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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS INGREDIENTS SALMON RILLETTE LABNEH METHOD 1. Lightly season the salmon and place into a vacuum sealing bag with the oil and thyme. 2. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. 3. Place the sealed bag onto a rack in the steam oven and Sous-vide at 50°C for 30 minutes. 4. Remove the skin and thyme and break the salmon apart gently. Mix with smoked salmon, butter and most of the herbs. 5. Press into small containers and top with any remaining herbs. Salt flakes and pepper, to taste 250 g skinless salmon fillet, bones removed 1 tbsp olive oil 2 sprigs thyme 50 g smoked salmon, thinly sliced 40 g butter, room temperature 1 tbsp finely chopped chives 1 tbsp finely chopped parsley leaves Cooking programme Sous-vide and Vacuum sealing drawer Miele accessories Vacuum sealing bags Serves 8, as part of a grazing plate Preparation time 10 minutes Cooking time 30 minutes GRAZ I NG PLATE 6. METHOD 1. Place the milk into a saucepan and heat on medium heat, induction setting 6, until hot (approximately 80°C). Remove from heat and allow to cool to approximately 40°C. 2. Pour the cooled milk into an unperforated steam container and whisk in the Greek yoghurt. Cover with a lid or cling wrap. 3. Place the container into the steam oven and Steam at 40°C for 5-8 hours, or until thick. Set in the fridge until cool then stir through the salt. 4. Place a muslin lined strainer over a large bowl. Pour the salted yoghurt into the strainer and place into the fridge for 24 hours, or until very thick. The whey can be used to start another batch of yoghurt. 5. With moistened hands, roll tablespoon balls of labneh and gently place into a bowl with the olive oil and thyme. 1 litre full cream milk 75 g (¼ cup) Greek yoghurt 1 tsp salt flakes 125 ml (½ cup) olive oil 2 tsp thyme leaves Cooking programme Steam and Induction Miele accessories Unperforated steam container Serves 8, as part of a grazing plate Preparation time 20 minutes, plus cooling and refrigeration time Cooking time 8 hours INGREDIENTS OAT AND ROSEMARY CRACKERS METHOD 1. Place oats, butter, water and salt into a unperforated steam container. Place into the steam oven and Steam at 100°C for 15 minutes, or until oats are cooked. Stir the rosemary through the mixture. 2. Line a perforated baking tray with baking paper. 3. Pour the cooked oats onto the tray and using a spatula, spread evenly to a thickness of approximately 4 mm. 4. Place the tray into the oven on shelf level 1 on Intensive Bake at 170°C and bake for 30 minutes. 5. Remove from the oven and lightly cut the cracker into the desired shapes, sprinkle with extra salt and return to the oven. Continue to cook for another 20 minutes, or until the cracker is crisp and golden brown. 155 g (1 ¾ cup) rolled oats 80 g unsalted butter 500 ml (2 cups) water ¼ tsp salt flakes 2 tsp finely chopped rosemary Salt flakes, extra Cooking programme Steam and Intensive Bake Miele accessories Unperforated steam container and Perforated baking tray Serves 8, as part of a grazing plate Preparation time 10 minutes Cooking time 1 hour