

Posted on

December 11, 2015

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